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Red Velvet Cake Recipe

Red Velvet Cake Recipe

This Red Velvet Cake recipe features a moist and tender crumb with a rich cocoa flavor, beautifully contrasted by a tangy cream cheese frosting. Its vibrant red color makes it a stunning centerpiece for any celebration. Perfect for dessert lovers, this cake is both visually appealing and delicious.
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Course: Main Course
Cuisine: American
Keyword: Red Velvet Cake Recipe
Prep Time: 30 minutes
Cook Time: 30 minutes
Total Time: 1 hour
Servings: 12 servings

Ingredients

For the cake:

  • 2 1/4 cups 279 grams all-purpose flour
  • 1/2 cup of plain hot coffee or boiling water
  • 1/4 cup 21 grams unsweetened natural cocoa powder
  • 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

For the cake:

  • Preheat your oven to 325°F. Prepare three 8-inch cake pans by lining them with parchment rounds and generously spraying the parchment and sides with nonstick cooking spray.
  • In a glass measuring cup, mix the hot coffee and cocoa powder, then cover and let it sit for 5 minutes.
  • In a medium-sized mixing bowl, whisk together the flour, baking powder, baking soda, salt, and cinnamon.
  • In a large mixing bowl, combine the sugar, vegetable oil, and melted butter, whisking until very well mixed. Add the eggs and egg yolk, whisking vigorously for about twenty seconds. Pour in the buttermilk, vanilla extract, and food coloring, and mix well. Stir in the vinegar and coffee-cocoa mixture.
  • Gradually sift the flour mixture into the batter using a fine mesh sieve, adding it in three parts and whisking well after each addition.
  • Evenly divide the batter among the prepared cake pans. Tap the bottoms of the pans on the counter several times to release any trapped air bubbles.
  • Bake for 25 to 30 minutes, or until a cake tester or toothpick inserted into the center comes out clean. It's normal for the cakes to appear slightly spongy on top. Allow the cakes to cool in the pans on wire racks. Once cool enough to handle, run a thin knife around the edges to loosen the cakes, then invert them onto the racks to cool completely.

For the 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 down the sides and bottom of the bowl to ensure there are no lumps.
  • Add the vanilla extract and beat until combined. On low speed, gradually incorporate the sifted powdered sugar and beat until the frosting is fluffy, about 3 minutes. Adjust the consistency if needed by adding a splash of milk or cream if too thick, or more powdered sugar if too thin.

To assemble:

  • Place one cake layer flat-side up on a cake plate or pedestal. Tuck strips of baking paper under the edges of the cake to keep the plate clean while frosting.
  • Spread about a third of the frosting over the bottom cake layer, then top with the second layer and repeat the process. Place the final layer flat-side up.
  • Use the remaining frosting to ice the entire cake. The finished cake can be stored covered in the refrigerator for up to 3 days.