Red Velvet Cake with Cream Cheese Frosting

Red velvet cake is much more than vanilla cake tinted red. This recipe produces the best red velvet cake with superior buttery, vanilla, and cocoa flavors, as well as a delicious tang from buttermilk. My trick is to whip the egg whites, which guarantees a smooth velvet crumb.

Red Velvet Cake with Cream Cheese Frosting

Ingredients
  1. 3 cups (345g) cake flour (spoon & leveled)
  2. 1 teaspoon baking soda
  3. 2 Tablespoons (10g) unsweetened natural cocoa powder
  4. 1/2 teaspoon salt
  5. 1/2 cup (115g) unsalted butter, softened to room temperature
  6. 2 cups (400g) granulated sugar
  7. 1 cup (240ml) canola or vegetable oil
  8. 4 large eggs, room temperature and separated
  9. 1 Tablespoon pure vanilla extract
  10. 1 teaspoon distilled white vinegar
  11. liquid or gel red food coloring
  12. 1 cup (240ml) buttermilk, at room temperature

Cream Cheese Frosting
  1. 16 ounces (450g) full-fat block cream cheese, softened to room temperature
  2. 1/2 cup (115g) unsalted butter, softened to room temperature
  3. 4 cups (480g) confectioners’ sugar
  4. 2 Tablespoons (30ml) heavy cream or milk
  5. 1 and 1/2 teaspoons pure vanilla extract
  6. pinch of salt, to taste
Directions
  • Preheat oven to 350°F (177°C). Grease two 9-inch cake pans, line with parchment paper, then grease the parchment paper. Parchment paper helps the cakes seamlessly release from the pans.
  • Make the cake: Whisk the flour, baking soda, cocoa powder, and salt together in a large bowl. Set aside.