This cake helped to open a lot of doors for us. Jamie and Bobby Deen filmed the Christmas episode of their Food Network show, Road Tasted, at our bakery a few years after we opened. We made red velvet cupcakes with the boys. A lot of folks who’ve never had this scarlet lady ask what it tastes like. We tell them it has a hint of chocolate with a sweet tangy finish from the cream cheese frosting.
Ingredients
- 3 cups cake flour (not self-rising)
- 1 teaspoon baking soda
- 1½ teaspoons Dutch-processed cocoa powder, sifted
- 8 tablespoons (1 stick) unsalted butter, at room temperature
- 1 cup vegetable oil
- 2 cups sugar
- 4 large eggs, at room temperature
- One 1-ounce bottle red food coloring
- 1 teaspoon cider vinegar
- 1 teaspoon pure vanilla extract
- 1 cup buttermilk
- 1 recipe Cream Cheese Frosting
Cream Cheese Frosting
- 8 tablespoons (1 stick) unsalted butter, cut into chunks, at room temperature
- Two 8-ounce packages cream cheese, cut into chunks, at room temperature
- 1 tablespoon pure vanilla extract
- 5 to 6 cups confectioners’ sugar
How to Make It
- Position a rack in the lower third of the oven and preheat the oven to 350°F. Butter two 9-by-2-inch round cake pans, then line the bottoms with parchment and butter it as well. Lightly dust the pans with flour, tapping the pans on the counter to shake out the excess.
- Sift together the cake flour, baking soda, and cocoa; set aside.
- In the bowl of a stand mixer fitted with the paddle attachment (or in a large mixing bowl, using a handheld mixer), cream the butter, oil, and sugar together on medium-low to medium speed for 5 to 7 minutes, until very pale and thick. Add the eggs one at a time, beating well after each addition. Add the food coloring, vinegar, and vanilla and mix for 1 to 2 minutes. Add the sifted dry ingredients in thirds, alternating with the buttermilk, beginning and ending with the flour, scraping down the sides of the bowl as necessary. Mix for another 1 to 2 minutes.
- Add the sifted dry ingredients in thirds, alternating with the buttermilk, beginning and ending with the flour, scraping down the sides of the bowl as necessary. Mix for another 1 to 2 minutes.
- Remove the bowl from the mixer and, using a rubber spatula, incorporate any ingredients hiding at the bottom of the bowl, making sure the batter is completely mixed. Divide the batter evenly between the prepared pans and gently smooth the tops with a spatula. Tap the pans firmly on the countertop to remove any air bubbles from the batter.
- Bake for 40 to 50 minutes, until a cake tester inserted in the center of a cake comes out clean. Let the cakes cool for 15 minutes, then remove from the pans and cool completely on a wire rack. To Assemble the Cake
- Level the top of one of the cake layers with a serrated knife so it is flat, then place it cut side down on a serving plate (you can keep the edges of the plate clean by sliding strips of parchment underneath the cake while you frost it). Using an offset spatula, spread the layer with a big dollop of frosting.
- Place the other cake layer top side up on the first layer and frost the top and sides with the remaining frosting, making big swirls with an offset spatula or a butter knife. The cake can be stored wrapped in plastic wrap in the refrigerator for up to 3 days. Cream Cheese Frosting
- In the bowl of a stand mixer fitted with the paddle attachment (or in a large mixing bowl, using a handheld mixer), beat the butter, cream cheese, and vanilla until smooth and creamy, 3 to 5 minutes. Gradually add the confectioners’ sugar, beating until light and fluffy, 5 to 7 minutes. The frosting can be stored in an airtight container at room temperature for up to 2 days.
