Red Velvet Cake
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Recipe type: Dessert
Prep time: 
Cook time: 
Total time: 
Serves: 8 to 12 servings
 
Adapted from Elle at Feeding My Enthusiasms.
Ingredients
  • CAKE
  • 1/2 cup (1 stick) unsalted butter, softened
  • 1-1/2 cups granulated sugar
  • 2 eggs
  • 1/4 cup natural unsweetened cocoa
  • 1 tablespoon cold strong coffee
  • 1/2 to 2 ounces red food coloring (I used 1 ounce liquid and 1/2 ounce Wilton No Taste Red.)
  • 1 teaspoon salt
  • 2 1/4 cup cake flour
  • 1 teaspoon vanilla extract
  • 1 cup buttermilk (I substituted 2 tablespoons white vinegar + skim milk to equal 1 cup.)
  • 1 teaspoon baking soda
  • 1 tablespoon white vinegar
  • FROSTING
  • 1/2 cup (1 stick) unsalted butter, softened
  • 12 ounces cream cheese, at room temperature
  • 1/4 cup sour cream (not light)
  • 1 tablespoon vanilla extract
  • 2-3 cups sifted powdered sugar
  • toasted pecans, finely chopped
Preparation
  1. CAKE: Set the oven rack in the middle of the oven and preheat to 350 F.
  2. In the bowl of the stand mixer, cream the butter and the sugar.
  3. Add the eggs, one at a time, mixing after each.
  4. In the small bowl, stir the cocoa, coffee, and food color to make a smooth paste. Add this mixture to the egg mixture and mix until the color is consistent throughout the batter.
  5. Add the buttermilk, vanilla, salt, and cake flour. Mix until the dry ingredients are fully incorporated. Add the baking soda and vinegar and stir gently. The mixture will bubble and froth a bit.
  6. Pour immediately into the prepared pans and smooth the batter. Bake in preheated oven for 25 to 30 minutes, until a toothpick comes out clean and the center springs back when gently depressed. Remove from oven and cool in the pans on a wire rack for 10 minutes. Run a plastic knife around the sides and turn the layers out, then turn them back over so they are upright. Level with a sharp knife as necessary just before frosting.
  7. ***Make the frosting while the cake is baking***
  8. FROSTING: Cream the butter, cream cheese, sour cream, and vanilla together until fluffy. Gradually mix in the powdered sugar, starting with 2 cups. Continue adding more sugar 1/4 cup at a time until you have the desired flavor and texture. Spread between layers, on top and on sides of cake. Because the crumbs are so bright red, I recommend starting with a thin crumb layer of frosting. Allow it to set up, then add the final thick layer of frosting all around.
  9. Decorate the sides of the frosted cake with finely chopped toasted pecans.
More Information
Equipment

2 (9-inch) round cake pans, greased, bottom lined with parchment paper, then greased and floured
stand mixer with paddle attachment
small bowl
Recipe by Andrea Meyers at https://andreasrecipes.com/red-velvet-cake/