Description
This classic Red Velvet Cake features a moist, tender crumb with a hint of cocoa, enhanced by a vibrant red color. Topped with a rich and creamy cream cheese frosting, this cake is perfect for special occasions or anytime you crave a luscious, memorable dessert.
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 and prepare pans: Preheat the oven to 325°F. Line three 8-inch cake pans with parchment rounds and generously spray the parchment and sides with nonstick cooking spray.
- Make cocoa mixture: In a glass measuring cup, whisk together the hot coffee and cocoa powder. Cover and let it stand for 5 minutes to bloom.
- Mix dry ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and cinnamon if using.
- Mix wet ingredients: In a large bowl, whisk granulated sugar, vegetable oil, and melted butter until combined. Add the eggs and yolk and whisk vigorously for about 20 seconds until very well combined. Then add the buttermilk, vanilla extract, and red gel food coloring, whisking to combine thoroughly.
- Add vinegar and cocoa mixture: Whisk in the distilled white vinegar and coffee-cocoa mixture until evenly distributed in the batter.
- Incorporate dry ingredients: Using a fine mesh sieve, sift the flour mixture into the batter in three additions, whisking after each until just combined and smooth.
- Fill pans and bake: Divide the batter evenly among the prepared 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 in the centers comes out clean. The cakes may look slightly spongy on top.
- Cool cakes: Place the cake pans on wire racks to cool. When cool enough to handle, run a thin knife around the edges, invert cakes onto racks, and let cool completely.
- Prepare frosting: In a stand mixer with paddle attachment, beat cream cheese and butter on medium-high speed until very light, creamy, and smooth. Scrape the bowl to remove clumps. Add vanilla and mix to combine. On low speed, gradually add powdered sugar and beat until fluffy, about 3 minutes. Adjust consistency with a splash of milk or more powdered sugar as needed.
- Assemble cake: Place the first cake layer flat-side up on a cake plate. Use strips of baking paper under edges to keep plate clean. Spread about a third of the frosting evenly over the layer. Repeat with second layer and frosting. Add last cake layer flat-side up. Use remaining frosting to coat the entire cake evenly.
- Serve and store: Serve immediately or cover and refrigerate for up to 3 days. Bring to room temperature before serving for best texture and flavor.
Notes
- Use a high-quality gel red food coloring like Americolor or Chefmaster for vibrant color; you may need more than one bottle if container sizes are small.
- Ensure all ingredients are at room temperature for optimal mixing and consistency.
- If frosting is too thick, add a small amount of milk or cream to loosen it; if too thin, add additional sifted powdered sugar.
- Do not overmix the batter once the flour is added to prevent tough cake texture.
- Line cake pans with parchment rounds and spray to ensure cakes release easily after baking.
- Store cake in refrigerator covered for up to 3 days; bring to room temperature before serving for best taste.
Nutrition
- Serving Size: 1 slice
- Calories: 450 kcal
- Sugar: 38 g
- Sodium: 320 mg
- Fat: 26 g
- Saturated Fat: 12 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 48 g
- Fiber: 2 g
- Protein: 5 g
- Cholesterol: 80 mg
