therecipecritic5.0
Red Velvet Cake Recipe
A classic Red Velvet Cake Recipe is a must-have in your dessert arsenal. The super moist and slightly chocolaty cake, covered in a tangy cream cheese frosting, is the perfect way to end a great meal.
👥 10 Servings⏱️ Prep & Cook: 1h 5m⏳ Prep: 30 min🔥 Cook: 35 min👤 The Recipe Critic📖 therecipecritic
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●pan
- ●oven
- ●bowl
- ●mixing bowl
- ●whisk
- ●knife
- ●spatula
📝 Preparation Steps
1
Cake
2
prep
3
Preheat the oven to 350 degrees Fahrenheit. Spray two 8-inch round cake pans with non-stick cooking spray. Line the bottom of the cake pans with a piece of round parchment paper and spray the parchment paper with cooking spray. Set aside
4
sift
5
Sift together 2 ½ cups all-purpose flour, ¼ cup Dutch-processed cocoa powder, 1 ½ cups granulated sugar, 1 ½ teaspoons baking soda, 1 teaspoon baking powder, and ½ teaspoon salt into a medium-sized mixing bowl. Set aside.
baking powder1 teaspoon
6
mix
7
Add the 1 ½ cups room-temperature buttermilk, 1 cup vegetable oil, 2 large room-temperature eggs, 1 teaspoon vinegar, 2 teaspoons pure vanilla extract, and 2 tablespoons liquid red food color to a large bowl. Whisk until combined. Add the flour mixture to the buttermilk mixture and whisk until a smooth batter forms.
vegetable oil1 cuplarge room-temperature eggs2vinegar1 teaspoonpure vanilla extract1 teaspoonliquid red food color2 tablespoons
8
bake
9
Divide the batter evenly among the two prepared cake pans (use a kitchen scale to divide the cake batter if you want to be precise). Bake for ⏱️ 35 minutes until a toothpick inserted in the middle of the cake comes out clean with just a few crumbs attached.
10
remove
11
Remove from the oven and let cool on a wire rack for ⏱️ 10-15 minutes. When you can touch the cake pans, use a butter knife to loosen the sides, and flip the pan over to remove the cake from the pan.
12
cool
13
Peel off the parchment paper, and allow the cakes to cool completely on a wire rack before adding frosting.
14
Frosting
15
whisk
16
In a large mixing bowl or a stand mixer bowl, whisk 2 (8-ounce) blocks room-temperature cream cheese and 8 ounces room-temperature unsalted butter together until thoroughly mixed and creamy.
blocks room-temperature cream cheese2 (8-ounce)room-temperature unsalted butter8 ounces
17
mix
18
Add 1 teaspoon pure vanilla extract and whisk to combine. Add 1 ½ cups powdered sugar and stir until incorporated. Gradually increase the mixer speed and beat until fluffy. Use right away.
pure vanilla extract1 teaspoon
19
Assemble
20
assemble
21
Place the first layer of cake on a cake stand or plate, and spread 1 cup of the frosting on top with an offset spatula. Place the second layer on top of the frosted first layer and spread another cup of frosting on top. Add the remaining frosting on the side.
22
frost
23
If desired, add just a thin layer of frosting on the side of the cake and pipe the rest on top for decoration as pictured, using a pastry bag fitted with an open star piping tip.
24
set
25
Refrigerate the frosted cake for at least ⏱️ 30 minutes before serving to allow the frosting to set.
Nutrition Facts
calories
699 kcal
fat Content
43 g
serving Size
1 serving
fiber Content
2 g
sugar Content
50 g
sodium Content
378 mg
protein Content
6 g
trans Fat Content
1 g
cholesterol Content
86 mg
carbohydrate Content
75 g
saturated Fat Content
16 g
unsaturated Fat Content
24 g
Reviews & Ratings
Share your thoughts and feedback about this recipe
Write a Review
Community Feedback
0 ReviewsLoading reviews...