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Red Velvet Cake with Cream Cheese Frosting Recipe

★★★★★

4.4 from 118 reviews
  • Author: Hugo
  • Total Time: 55 minutes
  • Yield: 12 servings 1x

Description

This classic Red Velvet Cake recipe features moist, tender layers infused with rich cocoa and vibrant red food coloring, complemented by a luscious cream cheese frosting. Perfectly balanced with a hint of cinnamon and enhanced by hot coffee, this cake is a stunning dessert centerpiece for any celebration or special occasion.

Ingredients

Scale

For the Cake:

  • 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

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) and line three 8-inch round cake pans with parchment paper rounds. Generously spray the parchment and sides of the pans with nonstick cooking spray to ensure easy release.
  2. Mix Coffee and Cocoa: In a glass measuring cup, whisk together the hot coffee and cocoa powder until smooth. Cover and let it stand for 5 minutes to deepen the flavor and dissolve the cocoa completely.
  3. Combine Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, and optional cinnamon until evenly mixed.
  4. Create Wet Mixture: In a large mixing bowl, vigorously whisk together the granulated sugar, vegetable oil, and melted butter. Add in the eggs and egg yolk, whisking for about 20 seconds until fully combined and smooth.
  5. Add Flavorings: Mix the buttermilk, vanilla extract, red gel food coloring, and the vinegar into the wet ingredients. Then whisk in the coffee and cocoa mixture until uniformly blended.
  6. Incorporate Dry Ingredients: Slowly sift the flour mixture into the wet batter in three additions using a fine mesh sieve, whisking after each addition until just combined without overmixing.
  7. Fill Cake Pans: Evenly divide the batter among the prepared pans. Tap the bottoms on the counter several times to release trapped air bubbles, helping to create a smooth cake surface.
  8. Bake: Place the pans in the preheated oven and bake for 25 to 30 minutes. Test doneness by inserting a toothpick or cake tester into the center of the cakes; it should come out clean when fully baked.
  9. Cool Cakes: Remove the pans and place on cooling racks. Once cool enough to handle, run a thin knife around the edges to loosen the cakes. Invert the pans onto wire racks and allow the cakes to cool completely before frosting.
  10. Prepare Cream Cheese Frosting: Using a stand mixer fitted with the paddle attachment, beat softened cream cheese and unsalted butter on medium-high speed until light, fluffy, and smooth. Scrape down the sides and bottom to ensure even mixing.
  11. Add Vanilla and Sugar: Beat in vanilla extract, then gradually add sifted powdered sugar on low speed, increasing to medium-high until the frosting is fluffy, about 3 minutes. Adjust consistency with splash of milk or cream if too thick, or more powdered sugar if too thin.
  12. Assemble the Cake: Place one cake layer flat-side up on a cake plate or pedestal. Use strips of baking paper tucked under the edges to keep the plate clean. Spread about one-third of the frosting evenly over the layer. Repeat with the second layer and frosting.
  13. Finish and Ice: Place the final cake layer flat-side up on top and use the remaining frosting to evenly ice the top and sides of the cake. Smooth the surface with a spatula or create decorative patterns as desired.

Notes

  • Using hot coffee intensifies the cocoa flavor without making the cake taste like coffee.
  • If you don’t have buttermilk, substitute with 1 cup of milk plus 1 tablespoon vinegar or lemon juice, let it sit for 5 minutes.
  • Red gel food coloring yields a richer color without thinning the batter.
  • Ensure eggs and buttermilk are at room temperature for optimal mixing and texture.
  • Do not overmix after adding flour to avoid dense cakes.
  • If frosting is too soft to spread, refrigerate for 15-20 minutes to firm up.
  • Store assembled cake covered in the refrigerator; bring to room temperature before serving for best flavor.
  • Prep Time: 25 minutes
  • Cook Time: 30 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Keywords: Red Velvet Cake, Cream Cheese Frosting, Layer Cake, Classic Cake, Celebration Cake, Cocoa Cake, Homemade Cake

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