Red Velvet Cake
A traditional recipe and history for Red Velvet Cake with Cream Cheese or Whipped Roux Frosting from food historian Gil Marks.
- Prep time
- 25 min
- Cook time
- 25 min
- Yield
- 16 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 1/4 cup red food coloring ((2 ounces/60 grams))
- 2 tablespoons unsweetened cocoa powder ((10 grams))
- 1 1/2 teaspoons vanilla extract
- 1/2 cup vegetable shortening, or ¼ cup shortening and ¼ cup softened butter (65 to 67°F) ((3.5 ounces/100 grams))
- 1 1/2 cups granulated sugar ((10.5 ounces/300 grams))
- 2 large eggs ((6 tablespoons plus 1 teaspoon/3.5 ounces/100 grams))
- 1 teaspoon salt
- 2 1/2 cups sifted cake flour or 2 cups plus 2 tablespoons all-purpose flour, sifted ((8.75 ounces/250 grams))
- 1 cup buttermilk or sour milk (1 tablespoon white vinegar or lemon juice plus milk to equal 1 cup) ((8.5 ounces/240 grams))
- 1 teaspoon distilled white vinegar
- 1 teaspoon baking soda
- 1 cup cream cheese, softened ((8 ounces/225 grams))
- 1/2 cup unsalted butter, softened, or Mascarpone cheese, at room temperature (65 to 67°F) ((1 stick/4 ounces/115 grams))
- 1 pound confectioners' sugar, sifted ((4 cups/455 grams))
- 1 teaspoon vanilla extract
- 5 tablespoons unbleached all-purpose flour ((1.25 ounces/35 grams))
- 1 cup milk ((8.5 ounces/230 grams))
- 1 cup unsalted butter, softened, or ½ cup butter and ½ cup vegetable shortening ((8 ounces/225 grams))
- 1 cup granulated sugar ((7 ounces/200 grams))
- 1 teaspoon vanilla extract
Instructions
- 1
Position a rack in the center of the oven. Preheat the oven to 350°F (325°F for a convection oven). Grease and flour two 9- by 2-inch round or three 8- by 1½-inch round baking pans.To make the batter: In a small bowl, gradually stir the food coloring into the cocoa until smooth. Add the vanilla.
- 2
In a large bowl, beat the shortening and sugar until light and fluffy, about 5 minutes.
- 3
Beat in the eggs, one at a time.
- 4
Beat well after each addition.
- 5
Blend in the cocoa mixture and salt.
- 6
Add the flour alternately with the buttermilk (4 portions for the flour; 3 portions for the milk) beginning and ending with the flour. Overbeating produces a tough cake.
- 7
Stir the vinegar into the baking soda. (It will foam.) Quickly fold it -— do not beat -— into the batter.
- 8
Immediately divide the batter equally between the prepared pans and place in the oven.
- 9
Bake until a wooden tester inserted in the center comes out clean and the cake springs back when lightly touched, about 30 minutes for the 9-inch pans or about 25 minutes for the 8-inch pans. Do not overbake or it will be dry.
- 10
Let cool in the pans for 15 minutes, then remove the cakes to wire racks and let cool completely, at least 1½ hours.For thinner layers, the 9-inch rounds can be cut in half horizontally using a serrated knife. The cakes can be wrapped in plastic wrap and stored at room temperature for up to 2 days or the freezer for up to 2 months. Refrigerating or freezing the layers makes it easier to frost them without tearing or cracking.
- 11
To make the cream cheese frosting: In a medium bowl, beat the cream cheese and butter until smooth, about 1 minute.
- 12
Gradually add the sugar and beat until fluffy, about 4 minutes. Add the vanilla.
- 13
To assemble: For 2 thick layers, leave the 9-inch rounds as is – for 4 thinner layers, cut them horizontally in half. Place a cake layer on a serving plate, spread with a layer of frosting. (Note - for 4 layer cake you will need more frosting, an extra half recipe should be enough).
- 14
Frost, then arrange the next cake layer on top.
- 15
Continue the layering, then spread the top and sides with the remaining frosting. Store in the refrigerator for up to 1 week.