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Streamlined Red Velvet Cake

Course Dessert


For the Streamlined Red Velvet Cake:

  • 3 cups all purpose flour 360g
  • 1 tablespoon baking powder
  • 1 teaspoon Dutch process cocoa powder
  • 1 teaspoon baking soda
  • ½ teaspoon fine salt
  • 2 cups granulated sugar 400g
  • 1 cup shortening 191g
  • 4 large eggs room temperature
  • 1 tablespoon vanilla extract
  • 1 fluid ounce red food coloring
  • 1 cups sour cream 240g
  • ½ cup buttermilk 112g

For the Vanilla Bean Honey Cream Cheese Frosting:

  • 16 ounces cream cheese very soft, 450g
  • 1 cup unsalted butter very soft, 226g
  • 1 pound powdered sugar 453g
  • 2 tablespoons honey
  • 1 vanilla bean scraped
  • ¼ teaspoon fine salt


To make the Streamlined Red Velvet Cake:

  • Preheat oven to 350 degrees F. Grease two 8-inch cake pans with baking spray, set aside.
  • Combine first 5 ingredients in a bowl, whisking to combine.
  • In a stand mixer fitted with a paddle attachment, cream sugar and shortening until light in color, about 3 minutes on medium-high speed.
  • At a medium-low speed, add eggs, one at a time. Lower speed further to add vanilla and red food coloring. Scrape bowl frequently. On a medium-low speed, add dry ingredients in three additions, alternately with sour cream and buttermilk in two additions, beginning and ending with the dry mixture. Scrape bowl and paddle to ensure proper incorporation.
  • Divide batter into the two prepared pans. Baking until a toothpick inserted comes out with a few moist, not wet crumbs, about 40 minutes. Let cakes cool in pans for 10 minutes before inverting into a wire rack to cool completely.

To make the Vanilla Bean Honey Cream Cheese Frosting:

  • In a stand mixer fitted with a paddle attachment, beat cream cheese and butter on medium speed, beating until smooth and lump free, scraping bowl frequently. Lower mixer speed to stir, gradually add powdered sugar followed by honey, vanilla scraped from the bean, and salt. Scraping frequently.

To assemble the Streamlined Red Velvet Cake:

  • Use a serrated knife to level off the cakes. Apply a dollop of frosting onto a cake board to secure the first cake layer. Apply frosting, topping with second layer. Cover cake with a thin crumb coat, refrigerate. Apply final thicker layer of frosting. Pipe border and garnish with sprinkles if desired.