Red Velvet Cake with Cream Cheese Frosting

Ingredients

• 2½ cups all-purpose flour
• 2 Tbsp unsweetened cocoa powder
• 1 tsp baking soda
• ½ tsp salt
• ½ cups unsalted butter — softened
• 1½ cups granulated sugar
• 2 tsp vanilla extract
• 2 large eggs — room temperature
• ¾ cups vegetable oil — or light olive oil
• 1 cup low-fat buttermilk — room temperature
• 1 tsp white distilled vinegar
• ½ tsp red gel food coloring
• 1½ cups unsalted butter — softened
• 8 oz cream cheese — softened
• 4 cups powdered sugar
• 1 Tbsp vanilla extract
• ⅛ tsp salt — or a generous pinch

Steps

1. 1

   Preheat your oven to 350°F (175°C).

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2. 2

   Grease two 9-inch cake pans with butter and dust with flour, tapping out the excess.

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3. 3

   In a bowl, combine 2.5 cups of all-purpose flour, 2 tablespoons of unsweetened cocoa powder, 1 teaspoon of baking soda, and 0.5 teaspoon of salt. Whisk together until combined, then sift the mixture to ensure it's well blended.

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4. 4

   In a large mixing bowl, cream together 0.5 cup of softened unsalted butter and 1.5 cups of granulated sugar using an electric mixer until the mixture is powdery and snowy in consistency.

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5. 5

   Add 2 room temperature eggs one at a time, beating well after each addition. Then add 2 teaspoons of vanilla extract and blend quickly.

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6. 6

   With the mixer on low, add 0.75 cup of vegetable oil and 1 cup of room temperature low-fat buttermilk mixed with 1 teaspoon of white vinegar. Blend until smooth and well incorporated.

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7. 7

   Add the dry ingredients all at once and mix on low speed until just blended, ensuring no dry flour remains. Scrape down the bowl as needed.

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8. 8

   Add 0.5 teaspoon of red gel food coloring and mix on low speed until the color is well incorporated into the batter.

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9. 9

   Divide the batter evenly between the prepared cake pans, using a kitchen scale for accuracy if desired. Spread the batter evenly in the pans.

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10. 10

    Bake in the preheated oven for about 30 minutes, or until a toothpick inserted in the center comes out clean.

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11. 11

    Let the cakes rest in the pans for about 20 minutes, then run a knife around the edges to loosen and invert onto a wire rack to cool completely.

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12. 12

    To make the cream cheese frosting, beat 1.5 cups of softened unsalted butter in a large mixing bowl until smooth and lightened in color.

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13. 13

    Add 8 oz of softened cream cheese and beat until well incorporated, scraping down the bowl as needed.

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14. 14

    Add 1 tablespoon of vanilla extract and 0.125 teaspoon of salt, mixing until combined.

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15. 15

    Gradually add 4 cups of powdered sugar, one cup at a time, mixing on low speed until incorporated. Once all sugar is added, beat on high speed for 2-3 minutes until thick and spreadable.

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16. 16

    To assemble the cake, place the first layer on a serving platter and spread about a third of the frosting over the top. Place the second layer upside down on top of the first layer.

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17. 17

    Apply a thin layer of frosting around the sides and top of the cake to crumb coat it, sealing in moisture and crumbs.

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18. 18

    Once crumb coated, add more frosting to the top and sides until evenly coated. Use an offset spatula for smooth application.

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