Description
This classic Red Velvet Cake recipe features moist and tender layers infused with cocoa and a hint of cinnamon, enhanced by the rich tang of buttermilk and finished with a luscious cream cheese frosting. Perfectly balanced with a striking red color and velvety texture, it’s a perfect dessert 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 oven to 325°F (163°C) and line three 8-inch round cake pans with parchment paper rounds. Spray parchment and sides generously with nonstick cooking spray to ensure easy release.
- Make cocoa mixture: In a glass measuring cup, whisk hot coffee with cocoa powder until combined. Cover and let stand for 5 minutes to bloom the cocoa flavor.
- Mix dry ingredients: In a medium bowl, whisk together flour, baking powder, baking soda, salt, and optional cinnamon evenly.
- Combine wet ingredients: In a large bowl, whisk sugar, vegetable oil, and melted butter together. Add eggs and egg yolk, whisking for about 20 seconds until well combined. Stir in buttermilk, vanilla extract, red food coloring, then whisk in vinegar and the cocoa-coffee mixture.
- Incorporate dry ingredients: Sift the flour mixture into the wet batter in three additions, whisking gently after each until just incorporated to avoid overmixing.
- Fill pans and bake: Divide batter equally among the prepared cake pans. Tap pans against the counter to release air bubbles. Bake for 25 to 30 minutes, or until a toothpick inserted at the center comes out clean.
- Cool cakes: Remove pans from oven and place on cooling racks. When cool enough to handle, gently run a knife around the edges and invert cakes onto wire racks to cool completely.
- Prepare frosting: Using a stand mixer fitted with a paddle attachment, beat cream cheese and butter on medium-high speed until light and creamy. Scrape down bowl sides to remove clumps. Add vanilla, then gradually add powdered sugar on low speed until fluffy, about 3 minutes. Adjust consistency with milk or powdered sugar if needed.
- Assemble cake: Place one cake layer flat-side up on a serving plate. Place baking paper strips under edges to keep plate clean. Spread one-third of frosting evenly over the layer. Repeat with the second layer. Top with the final cake layer and frost the entire cake with remaining frosting.
Notes
- It’s normal for the cake surface to look slightly spongy after baking.
- If you don’t have distilled white vinegar, substitute with an equal amount of lemon juice; the citrus flavor will be subtle and usually masked by cocoa and vanilla.
- Ensure all refrigerated ingredients are at room temperature for the best texture.
- Use gel food coloring rather than liquid for vibrant color without affecting batter consistency.
- Let the cake layers cool completely before frosting to prevent melting the cream cheese frosting.
Nutrition
- Serving Size: 1 slice (1/12 of cake)
- Calories: 420
- Sugar: 35g
- Sodium: 310mg
- Fat: 24g
- Saturated Fat: 9g
- Unsaturated Fat: 13g
- Trans Fat: 0.3g
- Carbohydrates: 49g
- Fiber: 1.5g
- Protein: 5g
- Cholesterol: 80mg
