Classic Red Velvet Cake

Prep time: 10min
Total time: 120min
Serves: 20
2 ½ cups
cake flour, sifted
625 mL
3 tbsp
cocoa powder
45 mL
1 tsp
baking powder
5 mL
1 tsp
baking soda
5 mL
1 tsp
salt
5 mL
1 ¼ cups
buttermilk, room temperature
300 mL
2 tbsp
red food colouring
30 mL
2 tsp
apple cider vinegar
10 mL
¾ cup
unsalted butter, room temperature
175 mL
1½ cups
sugar
375 mL
3
eggs
1 tbsp
vanilla extract
15 mL
Cream Cheese Frosting:
2 pkg
plain, brick-style cream cheese, cold
8 oz each
1/2 cup
unsalted butter, softened
125 mL
1½ cups
icing sugar, sifted
375 mL
1 tsp
vanilla extract
5 mL
Per serving (1/20 of the recipe)
calories
360
fat
21 g
saturated fat
13 g
carbs
39 g
sugar
26 g
protein
5 g
cholestrol
90 mg
fibre
1 g
sodium
330 mg

Directions

  1. Preheat oven to 350ºF (180ºC). Whisk together flour, cocoa powder, baking powder, baking soda and salt; set aside. In measuring cup, whisk together buttermilk, food colouring and vinegar; set aside.

  2. In separate bowl, use electric mixer on medium speed to beat butter and sugar until light and fluffy, about 2 min. Beat in eggs one at a time, incorporating each fully before adding next. Beat in vanilla. With mixer on low speed, alternately mix in the dry mixture in 3 parts with the buttermilk mixture in 2 parts, starting and ending with the dry mixture. Scrape the bowl as needed between additions.

  3. Scrape batter into 2 greased and parchment-lined 9-in. (23-cm) round cake pans, smoothing the tops. Bake 30 to 35 min. until a tester comes out clean when inserted into centre of cake. Let stand 10 min. before running a sharp knife around edge and turning cake onto wire rack to cool completely. Remove parchment paper.

  4. Meanwhile, use electric mixer (clean beaters) beat the cream cheese until smooth then beat in the 1/2 cup (125 mL) butter until light and fluffy. Beat in icing sugar and vanilla just until smooth. Cut each cake horizontally into 2 layers. Place 1 layer on a serving platter; spread top with about 3/4 cup (175 mL) icing. Repeat process twice more. Top with last cake layer; spread remaining icing on top. Refrigerate at least 1 hr. to set icing before serving. Gather crumbs accumulated on platter to sprinkle on top to decorate cake. (Tip: Use a heart-shaped stencil for the crumb sprinkling when making cakes to celebrate loved ones.)