Recipe courtesy of Julia Baker
Show: Sweet Julia
Episode: Simply Sweet
Red Velvet Cake
Total:
1 hr 10 min
Active:
40 min
Yield:
1 cake
Level:
Easy
Total:
1 hr 10 min
Active:
40 min
Yield:
1 cake
Level:
Easy

Ingredients

Red Velvet Cake:
  • 1 3/4 cups sugar
  • 1 2/3 cups canola oil 
  • 2 whole eggs 
  • 4 tablespoons red food coloring
  • 3 tablespoons vanilla extract 
  • 2 1/4 cups cake flour 
  • 5 tablespoons cocoa powder 
  • 1 1/2 teaspoons salt 
  • 1 cup buttermilk 
  • 2 teaspoons white vinegar 
  • 1 1/2 teaspoons baking soda 
Cream Cheese Frosting:
  • 24 ounces cream cheese, at room temperature
  • 8 ounces butter, at room temperature
  • 2 teaspoons vanilla extract 
  • 8 cups powder sugar, sifted 

Directions

Special equipment: Three 8-inch round cake pans

For the cake: Preheat the oven to 350 degrees F. Grease three 8-inch round cake pans and line with parchment paper.

Combine the sugar and oil and mix together. Add the eggs, red color and vanilla, and mix again.

In a separate bowl combine the cake flour, cocoa powder and salt. Then add half of the dry mixture to the wet mixture, followed by half of the buttermilk. Then add in the remaining dry ingredients and the remaining buttermilk. In a separate small bowl mix together the vinegar and baking soda, then add to the batter and combine.

Pour the batter into the prepared cake pans and bake until a toothpick inserted into the center of the pan comes out clean, 20 to 25 minutes. Cool slightly in the pan, then invert the cakes on to a wire rack to finish cooling.

For the frosting: Beat the cream cheese, butter and vanilla until light and fluffy. Gradually beat in the powder sugar. Cover and refrigerate until needed.

To assemble, place one of the cakes on a cake plate or stand. Use a dollop of frosting to secure the base of the cake to the stand. Top the first layer of cake with a generous, even layer of frosting. Place in the freezer to firm the frosting, about 10 minutes.

Once firm, place the next cake layer on top and cover with more frosting. Freeze again for 10 minutes.

Place the third layer on top and cover the tops and sides with a thin "crumb" layer of frosting and freeze again for 10 minutes.

Cover the entire top and sides of the cake with a thick, even layer of frosting, covering the crumb coat.

Cook's Note

When you're done with the final layer of frosting, you can use an offset spatula to make waves of frosting around the outside of the cake.

More from:

Sweet Recipes

IDEAS YOU'LL LOVE

Black Sesame Sweet Tofu

Recipe courtesy of Kyotofu

Cake Batter Blondie Bars

Recipe courtesy of Dorothy Kern

Molten Chocolate Cakes with Raspberry Sauce

Recipe courtesy of Brian Boitano

Southern Red Velvet Cupcakes

Recipe courtesy of Rebecca Grammer-Ybarra

Cooking Tips

How to Poach Eggs Perfectly

Watch videos from Cooking Channel shows and chefs. Learn to prepare feature recipes and relive your favorite moments

On TV

How to Live to 100

7:30am | 6:30c

How to Live to 100

8:30am | 7:30c

Unique Eats

10am | 9c

Unique Eats

10:30am | 9:30c

Unique Eats

11am | 10c

Unique Eats

11:30am | 10:30c

Unique Sweets

12pm | 11c

Unique Sweets

12:30pm | 11:30c

Unique Sweets

1pm | 12c

Unique Sweets

1:30pm | 12:30c

Unique Sweets

2:30pm | 1:30c

Food's Greatest Hits

3:30pm | 2:30c

Food's Greatest Hits

4:30pm | 3:30c

Food's Greatest Hits

5:30pm | 4:30c

Food's Greatest Hits

6:30pm | 5:30c

Top 5 Restaurants

7:30pm | 6:30c
On Tonight
On Tonight
8pm | 7c
8:30pm | 7:30c
9pm | 8c
9:30pm | 8:30c

Unwrapped 2.0

10pm | 9c

Unwrapped 2.0

10:30pm | 9:30c

Good Eats

11pm | 10c

Good Eats

11:30pm | 10:30c
12am | 11c
12:30am | 11:30c
1am | 12c
1:30am | 12:30c

Unwrapped 2.0

2:30am | 1:30c

Good Eats

3am | 2c

Good Eats

3:30am | 2:30c