Classic Red Velvet Cake with Cream Cheese Frosting · PrimedTable
American🍰 Sweets & drinks
Classic Red Velvet Cake with Cream Cheese Frosting
⏱ 60 min🍽 Serves 8
A classic American red velvet cake with a soft, moist, melt-in-your-mouth crumb and a light chocolate flavor, paired with tangy-sweet cream cheese frosting.
softened butterCan substitute equal amount of vegetable oil for a softer chilled texture113 g
granulated sugar300 g
room temperature large eggs2
vanilla extract2 tsp
natural cocoa powder2 tbsp
buttermilkMixed with vinegar and food coloring~240 mlest.
white vinegar1 tbsp
red gel food coloringAmount to taste/preference~1-2 tspest.
softened butter (for frosting)340 g
softened cream cheese16 oz
powdered sugar1½ lb
salt (for frosting)1 pinch
vanilla extract (for frosting)1 tsp
Steps
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1
Preheat the oven to 350°F (177°C). Whisk together the flour, baking soda, and salt in a medium bowl; set aside.
2
Cream the softened butter on medium speed for about 30 seconds until smooth, then add the sugar and beat for about 3 minutes until light and fluffy.
3
Prepare your cake pans by lining with parchment rounds and dusting with a little flour to prevent sticking.
4
Add the room temperature eggs one at a time, mixing until incorporated before adding the next, then mix in the vanilla extract.
5
Sift the cocoa powder into the batter and mix until fully incorporated.
6
Combine the buttermilk with the white vinegar, then stir in the red food coloring.
7
On low speed, alternately mix in half the dry ingredients and half the buttermilk mixture, then the remaining dry ingredients and buttermilk. Finish folding by hand with a spatula just until combined, being careful not to overmix.
8
Divide the batter evenly among the prepared pans (reserve a small amount with extra food coloring for a decorative mini cake if desired), and smooth the tops.
9
Bake: about 30–35 minutes for 6-inch layers, 25–30 minutes for 8–9 inch layers, and about 10 minutes for the small decorative cake, until the centers are set. Let cool.
10
For the frosting, beat the softened butter and cream cheese together on medium speed for about 3 minutes until smooth and fluffy.
11
Sift in the powdered sugar, add the salt and vanilla, mix on low until incorporated, then increase to medium speed and beat for about 1 minute until light and smooth.
12
Remove the paper from the small decorative cake and grate it with a cheese grater to make vibrant red cake crumbs.
13
Assemble the cake: spread about 1/2 cup of frosting on the first layer, stack the next layer, repeat, then cover the top and sides with the remaining frosting and smooth it out.
14
Use a bench scraper to smooth the sides and top, creating a rope or shell pattern if desired.
15
While the frosting is still tacky, gently press the cake crumbs around the base to create a skirt decoration. Chill the cake to set, then slice and serve.
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