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Two-layer red velvet cake with cream cheese frosting on a white stand, one slice removed

Red Velvet Cake With Cream Cheese Frosting and Tender Layers

Tender red cocoa cake layers with whole buttermilk and a thick, tangy cream cheese frosting. Designed for two 9-inch pans and 12 slices; this formula is not kitchen tested.
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Prep Time 45 minutes
Cook Time 35 minutes
Cooling Time 1 hour 30 minutes
Total Time 2 hours 50 minutes
Servings: 12 people
Course: Dessert
Cuisine: American, Italian
Calories: 718
Ingredients Equipment Method Notes

Ingredients
  

Cake layers
  • 2 1/2 cups 300 g all-purpose flour
  • 1 1/2 cups 300 g granulated sugar
  • 2 tablespoons 10 g natural unsweetened cocoa powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon table salt
  • 1/2 cup 113 g unsalted butter, softened
  • 1/2 cup 110 g canola oil
  • 2 large eggs room temperature (100 g without shells for nutrition)
  • 1 cup 245 g whole buttermilk
  • 2 teaspoons alcohol-free vanilla flavoring
  • 1 teaspoon white vinegar
  • 2 teaspoons halal-suitable red gel food coloring verify label and carrier
Cream cheese frosting
  • 16 ounces 454 g full-fat block cream cheese, with halal-suitable cultures or enzymes
  • 1/2 cup 113 g unsalted butter, softened
  • 4 cups 480 g powdered sugar
  • 1 teaspoon alcohol-free vanilla flavoring

Equipment

  • 2 9-inch round cake pans, at least 2 inches deep
  • Parchment rounds
  • Electric hand mixer or stand mixer
  • Wire cooling rack
  • Offset spatula
  • Digital kitchen scale

Method
 

  1. Beat the 1/2 cup cake butter with granulated sugar for 2 minutes, scraping once, until lighter and fluffy.
  2. Beat in eggs one at a time, then canola oil for 1 minute until no obvious egg streaks remain.
  3. Stir buttermilk, 2 teaspoons cake vanilla, white vinegar, and red gel for 30 seconds until evenly colored.
  4. Alternate dry mix and colored buttermilk in three additions on low speed for about 1 minute; stop when flour streaks disappear.
  5. Divide batter between prepared pans and level in about 1 minute; tap pans once.
  6. Bake on center rack at 350°F for 30 to 35 minutes. Tops should spring back and a center toothpick show moist crumbs, not liquid batter.
  7. Cool 15 minutes in pans, then 75 minutes on rack until undersides feel completely cool.
  8. Beat cream cheese and remaining 1/2 cup butter for 2 minutes; add powdered sugar and 1 teaspoon frosting vanilla and beat 2 more minutes until soft ridges hold.
  9. Stack and fill cake layers and coat top and sides in about 10 minutes; layers should remain level without sliding.

Notes

Storage: Refrigerate covered frosted cake for 4 days; freeze tightly wrapped unfrosted layers for 2 months.