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Crimson Red Velvet Cake With Silky Cream Cheese Frosting

A show-stopping layered red velvet cake with a moist crimson crumb and tangy cream cheese frosting.
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Prep Time 25 minutes
Cook Time 32 minutes
Cooling & Assembly time 35 minutes
Total Time 1 hour 32 minutes
Servings: 12 slices/people
Calories: 520
Ingredients Equipment Method

Ingredients
  

Ingredients:
2 and 1/2 cups all-purpose flour
1 and 1/2 cups granulated sugar
1 tsp baking soda
1 tsp salt
1 tbsp cocoa powder
2 large eggs
1 and 1/2 cups neutral oil
1 cup buttermilk
2 tbsp red gel food coloring
1 tsp white vinegar
1 tsp vanilla extract
Frosting:
450g full-fat cream cheese, softened
1/2 cup unsalted butter, softened
3 cups powdered sugar, sifted
1 tsp vanilla extract
Pinch of salt

Equipment

  • 2 9-inch round cake pans
  • 1 large mixing bowl
  • 1 medium mixing bowl
  • 1  electric hand mixer or stand mixer
  • 1 rubber spatula
  • 1 Wire cooling rack
  • 1 offset spatula for frosting
  • 1 sifter
  • 8 Measuring cups
  • 5 Measuring spoons

Method
 

Preheat oven to 350F. Grease and line two 9-inch cake pans.
    Whisk all dry ingredients together in a large bowl.
      Whisk all wet ingredients in a separate bowl until smooth.
        Combine wet into dry and mix until just streak-free, about 1 minute.
          Divide into pans, tap twice, bake 28 to 32 minutes.
            Cool completely before frosting.
              Beat frosting ingredients until silky and smooth.
                Layer, fill, frost the cake, then chill 30 minutes before slicing.