This delectable, scarlet-hued cake is a classic for a reason. Layers of smooth cream cheese icing and rich red velvet cake will impress even the pickiest of guests.
Provided by Aleya Zenieris
Categories Bakery Goods
Time 1h20m
Yield 8 slices
Number Of Ingredients 20
Steps:
- Preheat the oven to 350°F (180°C). Grease 2 8-inch cake pans with nonstick spray and line with parchment paper.
- In a medium bowl, sift together the cake flour, cocoa powder, salt, and baking soda. Whisk to combine.
- In a large liquid measuring cup, whisk together the buttermilk, vegetable oil, vinegar, and red food coloring.
- In a large bowl, cream the butter and granulated sugar together with an electric hand mixer on high speed until light, fluffy, and homogenous, about 2 minutes. Add the eggs, 1 at a time, and beat on medium speed until incorporated. Add the vanilla and beat to incorporate.
- Add ½ of the buttermilk mixture to the creamed butter and sugar. Beat on medium speed until well combined, 1-2 minutes. Add ½ of the dry ingredients and beat until well-combined, 1-2 minutes. Repeat with the remaining buttermilk and dry ingredients. With the mixer running, slowly pour in the coffee and beat until just combined.
- Divide the batter evenly between the prepared cake pans and smooth the tops. Bake for 40-45 minutes, until a cake tester or toothpick inserted into the center of the cakes comes out clean. Let cool for 5 minutes before flipping the cakes out onto a wire rack, then let cool completely
- While the cakes are cooling, make the cream cheese frosting: In a large bowl, beat together the butter and cream cheese with an electric hand mixer on high speed until well combined and fluffy, 3-5 minutes. Add the heavy cream, salt, and vanilla and mix to combine. Add the powdered sugar, 1 cup at a time, and beat until the frosting is fluffy and smooth.
- Once cakes have cooled, trim off the domed tops, reserving the scraps. Cut each cake in half so you have 4 even layers.
- Place 1 cake layer, cut-side up, on a cake stand. Spread an even layer of frosting over the cake. Place another cake layer cut-side down on top of the first layer, spreading another even layer of frosting on top. Repeat with the remaining 2 layers. Spread a thin layer of frosting all over the sides and smooth out with an offset spatula or bench scraper. Refrigerate for 20-30 minutes, until the layer of frosting has hardened.
- Frost the outside of the cake with a thick layer of frosting. Crumble the reserved cake scraps, then press into the frosting around the bottom of the cake.
- Slice and serve.
- Enjoy!
- RECIPE BY: Amanda Berrill
Nutrition Facts : Calories 728 calories, Carbohydrate 102 grams, Fat 31 grams, Fiber 1 gram, Protein 10 grams, Sugar 73 grams
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Umair amjad
[email protected]5/5
Nafeeza Shona
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IuliDy
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Ismail Hossan
[email protected]I will definitely be making this cake again.
James BM Lansana Jr.
[email protected]This cake was moist and flavorful, and the frosting was creamy and not too sweet.
Akina 13
[email protected]I would definitely recommend this recipe to anyone looking for a classic red velvet cake.
Jx Jakariya
[email protected]This cake was delicious!
Ade Adekola
[email protected]I made this cake for a party and it was a hit!
Shafik Kajubi
[email protected]This cake was easy to make and turned out beautifully.
Hussain Rajpoot
[email protected]I've made this cake several times and it always turns out great. It's a bit time-consuming to make, but it's worth it.
Noel Washington
[email protected]This cake was delicious and easy to make. I would definitely recommend it to anyone looking for a classic red velvet cake.
Enoxent boy
[email protected]I made this cake for a party and it was a hit! Everyone loved it. The cake was moist and flavorful, and the frosting was creamy and not too sweet.
Laarbi 4five
[email protected]This cake was easy to make and turned out beautifully. The flavor was perfect and the texture was moist and fluffy. I will definitely be making this cake again.
Abdull Hadi
[email protected]I've made this cake several times and it always turns out great. It's a bit time-consuming to make, but it's worth it. The cake is always moist and flavorful, and the frosting is delicious.
Dj Yobra
[email protected]This cake was delicious! I made it for my son's birthday and he loved it. The cake was moist and flavorful, and the frosting was creamy and not too sweet. I would definitely recommend this recipe to anyone looking for a classic red velvet cake.