Favorite Red Velvet Cake
Red Velvet Cake made with a mixture of all-purpose and cake flour. I use a hand held electric mixer and a heavy duty scraper for stirring, but feel free to use a stand mixer if you prefer.
Servings 12
Ingredients
- 2 ¼ cups all-purpose flour (315 grams)
- 1 ½ teaspoons baking soda
- ½ teaspoon salt
- 2 tablespoons unsweetened natural cocoa powder
- 10 tablespoons unsalted butter, softened
- 2 tablespoons vegetable oil
- 1 ½ cups granulated sugar (300 grams)
- 2 large eggs
- 1 ½ teaspoons vanilla extract
- 2 tablespoons red food coloring or 2 teaspoons of Super Red**
- 1 tablespoon vinegar I like using malt vinegar
- 1 cup buttermilk
Cream Cheese Frosting
- 16 ounces cream cheese, softened (449 grams)
- 8 ounces unsalted butter, softened (228 grams)
- 1 ½ teaspoon vanilla extract
- 4 cups powdered sugar plus more as needed
- 1 pinch salt
Instructions
- Preheat the oven to 350°F. Grease and flour two 9 inch round cake pans.
- Thoroughly mix the flour, baking soda, salt and cocoa powder.
- In a large mixing bowl, using an electric mixer, beat the butter, oil and sugar until light and creamy.
- Add the eggs one at a time, beating on low speed for 30 seconds after each egg is added, then increase speed and beat on high for another minute. Beat in the vanilla, red food coloring, and vinegar, scraping the side of the bowl often.
- Using a heavy duty scraper, stir the flour mixture and the buttermilk into the red mixture, alternating between the two (flour, milk, flour, milk, flour). Beat about 30 strokes with the scraper or until there are no lumps of flour and mixture is smooth. This is a very thick batter.
- Spread evenly in pans and bake for 25 minutes or until a toothpick inserted in center comes out clean. Cool in pans on wire rack 10 minutes. Invert onto a cooling rack and let cool completely.
- Beat cream cheese and butter in a large bowl with electric mixer on medium speed until blended. Gradually add 3 cups of powdered sugar, beating until smooth. Beat in vanilla and salt. Gradually add the last cup of powdered sugar, stopping when you think it's sweet enough.
- Frost and stack the cakes.
Notes
Super Red is a more concentrated food coloring so you don't need quite so much.