Description
This luscious Red Velvet Cake combines a moist cocoa-infused cake layered with a rich, creamy cream cheese frosting. Perfectly balanced with a hint of tang from sour cream and aromatic vanilla, this classic dessert is a showstopper for celebrations or any special occasion.
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, melted (113 grams, 1 stick)
- 1¼ cups vegetable oil (250 grams)
- 2½ cups granulated sugar (500 grams)
- 1 cup sour cream, room temperature (227 grams)
- ¾ cup milk, room temperature (170 grams)
- 3 large eggs, room temperature (150 grams)
- 1 tablespoon pure vanilla extract (12 grams)
- 2 tablespoons red food coloring (28 grams)
Frosting
- 24 ounces cream cheese, room temperature (680 grams, 3 bricks)
- 1 cup unsalted butter, room temperature (226 grams, 2 sticks)
- 5 cups powdered sugar (565 grams)
- 2 teaspoons pure vanilla extract (8 grams)
- ½ teaspoon kosher salt
Instructions
- Prepare the Dry Ingredients: In a large bowl, sift together the all-purpose flour, unsweetened cocoa powder, baking soda, and kosher salt. Set aside to ensure even mixing and no lumps.
- Mix Wet Ingredients: In a separate large bowl, combine the melted unsalted butter, vegetable oil, and granulated sugar. Beat until well incorporated. Add the sour cream, milk, eggs, vanilla extract, and red food coloring. Mix on medium speed until smooth and fully combined.
- Combine Batter: Gradually add the dry ingredients to the wet mixture, mixing on low speed until just combined. Avoid overmixing to keep the cake tender and light.
- Preheat and Prepare Pans: Preheat your oven to 350°F (175°C). Grease and flour two 9-inch cake pans or line them with parchment paper for easy release.
- Bake the Cake: Divide the batter evenly between the prepared pans and smooth the tops with a spatula. Bake for about 25 minutes, or until a toothpick inserted into the center comes out clean.
- Cool the Cakes: Remove the cakes from the oven and let them cool in the pans for 10 minutes. Then, turn them out onto wire racks to cool completely before frosting.
- Prepare the Frosting: In a large mixing bowl, beat the softened cream cheese and unsalted butter together until smooth and creamy. Gradually add the powdered sugar, beating on low speed to avoid a sugar cloud. Mix in vanilla extract and kosher salt until fully combined and smooth.
- Assemble the Cake: Once the cakes are completely cool, place one layer on your serving plate. Spread a generous amount of cream cheese frosting evenly on top. Place the second cake layer over the frosting and cover the entire cake with the remaining frosting, smoothing or texturing as desired.
- Chill and Serve: For best results, refrigerate the cake for at least 1 hour before slicing to allow the frosting to set. Serve at room temperature for the best flavor and texture.
Notes
- Ensure all dairy ingredients are at room temperature to avoid curdling and to achieve a smooth batter and frosting.
- This cake can be made a day ahead and stored covered in the refrigerator to deepen the flavors.
- Use gel or paste food coloring for a more vibrant red without altering batter consistency.
- For a gluten-free version, substitute the all-purpose flour with a gluten-free flour blend designed for baking.
- Allow the cake to come to room temperature after refrigeration before serving to enhance flavor and texture.
