Red Velvet Cake with Cream Cheese Frosting
Makes one 2-layer 9-inch cake, 12 servings
A two-layer red velvet cake with a cocoa-vanilla crumb, folded egg whites for lightness, and tangy cream cheese frosting.
| prepPreheat oven to 350°F / 177°C | ||||||
| prepGrease two 9-inch cake pans, line with parchment rounds, grease the parchment | ||||||
| 360 g cake flour (spooned & leveled) | Whisk flour, soda, cocoa, salt | Add dry & buttermilk alternately; mix in coloring | Fold whites into batter | Bake 350°F / 177°C, 30-32 min; cool | Level cakes, fill & frost; chill 30-60 min | |
| 1 tsp baking soda | ||||||
| 10 g unsweetened natural cocoa powder | ||||||
| 1/2 tsp salt | ||||||
| 113 g unsalted butter, softened | Beat butter & sugar 1 min | Add oil, yolks, vanilla, vinegar; beat 2 min | ||||
| 400 g granulated sugar | ||||||
| 240 ml canola or vegetable oil | ||||||
| 4 large egg yolks, room temperature (eggs separated) | ||||||
| 1 Tbsp pure vanilla extract | ||||||
| 1 tsp distilled white vinegar | ||||||
| 240 ml buttermilk, room temperature | ||||||
| 1-2 tsp red gel food coloring (or liquid) | ||||||
| 4 large egg whites, room temperature (from the separated eggs) | Whip egg whites to fluffy peaks, 3 min | |||||
| 452 g full-fat brick cream cheese, softened | Beat cream cheese & butter 2 min | Add sugar, vanilla, salt; beat 3 min | ||||
| 170 g unsalted butter, softened | ||||||
| 600 g confectioners' sugar | ||||||
| 1 1/2 tsp pure vanilla extract | ||||||
| pinch of salt, to taste | ||||||
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