Red Velvet Cake
Serves: 3
Presley Zulauf
1 January 1970
Based on User reviews:
57
Spice
59
Sweetness
50
Sourness
36
mins
Prep time (avg)
4.8
Difficulty
Ingredients:
160 g
All-Purpose Flour110 g
Cake Flour1 tsp
Baking Soda1 pinch
Kosher Salt1 fluid ounce
Food Coloring (red liquid)1 tbsp
White Vinegar1.5 tsps
Vanilla Extract300 g
Dark Brown Sugar380 g
Powdered SugarDirections:
1
Watch how to make this recipe
2
Set a rack in the middle of the oven and preheat to 325 degrees F
3
Spray 2 (9-inch) round pans with nonstick spray, line the bottom of the pan with a parchment paper round, spray the parchment with nonstick spray, and set aside
4
Whisk the flours, cocoa, baking soda, and salt together in a bowl and set aside
5
Whisk the buttermilk, food coloring, vinegar, and vanilla together in a small bowl and set aside
6
Combine the brown sugar and butter in the bowl of a stand mixer with the paddle attachment and cream on medium speed until lightened in color, 2 minutes
7
Stop the mixer and scrape down the sides of the bowl with a spatula
8
Return the mixer to medium speed and slowly add the eggs and beat until they are fully incorporated
9
With the mixer on low, add the flour mixture in 3 installments, alternating with the buttermilk mixture, beginning and ending with the flour mixture
10
Stop the mixer and scrape down the sides of the bowl between each installment
11
Mix on low speed until smooth, 30 to 45 seconds
12
Divide the batter evenly between the prepared pans and bake until the cake springs back when pressed or reaches an internal temperature of 205 degrees F, 30 to 35 minutes
13
Cool in the pans on a rack for 10 minutes, and then remove the cake from the pans and cool completely, about 1 hour, before frosting
14
Combine the cream cheese and butter on medium speed, just until blended, in the bowl of a stand mixer fitted with the paddle attachment
15
Stop and scrape down the sides of the bowl
16
Add the vanilla and salt and beat until combined
17
With the speed on low, add the powdered sugar in 4 batches, beating until smooth between each addition
18
Refrigerate for 5 to 10 minutes before using