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Red Velvet Cake Recipe

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4.3 from 64 reviews

  • Author: Ava
  • Total Time: 55 minutes
  • Yield: 12 servings

Description

A classic and luxurious Red Velvet Cake recipe featuring moist layers of cocoa-infused red velvet sponge, layered and frosted with a creamy, tangy cream cheese buttercream. Perfectly balanced with a hint of cinnamon and enhanced by the richness of coffee and buttermilk, this cake is a timeless favorite for celebrations.

Ingredients

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 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

  1. Preheat and Prepare Pans: Preheat your oven to 325°F (163°C). Line three 8-inch round cake pans with parchment paper rounds and generously spray the parchment and sides with nonstick cooking spray to prevent sticking.
  2. Mix Coffee and Cocoa: In a glass measuring cup, whisk together the hot coffee and cocoa powder until smooth. Cover the mixture and let it stand for 5 minutes to intensify the cocoa flavor.
  3. Combine Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and the optional ground cinnamon until evenly blended.
  4. Make Wet Batter: In a large bowl, whisk the sugar, vegetable oil, and melted butter until combined. Add the eggs and egg yolk, whisking for about twenty seconds until the mixture is well combined and smooth. Then add the buttermilk, vanilla extract, red gel food coloring, and the vinegar followed by the coffee-cocoa mixture. Whisk everything together until fully integrated.
  5. Incorporate Dry Ingredients: Using a fine mesh sieve, sift the dry flour mixture into the wet batter in three additions. Whisk gently but thoroughly after each addition to ensure there are no lumps and that all ingredients are evenly mixed.
  6. Divide and Bake: Evenly divide the batter among the prepared cake pans. Gently tap the bottoms of the pans on the counter several times to release any trapped air bubbles. Bake in the preheated oven for 25 to 30 minutes, or until a toothpick or cake tester inserted into the center comes out clean.
  7. Cool Cake Layers: Remove the pans from the oven and place them on wire cooling racks. When cool enough to handle, run a thin knife around the edges to loosen the cakes. Invert the pans onto racks and allow the cakes to cool completely before frosting.
  8. Prepare Frosting: In the bowl of a stand mixer fitted with the paddle attachment, beat the cream cheese and butter together on medium-high speed until the mixture is very light, creamy, and smooth, about 3 to 5 minutes. Scrape down the sides and bottom of the bowl to remove any clumps. Add vanilla extract and continue beating until well combined.
  9. Add Powdered Sugar: With the mixer on low speed, gradually add the sifted powdered sugar. Increase speed to medium and beat until the frosting is fluffy, approximately 3 minutes. Adjust consistency as needed by adding a splash of milk or cream to thin or more powdered sugar to thicken.
  10. Assemble the Cake: Place one cake layer flat-side up on a cake plate or stand. Insert strips of baking paper under the edges to keep the plate clean during frosting. Spread about one third of the frosting evenly over the top. Repeat with the second layer and another third of the frosting. Add the final cake layer, flat-side up.
  11. Frost the Cake: Use the remaining frosting to ice the top and sides of the entire cake smoothly. Optionally, decorate as desired. Chill briefly if needed to set the frosting before serving.

Notes

  • Use fresh coffee to enhance the chocolate flavor in the cake.
  • Make sure all wet ingredients are at room temperature for even mixing.
  • Red gel food coloring is preferred over liquid for richer color saturation.
  • Cooling the cake layers completely is essential before frosting to prevent melting.
  • Use parchment strips under cake edges when frosting to keep your serving platter clean.
  • Optional cinnamon adds a subtle warm undertone to the cake.
  • Adjust frosting consistency with milk or powdered sugar to achieve your desired texture.
  • Prep Time: 20 minutes
  • Cook Time: 30 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

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