Recipe courtesy of Alisa Huntsman

Red Velvet Cake

Getting reviews...
A slice of red velvet cake looks just as its name implies: soft and red, though its flavor base is cocoa. A big hit on Valentine's Day, the dessert is popular for the holidays as well. One VIP customer has us bake dozens to give as gifts for Christmas. Rich with butter and eggs and cloaked in an ivory cream cheese and butter vanilla frosting, this is a cake that holds up well for at least three days.
  • Level: Easy
  • Total: 1 hr
  • Prep: 20 min
  • Cook: 40 min
  • Yield: Makes an 8-inch double-layer cake; serves 8 to 10
Share This Recipe

Ingredients

Cream Cheese Frosting:

Directions

  1. Preheat the oven to 350 degrees F. Grease two 8-inch cake pans. Line the bottoms with parchment paper and grease the paper. 
  2. Sift the flour, cocoa, and baking soda into a bowl and whisk briefly to combine; set aside. Stir the red food color into the buttermilk and set aside. 
  3. In a large mixing bowl, cream the butter with the brown sugar, vanilla, and salt on medium-low speed until light and fluffy, 3 to 5 minutes. Add the eggs and egg yolks slowly, beating and scraping the bowl to ensure that they are completely incorporated. On low speed, add the dry ingredients alternately with the colored buttermilk. To prevent streaking in the cake, be sure to scrape the sides of the bowl well as you mix the batter. Finally, stir in the vinegar by hand. Divide the batter between the cake pans. 
  4. Bake for 35 to 40 minutes, or until a toothpick or cake tester inserted in the center comes out clean. Let the layers cool in the pans for 10 minutes. Then turn them out onto a wire rack, peel off the paper, and let cool completely. 
  5. Make the frosting using 8 ounces cream cheese, 1 stick unsalted butter, 4 cups confectioners' sugar, and 2 teaspoons vanilla extract. 
  6. To decorate the cake, place one layer bottom side up on a cake plate. Spread 3/4 cup of the cream cheese frosting evenly over the cake right to the edges. Add the second layer and use the remaining frosting to decorate the sides and top by gently swirling it over the cake.

Cream Cheese Frosting:

Yield: 4 cups
  1. Place the cream cheese and butter in a mixing bowl and beat with an electric mixer on medium speed until completely blended. Sift the confectioners' sugar onto the mixture in several additions, beating thoroughly in between. Add the vanilla and beat until the frosting is light and fluffy but still holds its shape, 3 to 5 minutes. Use immediately. 

Cook’s Note

Do not use reduced-fat or nonfat cream cheese. The consistency will not be the same.

Fudge Factor

Sifted: Plan-Ahead Valentine's Day Desserts Feb 6, 2013

By: Lauren Miyashiro

Get our take on the best in food news, recipes and more from around the web, including the best Valentine's Day recipes.

Review: Anthony Bourdain and Eric Ripert's Chocolate Bar Nov 16, 2012

Anthony Bourdain and Eric Ripert have teamed up with master chocolatier Christopher Curtin to create the "Good & Evil" chocolate b …

Over-the-Top-Delicious Treats to Satisfy Your Food Obsession

Are you infatuated with ice cream? Do you lust over lobster? Swoon at the sight of chocolate? Here's the best recipe for each food …

The Craziest Chocolate Creations for American Chocolate Week Mar 17, 2013

It’s officially American Chocolate Week. Check out photos of mind-blowing chocolate creations.

Train Frontman Pat Monahan's Dark Chocolate Obsession Feb 11, 2013

By: Cameron Curtis

Train frontman Pat Monahan, an avid chocolate lover, shared with us his top five reasons for eating dark chocolate.

Chocolate Desserts

Indulge in our decadent chocolate desserts, from cookies and cakes to puddings, souffles and truffles.

How to Chop and Melt Chocolate

Lots of recipes call for melted chocolate. Follow these step-by-step instructions to do it properly.