Red Velvet Cake with Cream Cheese Frosting is the fanciest cake in all of the cake kingdom.
As pretty as it is delicious. Just look at her, there, sitting upon her throne in all of her glory.
Red Velvet Cake With Cream Cheese Frosting
Makes four 9-inch cakes for a lovely four-layer cake.
Red Velvet Cake
Preheat oven to 350°F.
- 4 cups sugar
- 6 cups flour
- 1/4 cup cocoa powder
- 1 tablespoon baking powder
- 1 tablespoon baking soda
- 1 tablespoon sea salt
- 4 eggs
- 2 1/2 cups buttermilk
- 1/2 cup unsalted butter, melted
- 2 tablespoons vanilla
- 2 ounces red Wilton food coloring (or gel food coloring)
- 2 cups hot water
Place the dry ingredients in an electric mixer bowl and, using the whisk attachment, whisk everything together.
Place eggs, buttermilk, butter, & vanilla, and food coloring in a medium bowl and whisk together until the eggs are well beaten. Turn the mixer on. Pour the wet ingredients into the dry mixture.
With the mixer still on, slowly add the hot water. Turn the mixer off and use a rubber spatula to scrape ingredients from the sides of the bowl down into the batter as needed
Mix just until everything has come together to make a nice batter.
Spray two nine-inch cake pans with baking spray or coat with butter and then a light dusting of flour. If you have four nine-inch pans, you can bake all four cakes at once. If not, Bake two, wash the pans, and prepare them to bake the second set of cakes.
Bake for about 30 minutes or until a fork poked in the middle comes out clean. Or, you can touch the middle of your cake lightly and it should bounce back.
Allow cakes to cool completely. Wrap them in plastic wrap and freeze them. Be careful that they are flat and won’t get squished in the freezer. Frost after they are completely frozen or the next day. This will make for a moister cake and will make it easier to frost.
Cream Cheese Frosting
- 8 ounces cream cheese
- 8 ounces unsalted butter
- 1 1/2 teaspoons sea salt
- 2 pounds powdered sugar
- 2 teaspoons fresh lemon juice
- 1-2 tablespoons warm water (optional for thinner frosting)
Mix cream cheese, butter, and salt together on a high setting until they’re light & fluffy. This might take a couple of minutes. Add powdered sugar and mix on the lowest setting so it doesn’t fly out of the bowl. Add lemon juice. Turn up speed and whip for a couple more minutes.