This rich, moist red velvet cake has a hint of cocoa and deep rich red color. An oil-based cake baked from scratch using buttermilk with baking soda, making it extra light and airy. A simple and easy recipe frosted with a light and fluffy cream cheese frosting.
Sift together the flour, salt, baking powder, baking soda, and cocoa powder - set aside
Whip eggs with a pinch of salt using a whisk attachment until light and foamy (see video)Tips - whole eggs will not whip to stiff peaks but they do become light and foamy
Then gradually add the sugar one tbsp at a time. Once all the sugar is, in turn, the mixer to medium-high and whip until light and fluffy (ribbon stage)
Once eggs are whipped slowly add the buttermilk. Followed by the oil and vanilla extract
Lastly the red food color.
Gradually fold the flour mixture in three additions with a whisk to prevent lumps.
Pour into your prepared baking pans. Tap on the counter three times to remove air pockets.Tip - I like to use cake strips to ensure my layer cakes bake flat.
Bake in a preheated oven on the center rack for 20 to 25 minutes or until the skewer inserted comes clean.
Cool in the baking pan for 5 minutes. Invert and cool on a wire rack completely before you decorate.
Cream cheese frosting
In the bowl of a stand mixer with the paddle attachment cream the cream cheese and butter to remove any lumps.
Add 2 tbsp of cream, salt, lemon juice, and vanilla extract– cream another minute
Next, add powdered sugar one cup at a time. Once all the powdered sugar has been used whip for 2 to 3 minutes on medium-high speed until light and fluffy.Tip - do not over whip cream cheese as it can separate or curdle.
Check consistency – if necessary add more powdered sugar to stiffen or more whipping cream to loosen it.
Prepare simple syrup - cool completely before using.Tip- Simple syrup is just sugar water that has been boiled and cooled. Used to keep cake layers moist.
Once cooled, use a bread knife or cake leveler and cut the domes off the cake layers
Then top the second cake layer on top followed by more buttercream and the last layer.
Place the cake in the fridge to chill for 10 to 15 minutes.Tip - Chilling the cake at this point will ensure the layers don't move when you frost the outside. Though, if you leave the cake uncovered in the fridge for too long it can dry out. So, 10 minutes is all you need.
One smooth, place the remaining cream cheese frosting in a piping bag with a star or round and pipe borders on the top and bottom of the cake.Alternatively, you can crumble the cake domes (scrap cake) into crumbs and use that around the cake on the bottom.
Use fine grain or castor sugar when preparing cake batters so it creams and dissolves easily.
Grease and line the pans with parchment for easy release.
Keep cakes moist by brushing the layers with simple syrup - simple syrup is a mixture of sugar and water boiled until the sugar is dissolved.
Cool the cakes for a few hours before frosting or the frosting will melt on warm cakes.