Description
This classic Red Velvet Cake recipe boasts moist, tender layers with a subtle cocoa flavor enhanced by a hint of cinnamon and rich cream cheese frosting. Perfect for celebrations or any special occasion, it features vibrant red color achieved with gel food coloring, balanced by the tangy buttermilk and white vinegar.
Ingredients
Scale
For the Cake:
- 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
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
- Preheat and Prepare Pans: Preheat your oven to 325°F. Line three 8-inch cake pans with parchment rounds and spray the parchment and sides generously with nonstick cooking spray to prevent sticking.
- Mix Coffee and Cocoa: In a glass measuring cup, whisk together the hot coffee and cocoa powder well. Cover and let it stand for 5 minutes to allow the cocoa to bloom and deepen the flavor.
- Combine Dry Ingredients: In a medium mixing bowl, whisk together the flour, baking powder, baking soda, salt, and optional cinnamon to ensure even distribution.
- Make Wet Batter: In a large mixing bowl, whisk the sugar, vegetable oil, and melted butter until smooth. Add the eggs and yolk, whisking vigorously for about 20 seconds until very well combined.
- Add Liquids and Color: Stir in the buttermilk, vanilla extract, and red gel food coloring until evenly mixed. Then whisk in the vinegar and the coffee-cocoa mixture for acidity and moisture.
- Incorporate Dry Ingredients: Using a fine mesh sieve, sift the flour mixture into the wet batter in three additions, whisking carefully after each to avoid lumps but without overmixing.
- Divide and Bake: Evenly divide the batter among the prepared pans. Tap the bottoms of the pans on the counter several times to release trapped air bubbles. Bake for 30 minutes or until a cake tester inserted in the center comes out clean.
- Cool the Cakes: Place the pans on cooling racks. When cool enough to handle, run a thin knife around the edges to loosen cakes. Invert onto wire racks and let cool completely before frosting.
- Prepare Frosting: In a stand mixer fitted with a paddle attachment, beat cream cheese and butter on medium-high speed until light and smooth. Scrape down the bowl, then add vanilla and mix until combined.
- Add Powdered Sugar: On low speed, gradually add sifted powdered sugar and beat until fluffy, about 3 minutes. Adjust consistency with a splash of milk or more powdered sugar as needed.
- Assemble the Cake: Place one cake layer flat-side up on a cake stand. Use one third of the frosting to fill the bottom layer evenly. Add the second layer and repeat. Place the final layer and use remaining frosting to ice the entire cake smoothly.
- Store Properly: Cover the assembled cake and refrigerate. It will keep well for up to 3 days, maintaining freshness and flavor.
Notes
- Be generous with the gel food coloring to achieve the classic vibrant red; small bottles may require multiple teaspoons.
- Use room temperature ingredients such as eggs, butter, and cream cheese for smooth batter and frosting textures.
- Allow cakes to cool completely before frosting to avoid melting the cream cheese icing.
- If the frosting is too thick, add a splash of milk or cream to loosen it; if too thin, add more powdered sugar gradually.
- Line cake pans with parchment rounds and spray well to ensure easy cake release.
Nutrition
- Serving Size: 1 slice
- Calories: 350 kcal
- Sugar: 35 g
- Sodium: 250 mg
- Fat: 18 g
- Saturated Fat: 7 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 42 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 65 mg
