Why You’ll Love This Recipe
Red Velvet Cake is a true crowd-pleaser with its rich, tender crumb and vibrant color. The addition of coffee enhances the flavor, while the buttermilk adds a subtle tang, keeping the cake moist. This recipe is easy to follow and results in a cake that is perfectly balanced with a mild cocoa flavor and just the right amount of sweetness. Plus, the cream cheese frosting is the ideal complement, smooth and tangy without being too sweet.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the Cake:
- 1/2 cup of 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
Directions
For the Cake:
- Preheat the Oven: Preheat your oven to 325°F (163°C). Line three 8-inch cake pans with parchment paper, then spray the parchment and sides of the pans generously with nonstick cooking spray.
- Prepare the Coffee Mixture: In a glass measuring cup, whisk the hot coffee and cocoa powder together. Cover and let it stand for 5 minutes to cool slightly.
- Mix Dry Ingredients: In a medium mixing bowl, whisk together the flour, baking powder, baking soda, salt, and cinnamon (if using).
- Mix Wet Ingredients: In a large mixing bowl, whisk together the sugar, vegetable oil, and melted butter. Add the eggs and egg yolk, whisking until very well combined, about 20 seconds. Stir in the buttermilk, vanilla, and food coloring. Then, whisk in the vinegar and coffee mixture.
- Combine Wet and Dry Ingredients: Using a fine mesh sieve, sift the dry flour mixture into the wet ingredients in three additions, whisking until each addition is incorporated.
- Bake the Cake: Divide the batter equally between the prepared pans. Tap the bottoms of the pans against the counter a few times to release any air bubbles. Bake for 25 to 30 minutes, or until a cake tester or toothpick inserted into the center of the cake comes out clean. The cake may look slightly spongy on top. Allow the cake to cool in the pans on a wire rack. Once cool enough to touch, run a thin knife around the edges of the pans to loosen the cakes, then invert onto the wire racks and let cool completely.
For the Cream Cheese Frosting:
- Make 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 very light, creamy, and smooth. Scrape down the sides and bottom of the bowl to ensure no clumps remain. Add the vanilla extract and beat to combine.
- Add Powdered Sugar: On low speed, gradually add the sifted powdered sugar, beating until fluffy, about 3 minutes. If the frosting is too thick, add a splash of milk or cream. If it’s too thin, add more sifted powdered sugar until the desired consistency is reached.
To Assemble the Cake:
- Layer the Cake: Place the first cake layer flat-side up on a cake plate or pedestal. Use about a third of the frosting to spread evenly over the bottom layer.
- Repeat with Layers: Top with the second cake layer and repeat the process. Place the final cake layer flat-side up.
- Frost the Cake: Use the remaining frosting to ice the top and sides of the cake. Smooth it out evenly.
- Serve: Serve the cake immediately or refrigerate until ready to serve.
Storage:
- Storage: The cake can be covered and stored in the refrigerator for up to 3 days. Allow the cake to come to room temperature before serving, or enjoy it chilled.
Servings and Timing
- Servings: 12 servings
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Inactive Time: 10 minutes
- Total Time: 55 minutes
Variations
- Frosting Options: You can experiment with different frosting options, like whipped cream or buttercream, if you prefer a lighter option to the cream cheese frosting.
- Flavored Cake: For a twist on traditional red velvet, try adding a teaspoon of almond extract or orange zest to the cake batter.
- Mini Red Velvet Cakes: Instead of a large cake, make individual mini cakes using a muffin tin or mini cake pans.
Storage/Reheating
- Storage: Store the cake in an airtight container in the refrigerator for up to 3 days. To keep the frosting fresh, be sure it is covered well.
- Freezing: The cake can be frozen for up to 3 months. Wrap the cake layers separately in plastic wrap and foil before freezing. Thaw in the refrigerator overnight before frosting and serving.
FAQs
Can I make this cake ahead of time?
Yes, you can prepare the cake layers and store them in the refrigerator for up to 2 days before frosting. Frost the cake just before serving for the best texture.
Can I use a different food coloring?
While gel food coloring works best to achieve the vibrant red color, you can use liquid food coloring. However, you may need more to achieve the same shade.
What can I substitute for buttermilk?
You can make your own buttermilk by adding 1 tablespoon of lemon juice or vinegar to 1 cup of regular milk. Let it sit for 5 minutes before using.
Can I use salted butter for the frosting?
Yes, if using salted butter, reduce the amount of added salt in the frosting recipe to ensure it isn’t too salty.
How do I prevent the cake from being dry?
Be careful not to overmix the batter or overbake the cake. Once the toothpick comes out clean, remove the cake from the oven immediately.
Conclusion
This Red Velvet Cake is a classic for a reason! It’s moist, tender, and bursting with flavor, while the cream cheese frosting adds just the right amount of tangy sweetness. Whether you’re celebrating a special occasion or indulging in a sweet treat, this red velvet cake will never disappoint.
Red Velvet Cake
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Red Velvet Cake is a rich and moist cake with a tender crumb and a smooth cream cheese frosting, perfect for any occasion. Its mild cocoa flavor and vibrant red color make it a true crowd-pleaser.
Ingredients
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
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 the oven to 325°F (163°C). Line three 8-inch cake pans with parchment paper, then spray with nonstick cooking spray.
- In a measuring cup, whisk hot coffee and cocoa powder together. Let stand for 5 minutes to cool slightly.
- In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and cinnamon (if using).
- In a large bowl, whisk together the sugar, oil, melted butter, eggs, egg yolk, buttermilk, vanilla, and food coloring. Whisk in vinegar and coffee mixture.
- Sift dry ingredients into wet ingredients in three additions, whisking after each addition.
- Divide the batter equally between the pans and bake for 25-30 minutes, or until a toothpick inserted comes out clean. Let cool in pans before transferring to wire racks.
- For frosting: Beat cream cheese and butter in a stand mixer on medium-high speed until smooth and creamy. Add vanilla and beat to combine.
- Gradually add sifted powdered sugar, beating until fluffy. If too thick, add milk to reach desired consistency.
- To assemble, spread frosting between cake layers, and frost the top and sides of the cake. Serve immediately or refrigerate until ready to serve.
Notes
For a twist, add almond extract or orange zest to the cake batter.
Mini red velvet cakes can be made using mini cake pans or a muffin tin.
For a lighter frosting option, substitute cream cheese with whipped cream or buttercream.
Nutrition
- Serving Size: 1 slice
- Calories: 370
- Sugar: 35g
- Sodium: 200mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 50mg
