Homemade Red Velvet Cake with Silky Cream Cheese Frosting

Directions

1. 1

   Preheat oven to 350°F (180°C). Grease and flour a 9-inch round cake pan.

2. 2

   In a small saucepan over medium heat, melt the butter into the warm milk. Stir in cocoa powder and cook, stirring constantly, until completely smooth. Remove from heat.

3. 3

   Add red food coloring to the chocolate mixture, stir vigorously until the color is deep and even, then set aside to cool slightly.

4. 4

   In a stand mixer, beat eggs and sugar on high speed for 5–7 minutes until pale, very fluffy, and doubled in volume.

5. 5

   Add white vinegar and continue beating for 3 more minutes to stabilize the foam.

6. 6

   Using a spatula, gently fold in the sifted flour and baking powder with slow, sweeping movements to keep the batter light and airy.

7. 7

   Slowly pour in the red chocolate mixture while gently folding until the batter reaches a vibrant, uniform crimson color.

8. 8

   Pour batter into prepared pan and bake 40 minutes, or until a toothpick inserted in the center comes out clean. Cool completely on a wire rack before frosting.

9. 9

   Bloom the gelatin: sprinkle over the 4 tbsp cold water, let sit 5 minutes, then melt gently and allow to cool to lukewarm — do not let it set.

10. 10

    Beat cream cheese and softened butter until smooth and fluffy. Add powdered sugar in three additions, then vanilla extract. Blend in the cooled gelatin and beat 2 more minutes until silky.

11. 11

    Slice the cooled cake into even layers. Spread frosting generously between each layer, then coat the top and sides of the cake smoothly.

12. 12

    Refrigerate for at least 2 hours before slicing. Garnish with red cake crumbs or edible flowers for a stunning finish.