Red Velvet Cake with Cream Cheese Frosting
Serves: 12 slices
Prep + Cook + Cool Time: 3 hours
Calories: I don’t even want to figure this out
Ingredients:
Cake:
2 oz red food coloring (liquid)
2 to 3 tbsp chocolate milk mix
1/2 c. solid all-vegetable shortening
1 1/2 c. granulated sugar
2 eggs
1 c. buttermilk
2 1/4 c. cake flour or 2 c. all-purpose flour
1 scant tsp salt
1 tsp vanilla extract
1 tbsp white vinegar
1 tsp baking soda
Icing:
16 oz full-fat block cream cheese, softened to room temperature
1/2 c. unsalted butter, softened to room temperature
4 1/2 c. confectioners’ sugar
1 tbsp heavy cream
1 1/2 tsp vanilla extract
pinch of salt, to taste
Directions:
Preheat oven to 350 degrees. Grease and flour 2 layer cake pans.
Mix food coloring with chocolate milk mix, set aside.
Cream shortening with sugar. Add eggs and coloring mixture, beat until very creamy.
Alternately mix in buttermilk, flour, salt, and vanilla. Remove from mixer.
Add vinegar and soda.
Divide batter between the two pans and bake 30 to 35 minutes until cake springs back when lightly touched.
Set pans on cooling rack and allow to cool fully before frosting.
For the frosting:
While cake is cooling, make frosting.
In a large bowl using a handheld or stand mixer fitted with a whisk or paddle attachment, beat the cream cheese and butter together on medium-high speed until smooth, about 2 minutes.
Add the confectioners’ sugar, cream/milk, vanilla extract, and a pinch of salt. Beat on low speed for 30 seconds, then increase to high speed and beat for 3 minutes until completely combined and creamy. Add more confectioners’ sugar if frosting is too thin, more cream if frosting is too thick, or an extra pinch of salt if frosting is too sweet. Frosting should be soft, but not runny.
Assemble and frost: Using a large serrated knife, slice a thin layer off the tops of the cakes to create a flat surface. Discard or crumble over finished cake. Place 1 cake layer on your cake stand or serving plate. Evenly cover the top with frosting. Top with 2nd layer and spread remaining frosting all over the top and sides. I always use an icing spatula and bench scraper for the frosting. I used Wilton piping tip #12 for decoration around the top.
Refrigerate cake for at least 30-60 minutes before slicing. This helps the cake hold its shape when cutting.
Cover leftover cake tightly and store in the refrigerator for 5 days. Frosted cake or unfrosted cake layers can be frozen up to 2-3 months. Thaw overnight in the refrigerator and bring to room temperature before decorating/serving.