Digital scale (or dry measuring cups, liquid measuring cups, and measuring spoons)
Stand mixer with paddle attachment for cake and whisk attachment for frosting (or a hand mixer with a large bowl)
Two 9-inch (23cm) round cake pans
Parchment paper circles
Sifter
Mixing bowls
Silicone spatula
Whisk
Toothpick (or cake tester)
Offset spatula
10” Cake board if displaying on the board or a decorative cake stand
Turntable
Ingredients
Ingredients For Red Velvet Cake
3⅓cups(410g) cake flour
3Tbsp(15g) natural unsweetened cocoa powder
¾cup(1½ sticks, 165g) unsalted butter, softened
2¼cups(440g) granulated sugar
3large(147g) eggs, at room temperature
1tsp(6g) red gel food coloring
5Tbsp(81g) Water
1½tsp(6g) vanilla extract
1½tsp(9g) salt
1½cups(320g) buttermilk
1½tsp(12g) apple cider vinegar
1½tsp(7g) baking soda
Ingredients for Cream Cheese Frosting
8oz(227g) brick of cream cheese, room temperature
½cupor 1 stick (113g) unsalted butter, room temperature
¼tsp(1.5g) salt
2tsp(8.5g) vanilla extract
3¾cups(454g) powdered sugar, sifted
Instructions
Preheating and Preparing Cake Pans
Begin by preheating the oven to 350°F/180°C with the oven rack in the middle.
Prepare cake pans by greasing the bottom and sides and then dusting with flour. Add a piece of parchment paper in the bottom of the pan to ensure the cake comes out without sticking to the pan.
Making the Red Velvet Cake
Begin by sifting the cake flour into a medium bowl and set aside.
Next, cream the butter and sugar in a large bowl for 2-3 minutes at medium-high speed using a paddle attachment until light and fluffy. Add in the eggs, one at a time, and mix well after each addition until the eggs are fully incorporated.
In a small mixing bowl whisk together the red food coloring, cocoa powder, water, and vanilla extract. Then add the mixture to the batter and mix thoroughly.
Add salt to the measuring cup with buttermilk and stir to combine.
Add cake flour and buttermilk to the batter in three alternating additions, mixing after each addition until just combined. Do not overmix the batter.
Stir apple cider vinegar into the baking soda and then add it to the batter and mix well.
Scoop the batter into the cake pans and bake for 25-30 minutes or until a toothpick inserted into the middle of the cake comes out clean. Let the cakes cool in the pan for 15 minutes and then invert the cakes onto a wire rack to cool completely.
Making the Cream Cheese Frosting
While the cakes are cooling, make the frosting.
Beat butter and cream cheese in a stand mixer fitted with the whisk attachment at medium speed until smooth and combined. Scrape down the sides of the bowl as necessary.
Pour in vanilla and salt and mix to combine.
Add sifted powdered sugar in 3 additions and mix well at medium-low speed after each addition until the powdered sugar is completely incorporated.
Increase the speed to high and beat for 2-3 minutes until light and fluffy.
Use immediately or cover with plastic wrap touching the surface so the frosting doesn’t crust.
How to Store Cream Cheese Frosting
Because Cream Cheese Frosting has dairy in it, it can stay at room temperature for a maximum of 4 hours before needing to be refrigerated. Store frosting in an airtight container in the fridge. When using the frosting after refrigeration, I like to allow the frosting to come to room temperature and then re-beat it to ensure a light texture.
Assembling the Red Velvet Cake with Cream Cheese Frosting
Use a long, serrated knife to cut the domed portion off each cake layer.
Using an offset spatula, spread a small amount of frosting in the middle of the cake board to act as glue and place the flat side of one layer on top of the board. Smooth a generous amount of cream cheese frosting over the top and add another cake layer. Add another generous layer of cream cheese frosting and finish stacking by adding the last cake layer upside down so the cake has sharp corners and a flat top.
At this point, I switched to Vanilla Buttercream since it’s easier to get smooth sides, but you can continue using cream cheese frosting if you would prefer.
Frost the sides and top of the cake with a small amount of frosting to trap the cake crumbs. This is called the crumb coat. It’s ok if this layer has a lot of crumbs in it. That’s the crumb coat’s purpose. Use a cake turntable to make it easier to ice the cake.
Place the cake in the fridge for about 30 minutes or until the frosting has hardened or crusted.
Decorating the Cake
Using a cleaned offset spatula, frost the sides and top of the cake using the frosting of your choice. Use a cake comb to make a red and white striped cake. Finish the design by piping ridged dollops of icing around the top border of the cake.
Storing the Red Velvet Cake
You can store undecorated cake layers by wrapping them in plastic wrap and placing in the fridge for 5-7 days. This is especially helpful if you are going to stack the cakes because they are a lot easier to cut and stack when cold.
You can also freeze undecorated cake layers by wrapping them in plastic wrap, placing in a resealable freezer bag, and keeping in the freezer for up to 3 months. Let the cake thaw before stacking and decorating.
After the cake is decorated, keep the cake in an airtight container (e.g., a covered cake plate) for 5-7 days. If the cake has cream cheese frosting, keep the cake in the refrigerator. If you used only buttercream, the cake can be stored at room temperature or in the fridge.
Notes
This recipe was adapted from the “Red Velvet Cake with Creamy Vanilla Frosting” recipe in The Complete Magnolia Bakery Cookbook by Allysa Torey and Jennifer Appel.