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A delicious plate of Homemade Red Velvet Cake Recipe

Homemade Red Velvet Cake

This classic Homemade Red Velvet Cake is a perfect balance of sweet and tangy flavors, topped with a luscious cream cheese frosting.
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Prep Time 20 minutes
Cook Time 35 minutes
Cooling Time 35 minutes
Total Time 1 hour 30 minutes
Servings: 8 slices
Course: Dessert
Cuisine: American
Calories: 600
Ingredients Equipment Method Notes

Ingredients
  

Cake
  • 240 ml canola oil
  • 200 g granulated sugar
  • 120 ml buttermilk
  • 4 large egg whites save the egg yolks for another use
  • 20 ml red food coloring
  • 5 ml vanilla extract
  • 2.5 ml white vinegar
  • 190 g all-purpose flour
  • 8 tsp unsweetened cocoa powder
  • 0.5 tsp baking soda
  • 0.5 tsp salt
Cream Cheese Frosting
  • 227 g cream cheese, softened
  • 113 g unsalted butter, softened
  • 400 g powdered sugar
  • 2.5 ml vanilla extract
  • 30 ml heavy cream add extra if needed for a fluffy frosting

Equipment

  • Electric Mixer
  • 6-inch Round Cake Pans
  • Wire Rack

Method
 

  1. Line two 6-inch round cake pans with parchment paper on the bottom, and then lightly spray the sides with cooking spray.
  2. Preheat the oven to 350°F.
  3. In a medium bowl, beat together the canola oil, sugar, buttermilk, egg whites, red food coloring, vanilla, and vinegar using an electric mixer.
  4. In another bowl, whisk together the flour, baking soda, salt, and cocoa powder.
  5. Slowly add the dry ingredients to the wet ingredients, while mixing.
  6. Divide the batter between the two cake pans, and bake for 25-35 minutes, until a cake tester comes out clean. Let cool completely on a wire rack.
  7. When cool, tip the cakes out of the pan, and remove the parchment liner on the bottom.
  8. Once the cake is cool, make the frosting. Beat the cream cheese and butter for about 45 seconds to break it up.
  9. Begin adding the powdered sugar one cup at a time while beating.
  10. Add the vanilla extract and heavy cream, and beat again. Add extra heavy cream if needed to form a fluffy, spreadable frosting.
  11. Place one cake layer on a serving dish. Add a heaping one cup of cream cheese frosting on top, and spread it almost to the edge of the cake.
  12. Add the other cake layer on top. Add the remaining frosting to the top of the cake, and using an off-set spatula, move the frosting down the sides of the cake.
  13. Use a cake scraper or bench scraper to smooth the sides of the cake.
  14. Serve immediately, or store in the fridge until serving.

Notes

Save the egg yolks for another recipe, such as custard or scrambled eggs. Ensure all ingredients for the frosting are at room temperature (except the cream) for best results.