Ingredients
Cooking spray
1 c. (2 sticks) butter, softened
1 c. granulated sugar
2 large eggs
1 tsp. pure vanilla extract
2 c. all-purpose flour
1/3 c. Dutch-processed cocoa powder
1 tsp. baking soda
1 tsp. kosher salt
1 c. buttermilk
1 tbsp. distilled white vinegar
2 tbsp. red food coloring
2 (8-oz.) blocks cream cheese, softened
1/2 c. (1 stick) butter, softened
4 c. powdered sugar
1 tsp. pure vanilla extract
1/4 tsp. Pinch kosher salt
Preparation
Step 1Preheat oven to 350°. Line two 8" round cake pans with parchment paper and grease with cooking spray. In a large bowl using a hand mixer (or in the bowl of a stand mixer), beat butter and sugar until light and fluffy. Add eggs one at a time, beating well after each addition then add vanilla. Step 2In another large bowl, whisk together flour, cocoa, baking soda, and salt. Add half the dry ingredients to wet ingredients, beating until just combined. Add buttermilk, vinegar, and red food coloring, beating to combine. Add remaining dry ingredients. Step 3Divide batter between prepared cake pans and bake until a toothpick inserted into the middle comes out clean, 25 to 30 minutes. Let cool 15 minutes, then invert onto a cooling rack to cool completely. Step 4Meanwhile, make frosting: In a large bowl using a hand mixer (or in the bowl of a stand mixer), beat cream cheese and butter until smooth. Add powdered sugar and beat until light and fluffy. Add vanilla and salt and mix until combined. Add more powdered sugar, 1/4 cup at a time, if necessary, until frosting is thick and a nice spreadable consistency. Step 5Assemble cake: Using a serrated knife, level tops of cakes, reserving the scraps for decorating. Place one layer on cake stand or serving platter, then top with a thick layer of frosting and second cake layer. Frost top and sides of cake. Crumble reserved cake pieces and press onto sides of cake.
What is the best food coloring to use? Not all food colorings are created equally and it’s true. The more concentrated your food coloring the better for this cake. It takes a look to color the chocolate batter so that after baking, it’s a beautiful bright red. The 2 tablespoons called for in this recipe is assuming you’re using a classic water based dye like McCorrmick. If you have a gel based dye, which are usually more pigmented you will be able to use less food coloring, possibly around half as much. What is the best frosting for Red Velvet Cake? We don’t think you can beat the classic red velvet and cream cheese combo. The tanginess of the cream cheese paired with the chocolate and slight tang of the buttermilk is a perfect pair! If cream cheese isn’t your favorite try our classic buttercream instead! Tried this yet? Let us know how it went in the comments below!
