Red Velvet Cake with Cream Cheese Frosting
Absolutely delicious and fluffy red velvet! See the video for steps below!
Cake Ingredients
Dry Ingredients
- 280 g (2¼ cups) all-purpose flour
- 13 g (2 Tbsp) cocoa powder
- 1 tsp baking soda
- 1 tsp baking powder
- 1 tsp salt
Wet Ingredients
- 320 g (1 ⅓ cups) granulated sugar
- 2 large eggs (100 g)
- 30 g (2 Tbsp) white vinegar
- 10 g (2 tsp) vanilla extract
- 2 tsp red gel food coloring
Hot Milk Mixture
- 240 g (1 cups) milk
- 56 g (½ stick) unsalted butter, melted
Instructions
1. Prep
- Preheat oven to 350°F (180°C)
- Grease and line three 6-inch cake pans
2. Dry Ingredients
Whisk together:
- Flour
- Cocoa powder
- Baking soda
- Baking powder
- Salt
Set aside.
3. Hot Milk Mixture
In a saucepan combine:
- Milk
- ½ stick of butter
Heat over medium-low until:
- Butter fully melts
- Mixture is hot and smooth (do not boil)
4. Wet Mixture
In a large bowl whisk:
- Sugar
- Eggs
- Melted butter
- Vanilla extract
- Vinegar
- Red food coloring
5. Combine
Slowly pour hot milk mixture into wet ingredients while whisking continuously.
Fold in dry ingredients just until smooth. Do not overmix.
6. Bake
Divide evenly into 3 prepared pans.
Bake 25–35 minutes or until:
- Center springs back lightly
- Toothpick comes out with a few moist crumbs
Cool completely before frosting.
Cream Cheese Frosting
Ingredients
- 113 g unsalted butter (1 stick) softened
- 300 g powdered sugar
- ¼ tsp salt
- 225 g cream cheese (1 block) softened
- 1–2 tsp vanilla extract (optional)
Instructions
- Beat butter until smooth
- Add powdered sugar gradually with salt
- Add cream cheese and beat until creamy
- Add vanilla if using
- Chill briefly if needed for structure
Assembly
- Level cake layers if needed
- Frost between layers
- Apply crumb coat and chill
- Finish final frosting layer and decorate
Makes one tall 3-layer 6-inch red velvet cake.
