Red Velvet Cake by Cook's Illustrated
- Reviews 2
Ready In: 1 hr
Serves: 16
Yields: 1 Cake
Ingredients
CAKE
- 2 1⁄4 cups unbleached all-purpose flour
- 1 1⁄2 teaspoons baking soda
- 1 pinch salt
- 1 cup buttermilk
- 1 tablespoon white vinegar
- 1 teaspoon vanilla extract
- 2 large eggs
- 2 tablespoons cocoa powder, see NOTE in description
- 2 tablespoons red food coloring (one 1-ounce bottle)
- 12 tablespoons unsalted butter (1 1/2 sticks)
- 1 1⁄2 cups granulated sugar
FROSTING
- 16 tablespoons unsalted butter (2 sticks, softened)
- 4 cups confectioners' sugar
- 16 ounces cream cheese, cut into 8 pieces, softened
- 1 1⁄2 teaspoons vanilla extract
- 1 pinch salt
Directions
- CAKE:
- Adjust oven rack to middle position and heat oven to 350 degrees.
- Grease and flour two 9-inch pans.
- Whisk flour, baking soda and salt in medium bowl.
- Whisk buttermilk, vinegar, vanilla and eggs in large measuring cup.
- Mix cocoa with food coloring in small bowl until smooth paste forms.
- With stand mixer on medium-high speed, beat butter and sugar together until fluffy, about 2 minutes, scraping down bowl as necessary.
- Add one-third of flour mixture and beat on medium-low speed until just incorporated, about 30 seconds.
- Add half of buttermilk mixture and beat on low speed until combined, about 30 seconds.
- Scrape down bowl as necessary and repeat with half of remaining flour mixture, remaining buttermilk mixture, and finally remaining flour mixture.
- Scrape down bowl, add cocoa mixture and beat on medium speed until completely incorporated about 30 seconds.
- Using rubber spatula give batter final stir.
- Scrape into prepared pans and bake until toothpick inserted in center comes out clean, about 25 minutes.
- Cook cakes in pans 10 minutes, then turn out onto wire rack to cool completely, at least 30 minutes.
- FROSTING:
- With stand mixer, beat butter and sugar on medium-high speed until fluffy, about 2 minutes.
- Add cream cheese, 1 piece at a time, and beat until incorporated, about 30 seconds.
- Beat in vanilla and salt. Refrigerate until ready to use.
- When cakes are cooled, spread about 2 cups frosting on 1 cake layer.
- Top with second cake layer and spread top and sides of cake with remaining frosting.
- Cover and refrigerate until ready to serve, up to 3 days.
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