Description
This classic Red Velvet Cake recipe features moist, tender layers flavored with cocoa and a hint of vanilla, paired with a rich and creamy cream cheese frosting. Perfect for celebrations or any special occasion, this cake offers a beautiful red hue contrasted by its smooth white frosting.
Ingredients
Scale
Cake
- 3½ cups all-purpose flour (420 grams)
- ¼ cup unsweetened cocoa powder (21 grams)
- 1½ teaspoons baking soda (9 grams)
- 1 teaspoon kosher salt (3 grams)
- ½ cup unsalted butter (113 grams, melted, 1 stick)
- 1¼ cups vegetable oil (250 grams)
- 2½ cups granulated sugar (500 grams)
- 1 cup sour cream (227 grams, room temperature)
- ¾ cup milk (170 grams, room temperature)
- 3 large eggs (150 grams, room temperature)
- 1 tablespoon pure vanilla extract (12 grams)
- 2 tablespoons red food coloring (28 grams)
Frosting
- 24 ounces cream cheese (680 grams, room temperature, 3 bricks)
- 1 cup unsalted butter (226 grams, room temperature, 2 sticks)
- 5 cups powdered sugar (565 grams)
- 2 teaspoons pure vanilla extract (8 grams)
- ½ teaspoon kosher salt
Instructions
- Preheat and Prepare Pans: Preheat your oven to 350°F (175°C). Grease and flour three 9-inch cake pans or line them with parchment paper for easy removal.
- Mix Dry Ingredients: In a large bowl, sift together the flour, cocoa powder, baking soda, and kosher salt. Set aside.
- Combine Wet Ingredients: In another large mixing bowl, whisk together the melted butter, vegetable oil, and granulated sugar until well combined. Add sour cream, milk, eggs, vanilla extract, and red food coloring. Beat thoroughly until smooth and homogenous.
- Combine Wet and Dry Mixtures: Gradually add the dry ingredients to the wet ingredients, mixing just until combined. Be careful not to overmix to keep the cake tender.
- Bake the Cake: Divide the batter evenly among the prepared pans. Bake in the preheated oven for about 25 minutes, or until a toothpick inserted in the center comes out clean.
- Cool the Cake Layers: Remove cakes from the oven and allow them to cool in the pans for 10 minutes. Then, turn them out onto wire racks to cool completely before frosting.
- Prepare the Cream Cheese Frosting: In a large bowl, beat the cream cheese and unsalted butter together until smooth and creamy. Gradually add powdered sugar, vanilla extract, and kosher salt, beating until light and fluffy.
- Assemble the Cake: Place one cake layer on your serving plate. Spread a layer of frosting over the top. Repeat with the second and third layers. Finish by frosting the top and sides evenly.
- Chill and Serve: Refrigerate the cake for at least 30 minutes to allow the frosting to set before slicing and serving. Enjoy your rich, moist red velvet cake!
Notes
- For best results, use room temperature ingredients to ensure smooth batter and frosting.
- You can substitute buttermilk for sour cream if desired, adjusting the liquid quantity slightly.
- Use gel food coloring for a more vibrant red color without affecting batter consistency.
- Store leftover cake covered in the refrigerator for up to 5 days.
- Allow cake layers to cool completely before frosting to prevent melting the frosting.
