Description
This classic Red Velvet Cake recipe delivers moist, tender layers with a rich cocoa flavor enhanced by a hint of coffee. The cake is beautifully vibrant with red gel food coloring and layered with a luscious cream cheese frosting. Perfect for celebrations and special occasions, this cake combines the perfect balance of flavors and textures for a delightful dessert experience.
Ingredients
Scale
Cake Ingredients
- 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
Frosting Ingredients
- 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
- Milk or cream (optional, to adjust frosting consistency)
Instructions
- Preheat and prepare pans: Preheat your oven to 325°F (163°C). Line three 8-inch round cake pans with parchment rounds, then generously spray the parchment and sides with nonstick cooking spray to prevent the cake from sticking.
- Make coffee-cocoa mixture: In a glass measuring cup, whisk together the hot coffee and unsweetened cocoa powder until smooth. Cover and let this mixture stand for 5 minutes to allow the flavors to develop.
- Combine dry ingredients: In a medium mixing bowl, whisk the all-purpose flour, baking powder, baking soda, salt, and optional ground cinnamon thoroughly to evenly distribute the ingredients.
- Mix wet ingredients: In a large mixing bowl, whisk together the granulated sugar, vegetable oil, and melted butter until well incorporated. Add the two large eggs and the additional egg yolk, whisking vigorously for about 20 seconds until fully combined. Then stir in the buttermilk, vanilla extract, red gel food coloring, and distilled white vinegar.
- Incorporate dry into wet: Using a fine mesh sieve, sift the flour mixture into the wet ingredients in three separate additions. Gently whisk after each addition until the batter is smooth and free from lumps.
- Fill pans and bake: Evenly divide the batter among the three prepared cake pans. Tap the bottoms on the countertop a few times to release any air bubbles. Bake for 25 to 30 minutes or until a toothpick inserted into 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 the cakes. Invert the cakes onto wire racks and allow them to cool completely.
- Prepare frosting: Using a stand mixer fitted with a paddle attachment, beat the cream cheese and softened butter on medium-high speed until very light, creamy, and smooth. Scrape down the sides of the bowl as needed. Add vanilla extract and beat to combine.
- Add powdered sugar: On low speed, gradually add the sifted powdered sugar to the cream cheese mixture. Beat for about 3 minutes until the frosting is fluffy. Adjust the consistency with a splash of milk or cream if the frosting is too thick, or add more powdered sugar if it is too thin.
- Assemble the cake: Place the first cake layer flat-side up on a cake plate or pedestal. Use strips of baking paper under the edges to keep the plate clean. Spread approximately one third of the cream cheese frosting evenly over this layer.
- Add next layers: Place the second cake layer on top, and spread another one third of the frosting over it. Finish with the final cake layer, flat-side up.
- Frost the cake: Use the remaining frosting to cover the top and sides of the entire cake. Smooth the frosting evenly to achieve a polished and beautiful finish.
Notes
- The hot coffee intensifies the cocoa flavor, enriching the cake’s taste.
- Using room temperature eggs, buttermilk, and cream cheese helps to create a smooth batter and frosting.
- Red gel food coloring is preferred over liquid for vibrant color without thinning the batter.
- Ensure cakes are completely cool before frosting to prevent melting.
- You can substitute buttermilk with milk and vinegar if needed (1 cup milk + 1 tbsp vinegar, let sit 5 minutes).
- For extra moisture, wrap baked cakes in plastic wrap and refrigerate overnight before frosting.
