Red Velvet Cake

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Title: Red velvet cake

Category: Cake

Time: 60 min

Servings: 4

  • 2 and 2/3 cups (295 grams) cake flour
  • 1/4 cup (22 grams) natural unsweetened cocoa powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup (115 grams) unsalted butter softened to room temperature
  • 1 and 3/4 cups (350 grams) granulated sugar
  • 2 large eggs room temperature
  • 1/2 cup (120 ml) canola or vegetable oil
  • 12 ounces brick-style cream cheese softened
  • First step: Preheat oven to 350°F (177°C). Spray two 9-inch cake pans well with nonstick cooking spray, line the bottoms of the pans with parchment paper, and set aside.
  • Second step: In a large mixing bowl, whisk together the cake flour, cocoa powder, baking soda, and salt. Then sift the dry ingredients to remove any lumps of cocoa powder. Set aside.
  • Third step: In the bowl of a stand mixer fitted with the paddle attachment, or in a large mixing bowl using an electric mixer, cream together the butter and sugar on medium speed for 4-5 minutes. Add the eggs and mix until fully combined, then mix in the oil, red food color, vanilla extract, and vinegar stopping to scrape down the sides of the bowl as needed.
  • Fourth step: Mix in the dry ingredients in three additions alternating with the buttermilk, starting and ending with the dry ingredients. Make sure to mix each addition until just combined and be careful not to over mix the batter.
  • Fifth step: Bake at 350°F (177°C) for 28-32 minutes or until a toothpick inserted into the center of the cakes comes out clean. Carefully remove from the oven and place on a wire rack to cool in the pans for 15-20 minutes. Then, carefully remove the cakes from the cake pans and place on the wire rack to cool completely.