Classic Red Velvet Cake
Prep Time
Serves
Cooking Mode
2 ½ cups cake flour, sifted
3 tbsp cocoa powder
1 tsp baking powder
1 tsp baking soda
1 tsp salt
1 ¼ cups buttermilk, room temperature
2 tbsp red food colouring
2 tsp apple cider vinegar
¾ cup unsalted butter, room temperature
1½ cups sugar
3 eggs
1 tbsp vanilla extract
Cream Cheese Frosting:
2 pkg plain, brick-style cream cheese, cold
½ cup unsalted butter, softened
1½ cups icing sugar, sifted
1 tsp vanilla extract
2 ½ cups cake flour, sifted
3 tbsp cocoa powder
1 tsp baking powder
1 tsp baking soda
1 tsp salt
1 ¼ cups buttermilk, room temperature
2 tbsp red food colouring
2 tsp apple cider vinegar
¾ cup unsalted butter, room temperature
1½ cups sugar
3 eggs
1 tbsp vanilla extract
Cream Cheese Frosting:
2 pkg plain, brick-style cream cheese, cold
½ cup unsalted butter, softened
1½ cups icing sugar, sifted
1 tsp vanilla extract
Directions
1Preheat oven to 350ºF (180ºC).
2Whisk together flour, cocoa powder, baking powder, baking soda and salt; set aside.
3In measuring cup, whisk together buttermilk, food colouring and vinegar; set aside.
4In separate bowl, use electric mixer on medium speed to beat butter and sugar until light and fluffy, about 2 min.
5Beat in eggs one at a time, incorporating each fully before adding next.
6Beat in vanilla.
7With mixer on low speed, alternately mix in the dry mixture in 3 parts with the buttermilk mixture in 2 parts, starting and ending with the dry mixture.
8Scrape the bowl as needed between additions.
9Scrape batter into 2 greased and parchment-lined 9-in. (23-cm) round cake pans, smoothing the tops.
10Bake 30 to 35 min. until a tester comes out clean when inserted into centre of cake.
11Let stand 10 min. before running a sharp knife around edge and turning cake onto wire rack to cool completely.
12Remove parchment paper.
13Meanwhile, use electric mixer (clean beaters) beat the cream cheese until smooth then beat in the 1/2 cup (125 mL) butter until light and fluffy.
14Beat in icing sugar and vanilla just until smooth.
15Cut each cake horizontally into 2 layers.
16Place 1 layer on a serving platter; spread top with about 3/4 cup (175 mL) icing.
17Repeat process twice more.
18Top with last cake layer; spread remaining icing on top.
19Refrigerate at least 1 hr. to set icing before serving.
20Gather crumbs accumulated on platter to sprinkle on top to decorate cake.
21Tip: Use a heart-shaped stencil for the crumb sprinkling when making cakes to celebrate loved ones.
Tips
1
Using cold instead of room temperature cream cheese will keep frosting thick so it won’t need as much icing sugar to be easily spreadable; just make sure to beat the cheese until smooth before adding the butter.
Disclaimer
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Personal Note
Personal Note