Naked Red Velvet Cake
This naked red velvet cake has a moist, silky texture, mild chocolate flavor, and gorgeous red color! It's frosted with a thin layer of classic cream cheese frosting. This is the perfect cake to make for Christmas, Valentine's Day, or any special occasion.
Equipment
- 1 5-quart stand mixer with paddle attachment
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Ingredients
Red Velvet Cake
- 285 grams cake flour
- 15 grams cocoa powder
- 300 grams granulated sugar
- 1 ½ teaspoon baking powder
- ⅜ teaspoon baking soda
- ½ teaspoon salt
- 114 grams unsalted butter softened
- 114 grams neutral oil
- 2 large eggs room temperature
- 1 egg white room temperature
- 2 teaspoon vanilla extract
- 240 grams buttermilk room temperature
- 2 teaspoon red gel food coloring
Cream Cheese Frosting
- 114 grams unsalted butter softened
- 227 grams full fat cream cheese room temperature
- 480 grams powdered sugar
- 2 teaspoon vanilla extract
Instructions
Red Velvet Cake
- Preheat the oven to 350°F/180°C. Spray three 6-inch cake pans with nonstick baking spray and line with parchment paper circles.
- Add cake flour, cocoa powder, sugar, baking powder, baking soda, and salt to a large bowl. Mix with an electric handheld mixer or stand mixer until combined.285 grams cake flour, 15 grams cocoa powder, 300 grams granulated sugar, 1 ½ teaspoon baking powder, ⅜ teaspoon baking soda, ½ teaspoon salt
- Beat in the butter on low speed for about 5 minutes or until the mixture looks like wet sand.114 grams unsalted butter
- Add the oil, eggs, egg white, and vanilla. Mix on low until a batter forms.114 grams neutral oil, 2 large eggs, 1 egg white, 2 teaspoon vanilla extract
- Pour in the buttermilk and mix until well combined. Then mix in the food coloring on low.240 grams buttermilk, 2 teaspoon red gel food coloring
- Distribute the cake batter evenly between the three cake pans. Bake for 28-34 minutes until a toothpick inserted comes out clean.
- Remove the cakes from the oven. Let cool in the pans for 10 minutes before turning upside-down and transferring to a wire cooling rack. Allow the cakes to cool completely before frosting.
Cream Cheese Frosting
- Beat room temperature butter and cream cheese together with a stand mixer or hand mixer on medium-high speed until smooth and creamy.114 grams unsalted butter, 227 grams full fat cream cheese
- With the mixer on low, add the powdered sugar 1 cup at a time until completely combined and smooth. Scrape down the sides of the bowl as needed.480 grams powdered sugar
- Mix in the vanilla extract on low until combined. Then increase the speed to medium and mix until the frosting is light and fluffy.2 teaspoon vanilla extract
Assembly
- Place one cake layer on a cake stand and spread ¾ cup frosting evenly across the top. Repeat with the second layer.
- Flip the third layer upside down and place on top. Carefully spread a thin coat of frosting around the whole cake with an offset spatula.
- Add the remaining frosting to a piping bag with a star tip and pipe on top of the cake. Slice and enjoy!
Video
Notes
Storage: Store the cake in an airtight container (like a cake carrier) in the refrigerator for up to 1 week. Cover the cut section with frosting to keep it moist.
Freezing: Wrap leftover slices in plastic wrap and place in an airtight container. Freeze for up to 3 months. When ready to enjoy, unwrap a slice and let thaw on the counter for 1 hour.
Nutrition
Serving: 1sliceCalories: 786.2kcalCarbohydrates: 102.2gProtein: 7.5gFat: 40.1gSaturated Fat: 18.1gPolyunsaturated Fat: 4.7gMonounsaturated Fat: 14.7gTrans Fat: 0.8gCholesterol: 107.3mgSodium: 339.7mgPotassium: 140.2mgFiber: 1.2gSugar: 79.3gVitamin A: 962.3IUCalcium: 102.7mgIron: 0.8mg
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