Red Velvet Cake with Cream Cheese Frosting

The best red Velvet Cake recipe you’ll ever need! It’s gentle, wet, fluffy, rich, strikingly stunning and decadently scrumptious. A cake match for any birthday party and certain to electrify!

There’s not anything quite like a decadent piece of pink velvet cake protected in cream cheese frosting is there? i really like that it’s a completely unique flavor all it’s very own.

This cake is one of my preferred cakes and it’s perfect for the holidays because its coloration is so colourful and festive. Valentines, Christmas, July 4th and birthdays are continually an excellent cause to make red velvet cake!

Components

• 2 1/2 cups (354g) all-purpose flour (scoop and degree to degree)
• three Tbsp (19g) unsweetened cocoa powder
• 1 tsp baking soda
• three/four tsp salt
• 2 cups (400g) granulated sugar
• 3/4 cup (170g) unsalted butter, softened
• 1/three cup (80ml) vegetable or canola oil
• 3 large eggs
• 2 massive egg yolks
• 1 oz.liquid crimson food coloring
• 1 1/three cups (315ml) buttermilk
• 1 Tbsp vanilla extract
• 1 1/2 tsp vinegar

Frosting

• 16 ozcream cheese, almost at room temperature
• 1 cup (226g) unsalted butter, nearly at room temperature
• 1 1/2 tsp vanilla extract
• 6 cups (720g) powdered sugar

Instructions

1. For the pink Velvet Cake: Preheat oven to 350 ranges. Butter 3 (nine-inch) spherical cake pans then line backside of each with a round of parchment paper and butter parchment, set aside.
2. upload flour, baking soda and salt to a big blending bowl. Sift in cocoa powder then whisk combination 20 seconds, set aside.
3. inside the bowl of an electric powered stand mixer geared up with the paddle attachment, whip collectively sugar and butter till faded and fluffy (this will take several minutes whipping on high velocity). mix in vegetable oil. Scrape down bowl.
4. combo in eggs one at a time, mixing just till combined after every addition. blend in egg yolks then purple meals coloring. Scrape down bowl.
5. In a liquid measuring cup, degree out buttermilk then whisk in vanilla extract and vinegar. operating in three separate, starting and finishing with flour aggregate, add 1/three of the flour combination alternating with 1/2 of the buttermilk aggregate and mixing simply till mixed after each addition. 
6. Scrape down aspects and backside of bowl and lightly fold batter just to make sure it is lightly integrated. 
7. Divide combination flippantly amongst 3 prepared baking pans. spread into a fair layer and bake in preheated oven 26 - 30 minutes till toothpick inserted into center of cake comes out smooth. 
8. Cool in cake pan 10 mins then run knife round edges of cake to loosen and invert onto cord racks to cool completely. as soon as cool, frost with Cream Cheese Frosting. shop cake in an airtight field in refrigerator.
9. For the Cream Cheese Frosting: blend cream cheese and butter in a massive mixing bowl using an electric hand mixer till clean and fluffy (or alternately use stand mixer).
10. mix in vanilla and powdered sugar and whip till mild and fluffy*. spread over cooled cake.