Baking Red Velvet Cake

Red Velvet Cake

Red Velvet Cake Recipe 1

Ingredients

  • 1/2 cup (120g) unsalted butter, at room temperature
  • 1 1/2 cups (300g) caster sugar (or fine white granulated sugar)
  • 2 large eggs
  • 1/4 cup cooking oil
  • 1 tablespoon (10g) unsweetened cocoa powder plus 1 tablespoon extra for dusting
  • 2 1/2 tablespoons (45ml) red food colouring (liquid, not gel)
  • 2 teaspoons (10ml) pure vanilla extract
  • 1 tablespoon (20ml) white vinegar
  • 2 1/2 cups (350g) plain cake flour, sifted (or all purpose/plain flour)
  • 1 teaspoon baking soda (bi-carb soda)
  • 1 teaspoon salt
  • 1 cup (250ml) buttermilk*

Cream Cheese Frosting:

  • 14 ounces (400g) cream cheese (not spreadable), at room temperature
  • 1/2 cup (120g) unsalted butter, at room temperature
  • 2 teaspoons pure vanilla extract
  • 4 cups confectioners (or icing) sugar
  • 1 tablespoon lemon juice (optional — adds subtle hint of lemon)

Instructions

For Cake:

    • Heat oven to 350°F | 175°C. Lightly grease two 8-inch cake pans with butter or nonstick oil spray and lightly dust with 1 tablespoon of the sifted cocoa powder.
    • Cream butter and sugar together until light in colour. Add eggs one at a time, beating well after each addition to combine well.
    • In a smaller bowl, mix together oil, remaining cocoa powder, red food colouring and vanilla until smooth. Stir colour mixture and vinegar through the creamed sugar mixture to combine.
    • Sift together flour, baking soda and salt in a separate bowl. Add half of the dry ingredients and half of the buttermilk to the wet ingredients; mix well. Repeat with remaining dry ingredients and buttermilk.
  • Divide batter among the 2 prepared pans and bake for about 25 to 30 minutes, or until a toothpick inserted into the centre of the cake comes out clean. Cool on a wire rack completely.

For Cream Cheese Frosting:

  • Beat together cream cheese, butter and vanilla until smooth lighter in colour (about 3-4 minutes). Beat in icing sugar until frosting is light and fluffy (if frosting is too thin, add more icing sugar and beat again until reaching your desired consistency).

    Optional if using: mix in the lemon juice.

Assemble Cake:

  • Transfer 1 cake onto a serving dish/plate, flat-side down. Trim the top dome off of the cake to create a flat bottom later. Scoop about 1 1/2 – 2 cups of frosting onto cake and spread evenly over the top.
  • Place second cake layer on top and use remaining frosting to cover top and sides of cake.
  • Crumble trimmed pieces of cake to decorate.

    Enjoy!

NOTES

*To make your own buttermilk, mix 1 cup of full cream milk with 1 teaspoon vinegar before baking. Allow the milk to sour for 5-10 minutes.

Red Velvet Cake Recipe 2

Ingredients

  • 3 cups (345g) cake flour (spoon & leveled)
  • 1 teaspoon baking soda
  • 2 Tablespoons (10g) unsweetened natural cocoa powder
  • 1/2 teaspoon salt
  • 1/2 cup (115g) unsalted butter, softened to room temperature
  • 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, at room temperature

Cream Cheese Frosting

  • 16 ounces (450g) full-fat block cream cheese, softened to room temperature
  • 1/2 cup (115g) unsalted butter, softened to room temperature
  • 4 and 1/2 cups (540g) confectioners’ sugar
  • 1 Tablespoon (15ml) heavy cream or milk
  • 1 and 1/2 teaspoons pure vanilla extract
  • pinch of salt, to taste

Instructions

  1. Preheat oven to 350°F (177°C). Grease two 9-inch cake pans, line with parchment paper, then grease the parchment paper. Parchment paper helps the cakes seamlessly release from the pans.
  2. Make the cake: 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. Add the oil, egg yolks, vanilla extract, and vinegar and beat on high for 2 minutes. (Set the egg whites aside.) Scrape down the sides and up the bottom of the bowl with a rubber spatula as needed.
  4. 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. I use 1-2 teaspoons gel food coloring. Vigorously whisk or beat the 4 egg whites on high speed until fluffy peaks form as pictured above, about 3 minutes. Gently fold into cake batter. The batter will be silky and slightly thick.
  5. 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 in the center comes out clean. If the cakes need a little longer as determined by wet crumbs on the toothpick, bake for longer. However, careful not to overbake as the cakes may dry out. Remove cakes from the oven and cool completely in the pans set on a wire rack. The cakes must be completely cool before frosting and assembling.
  6. Make the frosting: 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, about 2 minutes. Add the confectioners’ sugar, cream/milk, 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, more milk if frosting is too thick, or an extra pinch of salt if frosting is too sweet. Frosting should be soft, but not runny.
  7. 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 finished cake. Place 1 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. I always use an icing spatula and bench scraper for the frosting. I used Wilton piping tip #12 for decoration around the top.
  8. Refrigerate cake for at least 30-60 minutes before slicing. This helps the cake hold its shape when cutting.
  9. Cover leftover cake tightly and store in the refrigerator for 5 days. Frosted cake or unfrosted cake layers can be frozen up to 2-3 months. Thaw overnight in the refrigerator and bring to room temperature before decorating/serving.

Red Velvet Cake Recipe 3

Ingredients

For the red velvet cake:

  • 2 and 2/3 cups (295 grams) cake flour (spooned & leveled)
  • 1/4 cup (22 grams) natural unsweetened cocoa powder
  • teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup (115 grams) unsalted butter softened to room temperature
  • 1 and 3/4 cups (350 grams) granulated sugar
  • 2 large eggs room temperature
  • 1/2 cup (120 ml) canola or vegetable oil
  • 1 (1-ounce) bottle liquid red food color
  • 2 teaspoons pure vanilla extract
  • 1 teaspoon distilled white vinegar
  • 1 and 1/3 cups (320 ml) buttermilk room temperature

For the cream cheese frosting:

  • 12 ounces cream cheese softened
  • 3/4 cup (175 grams) unsalted butter softened to room temperature
  • 3 cups (360 grams) powdered sugar
  • and 1/2 teaspoons pure vanilla extract

Instructions

To make the red velvet cake:

  • Preheat oven to 350°F (177°C). Spray two 9-inch cake pans well with nonstick cooking spray, line the bottoms of the pans with parchment paper, and set aside.
  • In a large mixing bowl, whisk together the cake flour, cocoa powder, baking soda, and salt. Then sift the dry ingredients to remove any lumps of cocoa powder. Set aside.
  • In the bowl of a stand mixer fitted with the paddle attachment, or in a large mixing bowl using an electric mixer, cream together the butter and sugar on medium speed for 4-5 minutes. Add the eggs and mix until fully combined, then mix in the oil, red food color, vanilla extract, and vinegar stopping to scrape down the sides of the bowl as needed.
  • Mix in the dry ingredients in three additions alternating with the buttermilk, starting and ending with the dry ingredients. Make sure to mix each addition until just combined and be careful not to over mix the batter.
  • Evenly distribute the cake batter between the two prepared cake pans and spread the batter around into one even layer. Tap the pans on the counter 2-3 times to remove any air bubbles from the cakes.
  • Bake at 350°F (177°C) for 28-32 minutes or until a toothpick inserted into the center of the cakes comes out clean. Carefully remove from the oven and place on a wire rack to cool in the pans for 15-20 minutes. Then, carefully remove the cakes from the cake pans and place on the wire rack to cool completely.

To make the cream cheese frosting:

  • In the bowl of a stand mixer fitted with the paddle attachment, or in a large mixing bowl using an electric mixer, beat the cream cheese until smooth. Add the butter and mix for about 30 seconds-1 minute until well combined and smooth.
  • Mix in the powdered sugar and vanilla extract and continue mixing until fully combined, scraping down the sides of the bowl as needed.

To assemble the cake:

  • Level the tops of each cake with a knife or cake leveler. Place one of the cake layers on a cake stand or plate, top with a layer of frosting, and smooth it out into one even layer. Place the second layer on top, then use the remaining frosting to frost the top and sides of the cake.

Notes

Store leftover red velvet cake in an airtight container in the refrigerator for up to 3 days.

Freezing instructions: Cake will freeze well for up to 3 months, thaw overnight in the refrigerator, then bring to room temperature. Frosting will also freeze for up to three months, thaw overnight in the refrigerator, then bring to room temperature and mix well before frosting the cake.

Buttermilk Substitute: If you don’t have any buttermilk on hand, you can use my homemade buttermilk substitute.

To make a 9×13 cake: Spray a 9×13 pan well with nonstick cooking spray. Pour the batter into the prepared baking pan and spread it around into one even layer, then bake for 35-40 minutes or until a toothpick inserted into the center comes out clean.

To make cupcakes: Line 30-32 cavities in muffin pans with cupcake liners, evenly divide the batter between all of the liners. Bake for 15-18 minute or until a toothpick inserted into the center of the cupcakes comes out clean. If you prefer fewer cupcakes, you can cut this recipe in half to make 15-16.

Red Velvet Cake Recipe 4