Red Velvet Cake is a timeless dessert that has captured the hearts and palates of cake lovers for generations.
Its rich, moist texture and distinct flavor make it a crowd favorite, perfect for any special occasion or as a delightful treat to indulge in.
3/4 cup (6 ounces) unsalted butter, room temperature, plus more for coating pans
2 1/4 cups (6.25 ounces) all-purpose flour, plus more for dusting pans
2 tablespoons cocoa powder
1 1/2 teaspoons baking soda
1 teaspoon kosher salt
1 cup buttermilk, room temperature
2 large eggs, room temperature
1 tablespoon distilled white vinegar
1 teaspoon pure vanilla extract
1 1/2 cups (10.5 ounces) granulated sugar
1-1 1/2 teaspoons red gel food coloring
2 blocks (1 pound) cream cheese, room temperature
1 cup (8 ounces) unsalted butter, cut into 1-inch pieces, room temperature
6 cups (24 ounces) powdered sugar
2 teaspoons pure vanilla extract
1/2 teaspoon kosher salt
For cake: Preheat oven to 350°F. Grease 2 8-inch cake pans with butter, and line with parchment paper rounds.
Dust pans with flour.
Whisk flour, cocoa powder, baking soda and salt together in a medium bowl. In a separate bowl, combine buttermilk, eggs, vinegar and vanilla.
In the bowl of a stand mixer fitted with a paddle attachment, cream butter and sugar together on medium speed, scraping down the sides, as needed, until light and fluffy, about 3 to 5 minutes. With the mixer running, beat in flour mixture in 3 additions, alternating with buttermilk mixture. Beat in food coloring until just combined.
Divide batter between prepared pans. Bake until a toothpick inserted into the center comes out clean, about 25 minutes. Let cakes cool in pans for 10 minutes. Invert onto wire racks and let cool completely.
For frosting and assembly: Meanwhile, in the bowl of a stand mixer fitted with a paddle attachment, beat cream cheese and butter on low speed, scraping down the sides as needed, until combined. Add sugar and beat until combined. Increase speed to medium-high, and beat until light and fluffy, about 3 minutes. Add vanilla and salt and beat until combined, about 1 minute.
Once cakes have cooled, create a flat cake surface by removing a 1/4-inch from the crown of the cake with cake level. Crumble cake crown into a small bowl. Set aside cake crumbs for garnishing cake.
Transfer one cake to a 10-inch cake drum. Place on cake turntable.
Using an offset or straight spatula, spread 1 1/2 to 2 cups of frosting evenly over the top, right to the edge of the cake.
Place the remaining cake layer on top, pressing gently to adhere. Using an offset or straight spatula, spread remaining icing on the top and sides of cake.
Smooth sides of cake by holding the spatula upright against the cake, and rotating the turntable.
Repeat with the top of cake. Garnish top edge of cake with reserved crumbed cake.
Slice and serve.