Classic Layered Red Velvet Cake with Cream Cheese Frosting

A mild chocolate flavor and a subtle acidic tang define a proper Classic Layered Red Velvet Cake with Cream Cheese Frosting. Butter and oil give the crumb structure and moisture. This recipe yields 10 to 12 slices. The thick frosting balances the tender layers.

The Dry Mix

The Dry Mix requires 2 2/3 cups (400 g) of plain cake flour. Cake flour creates a soft crumb with minimal elasticity. Two tablespoons (10 g) of unsweetened cocoa powder provide the mild chocolate flavor. Baking soda provides the necessary lift. Do not substitute baking powder. Baking soda is significantly stronger. It requires the acidity of buttermilk for activation.

You can modify the flour component if needed:

• All-purpose flour works as a direct replacement, though it yields a slightly firmer cake.
• You can create a substitute by removing 60 grams from 400 grams of all-purpose flour and replacing it with 60 grams of cornstarch.

The Wet Mix

You start the Wet Mix by creaming 1/2 cup (115 g) of softened unsalted butter and 1 1/2 cups (330 g) of superfine white sugar. Superfine sugar blends into the batter more quickly than standard granulated sugar. Standard white sugar acts as a direct substitute if you do not have superfine.

Limit the eggs to two to prevent an overly eggy taste. Beat the batter thoroughly after each addition. The mixture often looks curdled at this stage. Keep the mixer running until the paste turns smooth. Failure to mix well causes the oil to separate and pool at the base of the baked cake.

Pour 1 cup (250 ml) of vegetable oil, 1 teaspoon of white vinegar, 2 teaspoons of vanilla extract, and 1 cup (250 ml) of room-temperature buttermilk into the bowl. Genuine buttermilk is required here, as substituting a mixture of milk and lemon juice negatively affects the texture. Finish the liquid ingredients by blending in 2 1/2 tablespoons of liquid red food coloring. Since liquid dye might fail to deliver a bright red shade, utilizing gel food coloring instead yields a much more intense hue.

Mix the sifted dry ingredients into the wet mixture. Allow the batter to retain small lumps. Do not overmix the dough.

Baking the layers

Measure all ingredients using a single system of weight or volume to maintain accurate ratios. A mid-recipe switch between metric weights and cup measurements causes inaccurate proportions.

Prepare two 8-inch (21 cm) circular baking pans by buttering the bottoms and edges. Dust the greased surfaces with cocoa powder. Divide the batter between your pans. Bake them on a single oven rack at 350°F (180°C) for 25 to 30 minutes. Turn the oven off and rest the cakes in their pans for 10 minutes. Turn each layer out onto a cooling rack and let them cool completely. Cut the domed tops off the baked cakes with a bread knife. The cuts create flat layers for stacking. Crumble the trimmed cake tops to use as a decorative garnish.

Cream Cheese Frosting

The Cream Cheese Frosting requires a 14-ounce (400 g) block of cream cheese. Block cream cheese creates a firmer frosting than spreadable tub varieties. Tub cream cheese can replace block cream cheese if you reduce the starting quantity to maintain stiffness.

The butter and cream cheese must be softened slightly for mixing without becoming excessively warm. Excessively soft butter or cream cheese causes runny frosting. Beat the butter, cream cheese, and 1 1/2 teaspoons of vanilla extract for three minutes until the mixture turns pale and smooth. Add 4 cups (450 g) of sifted powdered sugar in two stages. Beat the icing sugar mixture for two minutes until it becomes airy.

Assembly

Spread 1 1/2 cups of the frosting over the first flat cake layer. Place the second layer directly on top. Scoop the remaining frosting onto the stacked dessert and spread it across the upper surface and exterior. Press the crumbled red trimmings around the edges of the frosted dessert.

You might encounter runny frosting if your kitchen is warm. Refrigerate runny frosting for 15 to 30 minutes before beating it again to restore its structure.