Red Velvet Cake with Cream Cheese Frosting
The perfect Red Velvet Cake with Cream Cheese Frosting!
Ingredients
For the Red Velvet Cake:
- 3 cups cake flour
- 3 tablespoons unsweetened cocoa powder
- 1 and 1/4 teaspoons baking soda
- 1 stick (4 ounces) unsalted butter, at room temperature
- 1 cup light brown sugar, packed
- 1 cup granulated sugar
- 1 tablespoon vanilla extract
- 3 large eggs plus 2 egg yolks
- 3 tablespoons red food coloring, more or less according to your color preference
- 2 teaspoons apple cider vinegar
- 1 cup buttermilk
- 1 cup vegetable oil
For the Cream Cheese Frosting:
- 2 blocks (16 ounces) full-fat cream cheese, VERY soft
- 1 stick (4 ounces) unsalted butter, VERY soft
- 1 tablespoon vanilla pure extract (omit if you want a stark white frosting)
- 4 cups confectioners' sugar, sifted, more if needed
Instructions
For the Red Velvet Cake:
- Preheat oven to 350 degrees (F). Cut out two 9-inch round segments of parchment paper to line your cake pans with. Spray two 9" round cake pans generously - sides and bottom - with nonstick cooking spray, then place the parchment paper cut out in the bottom of the pans and spray again. It's important to make sure every bit of pan and paper are sprayed so your cakes don't get stuck. Set pans aside.
- In a medium-sized bowl sift together the cake flour, cocoa powder, and baking soda; set aside. In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and both sugars until light and fluffy, scraping down the sides of the bowl as needed. Beat in the vanilla extract. Add in the eggs and egg yolks, one at a time, beating well after each addition. Add in the red food coloring and apple cider vinegar and beat smooth. With the mixer on low speed, gradually add in the dry ingredients, alternating with the buttermilk. Finally beat in the oil, mixing just until combined.
- Divide the batter evenly among the prepared pans and bake for 40 to 45 minutes, or until the tops are firm and and a cake tester (or toothpick) inserted in the center comes out clean, or with a few moist (but not wet) crumbs clinging to it. Allow the cakes to cool in the pans for 5 minutes before gently running a knife around the edges to loosen any stuck bits, then turning them out onto a cooling rack to cool completely. While the cakes cool, you can make the frosting.
For the Cream Cheese Frosting:
- In the bowl of a stand-mixer fitted with the paddle attachment, or in a large bowl using an electric handheld mixer, beat the cream cheese, butter, and vanilla on medium-high speed until completely smooth; about 2 minutes. Reduce the speed to low and gradually add the sifted confectioners' sugar. Once all of the sugar has been added beat on high-speed for 1-2 minutes.
Assembly:
- Using a serrated knife, carefully trim the raised top of each cake. Set the cake trimmings aside - you'll use them for decoration later. Transfer one cake layer to a large plate or cake stand. Spread a thick layer of frosting on top, then gently add the second cake layer, pressing down lightly to seal them together. Frost the top and sides of the cake. Crumble up the cake trimmings and sprinkle them on the top and sides of the cake. Slice and serve, or store in the fridge for 2 days.
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