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–+ servings

Red Velvet Cake

This is the most delicious soft and moist Red Velvet Layer Cake! It has delicious layers of moist red velvet cake sandwiched together with smooth cream cheese frosting.
5 fra 10 stemmer
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Course Dessert
Cuisine American
Servings 12 slices
Calories 718 kcal

Equipment

Ingredients
 
 

RED VELVET CAKE LAYERS

  • 300 g all-purpose flour
  • 300 g granulated sugar
  • 2 tablespoon dutch processed unsweetened cocoa powder
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 165 g buttermilk
  • 180 g sour cream 14-18%, room temperature
  • 110 g vegetable oil
  • 2 large eggs room temperature
  • 2 teaspoon white vinegar
  • 2 teaspoon vanilla extract
  • 1 teaspoon red gel food color

CREAM CHEESE FROSTING

  • 300 g butter
  • 150 g full-fat cream cheese
  • 540 g powdered sugar sifted
  • ¾ teaspoon vanilla bean paste

The US customary cup measurement serves as a rough estimate, as it can have uncertainties, so for precise results, it's recommended to weigh your ingredients using a digital scale in grams. Baking is both an art and a science, which most often requires precision and accuracy.

    Instructions
     

    RED VELVET CAKE LAYERS

    • Preheat the oven at 170ºC/340ºF conventional oven and line 2x 20 cm/8 inch baking pans with parchment paper.
    • In a bowl, sift all of the dry ingredients together. Give it a stir to make sure everything is combined.
      300 g all-purpose flour, 300 g granulated sugar, 2 tablespoon dutch processed unsweetened cocoa powder, 1 teaspoon baking powder, 1 teaspoon baking soda, 1 teaspoon salt
    • In another mixing bowl add all of the wet ingredients, and with a hand whisk, whisk them together until combined. (Add 1-2 teaspoon more red gel food color if it's not a bright red. Food colors are very different and you therefore might need more depending on the brand you're using). Be sure to not mix the ingredients too vigorously so the eggs don’t get over mixed.
      165 g buttermilk, 180 g sour cream, 110 g vegetable oil, 2 large eggs, 2 teaspoon white vinegar, 2 teaspoon vanilla extract, 1 teaspoon red gel food color
    • Slowly pour the wet ingredients into the flour mixture while gently stirring it all together. Make sure there are no lumps left in the batter.
    • Divide the cake batter into the prepared baking pans and bake them for 28-30 minutes or until a cake tester comes out clean.
    • Let the cakes cool on a cooling rack. After 5 minutes, gently remove the cakes from the cake tins and let the cakes cool down completely.

    CREAM CHEESE FROSTING

    • Take the butter and cream cheese out of the fridge 10 minutes before starting. Cut the butter into cubes. Sift the powdered sugar.
      300 g butter, 150 g full-fat cream cheese
    • In your stand mixer, using the paddle attachment, start by creaming the butter for 5 minutes on high speed. Scrape down the sides of the bowl and give it another mix for 2 minutes.
    • Add the vanilla bean paste and cream cheese and cream it together with the butter for 1 minute on medium speed.
      ¾ teaspoon vanilla bean paste
    • Scrape down the sides of the bowl and on low speed, mix the sifted powdered sugar in 2 parts, letting the powdered sugar mix in with butter and cream cheese before adding the next part. Scrape down the sides of the bowl and give it a final mix for 2 minutes.
      540 g powdered sugar sifted
    • Take the bowl off the stand mixer and with a spatula or wooden spoon, beat it well by hand to make sure to remove the air bubbles in the buttercream.

    ASSEMBLING

    • Start by cutting the very top of the cooled down cake layers, with a serrated knife, so they have an even top. Save the cake scraps for decoration.
    • Place the first cake layer on your serving dish or cake board on your turntable. If you don’t have a turntable, don’t worry, you can easily decorate the cake without it.
    • Add 2 big scoops of frosting and with an offset spatula, even it out. Then add the other cake layer and cover the whole cake in a thin crumb coat. Add the remaining frosting, and even it out over the cake. Optional, make a wavy design with the buttercream, using the offset spatula and decorate with the cake crumbs from the leftover cake scraps.

    Nutrition

    Calories: 718kcalCarbohydrates: 92gProtein: 6gFat: 38gSaturated Fat: 20gPolyunsaturated Fat: 4gMonounsaturated Fat: 11gTrans Fat: 2gCholesterol: 103mgSodium: 550mgPotassium: 100mgFiber: 1gSugar: 71gVitamin A: 926IUVitamin C: 0.3mgCalcium: 65mgIron: 2mg
    Keyword cream cheese frosting, layer cake, red velvet
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