Moist Red Velvet Cake with Cream Cheese Frosting

Ingredients

• 3 cup Cake flour
• 5 tbsp Unsweetened cocoa powder
• 1.5 tsp Espresso powder (Optional)
• 1 tsp Baking soda
• 1 tsp Kosher salt (For the cake batter)
• 0.75 cup Salted butter (Room temperature; for the cake batter)
• 0.75 cup Vegetable oil (For the cake batter)
• 2.25 cup Granulated sugar (For the cake batter)
• 4 Large eggs
• 1.5 tbsp Vanilla extract (For the cake batter)
• 1 tbsp White vinegar
• 1.5 tsp Butter vanilla emulsion (Or butter extract)
• 0.75 cup Buttermilk (Room temperature)
• 0.25 cup Sour cream (Room temperature; for the cake batter)
• 1 cup Unsweetened applesauce (Without spices; room temperature)
• 2 tbsp Red gel food coloring
• 1.5 cup Salted butter (Room temperature; for the frosting)
• 5 cup Powdered sugar (For the frosting)
• 12 oz Cream cheese (Room temperature)
• 1 tbsp Meringue powder (Optional)
• 2 tbsp Sour cream (For the frosting)
• 1 tbsp Vanilla bean paste (Or vanilla extract)
• Kosher salt (A pinch, for the frosting)

Steps

1. 1

   Preheat the oven to 350°F. Spray three 8-inch cake pans with nonstick baking spray and set them aside.

2. 2

   In a large mixing bowl, whisk together the cake flour, cocoa powder, espresso powder, baking soda, and kosher salt. Set the dry mixture aside.

3. 3

   In the bowl of a stand mixer fitted with the paddle attachment, combine the room-temperature cake butter, vegetable oil, and granulated sugar. Cream until smooth, about 2–3 minutes.

4. 4

   Add the eggs one at a time, making sure each egg is fully incorporated before adding the next.

5. 5

   Add the vanilla extract, butter vanilla emulsion, white vinegar, buttermilk, and cake-batter sour cream. Mix until combined and smooth.

6. 6

   Add the applesauce and red gel food coloring. Mix just until the applesauce is incorporated and the coloring is evenly distributed. If the batter breaks at this stage, it is normal and will come back together when the dry ingredients are added.

7. 7

   Scrape down the sides of the bowl and add the flour mixture to the wet ingredients. Mix until combined, about 20–30 seconds.

8. 8

   Divide the batter evenly among the prepared cake pans.

9. 9

   Bake for 30–35 minutes, until a toothpick inserted in the center comes out with just a few moist crumbs.

10. 10

    Let the cakes cool in their pans for 10 minutes, then turn them out onto a wire rack and cool completely.

11. 11

    While the cakes cool, make the frosting. In the bowl of a stand mixer fitted with the paddle attachment, beat the frosting butter on medium speed for 1 minute.

12. 12

    Add the powdered sugar, frosting sour cream, and vanilla bean paste. Begin mixing on low speed, then gradually increase to medium once the ingredients are combined.

13. 13

    Scrape down the sides of the bowl and beat the frosting for 2 minutes.

14. 14

    Add the cream cheese, optional meringue powder, and a pinch of kosher salt. Mix on medium speed for 1–2 minutes, until smooth.

15. 15

    Place one cooled cake layer on a cake stand and spread a generous layer of frosting over the top.

16. 16

    Place the second cake layer on top and repeat with another generous layer of frosting.

17. 17

    Place the third cake layer on top. Apply a thin coat of frosting to the outside of the cake, then refrigerate for 30 minutes.

18. 18

    Spread the remaining frosting around the cake and serve.

Notes

The recipe uses three 8-inch cake pans and yields 16 slices. The source notes that natural cocoa powder provides stronger chocolate flavor than Dutch-process cocoa in this recipe.

Nutrition per serving

• dessert
• cake
• American
• baked
• layer cake
• red velvet
• vegetarian