Description
Classic red velvet cake layers with creamy, smooth cream cheese frosting, featuring a perfect balance of cocoa flavor and a vibrant red color for a stunning dessert.
Ingredients
Units
Scale
- For the Cake:
- 90 g egg whites
- 30 g liquid red food coloring
- 1 1/2 teaspoons vanilla extract
- 170 g all-purpose flour
- 30 g corn starch
- 140 g sugar (original recipe uses 200 g)
- 3 teaspoons baking powder
- 1 teaspoon unsweetened cocoa powder
- 1/4 teaspoon salt
- 60 g vegetable oil
- 55 g softened butter
- 120 g buttermilk or sour milk
- For the Cream Cheese Frosting:
- 230 g powdered sugar (or 170 g white chocolate)
- 225 g softened cream cheese
- 55 g softened butter
- 15 g sour cream
- 1 vanilla bean (seeds scraped out)
Instructions
- Preheat oven to 350°F (175°C). Grease and flour cake pans.
- In a large bowl, whisk egg whites, red food coloring, and vanilla extract.
- In another bowl, sift together flour, cornstarch, sugar, baking powder, cocoa powder, and salt.
- Gradually add the dry ingredients to the wet mixture, alternating with vegetable oil and buttermilk. Mix until smooth.
- Stir in softened butter.
- Divide batter evenly between prepared pans. Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean. Cool cakes completely on wire racks.
- For frosting: Beat cream cheese, softened butter, powdered sugar (or melted white chocolate), sour cream, and vanilla bean seeds until smooth and creamy.
- Spread frosting between cake layers and over the top and sides. Chill before serving for best results.
Notes
- Ensure cake layers are completely cooled before frosting to prevent melting.
- White chocolate can be used in the frosting for extra sweetness and richness.
- Chill the cake for a few hours to allow the frosting to set properly.
- Adjust sweetness by reducing the sugar in the cake if preferred.
Nutrition
- Serving Size: 1 slice
- Calories: Approx. 320 kcal
- Sugar: Approx. 35 g
- Sodium: Approx. 200 mg
- Fat: Approx. 18 g
- Saturated Fat: Approx. 10 g
- Unsaturated Fat: Approx. 6 g
- Trans Fat: 0 g
- Carbohydrates: Approx. 38 g
- Fiber: Approx. 1 g
- Protein: Approx. 3 g
- Cholesterol: Approx. 50 mg
