Description
This classic Red Velvet Cake features moist, tender layers with a hint of cocoa, vibrant red color, and a rich cream cheese frosting. Perfect for celebrations or an elegant dessert, this recipe guides you through creating a stunning three-layer cake with smooth, creamy frosting and optional decorative cake crumbs for a beautiful finish.
Ingredients
Scale
For the Cake:
- 3½ cups all-purpose flour (420 grams)
- ¼ cup unsweetened cocoa powder (21 grams)
- 1½ teaspoons baking soda (9 grams)
- 1 teaspoon kosher salt (3 grams)
- ½ cup unsalted butter, melted (113 grams, 1 stick)
- 1¼ cups vegetable oil (250 grams)
- 2½ cups granulated sugar (500 grams)
- 1 cup sour cream, room temperature (227 grams)
- ¾ cup milk, room temperature (170 grams)
- 3 large eggs, room temperature (150 grams)
- 1 tablespoon pure vanilla extract (12 grams)
- 2 tablespoons red food coloring (28 grams)
For the Frosting:
- 24 ounces cream cheese, room temperature (680 grams, 3 bricks)
- 1 cup unsalted butter, room temperature (226 grams, 2 sticks)
- 5 cups powdered sugar (565 grams)
- 2 teaspoons pure vanilla extract (8 grams)
- ½ teaspoon kosher salt
Instructions
- Preheat and Prepare Pans: Preheat your oven to 350°F (177°C) and grease three 9-inch round cake pans. This prepares the baking vessels ensuring the cakes won’t stick.
- Whisk Dry Ingredients: In a large bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking soda, and kosher salt until evenly combined. Set aside.
- Cream Butter, Oil, and Sugar: Using a stand mixer fitted with the paddle attachment, beat melted unsalted butter, vegetable oil, and granulated sugar until the mixture is smooth and creamy, ensuring even sweetness and moisture.
- Add Wet Ingredients: Beat in the sour cream, milk, eggs, and pure vanilla extract until the batter is uniform and smooth. Then incorporate the red food coloring, mixing thoroughly until the batter has a bright, even red hue.
- Combine Wet and Dry Ingredients: Gently add the dry ingredients into the wet ingredients and stir just until combined to avoid overmixing which can toughen the cake.
- Divide Batter and Bake: Evenly distribute the batter among the three prepared cake pans (about 634 grams each). Bake in the preheated oven for 25 to 30 minutes or until a toothpick inserted in the center comes out clean. Remove from oven and cool for at least 10 minutes.
- Prepare Frosting: In a clean bowl, beat cream cheese with the whisk attachment until smooth. Add room temperature butter and continue beating until fully incorporated and creamy.
- Add Powdered Sugar: Sift the powdered sugar into the mixture and beat until well combined and smooth. Add vanilla extract and kosher salt, then mix until the frosting develops stiff peaks and a silky texture.
- Level Cake Layers: Using a bread knife, carefully shave off the rounded tops of each cake layer to create flat, even surfaces for stacking. Save the trimmed cake crumbs for decoration.
- Assemble Cake Layers: Place the first cake layer on a cake stand or plate with the cut side down. Spread a generous layer of cream cheese frosting evenly over the top.
- Add Second Layer: Place the second cake layer on top and spread another layer of frosting equally over it.
- Add Third Layer: Add the final cake layer. Use the remaining frosting to cover the entire exterior of the cake smoothly and evenly.
- Decorate: Optionally, crumble leftover cake scraps and press them onto the sides or top of the cake for texture and decoration. Use any remaining frosting to pipe decorative designs atop the cake.
Notes
- For best results, use room temperature ingredients to ensure smooth blending and proper texture.
- Store the cake in an airtight container in the refrigerator for up to 3 days to maintain freshness.
- The cake can be frozen for up to 3 months; thaw in the refrigerator before serving.
- To avoid overbaking, check the cake starting at 25 minutes with a toothpick inserted in the center; it should come out clean or with moist crumbs.
- If desired, substitute vegetable oil with a neutral oil like canola or sunflower for slight variation in flavor.
Nutrition
- Serving Size: 1 slice (approx. 1/12th of cake)
- Calories: 520
- Sugar: 40 g
- Sodium: 350 mg
- Fat: 32 g
- Saturated Fat: 14 g
- Unsaturated Fat: 17 g
- Trans Fat: 0 g
- Carbohydrates: 56 g
- Fiber: 2 g
- Protein: 5 g
- Cholesterol: 80 mg
