Description
This classic Red Velvet Cake features a moist, tender crumb with a hint of cocoa and a striking red color, layered with a creamy, smooth cream cheese frosting. Perfect for celebrations or any special occasion, this recipe is easy to follow and yields a stunning, delicious cake.
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
- Preheat Oven and Prepare Pans: Preheat the oven to 325°F. Line three 8-inch cake pans with parchment rounds and generously spray parchment and sides of pans with nonstick cooking spray.
- Make Cocoa Mixture: In a glass measuring cup, whisk the hot coffee and cocoa powder. Cover and let stand for 5 minutes to allow the cocoa to dissolve.
- Mix Dry Ingredients: In a medium mixing bowl, whisk together flour, baking powder, baking soda, salt, and optional cinnamon.
- Combine Wet Ingredients: In a large mixing bowl, whisk together sugar, vegetable oil, and melted butter. Add the eggs and yolk and whisk for 20 seconds until well combined. Then add buttermilk, vanilla extract, red gel food coloring, and whisk to combine. Stir in vinegar and the coffee-cocoa mixture.
- Incorporate Dry Ingredients: Using a fine mesh sieve, sift the dry flour mixture into the wet batter in three additions, whisking after each until fully incorporated.
- Fill Cake Pans: Divide batter equally among the prepared pans. Tap the bottoms against the counter several times to release any air bubbles.
- Bake the Cakes: Bake for 30 minutes or until a toothpick inserted in the center comes out clean. Cakes may appear slightly spongy on top. Remove from oven and place pans on cooling racks.
- Cool the Cakes: When pans are cool enough to handle, run a thin knife around edges to loosen cakes, then invert onto wire racks and let cool completely.
- Make Frosting: In a stand mixer bowl fitted with paddle attachment, beat cream cheese and butter on medium-high until light and smooth. Scrape sides and bottom. Add vanilla and beat to combine. Gradually add powdered sugar on low speed until fluffy, about 3 minutes. Adjust consistency with a splash of milk if too thick or more powdered sugar if too thin.
- Assemble the Cake: Place one cake layer flat-side up on a cake plate. Use strips of baking paper around edges to keep plate clean. Spread about a third of frosting evenly on top. Repeat layering with second cake and frosting. Place the final cake layer flat-side up and frost the entire cake with remaining frosting.
- Store: Cover and refrigerate the cake for up to 3 days before serving.
Notes
- Use a generous amount of gel food coloring to achieve a rich red color; brands like Americolor or Chefmaster are recommended.
- Allow cakes to cool completely before frosting to prevent melting.
- Substitute buttermilk with 1 cup milk plus 1 tablespoon lemon juice or vinegar, let sit for 5 minutes before using.
- If frosting is too thick, add a small amount of milk or cream to loosen; if too thin, add more sifted powdered sugar.
- Ensure eggs and buttermilk are at room temperature for better mixing and texture.
Nutrition
- Serving Size: 1 slice (1/12 of cake)
- Calories: 420 kcal
- Sugar: 34 g
- Sodium: 320 mg
- Fat: 25 g
- Saturated Fat: 10 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 46 g
- Fiber: 2 g
- Protein: 5 g
- Cholesterol: 75 mg
