A moist, classic Red Velvet Cake!! Made from scratch, And topped with cream cheese frosting
Red Velvet Cake is not just a chocolate cake with red food coloring added. This cake is very soft , “velvet-like”, and the chocolate taste is actually quite mild. It’s more like a cross between a vanilla and chocolate cake with a very delicate hint from buttermilk. And it is generously smothered in a fluffy cream cheese frosting.
The cake tastes buttery and moist, because it has butter in it for flavor, and oil for moisture. Yes, you need both, and It is not the same if you use only one of them.
There is nothing complicated about this cake. All you have to do is make sure you measure the ingredients properly, As long as you do that, it’s actually easy to make, no more difficult than an ordinary sponge cake.
Lets get Baking!!!!!!
- 2 2/3 cups cake flour
- 2 tbsp unsweetened cocoa powder
- 1 tsp baking soda
- 1 tsp salt
- 1/2 cup unsalted butter, room temperature
- 1 1/2 cup sugar
- 2 eggs
- 1 cup vegetable oil
- 1 tsp white vinegar
- 2 tsp vanilla extract
- 1 cup buttermilk, room temperature
- 1- 2 oz red food coloring gel
- 17 oz cream cheese, room temperature
- 1 1/3 cup heavy whipping cream, chilled
- 1 tsp vanilla extract
- 1 1/4 cup powdered sugar
- Preheat your oven to 350F (180C). Grease with butter and dust with flour two 9 inch round cake pans.
- In a large bowl sift together the flour, cocoa powder, baking soda and salt and whisk to combine.
- In another bowl mix butter with sugar until combined. Incorporate eggs one at a time. Mix in oil, vinegar, vanilla extract and buttermilk. Incorporate flour mixture until well combined.
- Gradually add red food coloring until the desired color is reached.
- Pour the batter evenly into the prepared pans.
- Bake for about 30 minutes until a toothpick inserted into the center comes out clean.
- Let pans cool on a cooling rack
- Remove the cakes from the pan and let them cool completely.
- Prepare the frosting.In a bowl sift the powdered sugar. Beat the cream cheese with powdered sugar and vanilla extract until smooth.
In another bowl whip the cream until stiff peaks form. Gradually fold into the cream cheese mixture until well combined.
- Assemble the cake. Cut the tops of the cakes to create flat surfaces. Make crumbs out of the left pieces of cake and set aside.
- Place 1 cake layer on your serving plate. Spread evenly with a bit less than half of frosting. Add the second layer of cake. Gradually spread the remaining frosting on top and sides of the cake.
- Decorate the cake with remained cake crumbs if desired.