Classic red velvet cake with cream cheese frosting. Delicious, moist, and satisfies that sweet tooth craving. This is a recipe that won’t last long if it is laying around the house. The original was made by the waldorf astoria hotel back in the 1930’s using beet juice as a filler, color additive, and helped keep the cake moist. From my experience using beet juice as the only source of color, it tends to fade when it baked, but still won’t affect the taste.

Recipe Ingredients

Red Velvet Cake

1 1/2 cup of cake flour (I cup of flour plus 1/2 cup of corn starch)

1/2 tsp of baking soda

1 tbsp of cocoa powder

1/4 tsp of salt

1/2 stick of butter softened

1 cup of sugar

1/2 cup of oil

2 eggs separated

1 Tbsp. of vanilla paste

beet juice or a few drops of red food coloring

1/2 cup of buttermilk

Cream cheese frosting

1 lb of cream cheese room temperature

1 stick of butter room temperature

4 1/2 cups of powdered sugar

2 tsp of vanilla paste

1 tbsp of cream

Recipe Instructions

How to make cream cheese frosting,

Place butter and cream cheese in stand mixer with a paddle attachment. Mix together for 1 minute. Then add sugar and vanilla. Turn the mixer on low until the powdered sugar is completely incorporated and then turn on to high and whip for 1-2 minutes until smooth and creamy. Add a touch of cream to loosen it slightly if it is too thick. Set aside until you are ready to frost the cake.

For the cake,

Mix the dry ingredients together in a bowl. Then in stand mixing bowl whip with the whisk attachment the egg whites to stiff peaks. Place the egg whites in separate bowl and wipe out your mixing bowl. In a stand mixer bowl fitted with a paddle beat sugar and butter together. Whip on high for one minute and then add oil, yolks, buttermilk, and vanilla paste. Mix well for another 30 seconds and then add your dry ingredients along with food coloring. Mix well for 1 minute until well combined. Fold the egg whites into the cake batter carefully not to deflate the whites. Divide the batter between two round cake pans. Place the cake in a preheated 350 degree oven for 15-17 minutes. Check with a cake tester and take out and cool completely.

To finish,

Once cooled completely (at least an hour) remove the cakes from the pan. Place one cake down on a cake stand and add a layer of frosting on the top. Then add the second cake and place it on top. Add another layer of frosting on the top and sides. Smooth over the frosting using an offset spatula. Serve and enjoy!

Red Velvet Cake with Cream Cheese Frosting