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

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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