Classic (and Decadent) Red Velvet Cake Recipe
Prep Time:
1 hour
Cook Time:
25 minutes
Servings:
12 Slices
Ingredients
  • 2 ⅓ cups all-purpose flour
  • 3 teaspoons baking powder
  • 1 teaspoon salt
  • 1 ¾ cups butter, divided
  • 1 ¼ cups granulated sugar
  • 2 tablespoons cocoa powder
  • 1 teaspoon red food coloring gel
  • 2 tablespoons vanilla extract, divided
  • 3 large eggs, room temperature
  • 1 cup buttermilk
  • 1 teaspoon white vinegar
  • 1 teaspoon bicarbonate of soda (baking soda)
  • 1 pound of cream cheese
  • 4 ½ cups powdered sugar
Directions
  1. Preheat the oven to 400 F and grease two round 8-inch cake tins.
  2. In a medium-sized bowl, whisk together the flour, baking powder, and salt, then set to one side.
  3. In a large bowl or stand mixer, add 1 ¼ cups of butter along with the granulated sugar, and beat together for 3-4 minutes, until the mixture is pale and creamy.
  4. In a separate bowl, mix together the cocoa powder, the red food coloring, and 1 tablespoon of vanilla extract along with 4 tablespoons of hot water, until a paste is formed. Then, add this to the large bowl and mix into the creamed butter and sugar.
  5. Add the eggs to the mixture and beat until they are incorporated.
  6. Gradually add the flour mixture and the buttermilk, alternating between the two until both have been mixed into the cake batter.
  7. Finally, combine the white vinegar and the bicarbonate of soda and add this to the cake batter, mixing once more. Then, divide the batter between the two prepared cake tins and bake for 25 minutes, until the sponges are risen and springy to the touch.
  8. Remove the sponges from the oven and leave them to cool for 10 minutes before turning them out onto a wire rack to cool completely.
  9. To make the cream cheese frosting, combine the cream cheese, the remaining ½ cup of butter, and the remaining 1 tablespoon of vanilla extract in a large bowl or stand mixer and beat together until they are just combined.
  10. Slowly incorporate the powdered sugar, using a sieve to remove any lumps, a little bit at a time until it is all combined and the frosting is smooth and silky.
  11. To prepare the red velvet cake, use a knife or cake leveler to cut the tops off of the sponges making them level. Reserve the cake trimmings, and slice the sponges in half to make 4 discs.
  12. On a large plate or cake stand, place down a disc of cake, add 3 tablespoons of cream cheese frosting on top, and then spread it out in an even layer. Repeat this process with the remaining 3 cake layers. Spread any remaining cream cheese frosting around the top and sides of the cake. Crumble up the reserved cake trimmings to decorate the top with cake crumbs. Add decorative piping with a closed star shaped nozzle, if desired.