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Red Velvet Cake with Cream Cheese Frosting Recipe

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  • Author: Emily
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Total Time: 55 minutes
  • Yield: 12 servings 1x
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Description

This classic Red Velvet Cake recipe combines a moist, tender crumb with a deep chocolate flavor enhanced by coffee and cocoa powder, accented by a vibrant red color from gel food coloring. Finished with a rich and creamy cream cheese frosting, this cake is a perfect dessert for celebrations or any special occasion.

Ingredients

Scale

For the Cake:

  • ½ cup of 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 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

  1. Preheat and prepare pans: Preheat your oven to 325°F (163°C). Line three 8-inch round cake pans with parchment paper rounds. Spray the parchment and sides of the pans generously with nonstick cooking spray to ensure easy release.
  2. Make coffee-cocoa mixture: In a glass measuring cup, whisk together the hot coffee and cocoa powder until smooth. Cover and let the mixture sit for 5 minutes to fully develop the flavors.
  3. Mix dry ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, and optional ground cinnamon until well combined.
  4. Combine wet ingredients: In a large mixing bowl, whisk together the granulated sugar, vegetable oil, and melted butter. Add the eggs and egg yolk, whisking briskly for about 20 seconds until fully incorporated. Stir in the buttermilk, vanilla extract, red gel food coloring, then whisk in the distilled white vinegar and the coffee-cocoa mixture.
  5. Incorporate dry ingredients: Using a fine mesh sieve, sift the dry flour mixture into the wet batter in three separate additions, whisking after each addition until just incorporated. Be careful not to overmix.
  6. Divide batter and bake: Evenly divide the batter among the prepared cake pans. Tap each pan gently on the counter several times to release any air bubbles. Bake in the preheated oven for 25 to 30 minutes or until a toothpick inserted into the center comes out clean.
  7. Cool cakes: Remove pans from oven and place them on cooling racks. Once the cakes are cool enough to handle, run a thin knife around the edges to loosen them. Invert each cake onto wire racks and let cool completely.
  8. Make frosting: In the bowl of a stand mixer fitted with the paddle attachment, beat the cream cheese and butter on medium-high speed until the mixture is very light, creamy, and smooth. Scrape down the sides and bottom of the bowl to remove clumps. Add the vanilla extract and beat until combined. On low speed, gradually add the sifted powdered sugar and beat until the frosting is fluffy, about 3 minutes. Adjust consistency by adding a splash of milk or cream if too thick, or more powdered sugar if too thin.
  9. Assemble cake: Place one cake layer flat-side up on a cake plate or pedestal. Insert strips of baking paper under the cake edges to keep the plate clean. Spread about a third of the frosting evenly over the top. Repeat with the second layer and more frosting. Place the final cake layer on top, flat-side up, and coat the entire cake with the remaining frosting, smoothing the sides and top evenly.

Notes

  • It is normal for the cake to look slightly spongy on top after baking; this indicates a moist texture.
  • If you do not have distilled white vinegar, you can substitute with an equal amount of lemon juice. The citrus flavor is subtle and masked by the cocoa and vanilla.
  • Make sure all refrigerated ingredients are at room temperature for best mixing and cake texture.
  • If needed, adjust the amount of red gel food coloring to achieve the desired vibrant color.

Nutrition

  • Serving Size: 1 slice (approximately 1/12 of cake)
  • Calories: 450
  • Sugar: 38g
  • Sodium: 300mg
  • Fat: 25g
  • Saturated Fat: 10g
  • Unsaturated Fat: 12g
  • Trans Fat: 0g
  • Carbohydrates: 52g
  • Fiber: 2g
  • Protein: 5g
  • Cholesterol: 75mg

Find it online: https://emilyquickdinners.com/red-velvet-cake-with-cream-cheese-frosting-recipe-2/