This is my favorite Red Velvet Cake recipe! This cake is incredibly soft, moist, buttery, and topped with an easy cream cheese mousse.
Author: Nectaria
Seving: 8 people
INGREDIENTS
For the cake
160 gr./ 5.64 oz. unsalted butter, at room temperature
160 gr./ 5.64 oz. sunflower oil
240 gr./ 8.46 oz. fine white granulated sugar
60 gr./ 2.12 oz. fine white granulated sugar
4 egg yolks
4 egg whites
2 tablespoons unsweetened cocoa powder
1 tablespoon unsweetened cocoa powder (for dusting the pans)
2 tablespoons red food coloring
2 teaspoons vanilla extract
350 gr./ 12.34 oz. all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
½ teaspoon salt
250 gr./8.82 oz. buttermilk**
**If one doesn’t have buttermilk, mix together 230 gr milk with 1 ½ tablespoons lemon juice set aside for 10 minutes and then strain.
For the cream cheese frosting
600 gr./ 21.16oz. cream cheese, at room temperature
250 gr./ 8.82 oz. confectioners’ sugar
200 gr./7.05oz. heavy cream (35% fat)
¼ cup instant vanilla pudding
2 teaspoons vanilla extract
INSTRUCTION
To make the cake
Heat oven to 330°F/ 165°C. Lightly grease two 9-inch cake pans with butter or nonstick oil spray and lightly dust with 1 tablespoon of the sifted cocoa powder or flour (or grease, then line with parchment, then grease again).
In a large mixing bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt. Then sift the dry ingredients to remove any lumps of cocoa powder. Set aside.
Using a hand mixer or a stand mixer fitted with a whisk attachment; beat the egg whites with the 60 gr./ 2.12 oz. sugar on medium-high speed until soft peaks form. Set aside.
Using a hand mixer or stand mixer beat butter, vegetable oil, and 240 gr./ 8.46oz. sugar together until light in color. Add egg yolks one at a time, beating well after each addition to combine well. Add to dry ingredients, food color, vanilla extract and buttermilk to the butter mixture and beat well. Scrape down the sides and up the bottom of the bowl with a rubber spatula as needed and beat again. Fold egg whites carefully into the batter.
Divide batter between the 2 prepared pans and bake for about 45 to 50 minutes, or until a toothpick inserted into the center of the cake comes out clean. Cool on a wire rack completely.
Trim the top dome off of the cakes to create a flat surface and keep the trimmed top to make cake crumbles for decoration.
Divide the cooled cakes in half horizontally, to make four layers. Set aside.
To make the cream cheese frosting
In a large mixing bowl, either using an electric hand mixer or a stand mixer beat together all of the frosting ingredients at a medium-high speed until the mixture is smooth and thick.
To assemble the cake
To assemble the cake, stick together each of your 4 layers on a cake stand or board with a small amount of the soft cheese icing between layers. Use about 600 gr./ 21.16oz. of the icing to stack the remaining cakes on top, spreading about 200 gr./7.05oz. between each layer. Spread the remaining icing 400 gr./ 14.11 oz. of the icing on top and sides of the assembled cake, covering the entire surface of the cake. Decorate as you like and refrigerate until ready to use.