Classic Red Velvet Cake

This homemade Classic Red Velvet Cake is moist, rich and decadent. A luxurious two-tiered ruby red buttermilk cake with a simple cream cheese frosting. Yields 1 double layer 9-inch cake which will feed 8 to 32 people if sliced accordingly.

Course Desserts & Sweet Treats

Cuisine American

Keyword baking, cake, holiday, holiday baking, red, special occasion

Prep Time 35

Cook Time 30

Total Time 1 5

Servings servings (depending}

Calories 559

Author Laurie McNamara

Ingredients

RED VELVET CAKE:

2 large eggs
1½ cups extra light olive oil
1 cup low-fat buttermilk
1 tablespoon distilled vinegar
1¼ teaspoon vanilla extract
2 ounces red food coloring
2½ cups unbleached all-purpose flour
2 cups granulated sugar
1½ tablespoons unsweetened cocoa
1 teaspoon kosher salt
1 teaspoon baking soda

CREAM CHEESE FROSTING:

16 ounces softened cream cheese softened
8 tablespoons unsalted butter softened and at room temperature
2 teaspoons pure vanilla extract
4 cups powdered sugar

Instructions

MAKE THE CAKE:

Preheat your oven to 350°.
Line, spray and dust with flour (shake out the excess flour) two 9-inch cake pans. Set those aside.
Lightly beat the eggs with a whisk and then add in the oil, buttermilk, vinegar, vanilla and food coloring. Whisk together until combined.
In the bowl of your mixer, stir together the flour, sugar, cocoa, baking soda and salt.
Add the wet ingredients into the dry and mix on medium until combined, scraping the bottom of the bowl once or twice.
Use a measuring cup to divide the batter evenly among the prepared pans. Tap a few times on the counter to release any air bubbles.
Bake for 25-30 minutes or until a cake tester is inserted and comes out clean. Depending on your oven, you might want to rotate the pans for even baking.
Let the cakes cool for 10 minutes in the pans before removing them to a wire rack.
Once the cake cools it's time to frost.

MAKE THE FROSTING:

Pull the cream cheese and butter out of the fridge and place on your counter 1 hour before making frosting.
Place the softened cream cheese into the bowl of your stand mixer. Blend on medium speed until creamed.
Use a rubber spatula to scrape down the sides before adding in the butter and vanilla. Blend on low speed until combined with the cream cheese.
Gradually add the 4 cups of confectioners sugar (about 1/3 to 1/2 cup at a time) mixing well after each addition.
Once combined,scrape down the sides and switch over to the whisk attachment. Mix on high speed for 10 to 15 seconds.
This recipe yields enough frosting for a 9-inch two-layer cake, 1 9x13 cake or roughly 2 dozen cupcakes.

Notes

For more of a whipped frosting beat (with the whisk attachment in) for 10 seconds longer.

For some of my cakes I like to do a "crumb-coat" or a thin frosting to seal in the crumbs. So for this recipe I made a double batch of frosting. First putting a generous amount in between the layers, then a thin coating on the outside. I refrigerated the cake before applying the final frosting layer. This step is totally optional, but if you do decide to crumb coat... add an additional hour to the prep time. You might have a little frosting leftover but I'm sure you can get creative on how to use it up ;)

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