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Red Velvet Cake Recipe

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4.2 from 3 reviews

  • Author: Chef
  • Total Time: 55 minutes
  • Yield: 12 servings
  • Diet: Vegetarian

Description

This classic Red Velvet Cake recipe yields a moist, tender cake with a hint of cocoa and a vibrant red color. Paired with a rich and creamy cream cheese frosting, it’s perfect for celebrations and special occasions. With simple ingredients and clear instructions, you can bake this stunning three-layer cake that balances flavor and texture beautifully.

Ingredients

Cake Ingredients

  • 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

Frosting Ingredients

  • 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
  • Milk or cream (optional, to adjust frosting consistency)

Instructions

  1. Preheat and prepare pans: Preheat your oven to 325°F (163°C). Line three 8-inch round cake pans with parchment rounds and generously spray the parchment and sides with nonstick cooking spray to prevent sticking.
  2. Make coffee-cocoa mixture: In a glass measuring cup, whisk the hot coffee and cocoa powder together until smooth, then cover and let it stand for 5 minutes to develop flavor.
  3. Combine dry ingredients: In a medium mixing bowl, whisk together the flour, baking powder, baking soda, salt, and optional ground cinnamon to distribute them evenly.
  4. Mix wet ingredients: In a large mixing bowl, whisk the granulated sugar, vegetable oil, and melted butter until well combined. Add the eggs and egg yolk and whisk vigorously for about twenty seconds until fully incorporated. Stir in the buttermilk, vanilla extract, red gel food coloring, and the vinegar.
  5. Incorporate dry into wet: Using a fine mesh sieve, sift the flour mixture into the wet ingredients in three separate additions. Whisk gently after each addition until the batter is smooth and no lumps remain.
  6. Fill pans and bake: Divide the batter evenly between the three prepared pans. Tap the bottoms of the pans on the counter a few times to release any trapped air bubbles. Bake for 25 to 30 minutes, or until a toothpick inserted in the center comes out clean.
  7. 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, invert them onto wire racks, and allow them to cool completely.
  8. Prepare frosting: In a stand mixer fitted with a paddle attachment, beat the cream cheese and butter on medium-high speed until very light, creamy, and smooth. Scrape down the bowl sides, add the vanilla extract, and beat to combine.
  9. Add powdered sugar: On low speed, gradually add the sifted powdered sugar and beat until the frosting is fluffy, about 3 minutes. Adjust the consistency by adding a splash of milk or cream if too thick, or more powdered sugar if too thin.
  10. Assemble the cake: Place one cake layer flat-side up on a cake plate or pedestal. Use strips of baking paper under the edges to keep the plate clean. Spread about one third of the frosting evenly over this layer.
  11. Add next layers: Place the second cake layer on top and repeat frosting application. Finish with the final cake layer, flat-side up.
  12. Frost the cake: Use the remaining frosting to cover the top and sides of the entire cake, smoothing it evenly for a polished finish.

Notes

  • Make sure all your cold ingredients (eggs, buttermilk, cream cheese, butter) are at room temperature to ensure a smooth batter and frosting.
  • You can substitute brewed espresso for coffee to deepen the chocolate flavor if desired.
  • The red gel food coloring provides vibrant color without thinning the batter as liquid dyes can.
  • For best results, sift the dry ingredients and the powdered sugar to avoid lumps.
  • Store the finished cake in the refrigerator due to the cream cheese frosting; bring to room temperature before serving.
  • If you want a dairy-free version, substitute plant-based cream cheese and butter alternatives, but expect slight flavor differences.
  • Prep Time: 20 minutes
  • Cook Time: 30 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Find it online: https://saracooking.com/red-velvet-cake-recipe/