Why is it called a phantom red velvet cake recipe?

The 'phantom' name refers to the exceptionally light and airy texture that seems to melt away, as well as its deep, mysterious crimson color that distinguishes it from standard recipes.

Can I use natural cocoa powder instead of Dutch-processed?

While you can use natural cocoa, Dutch-processed is preferred for this phantom red velvet cake recipe because it creates a darker base that enhances the red color and provides a smoother flavor.

How should I store leftovers of the phantom red velvet cake recipe?

Because of the cream cheese frosting, this cake should be stored in an airtight container in the refrigerator for up to 5 days. Bring it to room temperature before serving for the best texture.

phantom red velvet cake recipe: 7 Secrets for the Perfect Crumb

Name: Phantom Red Velvet Cake
Prep time: PT-493138H8M41S
Cook time: PT-493138H8M41S
Total time: PT-493138H8M41S
Cuisine: American
Ingredients: 2 1/2 cups all-purpose flour; 1 1/2 cups granulated sugar; 1 teaspoon baking soda; 1 teaspoon fine salt; 1 teaspoon cocoa powder (Dutch-processed); 1 cup buttermilk, room temperature; 2 large eggs, room temperature; 1 1/2 cups vegetable oil; 1 teaspoon white distilled vinegar; 1 teaspoon vanilla extract; 2 tablespoons red gel food coloring; 16 oz cream cheese, softened (for frosting); 1/2 cup unsalted butter, softened (for frosting); 4 cups powdered sugar (for frosting); 1 tablespoon heavy cream (for frosting)

Ingredients

Scale

2 1/2 cups all-purpose flour
1 1/2 cups granulated sugar
1 teaspoon baking soda
1 teaspoon fine salt
1 teaspoon cocoa powder (Dutch-processed)
1 cup buttermilk, room temperature
2 large eggs, room temperature
1 1/2 cups vegetable oil
1 teaspoon white distilled vinegar
1 teaspoon vanilla extract
2 tablespoons red gel food coloring
16 oz cream cheese, softened (for frosting)
1/2 cup unsalted butter, softened (for frosting)
4 cups powdered sugar (for frosting)
1 tablespoon heavy cream (for frosting)

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Instructions

Step 1: Preheat your oven to 350°F (175°C) and grease two 9-inch round cake pans, lining the bottoms with parchment paper.
Step 2: In a medium bowl, sift together the flour, sugar, baking soda, salt, and cocoa powder to ensure the phantom red velvet cake recipe has a smooth base.
Step 3: In a large mixing bowl, whisk together the oil, buttermilk, eggs, food coloring, vinegar, and vanilla until well combined.
Step 4: Gradually add the dry ingredients to the wet ingredients, mixing on medium speed until just smooth. Do not overmix.
Step 5: Divide the batter evenly between the prepared pans and bake for 30-35 minutes or until a toothpick inserted comes out clean.
Step 6: Allow cakes to cool in the pans for 10 minutes before transferring to a wire rack to cool completely.
Step 7: For the frosting, beat the cream cheese and butter until smooth, then gradually add powdered sugar and heavy cream until fluffy.
Step 8: Frost the cooled cake layers, starting with a crumb coat to keep the phantom red velvet cake recipe looking pristine, then finishing with a thick outer layer.

Notes

Ensure all refrigerated ingredients are at room temperature for the best emulsion in this phantom red velvet cake recipe.

Prep Time: PT30M
Cook Time: PT35M
Category: Desserts & Baking
Cuisine: American

Nutrition

Serving Size: 1 slice (approx. 110g)
Calories: 420 kcal
Sugar: 38g
Sodium: 340mg
Fat: 22g
Saturated Fat: 13g
Unsaturated Fat: 7g
Trans Fat: 0g
Carbohydrates: 52g
Fiber: 2g
Protein: 5g
Cholesterol: 75mg