Red Velvet Cake with Tangy Cream Cheese Frosting
This is the only red velvet cake recipe you'll ever need. By combining the rich flavor of butter with the lasting moisture of oil, we create a cake that is impossibly soft and tender. The real secret, however, is whipping the egg whites separately and folding them in, a technique that guarantees a light, airy crumb that truly lives up to the "velvet" name. It's all topped with a perfectly tangy, not-too-sweet cream cheese frosting that balances the cocoa and vanilla notes of the cake.
Equipment
- Stand mixer with paddle and whisk attachments (or a hand mixer)
- Two 9-inch round cake pans
- Parchment paper rounds
- Wire cooling rack
- Offset spatula
- Rubber spatula
- Flour sifter or fine-mesh sieve
- 3-4 separate mixing bowls
Ingredients
For the Red Velvet Cake:
- 3 cups cake flour (spooned & leveled)
- 3 Tbsp unsweetened natural cocoa powder
- 1 tsp baking soda
- 1 tsp baking powder
- 1/2 tsp salt
- 1/2 cup unsalted butter, softened to room temperature
- 1 cup canola or vegetable oil
- 2 cups granulated sugar
- 4 large eggs separated, at room temperature
- 1 Tbsp pure vanilla extract
- 1 tsp distilled white vinegar
- 1 cup buttermilk, at room temperature
- 1-2 tsp red gel food coloring use gel for the most vibrant color without a bitter taste
For the Tangy Cream Cheese Frosting:
- 16 oz full-fat block cream cheese, softened but still cool
- 3/4 cup unsalted butter, softened but still cool
- 5 cups confectioners' sugar, sifted
- 1 1/2 tsp pure vanilla extract
- 1/4 tsp salt or to taste
Instructions
Prep Your Pans and Dry Ingredients
- Position a rack in the center of your oven and preheat to 350°F (177°C).
- Grease and flour two 9-inch round cake pans. Line the bottoms with parchment paper rounds, then grease the parchment paper. This guarantees your cakes will never stick.
- In a medium bowl, sift or whisk together the cake flour, cocoa powder, baking soda, baking powder, and salt. Sifting is key here to break up any lumps in the cocoa and flour. Set aside.
Mix the Wet Ingredients
- In the bowl of a stand mixer fitted with a paddle attachment (or in a large bowl with a hand mixer), beat the softened butter and granulated sugar on medium speed for about 1-2 minutes until combined and sandy.
- With the mixer on low, slowly stream in the oil. Once it's all added, increase the speed to medium-high and beat for 2-3 minutes until the mixture is very light and creamy.
- Add the 4 egg yolks, one at a time, beating well after each addition. Scrape down the sides of the bowl.
- In a small bowl, whisk together the vanilla extract, white vinegar, buttermilk, and red gel food coloring until you have a uniform, vibrant red liquid.
- With the mixer on low, add the sifted dry ingredients in three additions, alternating with the red buttermilk mixture. Begin and end with the dry ingredients (Dry, Wet, Dry, Wet, Dry).
- My #1 Tip: Mix only until the last streak of flour is just combined. Do not overbeat! Scrape down the bowl and set it aside.
The "Velvet" Secret (Whip Egg Whites)
- In a separate, very clean, and dry bowl, use the whisk attachment (or clean beaters on your hand mixer) to beat the 4 egg whites on high speed until stiff peaks form. This means when you lift the whisk, the peak holds its shape and doesn't flop over.
- Gently fold about one-third of the whipped egg whites into the red velvet batter using a rubber spatula. This lightens the batter.
- Add the remaining egg whites and gently fold them in. Use a "cut and fold" motion, cutting through the middle of the batter and folding it over from the bottom, turning the bowl as you go. Stop as soon as you no longer see large streaks of egg white. You want to keep all that air you just whipped in!
Bake and Cool
- Divide the airy batter evenly between your two prepared cake pans.
- Bake for 30-35 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs attached (not clean, which can mean it's over-baked).
- Let the cakes cool in their pans on a wire rack for 15 minutes. Then, run a thin knife around the edge and invert the cakes onto the wire rack to cool completely.
Make the Frosting and Assemble
- In a large bowl, beat the softened cream cheese and butter on medium-high speed until completely smooth and creamy (about 2-3 minutes).
- With the mixer on low, gradually add the sifted confectioners' sugar. Once it's mostly incorporated, add the vanilla and salt.
- Increase the speed to medium-high and beat for 2-3 minutes until the frosting is light, fluffy, and holds its shape. Do not overbeat, or it can become runny.
- To assemble, place one cooled cake layer on your stand or serving plate. Spread about 1.5 cups of frosting evenly over the top.
- Place the second cake layer, top-side down, on top of the frosting (this gives you a perfectly flat top).
- Cover the top and sides of the cake with the remaining frosting. You can create rustic swoops with an offset spatula or smooth the sides with a bench scraper.
- Refrigerate the cake for at least 30-60 minutes to set the frosting before slicing.
Notes
Storage Tips
Cover the cake tightly with a cake dome or plastic wrap and store it in the refrigerator for up to 5 days. The fats in the cake and frosting require refrigeration. Serving Suggestions
This cake is best served at room temperature. The crumb is softer and the cream cheese flavor is more pronounced. I always pull the cake (or a single slice) from the fridge at least 1 hour before serving. Cupcakes: This recipe makes about 24-30 cupcakes. Fill liners 2/3 full and bake at 350°F for 18-22 minutes. Leftover Transformation Idea If you have any leftover cake (it's rare!), crumble it up and layer it in glasses with extra frosting, whipped cream, and maybe some fresh raspberries for a stunning and easy red velvet trifle. Troubleshooting Tips Why is my cake dry? You most likely over-baked it. Ovens vary! Start checking for doneness at the 30-minute mark. You want a toothpick with moist crumbs, not a perfectly clean one. Why is my frosting runny? Your cream cheese or butter was too warm (or you over-beat it). They should be softened to room temperature, but still cool to the touch. To fix it: Chill the entire bowl of frosting in the refrigerator for 20-30 minutes, then re-whip it on medium-high speed for a minute. Why did my cake sink in the middle? This could be from opening the oven door too early, which lets cold air in and deflates the batter. It could also be from under-baking. Recipe Notes (Substitutions, Make-Ahead, Scaling) Flour Substitution: For the most tender "velvet" cake, do not substitute the cake flour. In a pinch, you can make your own: For every 1 cup of all-purpose flour, remove 2 Tbsp, and add 2 Tbsp of cornstarch. Sift this mixture together 3-4 times before using. Make-Ahead: The cake layers can be baked, cooled completely, and wrapped tightly in plastic wrap. Store at room temperature for up to 2 days. The frosting can be made and stored in an airtight container in the fridge for up to 1 week. Let the frosting soften at room temperature for 15-20 minutes before whipping and frosting the cake. Scaling: This recipe can be halved to make one 9-inch layer, a small 6-inch two-layer cake, or about 12-15 cupcakes. Did you make this recipe? I'd love to see it! Tag @Grandmaws on Instagram and use the hashtag #UltimateVelvetCake !
Cover the cake tightly with a cake dome or plastic wrap and store it in the refrigerator for up to 5 days. The fats in the cake and frosting require refrigeration. Serving Suggestions
This cake is best served at room temperature. The crumb is softer and the cream cheese flavor is more pronounced. I always pull the cake (or a single slice) from the fridge at least 1 hour before serving. Cupcakes: This recipe makes about 24-30 cupcakes. Fill liners 2/3 full and bake at 350°F for 18-22 minutes. Leftover Transformation Idea If you have any leftover cake (it's rare!), crumble it up and layer it in glasses with extra frosting, whipped cream, and maybe some fresh raspberries for a stunning and easy red velvet trifle. Troubleshooting Tips Why is my cake dry? You most likely over-baked it. Ovens vary! Start checking for doneness at the 30-minute mark. You want a toothpick with moist crumbs, not a perfectly clean one. Why is my frosting runny? Your cream cheese or butter was too warm (or you over-beat it). They should be softened to room temperature, but still cool to the touch. To fix it: Chill the entire bowl of frosting in the refrigerator for 20-30 minutes, then re-whip it on medium-high speed for a minute. Why did my cake sink in the middle? This could be from opening the oven door too early, which lets cold air in and deflates the batter. It could also be from under-baking. Recipe Notes (Substitutions, Make-Ahead, Scaling) Flour Substitution: For the most tender "velvet" cake, do not substitute the cake flour. In a pinch, you can make your own: For every 1 cup of all-purpose flour, remove 2 Tbsp, and add 2 Tbsp of cornstarch. Sift this mixture together 3-4 times before using. Make-Ahead: The cake layers can be baked, cooled completely, and wrapped tightly in plastic wrap. Store at room temperature for up to 2 days. The frosting can be made and stored in an airtight container in the fridge for up to 1 week. Let the frosting soften at room temperature for 15-20 minutes before whipping and frosting the cake. Scaling: This recipe can be halved to make one 9-inch layer, a small 6-inch two-layer cake, or about 12-15 cupcakes. Did you make this recipe? I'd love to see it! Tag @Grandmaws on Instagram and use the hashtag #UltimateVelvetCake !
Nutrition
Calories: 133kcalCarbohydrates: 33gProtein: 0.001gFat: 0.1gSodium: 272mgPotassium: 3mgFiber: 0.001gSugar: 33gCalcium: 20mgIron: 0.1mg
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