Name: The Timeless Charm of Red Velvet Cake
Prep time: 20 min
Cook time: 25 min
Total time: 55 min
Cuisine: American
Ingredients: 1 cup unsalted butter (room temperature); ½ cup vegetable oil; 1 ¾ cups granulated sugar; 4 large eggs (room temperature); 2 teaspoons pure vanilla extract; 1 ½ tablespoons LorAnn’s red velvet emulsion (or red food coloring); ¼ cup full-fat sour cream (room temperature); 1 teaspoon white distilled vinegar; 1 tablespoon cocoa powder; 2 teaspoons baking powder; 1 teaspoon baking soda; 1 teaspoon salt; 2 ¾ cups all-purpose flour; 1 cup buttermilk (room temperature); 1 ½ cups unsalted butter (room temperature); 6 oz. cream cheese (room temperature); 6 cups powdered sugar (sifted); 3 tablespoons heavy whipping cream; 2 teaspoons vanilla extract; Pinch of salt

Description

Indulge in the ultimate red velvet cake, a decadent treat with a velvety texture, rich cocoa flavor, and a luscious cream cheese frosting. This cake is perfect for celebrations, special occasions, or when you simply crave something irresistibly delicious!

Ingredients

For the Cake:

1 cup unsalted butter (room temperature)
½ cup vegetable oil
1 ¾ cups granulated sugar
4 large eggs (room temperature)
2 teaspoons pure vanilla extract
1 ½ tablespoons LorAnn’s red velvet emulsion (or red food coloring)
¼ cup full-fat sour cream (room temperature)
1 teaspoon white distilled vinegar
1 tablespoon cocoa powder
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
2 ¾ cups all-purpose flour
1 cup buttermilk (room temperature)

For the Cream Cheese Frosting:

1 ½ cups unsalted butter (room temperature)
6 oz. cream cheese (room temperature)
6 cups powdered sugar (sifted)
3 tablespoons heavy whipping cream
2 teaspoons vanilla extract
Pinch of salt

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Instructions

Making the Cake:

Preheat oven to 325°F. Grease three 8-inch cake pans, line with parchment paper, and grease again.
In a medium bowl, whisk together cocoa powder, baking powder, baking soda, salt, and flour. Set aside.
In a stand mixer, beat butter, oil, and sugar on medium-high speed for 4 minutes until light and fluffy.
Scrape the bowl, then add eggs one at a time, mixing for 30 seconds after each addition.
Mix in vanilla, red velvet emulsion, sour cream, and vinegar on low speed until just combined.
Alternate adding half the dry ingredients and half the buttermilk, mixing on low. Repeat with the remaining halves, mixing until just combined.
Divide batter evenly among prepared pans and bake for 33-35 minutes. A toothpick inserted should come out clean or with a few crumbs.
Let cakes cool in pans for 15 minutes, then transfer to a wire rack to cool completely.
Making the Frosting:
1. Beat butter and cream cheese together for 2 minutes. Scrape the bowl and beat again for another 2 minutes.
2. Add powdered sugar, heavy cream, vanilla, and salt. Mix on low until combined.
3. Beat on medium-high for 3-5 minutes until light and airy.
4. Use a spatula to smooth out air bubbles before frosting the cake.
Assembling the Cake:
1. Place the first cake layer on a cake board. Spread ¾ cup frosting evenly on top.
2. Repeat with the second layer. Place the final layer top-side up.
3. Apply a thin crumb coat of frosting around the cake and freeze for 10-15 minutes.
4. Frost the cake completely with remaining frosting and serve at room temperature.

Notes

Use room temperature ingredients for the best texture.
The crumb coat helps achieve a clean, polished look.
For an extra moist cake, brush layers with simple syrup before frosting.
Store leftovers in an airtight container in the fridge for up to 4 days.

Prep Time: 20 minutes
Cook Time: 25 minutes
Category: Dessert
Method: Baking
Cuisine: American