Description
A sophisticated red velvet cake featuring a moist, cocoa-infused crumb and a luxurious frosting made with real vanilla bean seeds.
Ingredients
Scale
- 2 1/2 cups cake flour
- 1 1/2 cups granulated sugar
- 1 tsp baking soda
- 1 tsp salt
- 2 tbsp unsweetened cocoa powder
- 1 cup buttermilk, room temperature
- 2 large eggs, room temperature
- 1/2 cup vegetable oil
- 1 tsp vanilla extract
- 1 tbsp red food coloring
- 1 cup unsalted butter, softened
- 4 cups powdered sugar
- 1 vanilla bean, split and scraped
- 3 tbsp heavy cream
Instructions
- Preheat oven to 350°F (175°C). Grease two 8-inch cake pans and line the bottoms with parchment paper.
- In a large bowl, cream together softened butter and granulated sugar until light and fluffy.
- Beat in eggs one at a time, then stir in vegetable oil, vanilla extract, and red food coloring.
- In a separate bowl, sift together cake flour, cocoa powder, baking soda, and salt.
- Gradually add the dry ingredients to the wet mixture, alternating with buttermilk, mixing only until combined.
- Divide batter evenly between the two pans and bake for 30-35 minutes or until a toothpick comes out clean.
- Cool cakes in pans for 10 minutes, then transfer to a wire rack to cool completely.
- For the frosting, beat softened butter until smooth. Fold in vanilla bean seeds, powdered sugar, and heavy cream until stiff peaks form.
- Frost the first layer, top with the second layer, and cover the entire cake with the remaining vanilla bean frosting.
- Prep Time: 30 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American