Red Velvet Cake with Cream Cheese Frosting | Sally's Baking Addiction
"This red velvet cake recipe converts even red velvet skeptics. I should know because I used to be one. Follow my tricks for the best texture!..."
INGREDIENTS
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3 cups (345g) cake flour (spoon & leveled)
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1 teaspoon baking soda
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2 Tablespoons (10g) unsweetened natural cocoa powder
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1/2 teaspoon salt
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1/2 cup (115g) unsalted butter, softened to room temperature
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2 cups (400g) granulated sugar
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1 cup (240ml) canola or vegetable oil
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4 large eggs, room temperature and separated
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1 Tablespoon pure vanilla extract
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1 teaspoon distilled white vinegar
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liquid or gel red food coloring
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1 cup (240ml) buttermilk, at room temperature
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16 ounces (450g) full-fat block cream cheese, softened to room temperature
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1/2 cup (115g) unsalted butter, softened to room temperature
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4 and 1/2 cups (540g) confectioners' sugar
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1 Tablespoon (15ml) heavy cream or milk
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1 and 1/2 teaspoons pure vanilla extract
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pinch of salt, to taste
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