Red Velvet Cake

One bowl, one spatula, one amazing cake! The cake is soft and tangy and has a personality of its own, which is why it’s so popular! It pairs perfectly with cream cheese frosting, ermine frosting, or my personal favorite, white chocolate ganache.

Ingredients

Red Velvet Cake Ingredients

• 14 ounces (397 grams) all-purpose flour
• 14 ounces (397 grams) granulated Sugar
• 2 Tablespoons cocoa powder
• 1 teaspoon salt
• 1 teaspoon baking soda
• 2 large eggs room temperature
• 4 ounces (114 grams) vegetable oil
• 8 ounces (227 grams) buttermilk room temperature
• 1 Tablespoons white vinegar
• 6 ounces (170 grams) unsalted butter melted but not hot
• 1 teaspoons vanilla
• 1 Tablespoon red food coloring gel food coloring

Cream Cheese Frosting Ingredients

• 12 ounces (340 grams) cream cheese softened
• 8 ounces (227 grams) unsalted butter softened
• 1/2 teaspoon vanilla extract or orange extract
• 1/4 teaspoon salt
• 26 ounces (737 grams) powdered sugar sifted

Instructions

Red Velvet Cake

1. Preheat your oven to 335°F and prepare three 6” x 2” pans or two 8″ x 2” cake pans with cake goop or your preferred pan release. It also works well in all pans from a bundt pan to a cupcake.
2. Combine the eggs, vegetable oil, buttermilk, vinegar, butter, vanilla, and red food coloring in a medium bowl and set it aside. I recommend using food coloring gel instead of liquid food coloring. My favorite brands are ChefMaster, and Americolor super red.
3. Combine the flour, sugar, cocoa powder, salt, and baking soda in the bowl of your stand mixer with the paddle attachment. Mix this on low speed for a few seconds to combine.
4. Add the liquid ingredients to the dry and mix on medium speed until the batter is fully incorporated and smooth (about 1 minute). Don’t forget to scrape the bowl to ensure all the ingredients are evenly mixed.
5. Divide the cake batter evenly between the prepared cake pans (I like to use my scale for accuracy).
6. Bake the cakes for 35-40 minutes until a toothpick inserted in the center comes out clean and the tops bounce back when lightly touched.
7. Cool the cakes in the pans for about 10 minutes, then flip them out onto a cooling rack to finish cooling.
8. If you are going to layer and frost the same day, pop the cake layers into the freezer for about an hour, no need to wrap them. Otherwise, wrap the layers in plastic wrap and freeze them for up to a week.

Pro-Tip: Wrapping the cakes while they’re still warm seals in all of the moisture, making them safe to freeze.