Description
This Homemade Red Velvet Cake recipe is a classic dessert featuring moist, tender layers with a vibrant red color and a subtle cocoa flavor. Topped with a rich and creamy homemade cream cheese frosting, this cake is perfect for celebrations or an indulgent treat. The recipe includes detailed steps to achieve light and fluffy cake layers and a smooth, tangy frosting, ensuring a perfect bake every time.
Ingredients
Scale
Cake Ingredients
- 3 cups (360g) cake flour
- 1 tsp baking soda
- 2 tbsp (10g) unsweetened natural cocoa powder
- ½ tsp salt
- ½ cup (113g) unsalted butter, softened
- 2 cups (400g) granulated sugar
- 1 cup (240ml) canola or vegetable oil
- 4 large eggs, room temperature (separated)
- 1 tbsp pure vanilla extract
- 1 tsp distilled white vinegar
- 1–2 tsp red gel food coloring
- 1 cup (240ml) buttermilk, room temperature
Cream Cheese Frosting
- 16 oz (452g) full-fat brick cream cheese, softened
- ¾ cup (170g) unsalted butter, softened
- 5 cups (600g) confectioners’ sugar
- 1½ tsp pure vanilla extract
- Pinch of salt, to taste
Instructions
- Preheat and Prepare Pans: Preheat your oven to 350°F (177°C). Grease and line two 9-inch round cake pans with parchment paper to ensure easy removal of the cakes after baking.
- Mix Dry Ingredients: In a large bowl, whisk together the cake flour, baking soda, cocoa powder, and salt until well combined. Set this mixture aside for later use.
- Cream Butter and Sugar: Using a mixer, beat the softened butter and granulated sugar together until the mixture becomes light and fluffy. This is essential for creating a tender cake texture.
- Add Wet Ingredients: To the creamed butter and sugar, add the vegetable oil, egg yolks, vanilla extract, distilled white vinegar, and red gel food coloring. Mix thoroughly until everything is evenly incorporated and the batter has a vibrant red color.
- Combine Wet and Dry Ingredients: Gradually add the dry ingredient mixture to the wet ingredients in 2 to 3 batches, alternating with the buttermilk. This helps maintain moisture and ensures a smooth batter without lumps.
- Whip Egg Whites: In a separate clean bowl, whip the egg whites until soft peaks form. This means when you lift the beaters, the peaks should hold their shape but still be slightly droopy. Gently fold the whipped egg whites into the cake batter to lighten the mixture and create a fluffy texture.
- Divide Batter and Bake: Evenly distribute the batter between the prepared cake pans. Place them in the preheated oven and bake for 30–32 minutes. To check doneness, insert a toothpick into the center of the cakes; it should come out clean or with a few moist crumbs attached.
- Cool Cakes: Remove the cakes from the oven and allow them to cool completely in their pans on a wire rack. This prevents the frosting from melting when applied.
- Prepare Cream Cheese Frosting: In a mixing bowl, beat the softened cream cheese and butter together until smooth and creamy. Gradually add the confectioners’ sugar, vanilla extract, and a pinch of salt. Continue beating until the frosting is fluffy and spreadable.
- Frost and Assemble Cake: Once the cakes are fully cooled, frost and layer them using the cream cheese frosting, smoothing the sides with a spatula for a neat finish. For best results, chill the cake before slicing to allow the frosting to set and flavors to meld.
Notes
- Ensure eggs are at room temperature to help the batter mix evenly and rise properly.
- Do not overmix the batter after adding dry ingredients to keep the cake tender.
- Folding in egg whites gently is crucial to maintain a light cake texture.
- For a more intense red color, adjust the amount of red gel food coloring between 1 to 2 teaspoons.
- Use full-fat cream cheese for best frosting texture and taste.
- Chilling the cake before serving enhances the flavor and makes slicing easier.
- Store leftover cake covered in the refrigerator for up to 4 days.
