Red Velvet Cake with Cream Cheese Frosting
1 hr 45 min + cooling12 servings
Two-layer red velvet cake with tangy buttermilk and cocoa, topped with smooth cream cheese frosting.
| prepPreheat oven to 350°F / 177°C | |||||||||
| prepGrease two 9-inch cake pans, line with parchment paper rounds, grease parchment | |||||||||
| 360 g cake flour (spooned & leveled) | Whisk flour, baking soda, cocoa, salt | Alternate dry mix & buttermilk, add food coloring | Fold egg whites into batter | Divide between pans, bake 350°F / 177°C, 30–32 min | Cool completely in pans on wire rack | Level cake tops with serrated knife | Layer cakes with frosting, frost top & sides | Chill 30–60 min, then slice and serve | |
| 1 teaspoon baking soda | |||||||||
| 10 g unsweetened natural cocoa powder | |||||||||
| 1/2 teaspoon salt | |||||||||
| 113 g unsalted butter, softened | Beat butter & sugar until combined, 1 min | Add oil, egg yolks, vanilla, vinegar; beat 2 min | |||||||
| 400 g granulated sugar | |||||||||
| 240 ml canola or vegetable oil | |||||||||
| 4 large egg yolks, room temperature | |||||||||
| 1 tablespoon pure vanilla extract | |||||||||
| 1 teaspoon distilled white vinegar | |||||||||
| 240 ml buttermilk, room temperature | |||||||||
| 1–2 teaspoons liquid or gel red food coloring | |||||||||
| 4 large egg whites, room temperature | Whisk egg whites to fluffy peaks, 3 min | ||||||||
| 452 g full-fat brick cream cheese, softened | Beat cream cheese & butter until smooth, 2 min | Add confectioners' sugar, vanilla, salt; beat 3 min | |||||||
| 170 g unsalted butter, softened | |||||||||
| 600 g confectioners' sugar | |||||||||
| 1 1/2 teaspoons pure vanilla extract | |||||||||
| pinch of salt, to taste | |||||||||
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