Ingredients
For the Red Velvet Cakes
- 2 cups all-purpose flour
- 1/4 cup unsweetened cocoa powder
- 1/2 tsp baking soda
- 1/2 tsp baking powder
- 1/4 tsp kosher salt
- 1/2 cup (1 stick) unsalted butter, at room temperature
- 1 cup granulated sugar
- 2 large eggs, at room temperature
- 1 1/2 tsp vanilla extract
- 2 tsp red food coloring
- 1/2 cup whole milk, at room temperature
- 1 tbsp distilled white vinegar
For the Cream Cheese Frosting
- 8 oz cream cheese, at room temperature
- 1/2 cup (1 stick) unsalted butter, at room temperature
- 2 tsp vanilla extract
- 4 cups powdered sugar
- 1-2 tbsp whole milk or heavy cream
Make the Red Velvet Cakes
First, preheat your oven to 350 F and line a baking sheet with parchment paper.
In a small bowl, stir the whole milk and distilled white vinegar together. Let it sit for a few minutes; it will curdle slightly, and that’s exactly what you want.
In a medium bowl, whisk together the flour, cocoa powder, baking soda, baking powder, and kosher salt.
In a large bowl, beat the room-temperature butter and granulated sugar together with a mixer on medium-high speed until the mixture is light and fluffy, which usually takes ~2-3 minutes.
Add the eggs one at a time, mixing on low speed after each one. Then, mix in the vanilla extract and red food coloring.
With the mixer on low, add half of the dry ingredients and mix until it’s almost incorporated. Then, add half of the milk and vinegar mixture and mix until just combined. Repeat this with the remaining dry ingredients and milk mixture. Be careful not to overmix.
Bake and Cool the Cakes
Use a small cookie scoop (about 1 ounce or 2 tablespoons) to drop mounds of batter onto your prepared baking sheet, spacing them about 3-4 inches apart since they will spread.
Bake for ~10-12 minutes, until the edges are set. Let them cool completely on the baking sheet before moving them.
Make the Frosting and Assemble
While the cakes are cooling, make the frosting. In a large bowl, beat the room-temperature cream cheese and butter together on medium speed until they’re smooth and there are no lumps, which can take ~4-5 minutes.
Add the vanilla extract, powdered sugar, and 1 tablespoon of milk. Mix on low speed for ~30 seconds to get everything incorporated without making a mess, then increase the speed to medium-high and beat for another ~1-2 minutes until the frosting is smooth. If it’s too thick, add the second tablespoon of milk.
Once the cakes are completely cool, spread a layer of frosting on the flat side of one cake and sandwich it with another. Repeat with the remaining cakes.
Red Velvet Whoopie Pies
Ingredients
For the Red Velvet Cakes
- 2 cups all-purpose flour
- 1/4 cup unsweetened cocoa powder
- 1/2 tsp baking soda
- 1/2 tsp baking powder
- 1/4 tsp kosher salt
- 1/2 cup unsalted butter 1 stick, at room temperature
- 1 cup granulated sugar
- 2 large eggs at room temperature
- 1 1/2 tsp vanilla extract
- 2 tsp red food coloring
- 1/2 cup whole milk at room temperature
- 1 tbsp distilled white vinegar
For the Cream Cheese Frosting
- 8 oz cream cheese at room temperature
- 1/2 cup unsalted butter 1 stick, at room temperature
- 2 tsp vanilla extract
- 4 cups powdered sugar
- 1-2 tbsp whole milk or heavy cream
Instructions
- Preheat oven to 350°F and line baking sheet with parchment paper.
- Stir milk and vinegar together in small bowl; let curdle for 5 minutes.
- Whisk flour, cocoa powder, baking soda, baking powder, and salt in medium bowl.
- Beat butter and sugar with mixer until fluffy, 2-3 minutes.
- Beat in eggs one at a time, then vanilla and red food coloring.
- Alternately mix in dry ingredients and milk mixture on low speed until just combined.
- Drop 2-tablespoon portions of batter 3-4 inches apart on baking sheet.
- Bake 10-12 minutes until edges are set.
- Cool completely on baking sheet.
- Beat cream cheese and butter until smooth, 4-5 minutes.
- Mix in vanilla, powdered sugar, and 1 tablespoon milk until smooth.
- Spread frosting on flat side of cake and sandwich with another cake.
Notes
