Classic Red Velvet Cake
This delectable, scarlet-hued cake is a classic for a reason. Layers of smooth cream cheese icing and rich red velvet cake will impress even the pickiest of guests.
1 hr 20 min
1 hr 20 min
1 hr 20 min
1 hr 20 min
for 8 slices
Red Velvet Cake
- nonstick cooking spray, for greasing
- 2 ¾ cups cake flour (345 g)
- 2 tablespoons cocoa powder
- 1 teaspoon kosher salt
- 2 teaspoons baking soda
- 1 cup buttermilk (240 mL), or 1 cup whole milk mixed with 1 tablespoon lemon juice or white vinegar
- ½ cup vegetable oil (120 mL)
- 1 tablespoon white vinegar
- 2 ½ teaspoons red food coloring
- 1 ½ sticks unsalted butter, softened
- 1 ¾ cups granulated sugar (350 g)
- 3 large eggs
- 1 tablespoon McCormick® vanilla extract
- ¼ cup freshly brewed coffee (60 mL)
Cream Cheese Frosting
- 1 stick unsalted butter, softened
- 12 oz cream cheese (340 g), softened
- 1 tablespoon heavy cream
- ¼ teaspoon kosher salt
- 2 teaspoons McCormick® vanilla extract
- 3 cups powdered sugar (330 g)
- Calories 711
- Fat 29g
- Carbs 101g
- Fiber 9g
- Sugar 72g
- Protein 10g
Estimated values based on one serving size.
- Preheat the oven to 350°F (180°C). Grease 2 8-inch cake pans with nonstick spray and line with parchment paper.
- In a medium bowl, sift together the cake flour, cocoa powder, salt, and baking soda. Whisk to combine.
- In a large liquid measuring cup, whisk together the buttermilk, vegetable oil, vinegar, and red food coloring.
- In a large bowl, cream the butter and granulated sugar together with an electric hand mixer on high speed until light, fluffy, and homogenous, about 2 minutes. Add the eggs, 1 at a time, and beat on medium speed until incorporated. Add the vanilla and beat to incorporate.
- Add ½ of the buttermilk mixture to the creamed butter and sugar. Beat on medium speed until well combined, 1–2 minutes. Add ½ of the dry ingredients and beat until well-combined, 1–2 minutes. Repeat with the remaining buttermilk and dry ingredients. With the mixer running, slowly pour in the coffee and beat until just combined.
- Divide the batter evenly between the prepared cake pans and smooth the tops. Bake for 40–45 minutes, until a cake tester or toothpick inserted into the center of the cakes comes out clean. Let cool for 5 minutes before flipping the cakes out onto a wire rack, then let cool completely
- While the cakes are cooling, make the cream cheese frosting: In a large bowl, beat together the butter and cream cheese with an electric hand mixer on high speed until well combined and fluffy, 3–5 minutes. Add the heavy cream, salt, and vanilla and mix to combine. Add the powdered sugar, 1 cup at a time, and beat until the frosting is fluffy and smooth.
- Once cakes have cooled, trim off the domed tops, reserving the scraps. Cut each cake in half so you have 4 even layers.
- Place 1 cake layer, cut-side up, on a cake stand. Spread an even layer of frosting over the cake. Place another cake layer cut-side down on top of the first layer, spreading another even layer of frosting on top. Repeat with the remaining 2 layers. Spread a thin layer of frosting all over the sides and smooth out with an offset spatula or bench scraper. Refrigerate for 20-30 minutes, until the layer of frosting has hardened.
- Frost the outside of the cake with a thick layer of frosting. Crumble the reserved cake scraps, then press into the frosting around the bottom of the cake.
- Slice and serve.
- RECIPE BY: Amanda Berrill
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