Red Velvet Cake with Cream Cheese Frosting
Red velvet cake is a favourite in the American South, where it is renowned for its deep red colour, velvety texture, and tangy cream cheese frosting. The colour comes from a hefty splash of red food colouring, the subtle chocolate flavour from the addition of cocoa powder, and the incredibly moist crumb from the use of vegetable oil (not butter) in the batter.
Servings:
Makes 16 Servings
Red Velvet Cake with Cream Cheese Frosting Recipe:
You’ll Need
- 2½ cups all-purpose flour
- 1½ cups granulated sugar
- 3 Tbsp unsweetened cocoa powder (not Dutch process)
- 1½ tsp baking soda
- 1 tsp salt
- 2 large eggs, at room temperature
- 1½ cups vegetable oil
- 1 cup buttermilk
- ¼ cup red food colouring (two 1 oz bottles)
- 2 tsp vanilla extract
- 2 tsp white vinegar
- 2 cups assorted berries (optional)
- Two 9" round metal baking pans, sprayed with non-stick baking spray with flour
- Vanilla Cream Cheese Frosting:
- 8oz cream cheese
- 1/2 cup softened butter
- 2 tsp vanilla extract
- 4 cups icing sugar
Prep and Cook
- Preheat oven to 350 degrees F
- In a large bowl, whisk together flour, sugar, cocoa powder, baking soda, and salt
- Add eggs, oil, buttermilk, food colouring, vanilla, and vinegar to flour mixture
Using an electric mixer on medium-low speed, beat for 1 minute, until blended
Scrape sides and bottom of bowl with a spatula - Beat on high speed for 2 minutes
- Spread batter evenly in prepared pans, dividing equally
- Bake in preheated oven for 30 to 35 minutes or until a toothpick inserted in the centre comes out with a few moist crumbs attached
Let cool in pans on a wire rack for 10 minutes
Run a knife around edge of pans, then invert cakes onto rack to cool completely - To make frosting:
Beat cream cheese, softened butter, and vanilla together in a large bowl with an electric mixer until light and creamy - Gradually beat in icing sugar until smooth
- To assemble cake:
Place one cake layer, flat side up, on a cake plate or platter
Spread approximately 3/4 cup of the frosting evenly over bottom layer
Top with the second cake layer, flat side down
Spread the remaining frosting over top and sides of cake
If desired, arrange berries decoratively on top
Refrigerate for at least 1 hour before serving
