Red velvet cake is much more than vanilla cake tinted red. This is my forever favorite red velvet cake recipe. Red velvet cake is the queen of all layer cakes. I use specific ingredients, certain amounts, and unique mixing techniques to produce my best red velvet cake recipe. It is so moist, it will melt in your mouth! And it’s frosted with the ultimate rich and creamy cream cheese frosting. It’s not just me who’s in love with this cake.
Ingredients of Red Velvet Cake
- 2 and 1/2 cups all-purpose flour
- 1/4 cup cornstarch
- 2 tablespoons unsweetened cocoa powder (any kind works)
- 1 teaspoon baking soda
- 3/4 teaspoon salt
- 1/2 cup unsalted butter, softened to room temperature
- 2 and 1/8 cups granulated sugar
- 1 cup vegetable or canola oil
- 3 large eggs
- 2 teaspoons vanilla extract
- 1 and 1/4 teaspoons distilled wine vinegar
- 2-3 tablespoons red food coloring
- 1 cup buttermilk
Cream Cheese Frosting:
- 450g full-fat block cream cheese, at room temperatur
- 225g unsalted butter
- 4 cups powdered sugar, sifted
- 2 teaspoons vanilla extract
- Pinch of salt
How To Make Red Velvet Cake
- Preheat the oven to 180 ° C. Grease two 8 or 9 inch cake pans at least 2 inches high and line the bottom of the pan with a piece of round parchment paper .
- In a medium bowl, sift together the flour, cornstarch, cocoa powder, baking soda and salt. Put aside.
- In a stand mixer fitted with a paddle, beat together the butter and sugar at medium speed until light and fluffy, 3-4 minutes. Scrape the sides and bottom of the bowl as needed. Beat in the oil.
- The batter may look a little curdled, that’s ok. Add eggs, one at a time, mixing well between each addition. Add the vanilla and vinegar and beat until smooth. Add red food coloring until the desired color is reached.
- With the mixer on low speed, add half the dry ingredients and beat until they are combined.
- Add the buttermilk, followed by the rest of the dry ingredients. Do not over mix. Distribute the dough evenly between the molds. Bake until a toothpick inserted in the center comes out clean.
- Let the cakes cool in the pan on a wire rack until they are easy to handle, then remove from the pan and let cool completely on a wire rack.
- To make the frosting: In the bowl of an electric mixer fitted with the paddle, beat the butter and the cream cheese at medium-high speed until smooth and creamy, 1 to 2 minutes.
- Add the sugar in 2 additions, beating well after each addition until smooth. Add vanilla and salt and continue beating until smooth and fluffy.
- Assembling the cake: Place a layer on a plate with the flat side up. Spread a thick layer of frosting evenly over the cake to the edge.
- Top with the second layer of cake, rounded side up. Spread the remaining frosting over the top and sides of the cake.
- Store the cake in an airtight container in the refrigerator for up to 5 days.
