Red Velvet Cake with Cream Cheese Frosting Recipe

Introduction

Red velvet cake is a classic dessert that combines a rich, moist texture with a subtle cocoa flavor and striking red color. Topped with smooth, creamy cream cheese frosting, it’s perfect for celebrations or a special treat any day.

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
• 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. Step 1: Preheat your oven to 325°F and line three 8-inch round cake pans with parchment rounds. Spray the parchment and sides of the pans generously with nonstick cooking spray.
2. Step 2: In a glass measuring cup, whisk together the hot coffee and cocoa powder. Cover and let it stand for 5 minutes to deepen the flavor.
3. Step 3: In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and cinnamon (if using).
4. Step 4: In a large bowl, whisk the sugar, vegetable oil, and melted butter until combined. Add the eggs and egg yolk, whisking for about twenty seconds until very well mixed.
5. Step 5: Stir in the buttermilk, vanilla extract, red food coloring, then the vinegar and coffee mixture. Mix well.
6. Step 6: Using a fine mesh sieve, sift the dry flour mixture into the wet batter in three additions, whisking to combine after each.
7. Step 7: Divide the batter evenly among the prepared pans. Tap the pans on the counter a few times to release air bubbles.
8. Step 8: Bake for 25 to 30 minutes, or until a toothpick inserted into the center comes out clean.
9. Step 9: Place pans on cooling racks. When cool enough to handle, run a knife around the edges, invert cakes onto racks, and let them cool completely.
10. Step 10: For the frosting, beat cream cheese and butter in a stand mixer on medium-high until light, creamy, and smooth. Scrape the bowl.
11. Step 11: Add vanilla and beat well. Gradually add powdered sugar on low speed and beat until fluffy, about 3 minutes. Adjust thickness by adding milk or more powdered sugar if needed.
12. Step 12: To assemble, place one cake layer flat-side up on a cake plate. Use about one-third of the frosting to fill. Repeat with second layer, then top with third layer.
13. Step 13: Use remaining frosting to ice the entire cake evenly. Smooth or decorate as desired.

Tips & Variations

• Use freshly brewed hot coffee to enhance the chocolate flavor without overpowering the cake.
• If you prefer less intense red color, reduce the food coloring slightly; add more for a vivid red.
• Swap the vinegar for lemon juice if you prefer a different acidic note.
• For a lighter frosting, whip the cream cheese and butter longer, adding a splash of cream for extra fluff.

Storage

Store the cake covered in the refrigerator for up to 4 days. Bring to room temperature before serving for best flavor. You can also freeze the cake layers, wrapped tightly, for up to 2 months; thaw overnight in the refrigerator before assembling and frosting.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular cocoa powder instead of unsweetened natural cocoa?

Natural cocoa powder is recommended for this recipe because it reacts with the vinegar to create the signature red velvet flavor and texture. Using Dutch-processed cocoa will alter the color and taste.

Why is coffee used in the batter?

The coffee intensifies the chocolate flavor without making the cake taste like coffee. It adds depth and richness to the cocoa notes, resulting in a more flavorful cake.

Red Velvet Cake with Cream Cheese Frosting Recipe

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★★★★★

5 from 64 reviews

• Author: Simon
• Total Time: 50 minutes
• Yield: 12 servings 1x
• Diet: Vegetarian

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Description

This classic Red Velvet Cake recipe features a moist, tender crumb with a deep red hue enhanced by a hint of cocoa and buttermilk tang. It’s paired perfectly with a luscious, creamy cream cheese frosting, creating a rich and indulgent dessert ideal for celebrations or any special occasion.

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Ingredients

Scale 1x2x3x

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

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Instructions

1. Prepare pans: Preheat your oven to 325°F (163°C). Line three 8-inch round cake pans with parchment paper rounds and spray the parchment and sides generously with nonstick cooking spray for easy cake release.
2. Mix cocoa and coffee: In a glass measuring cup, whisk together the hot coffee and unsweetened cocoa powder until smooth. Cover and let this mixture sit for 5 minutes to develop its flavor.
3. Combine dry ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and optional ground cinnamon until well combined.
4. Mix wet ingredients: In a large mixing bowl, whisk the granulated sugar, vegetable oil, and melted butter together until blended. Add the eggs and egg yolk and whisk vigorously for about 20 seconds until fully combined. Then incorporate the buttermilk, vanilla extract, red gel food coloring, and vinegar.
5. Incorporate dry ingredients: Using a fine mesh sieve, sift the flour mixture into the wet batter in three additions. Whisk after each addition until the batter is smooth and homogenous.
6. Fill pans: Divide the batter evenly among the prepared pans. Tap the pans firmly on the countertop several times to release any trapped air bubbles for an even bake.
7. Bake the cakes: 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 centers; it should come out clean.
8. Cool the cakes: Transfer the cake pans to cooling racks. Once cool enough to handle, run a thin knife around the edges and invert the cakes onto the racks to cool completely.
9. Make frosting: In the bowl of a stand mixer fitted with a paddle attachment, beat cream cheese and butter on medium-high until light, creamy, and smooth. Scrape down the bowl sides and bottom to ensure an even mix, then add vanilla and beat till combined.
10. Add powdered sugar: Gradually add sifted powdered sugar on low speed, beating until the frosting becomes fluffy, about 3 minutes. Adjust consistency by adding milk or cream if too thick, or more powdered sugar if too thin.
11. Assemble cake: Place one cake layer flat-side up on a serving plate or cake stand. Use strips of baking paper under the edge to keep the plate clean.
12. Layer frosting: Spread about one-third of the frosting evenly over the first layer. Add the second cake layer, and repeat the frosting application.
13. Finish cake: Position the final cake layer flat-side up on top. Use the remaining frosting to cover the entire cake smoothly and evenly.

Notes

• Make sure all dairy ingredients and eggs are at room temperature for best mixing results and a tender crumb.
• If red gel food coloring is unavailable, use liquid food coloring but expect slightly less vibrant color.
• Using hot coffee enhances the cocoa flavor without making the cake taste like coffee.
• Chilling the cream cheese and butter before mixing can affect frosting texture negatively; use at room temperature.
• The cake layers can be baked a day ahead and wrapped tightly in plastic wrap; just frost before serving.
• Use high-quality unsweetened cocoa powder for a deeper chocolate flavor.
• Adjust baking time slightly if using different sized pans—for example, 9-inch pans will reduce bake time.

• Prep Time: 20 minutes
• Cook Time: 30 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Keywords: Red Velvet Cake, cream cheese frosting, classic cake, baking, celebration cake, moist cake