Description
A classic Red Velvet Cake recipe featuring a moist, tender cake with a subtle cocoa flavor, paired with creamy, smooth cream cheese frosting. Perfect for celebrations and special occasions.
Ingredients
Scale
For the cake:
- 1/2 cup plain hot coffee or boiling water
- 1/4 cup (21 grams) unsweetened natural cocoa powder
- 2 1/4 cups (279 grams) all-purpose flour
- 1/2 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon fine sea salt
- 1/4 teaspoon ground cinnamon, optional
- 2 cups (400 grams) granulated sugar
- 1/2 cup (109 grams) fresh vegetable oil
- 1 stick (113 grams) unsalted butter, melted
- 2 large eggs, at room temperature
- 1 large egg yolk, at room temperature
- 1 cup buttermilk, at room temperature
- 2 teaspoons vanilla extract
- 3 teaspoons red gel food coloring, plus more if needed
- 1 teaspoon distilled white vinegar
For the cream cheese frosting:
- 16 ounces (454 grams) cream cheese, at room temperature
- 2 sticks (227 grams) unsalted butter, at room temperature
- 2 teaspoons vanilla extract
- 4 cups (500 grams) powdered sugar, sifted
Instructions
- Prepare pans and preheat oven: Preheat the oven to 325°F. Line three 8-inch cake pans with parchment rounds and generously spray the parchment and sides of the pans with nonstick cooking spray.
- Mix coffee and cocoa: In a glass measuring cup, whisk together the hot coffee and cocoa powder. Cover and let the mixture stand for 5 minutes to bloom the cocoa.
- Combine dry ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and cinnamon until evenly mixed.
- Mix wet ingredients: In a large bowl, whisk the sugar, vegetable oil, and melted butter until combined. Add the eggs and egg yolk and whisk for 20 seconds until well incorporated. Then add the buttermilk, vanilla extract, and red gel food coloring; whisk again until combined.
- Add vinegar and cocoa mixture: Whisk in the vinegar followed by the coffee and cocoa mixture until evenly mixed.
- Sift in dry ingredients: Using a fine mesh sieve, sift the flour mixture into the wet batter in three additions, whisking after each addition until smooth and fully incorporated.
- Divide and bake: Divide the batter evenly among the prepared cake pans. Tap the bottoms of the pans on the counter several times to release air bubbles. Bake for 30 minutes or until a toothpick inserted comes out clean.
- Cool the cakes: Place the cake pans on cooling racks. Once cool enough to handle, run a thin knife around the edges to loosen the cakes and invert onto wire racks to cool completely.
- Make frosting: In a stand mixer fitted with a paddle attachment, beat the cream cheese and butter on medium-high speed until light, creamy, and smooth. Scrape the bowl, then add vanilla extract and beat till combined. Slowly add the sifted powdered sugar on low speed, then beat on medium-high until fluffy, about 3 minutes. Adjust consistency with milk or powdered sugar as needed.
- Assemble the cake: Place one cake layer flat-side up on a cake plate, using strips of baking paper under the edges to keep clean. Spread one-third of the frosting evenly on top. Add the second layer and repeat. Add the final layer flat-side up and frost the entire cake with remaining frosting.
- Store: Cover and refrigerate the cake for up to 3 days to maintain freshness.
Notes
- Use generous amounts of red gel food coloring for the classic vibrant red color; Americolor or Chefmaster brands are recommended.
- If frosting is too thick, add a splash of milk or cream to reach desired consistency.
- If frosting is too thin, add more sifted powdered sugar to thicken.
- Ensure all ingredients like eggs and buttermilk are at room temperature for best texture.
- Let the cake layers cool completely before frosting to prevent melting.
- Line pans with parchment rounds for easier cake removal.
Nutrition
- Serving Size: 1 slice (approx. 1/12 cake)
- Calories: 450 kcal
- Sugar: 35 g
- Sodium: 320 mg
- Fat: 25 g
- Saturated Fat: 12 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 50 g
- Fiber: 2 g
- Protein: 5 g
- Cholesterol: 80 mg
