Red Velvet Cake
Servings 12
Ingredients
Red Velvet Cake:
- 3 ¾ cups cake flour 445 grams
- 2 ½ cups granulated sugar 500 g
- 2 tablespoons cocoa powder 18 g
- 1 ½ teaspoon baking soda
- 2 teaspoons salt
- 1 tablespoon vanilla bean paste or 2 teaspoons vanilla extract
- 1 ½ cup buttermilk
- 3 eggs
- 2 cups neutral oil
- 1 ½ teaspoon vinegar
- 2 oz red food dye
- ¼ cup hot water
Cream Cheese Icing:
- 1 stick butter 113 g or 1/2 cup
- 1 stick cream cheese 226 g or 1 cup
- ¼ teaspoon salt
- ½ teaspoon almond extract optional
- 1 tablespoon vanilla bean paste or 1 teaspoon vanilla
- 3-4 cups powdered sugar depending on how stiff you want the icing
Instructions
Red Velvet Cake:
- Combine the cake flour, cocoa powder, baking soda, and salt into a bowl. Stir together with a whisk until evenly combined. Set aside
- In a large mixing bowl, add the the vanilla, buttermilk, eggs and oil and stir until combined
- Add in the sugar and mix until combined
- Add in the vinegar and food dye and stir until evenly incorporated
- Once all the wet ingredients are incorporated, add in the dry ingredients. Stir until the mixture is just evenly combined
- Once combined, add the hot water. The batter will be very thin
- Pour the batter into 3 greased and floured 8-inch round cake pans and cook for ~30-40 minutes (ovens vary so test with a toothpick in the center and remove when it comes out clean) 350 F – make sure a toothpick comes out clean
- Set aside to cool
- Once cooled, ice the cake with cream cheese icing (recipe below)
Cream Cheese Icing:
- In the base of a kitchen aid or large bowl with a hand mixer, add softened butter and cream cheese
- On medium high speed, beat the cream cheese and butter until fluffy (around 2 minutes)
- Add salt, almond extract, and vanilla. Whip until combined
- On low speed, add the powder sugar ½ cup at a time
- Once all the sugar has been added, turn up the mixture and whip on medium high until light and fluffy (around 2 minutes)
- Spread icing over the cooled cake layers.