Description
This classic Red Velvet Cake recipe features moist, tender layers of cake with a subtle cocoa flavor and vibrant red color, paired perfectly with a rich and creamy cream cheese frosting. Ideal for celebrations or a special dessert, this cake is simple to prepare and sure to impress with its stunning appearance and delicious taste.
Ingredients
Scale
For the Cake:
- 3½ cups all-purpose flour (420 grams)
- ¼ cup unsweetened cocoa powder (21 grams)
- 1½ teaspoons baking soda (9 grams)
- 1 teaspoon kosher salt (3 grams)
- ½ cup unsalted butter, melted (113 grams, 1 stick)
- 1¼ cups vegetable oil (250 grams)
- 2½ cups granulated sugar (500 grams)
- 1 cup sour cream, room temperature (227 grams)
- ¾ cup milk, room temperature (170 grams)
- 3 large eggs, room temperature (150 grams)
- 1 tablespoon pure vanilla extract (12 grams)
- 2 tablespoons red food coloring (28 grams)
For the Frosting:
- 24 ounces cream cheese, room temperature (680 grams, 3 bricks)
- 1 cup unsalted butter, room temperature (226 grams, 2 sticks)
- 5 cups powdered sugar (565 grams)
- 2 teaspoons pure vanilla extract (8 grams)
- ½ teaspoon kosher salt
Instructions
- Preheat and Prepare Pans: Preheat the oven to 350°F (175°C) and grease three 9-inch round cake pans to ensure the cakes don’t stick. Set the pans aside.
- Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking soda, and kosher salt until fully combined and evenly distributed.
- Cream Butter, Oil, and Sugar: In the bowl of a stand mixer fitted with the paddle attachment, beat the melted butter, vegetable oil, and granulated sugar together until smooth and creamy, ensuring the sugar is well incorporated.
- Add Wet Ingredients: Add sour cream, milk, eggs, and vanilla extract to the butter mixture and beat until the batter is smooth. Then add the red food coloring and mix until the color is evenly blended throughout the batter.
- Combine Dry and Wet Ingredients: Gradually add the dry ingredient mixture to the wet ingredients and mix just until combined—avoid overmixing to keep the cake tender.
- Divide Batter: Evenly divide the batter among the three prepared cake pans, about 634 grams per pan, smoothing the tops for even baking.
- Bake the Cake: Bake in the preheated oven for 25 to 30 minutes, or until a toothpick inserted into the center comes out clean. Allow the cakes to cool in the pans for at least 10 minutes.
- Prepare Cream Cheese Frosting: Using a stand mixer fitted with the whisk attachment, beat the cream cheese until smooth and creamy.
- Add Butter to Frosting: Add the softened unsalted butter to the cream cheese and beat until fully incorporated and fluffy.
- Add Powdered Sugar: Sift the powdered sugar through a fine-mesh sieve into the cream cheese mixture and mix until fully incorporated and smooth.
- Flavor and Finish Frosting: Add vanilla extract and kosher salt to the frosting and mix until it reaches a smooth, creamy consistency with stiff peaks.
- Trim Cake Layers: Use a bread knife to shave off the rounded tops of each cake layer to create flat surfaces for stacking. Reserve the trimmed cake scraps for decoration if desired.
- Assemble Cake – Layer 1: Place the first cake layer on a cake stand or plate with the cut side down. Spread a generous layer of the cream cheese frosting evenly over the top.
- Assemble Cake – Layer 2: Add the second cake layer on top and spread another layer of frosting evenly across the surface.
- Assemble Cake – Layer 3: Add the third cake layer to complete the stack.
- Frost Exterior: Use the remaining frosting to cover the entire outside of the cake smoothly and evenly.
- Decorate (Optional): Crumble reserved cake scraps and decorate the sides or top of the cake, or pipe additional frosting decorations for an elegant finish.
Notes
- Storage: Store the red velvet cake in an airtight container in the refrigerator for up to 3 days to maintain freshness.
- Freezing: For longer storage, freeze the cake in an airtight container or wrapped tightly in plastic wrap and foil for up to 3 months.
- Allow refrigerated cake to come to room temperature before serving for best texture and flavor.
- Use room temperature ingredients to ensure the cake batter mixes evenly and the cake bakes uniformly.
Nutrition
- Serving Size: 1 slice (1/12 of cake)
- Calories: 510
- Sugar: 38g
- Sodium: 320mg
- Fat: 33g
- Saturated Fat: 14g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 85mg
