Red Velvet Cake

Red velvet cake is one of those classic desserts that never fails to impress. With its deep crimson hue and subtle cocoa flavor, it's as much a feast for the eyes as it is for the taste buds. But this recipe takes it up a notch, delivering a cake that's incredibly moist, tender, and perfectly balanced in sweetness. Whether you're baking it for a special occasion or just because, this red velvet cake is sure to become a favorite.

While some recipes can feel intimidating, this one is approachable, using simple ingredients and straightforward steps. I've also included tips to help you achieve that signature velvety texture and rich cream cheese frosting (or your choice of alternative frostings). So, preheat your oven and get ready to bake a red velvet cake that’s nothing short of spectacular!

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Course: Cake, Dessert

Cuisine: American

Keyword: cake, cream cheese, frosting, red velver

Servings: servings

Calories: 677kcal

Equipment

1 stand mixer
2 round cake pans 20-23cm( 8 - 9 inch)
1 Whisk
1 spatula
1 offset spatula
1 turntable optional
2 mixing bowls

Ingredients

For the cake

360 g cake flour
1 tsp baking soda
10 g unsweetened natural cocoa powder
1/2 teaspoon salt
113 g unsalted butter softened to room temperature
300 g granulated sugar
240 ml vegetable oil
4 large eggs room temperature and separated
1 tbsp vanilla extract
1 tsp white vinegar
liquid or gel red food coloring
240 ml buttermilk at room temperature

For the Cream Cheese Frosting

225 g cream cheese
225 g mascarpone cheese
125 g unsalted butter room temperature
150 g confectioner's sugar

Metric - US

Instructions

Preheat oven to 170°C. Grease two (22-23cm) 9-inch cake pans, line with parchment paper rounds, then grease the parchment paper.
Whisk the flour, baking soda, cocoa powder, and salt together in a large bowl and set aside.
Using a handheld or stand mixer fitted with a paddle attachment, beat the butter and sugar together on medium-high speed until combined, about 1 minute. Scrape down the sides and up the bottom of the bowl with a rubber spatula as needed.
Add the oil, egg yolks, vanilla extract, and vinegar and beat on high for 2 minutes. (Set the egg whites aside.) Scrape down the sides and up the bottom of the bowl with a silicone spatula as needed.
With the mixer on low speed, add the dry ingredients in 2-3 additions alternating with the buttermilk. Beat in your desired amount of food coloring just until combined. I use 1-2 teaspoons gel food coloring.
Vigorously whisk or beat the 4 egg whites on high speed until fluffy peaks form as pictured above, about 3 minutes. Gently fold into cake batter. The batter will be silky and slightly thick.
Divide batter between cake pans. Bake for 30-32 minutes or until the tops of the cakes spring back when gently touched and a toothpick inserted in the center comes out clean. If the cakes need a little longer as determined by wet crumbs on the toothpick, bake for longer. However, careful not to overbake as the cakes may dry out.
Remove cakes from the oven and cool completely in the pans set on a wire rack. The cakes must be completely cool before frosting and assembling.
Make the frosting: In a large bowl using a handheld or stand mixer fitted with a whisk or paddle attachment, beat the butter on medium-high speed until smooth
Add the mascarpone and creme cheese to the mixture until incorporated
Add the confectioner's sugar and beat until the frosting is smooth and holds.

Assembly time

Using a large serrated knife, slice a thin layer off the tops of the cakes to create a flat surface. Discard or crumble over finished cake.
Place 1 cake layer on your cake stand or serving plate. Evenly cover the top with frosting. Top with 2nd layer and spread remaining frosting all over the top and sides. I always use an icing spatula and bench scraper for the frosting.
Refrigerate cake for at least 30-60 minutes before slicing. This helps the cake hold its shape when cutting.
Cover leftover cake tightly and store in the refrigerator for 5 days.

Notes

For the frosting to come together you need to make sure that everything is at room temperature. This is a requirement to allow for the butter to combine with the rest of the ingredients. In the alternative case where either the butter or ay other ingredient is not at room temperature, it will cause the butter's temperature to lower and will form clumps, resulting in a grainy or split frosting. The inconsistent temperature prevents the ingredients from emulsifying properly, leading to a texture that’s difficult to work with and unappealing in the final product.

Frosted cake or unfrosted cake layers can be frozen up to 2-3 months. Thaw overnight in the refrigerator and bring to room temperature before decorating/serving.

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