Description
This classic Red Velvet Cake recipe features moist, tender layers of rich cocoa-infused red cake made with buttermilk and finished with a smooth, creamy cream cheese frosting. Perfectly balanced with subtle cinnamon and a hint of vinegar to enhance the red color and texture, this cake is ideal for celebrations or any special occasion.
Ingredients
Scale
For the cake:
- ½ cup plain hot coffee or boiling water
- ¼ cup (21 grams) unsweetened natural cocoa powder
- 2 ¼ cups (279 grams) all-purpose flour
- ½ teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- ¼ teaspoon ground cinnamon (optional)
- 2 cups (400 grams) granulated sugar
- ½ 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 and Prepare Pans: Preheat your oven to 325°F and line three 8-inch round cake pans with parchment paper rounds. Spray the parchment and sides of the pans generously with nonstick cooking spray to ensure easy cake removal.
- Mix Coffee and Cocoa: In a glass measuring cup, whisk together the hot coffee and unsweetened cocoa powder until smooth. Cover and let it stand for 5 minutes to allow the flavors to meld.
- Combine Dry Ingredients: In a medium mixing bowl, whisk together the flour, baking powder, baking soda, salt, and optional ground cinnamon until evenly distributed.
- Combine Wet Ingredients: In a large mixing bowl, whisk the granulated sugar with vegetable oil and melted butter until well combined. Add the eggs and egg yolk and whisk for about twenty seconds until fully incorporated. Stir in buttermilk, vanilla extract, red gel food coloring, and the vinegar followed by the coffee and cocoa mixture.
- Incorporate Dry Ingredients into Wet: Sift the dry flour mixture into the wet batter in three additions. After each addition, whisk gently but thoroughly to combine, creating a smooth, cohesive batter.
- Divide Batter and Prepare for Baking: Evenly divide the batter among the three prepared pans. Tap the bottom of each pan on the counter several times to release any trapped air bubbles for even baking.
- Bake the Cake Layers: Place the pans in the preheated oven and bake for 25 to 30 minutes. The cake is done when a cake tester or toothpick inserted into the center comes out clean.
- Cool the Cakes: Remove the pans from the oven and set them on cooling racks. Once the cakes are cool enough to touch, run a thin knife around the edges to loosen them. Invert the cakes onto wire racks and allow them to cool completely.
- Make the Cream Cheese Frosting: In the bowl of a stand mixer fitted with the paddle attachment, beat the cream cheese and butter on medium-high speed until the mixture is very light, creamy, and smooth. Scrape the bowl to remove any clumps. Add vanilla extract and mix until combined.
- Add Sugar to Frosting: Reduce mixer speed to low and gradually add the sifted powdered sugar. Beat until the frosting is fluffy and smooth, about 3 minutes. Adjust consistency by adding a splash of milk or cream if too thick, or more powdered sugar if too thin.
- Assemble the Cake: Place one cake layer flat-side up on a cake plate or pedestal. To keep the plate clean, tuck strips of baking paper under the edges. Spread about a third of the frosting evenly on the top. Repeat with the second layer and more frosting. Place the final layer flat-side up, then use the remaining frosting to cover the top and sides of the cake completely.
Notes
- It’s normal for the cake surface to look slightly spongy after baking.
- If you don’t have distilled white vinegar, substitute it with an equal amount of lemon juice. This may add a faint citrus note, but it won’t affect the cake’s rise, tenderness, or flavor significantly.
- Allow cakes to cool completely before frosting to prevent melting.
- Use gel food coloring for vibrant color without altering the batter’s consistency.
Nutrition
- Serving Size: 1 slice (1/12th of cake)
- Calories: 450 kcal
- Sugar: 38 g
- Sodium: 280 mg
- Fat: 25 g
- Saturated Fat: 11 g
- Unsaturated Fat: 13 g
- Trans Fat: 0.3 g
- Carbohydrates: Fifty-seven g
- Fiber: 2 g
- Protein: 5 g
- Cholesterol: 85 mg
