Soft Red Velvet Cake, Tempting Red with Cream Cheese Frosting

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• 280 grams medium-protein all-purpose flour
• 20 grams unsweetened cocoa powder
• 1 tsp baking soda
• 1/2 tsp fine salt
• 115 grams unsalted butter, room temperature
• 300 grams granulated sugar
• 2 chicken eggs, room temperature
• 120 ml vegetable oil
• 1-2 tsp red food coloring (gel)
• 240 ml buttermilk (milk + 1 tbsp lime juice)
• 1 tsp apple cider vinegar
• 1 tsp vanilla extract
• 250 grams cream cheese, room temperature
• 115 grams unsalted butter for frosting, room temperature
• 300 grams powdered sugar
• 1/2 tsp vanilla extract for frosting

👩‍🍳 Instructions

1. 1 Preheat the oven to 350°F (175°C). Grease two 7-inch (18 cm) round cake pans with butter and line the bottoms with parchment paper.
2. 2 In a bowl, combine the flour, cocoa powder, baking soda, and salt, whisk until evenly mixed, then set aside.
3. 3 Prepare the buttermilk by mixing milk with lime juice, and let it sit for 5 minutes until slightly curdled.
4. 4 In a separate bowl, beat the butter and granulated sugar with a mixer until pale and fluffy, about 3-4 minutes.
5. 5 Add the eggs one at a time while continuing to beat, then add the vegetable oil and red food coloring, and beat until well combined and evenly colored.
6. 6 Add the flour mixture and buttermilk alternately into the butter mixture, starting and ending with the flour. Fold with a spatula until just combined; do not overmix.
7. 7 Add the apple cider vinegar and vanilla extract, and stir briefly until well incorporated.
8. 8 Pour the batter evenly into the two prepared pans, and smooth the tops.
9. 9 Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
10. 10 Remove the cakes from the oven, let them rest in the pans for 10 minutes, then take them out and let cool completely on a wire rack.
11. 11 While waiting for the cakes to cool, make the frosting: beat the cream cheese and butter until smooth and well combined.
12. 12 Gradually add the powdered sugar while continuing to beat, then add the vanilla extract, and beat until the frosting is smooth and creamy.
13. 13 Once the cakes are completely cool, level the tops if needed, then spread one cake layer with a layer of frosting.
14. 14 Stack the second cake layer on top, then spread the remaining frosting evenly over the entire surface and sides of the cake.
15. 15 Decorate as desired with red cake crumbs or other toppings, then chill in the refrigerator for at least 30 minutes before slicing and serving.

💡 Tips

📊 Nutrition Facts / serving

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