Red Velvet Cake with Cream Cheese Icing
An authentic three layer red velvet cake made with cream cheese icing.
Servings 12
Ingredients
- 1 ½ cups cake flour 6 oz
- 1 cup all-purpose flour 5 oz**
- 1 ½ teaspoons baking soda
- ½ teaspoon kosher salt Morton
- 1 cup buttermilk
- 2 large eggs
- 1 ½ teaspoons vanilla extract
- 1 tablespoon apple cider vinegar
- 2 tablespoons Hershey's natural unsweetened cocoa powder
- 2 tablespoons red food coloring "Super Red" if you can find it
- 1 ½ sticks 6 oz unsalted butter, softened
- 1 ½ cups sugar
Cream Cheese Frosting**
- 16 ounces cream cheese softened
- 4 ounces butter softened
- 1 teaspoon vanilla extract
- 2 cups powdered sugar plus more as needed
Instructions
- Preheat the oven to 350°F. Spray two 9 inch round pans with flour-added baking spray.
- Stir together flour, baking soda and salt and set aside.
- In a large measuring cup or bowl, whisk together milk, eggs, vanilla and vinegar.
- In a very small bowl (I use a custard cup), make a paste with the cocoa powder and red food coloring.
- In a stand mixer with the paddle attached, beat sugar and butter at medium-high speed, scraping bowl, for 3 minutes or until light and fluffy.
- Reduce mixer speed to low and add the egg and flour mixture alternately beginning and ending with flour and scraping bowl.
- Scrape the cocoa paste mixture into the batter and beat on low or by hand, scraping the bowl well, until fully mixed.
- Spread evenly in pans and bake for 25 minutes or until a toothpick inserted in center comes out clean. Cool in pans on wire rack 10 minutes. Invert onto a cooling rack and let cool completely.
- Beat cream cheese and butter in a large bowl with electric mixer on medium speed until blended. Gradually add powdered sugar until smooth. Beat in vanilla
- Frost and stack the cakes.
Notes
For best results, weigh the flour. I used 11 oz total. Volume measurements are less accurate.
**This frosting has a strong cream cheese flavor and can be a little runny, but I love its tart flavor and smooth texture. For a sweeter, more traditional cream cheese frosting, use 8 oz of cream cheese, 4 oz of butter and about 3 ½ cups of powdered sugar.
