Classic Red Velvet Cake (Moist & Velvety)

Biscotta

The Ultimate Classic Red Velvet Cake with Cream Cheese Frosting

Estimated Reading Time: 5 minutes | Prep Time: 30 minutes | Bake Time: 25-30 minutes

Key Takeaways

Table of Contents

Ingredients

For the Cream Cheese Frosting:

Equipment Needed

Step-by-Step Instructions

  1. Step 1: Prep Oven and Pans. Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans. Line the bottom of each pan with a round of parchment paper.
  2. Step 2: Combine Dry Ingredients. In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking soda, salt, and cocoa powder. Ensure there are no lumps and the ingredients are well combined.
  3. Step 3: Combine Wet Ingredients. In a separate medium mixing bowl, whisk together the buttermilk, vegetable oil, eggs, white vinegar, vanilla extract, and red food coloring. Mix until the color is evenly distributed and the ingredients are well incorporated.
  4. Step 4: Combine Wet and Dry. Gradually add the wet ingredients from the medium bowl into the dry ingredients in the large bowl. Mix on low speed with an electric mixer or by hand with a whisk until just combined. Be careful not to overmix; a few small lumps are acceptable. Overmixing can result in a dense cake.
  5. Step 5: Bake the Cakes. Divide the batter evenly between the two prepared cake pans. Place the pans in the preheated oven and bake for 25-30 minutes, or until a wooden skewer or toothpick inserted into the center of the cakes comes out clean.
  6. Step 6: Cool the Cakes. Once baked, remove the cakes from the oven and let them cool in their pans on a wire rack for 10-15 minutes. Then, carefully invert the cakes onto the wire rack, remove the parchment paper, and allow them to cool completely before frosting. This is crucial for the frosting to set properly.
  7. Step 7: Prepare Cream Cheese Frosting. While the cakes cool, make the frosting. In a large bowl, using an electric mixer, beat the softened cream cheese and softened unsalted butter together on medium speed until smooth and creamy, about 2-3 minutes.
  8. Step 8: Finish Frosting. Gradually add the sifted powdered sugar to the cream cheese mixture, beating on low speed until just incorporated. Increase speed to medium-high and beat until light and fluffy. Stir in the vanilla extract and a pinch of salt. Beat for another minute until smooth and well combined.
  9. Step 9: Assemble and Frost. Once the cake layers are completely cool, place one cake layer on your serving plate or cake stand. Spread a generous layer of cream cheese frosting evenly over the top. Carefully place the second cake layer on top. Frost the top and sides of the entire cake with the remaining cream cheese frosting, using an offset spatula for a smooth finish.

Chef’s Tips

Serving & Storage

Red Velvet Cake is best served at room temperature. Cover any leftovers and store them in an airtight container in the refrigerator for up to 3-4 days. For optimal flavor and texture, allow the cake to sit at room temperature for 30-60 minutes before serving.
▶ PLAY RECIPE

 

Click to watch: Butter Basted Steak Tutorial #shorts

FAQ

Can I freeze the dough? No, Red Velvet cake is made from a batter, not a dough, and should be baked immediately for best results. However, baked and unfrosted cake layers can be wrapped tightly in plastic wrap and then foil, and frozen for up to 1 month. Thaw in the refrigerator before frosting.
Can I reduce sugar? While you can slightly reduce the sugar in the cake batter by about ¼ cup without significantly impacting the structure, a drastic reduction is not recommended as sugar contributes to moisture, tenderness, and browning. For the frosting, reducing sugar will significantly alter its texture and stability.

Classic Red Velvet Cake (Moist & Velvety)
Exit mobile version