Red Velvet Cake

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Red Velvet Cake

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Adjust Servings:
2 1/4 Cups Cake Flour; sifted
1/2 Tsp. Salt
3 Tbsp. Dutch-processed Cocoa Powder
113 g Unsalted Butter; room temperature
1 Cup Granulated Sugar
2 Large Eggs
1 Tsp. Vanilla Extract
1 Cup + 1 Tbsp. Milk + Lemon Juice
2 Tbsp. Liquid Red Food Coloring
1 Tsp. Lemon Juice
1 Tsp. Baking Soda
Cream Cheese Frosting:
500 g Cream Cheese
1 Tsp. Vanilla Extract
1 Cup Icing Sugar; Sifted
1 1/2 Cups Heavy Whipping Cream; cold


  • Sponge:

  • Cream Cheese Frosting:






Preheat oven to 350 degrees F (175 degrees C) and place rack in center of oven. Butter two - 9 inch round cake pans and line the bottoms of the pans with parchment paper. Set aside.

In a cup mix milk and 1 tbsp lemon juice. Set aside for 5 minutes. It will thicken slightly.

In a mixing bowl sift together the flour, salt, and cocoa powder. Set aside.In bowl of your electric mixer, or with a hand mixer, beat the butter until soft (about 1-2 minutes). Add the sugar and beat until light and fluffy (about 2-3 minutes). Add the eggs, one at a time, beating well after each addition. Scrape down the sides of the bowl. Add the vanilla extract and beat until combined.

Whisk in red food coloring into the milk mixture. With the mixer on low speed, alternately add the flour mixture and buttermilk to the butter mixture, in three additions, beginning and ending with the flour.

In a small cup combine the vinegar and baking soda. Allow the mixture to fizz and then quickly fold into the cake batter.

Working quickly, divide the batter evenly between the two prepared pans and smooth the tops with an offset spatula or the back of a spoon. Bake in the preheated oven for approximately 25 - 30 minutes, or until a toothpick inserted in the center of the cakes comes out clean.

Cool the cakes in their pans on a wire rack for 10 minutes. Place a wire rack on top of the cake pan and invert, lifting off the pan. Once the cakes have completely cooled, wrap in plastic and place the cake layers in the refrigerator for at least an hour (or overnight). (This is done to make filling and frosting the cakes easier.


Cream Cheese Frosting

In the bowl of your electric mixer, or with a hand mixer, beat the cream cheese until smooth. Add the vanilla and confectioners sugar and beat until smooth.

Using the whisk attachment, gradually add the heavy cream and whip until the frosting is thick enough to spread. Add more sugar or cream as needed to get the right consistency.



With a serrated knife, cut each cake layer in half, horizontally. You will now have four cake layers. Place one of the cake layers, top of the cake facing down, onto your serving platter. Spread the cake layer with a layer of frosting.

Place another layer of cake on top of the frosting and continue to frost and stack the cake layers. Frost the top and sides of the cake.


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