Red Velvet Cake with Cake Flour and Cream Cheese Frosting
Two red velvet layers made with cake flour, butter, oil, and buttermilk, filled and covered with a simple cream cheese frosting.
Ingredients
Cake
- 2⅔ cups cake flour 320 grams; spooned and leveled
- 2 tablespoons natural unsweetened cocoa powder
- 1 teaspoon baking soda
- ¼ teaspoon salt
- ½ cup unsalted butter softened
- 1 cup vegetable oil
- 1¾ cups granulated sugar
- 3 large eggs room temperature
- 2 teaspoons vanilla extract
- 2½ teaspoons red gel food coloring
- 1 cup buttermilk room temperature
- 2 teaspoons white vinegar
Frosting
- 8 ounces full-fat brick cream cheese softened
- ½ cup unsalted butter softened
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
- 3 cups powdered sugar sifted
- 1–2 tablespoons whipping cream only as needed
Pan Preparation
- as needed oil or butter for greasing pans
Instructions
- Heat to 350°F. Grease and line two 9-inch round pans at least 2 inches deep. Whisk cake flour, cocoa, baking soda, and cake salt. Combine buttermilk, cake vanilla, gel color, and vinegar in another bowl.
- Beat the ½ cup softened butter with granulated sugar. Blend in the cup of oil, then add the 3 eggs individually, scraping the bowl.
- On low speed, alternate the flour mixture and buttermilk mixture in 3 additions, stopping once combined. Divide batter evenly between pans; do not fill more than two-thirds deep.
- Bake for 25–35 minutes until tops are set and a tester comes out without raw batter. Cool in pans for 10 minutes, then unmold onto racks and cool completely, about 80 minutes more or longer if still warm.
- For frosting, beat ½ cup butter smooth, add the cream cheese and briefly beat together. Gradually add powdered sugar, vanilla, and frosting salt. Add whipping cream 1 tablespoon at a time only if needed, up to 2 tablespoons.
- Place one cold layer on a plate, spread frosting between layers, then cover the top and sides with the remainder. Refrigerate until serving; cut into approximately 12 slices.
Notes
The 90-minute cooling allowance includes the first 10 minutes in the pans; extend until the centers are cold. Keep cream cheese frosting refrigerated and include decorating in the room-temperature handling time.