Red Velvet Cake

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Red velvet cake is one of those timeless desserts that always gets people talking. With its deep red layers and rich cream cheese frosting, it's as beautiful as it is delicious. This recipe originally came from Fine Cooking and has become one of my favorite versions. It also makes a wonderful Fourth of July flag cake, decorated with fresh blueberries and strawberries for a festive red, white, and blue dessert.

Ingredients

For the cake
  • 2 sticks (1 cup) plus 2 Tbs. unsalted butter, at room temperature
  • 3-1/4 cups all-purpose flour
  • 1/2 cup Dutch-processed cocoa powder
  • 1-1/2 tsp. baking powder
  • 1-1/2 tsp. baking soda
  • 1/2 tsp. salt
  • 1 (1-lb.) box light brown sugar (about 2-1/4 cups)
  • 3 Tbs. red food coloring
  • 2-1/2 tsp. vanilla extract3 large eggs`
  • 1-3/4 cups buttermilk
For the frosting
  • 1-1/4 lb. cream cheese, at room temperature
  • 2-1/2 sticks (1-1/4 cups) unsalted butter, at room temperature
  • 2 tsp. vanilla extract
  • 1 (2-lb.) bag confectioners’ sugar (about 7-1/4 cups)

Make the Cake

Preheat the oven to 350°F (175°C). Butter two 9-inch round cake pans, dust with flour, and tap out any excess.

In a medium bowl, sift together the flour, cocoa powder, baking powder, baking soda, and salt.
In the bowl of a stand mixer, beat the butter, brown sugar, food coloring, and vanilla until light and fluffy, about 2 minutes.

Add the eggs one at a time, beating well after each addition and scraping down the bowl as needed.
With the mixer on low speed, add the dry ingredients in three additions, alternating with the buttermilk in two additions, beginning and ending with the dry ingredients. Mix just until combined.

Divide the batter evenly between the prepared pans and smooth the tops.

Bake for about 40 minutes, or until a toothpick inserted in the center comes out clean.

Let the cakes cool in the pans for 15 minutes. Run a knife around the edges, invert onto a wire rack, and cool completely. Wrap the cooled cake layers and chill for a few hours or overnight before assembling.

Make the Cream Cheese Frosting

Beat the cream cheese, butter, and vanilla until smooth and fluffy.
Gradually add the powdered sugar in three additions, mixing on low until incorporated.
Increase the speed to medium-high and beat for about 1 minute, until light and creamy.


Make Ahead
Cake layers can be baked up to 3 days ahead. Wrap tightly and refrigerate. The assembled cake keeps well in the refrigerator for up to 3 days. Let the cake sit at room temperature for about 20 minutes before serving for the best texture.

Cupcake Variation
To make cupcakes, prepare the batter as directed (or halve the recipe if making one standard muffin tin). Reduce the baking powder to 1 teaspoon and bake for 12–15 minutes, or until the tops spring back lightly when touched. Cool completely before frosting with the cream cheese frosting.