Yield: 12 SERVINGS
Prep Time: 30 MIN
Cook Time: 30 MIN
Total Time: 3 HRS
Red velvet cake is much more than vanilla cake tinted red. This recipe produces the best red velvet cake with superior buttery, vanilla, and cocoa flavors, as well as a delicious tang from the buttermilk. The cocoa reacts with the acidic vinegar and buttermilk, and in turn keeps the cake moist, light, and fluffy. this Red Velvet Cake is super addictive and hard to stop at one piece! Not overly sweet, but perfectly rich at the same time. You’ll see what I mean when you try it!
FOR THE CREAM CHEESE FROSTING
16 ounces (450g) block cream cheese, softened
3/4 cup (170g) unsalted butter, softened
5 and 1/2 cups (660g) confectioners’ sugar
1½ teaspoons pure vanilla extract
A pinch of salt
FOR THE FUNFETTI CAKE
3 cups (345g) cake flour
1 teaspoon baking soda
2 Tablespoons (10g) unsweetened natural cocoa powder
1/2 teaspoon salt
1/2 cup (115g) unsalted butter, softened
2 cups (400g) granulated sugar
1 cup (240ml) canola or vegetable oil
4 large eggs, room temperature and separated
1 tablespoon pure vanilla extract
1 teaspoon distilled white vinegar
liquid or gel red food coloring
1 cup (240ml) buttermilk, room temperature
1. Preheat oven to 350°F (177°C). Grease two 9-inch cake pans, line with parchment paper.
2. Whisk the flour, baking soda, cocoa powder, and salt together in a large bowl. Set aside.
3. Using a handheld or stand mixer fitted with a paddle attachment, beat the butter and sugar together on medium-high speed until combined (about 1 minute). Scrape down the sides and up the bottom of the bowl with a rubber spatula as needed.
4. Add the oil, egg yolks, vanilla extract, and vinegar and beat on high for 2 minutes. Scrape down the sides and up the bottom of the bowl with a rubber spatula as needed.
5. With the mixer on low speed, add the dry ingredients in 2-3 additions alternating with the buttermilk. Beat in your desired amount of food coloring just until combined (1-2 teaspoons gel food coloring).
6. Vigorously whisk or beat the 4 egg whites on high speed until fluffy peaks form (about 3 minutes). Gently fold into the cake batter. The batter will be silky and slightly thick.
7. Divide batter between cake pans. Bake for 30-32 minutes or until the tops of the cakes spring back when gently touched and a toothpick inserted comes out clean. Remove cakes from the oven, cool completely before frosting.
TO MAKE THE FROSTING
1. In a large bowl using a handheld or stand mixer fitted with a whisk or paddle attachment beat the cream cheese and butter together on medium-high speed until smooth.
2. Add the confectioners’ sugar, vanilla extract, and a pinch of salt. Beat on low speed for 30 seconds, then increase to high speed and beat for 3 minutes until completely combined and creamy. Add more confectioners’ sugar if frosting is too thin or an extra pinch of salt if frosting is too sweet. Frosting should be soft, but not runny.
3. Assemble and frost: Using a large serrated knife, slice a thin layer off the tops of the cakes to create a flat surface. Discard or crumble over the finished cake. Place 1st cake layer on your cake stand or serving plate. Evenly cover the top with frosting. Top with 2nd layer and spread remaining frosting all over the top and sides. Using a piping tip for decoration around the top.
4. Refrigerate the cake for at least 30-60 minutes before slicing.
5. Cover leftover cake tightly and store in the refrigerator for 5 days.
Cake Flour: For best texture and taste, cake flour is strongly recommended.
Vinegar: The vinegar helps brighten the red color. Don’t get scared, a touch of vinegar is normal in red velvet desserts!
Food Coloring: The amount of red food coloring is up to you. To get the dark red color, use about 2-3 Tablespoons of liquid food coloring or 2 teaspoons gel food coloring. Use beet powder for a natural alternative.
Buttermilk: Buttermilk is a key ingredient and flavor in this recipe. You can use low fat or full fat. If you don’t have buttermilk, you can make your own sour milk. To do so, add 1 and
1/2 teaspoons of fresh lemon juice or white vinegar to a liquid measuring cup. Add enough regular milk (whole milk is best) to make 1 cup. Stir the two together, then let it sit for 5 minutes before using it.