Red. Velvet. Cake. This is a recipe to have in your arsenal for all year round, but if you’re trying to be all sweet and stuff, you can make it for your s.o. or partner in crime for V-Day. You can do it as a layered cake or cupcakes, but make sure to top them off with some cream cheese frosting, ‘cause nothing goes better together than those two. - Duff
Makes one 2-layer, 9-inch round cake, or 24 regular sized cupcakes
Red Velvet Cake
1 1/2 cups Granulated Sugar (300 g)
1 1/2 cups Vegetable Oil (325 g)
1 1/2 teaspoons White Vinegar (8 g)
2 1/4 cups AP Flour (340 g)
5 tablespoons Cornstarch (40 g)
1 teaspoon Baking Soda (6 g)
1/2 teaspoon Baking Powder (2 g)
2 tablespoons Unsweetened Natural Cocoa Powder (15 g)
1 teaspoon Salt (6 g)
1 cup Buttermilk (room temperature) (240 g)
1 teaspoon Vanilla Extract (25 g)
2 tablespoons Red Food Coloring (30 g)
Cream Cheese Frosting
8 oz. Cream Cheese, room temperature
1 cup softened Butter (225 g)
4 cups Powdered Sugar, sifted (500 g)
1 tablespoon Vanilla Extract (10 g)
1 teaspoon Salt (6 g)
Preheat the oven to 350˚F and butter and flour two 9-inch round cake pans.
Measure out the buttermilk in a liquid measuring cup and mix in the red food coloring and vanilla extract.
In a large bowl, whisk the flour, cornstarch, baking soda, baking powder, cocoa powder and salt.
In a standing mixer with the paddle attachment, or in a bowl using a spatula and your muscles, cream the eggs, sugar, oil, and vinegar until combined thoroughly.
While slowly mixing the sugary-eggy mixture, alternate between adding the flour mixture and room temperature buttermilk mixture, beginning and ending with the flour.
Divide the batter between the two cake pans (or scoop into paper-lined cupcake pans), scraping all the batter from the bowl with a rubber spatula.
Bake the 9-inch cakes for about 30-35 minutes (cupcakes 12-15 minutes), or until a toothpick inserted into the center comes out clean.
Let cool for 15 minutes in the pans and then turn out onto a wire rack to cool completely. (Note: this is a VERY important step, do NOT try to frost your cake if it’s still warm, ‘cause you’re gonna melt the frosting and it’s just gonna be a mess).
Frost with the cream cheese frosting (recipe follows)…
Method (Cream Cheese Frosting)
Cream the cream cheese and butter together until nice and fluffy (make sure there aren’t any chunks of cream cheese left).
Add powdered sugar 1 cup at a time and slowly mix after each addition (so you don’t get covered in it).
Mix in the salt and vanilla extract.
If the frosting is too soft, you can refrigerate it for 30 minutes or so before doing a crumb coat on your cake! Enjoy!