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Red Velvet Cake with Cream Cheese Frosting Recipe

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★★★★★

4.7 from 64 reviews

This classic Red Velvet Cake recipe features a moist, tender crumb infused with cocoa and vibrant red food coloring, complemented by a luscious cream cheese frosting. Perfect for celebrations or any special occasion, this cake offers a delightful balance of rich flavors and creamy sweetness.

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) 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. Prepare pans and oven: Preheat the oven to 325°F (163°C) and line three 8-inch round cake pans with parchment rounds. Spray the parchment and sides generously with nonstick cooking spray to ensure easy release.
  2. Mix cocoa and coffee: In a glass measuring cup, whisk the hot coffee and cocoa powder together thoroughly. Cover and let the mixture stand for 5 minutes to develop flavor and dissolve the cocoa.
  3. Combine dry ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and optional ground cinnamon until evenly mixed.
  4. Mix wet ingredients: In a large bowl, whisk the sugar, vegetable oil, and melted butter until combined. Add the eggs and egg yolk, whisking for about 20 seconds until fully incorporated. Then add buttermilk, vanilla extract, red food coloring, vinegar, and the coffee-cocoa mixture, whisking well after each addition.
  5. Incorporate dry into wet: Using a fine mesh sieve, sift the flour mixture into the wet batter in three parts. After each addition, whisk gently until just combined, being careful not to overmix.
  6. Divide and bake: Evenly divide the batter among the three prepared pans. Tap the bottoms gently on the counter several times to release any trapped air bubbles. Bake for 25 to 30 minutes, or until a toothpick inserted into the center comes out clean.
  7. Cool cakes: Remove the pans from the oven and place on cooling racks. When the cakes are cool enough to handle, run a thin knife around the edges and invert them onto wire racks to cool completely.
  8. Make frosting: In a stand mixer fitted with the paddle attachment, beat cream cheese and butter on medium-high speed until very light, creamy, and smooth. Scrape the bowl to avoid lumps, then add vanilla extract and beat until combined.
  9. Add sugar to frosting: Gradually add sifted powdered sugar on low speed, then increase speed to beat until fluffy, about 3 minutes. Adjust consistency as needed with a splash of milk or additional powdered sugar.
  10. Assemble the cake: Place one cake layer flat-side up on a cake plate or stand, using baking paper strips around edges to keep the plate clean. Spread about a third of the frosting over the layer evenly. Repeat with the second layer and frosting.
  11. Finish and frost: Place the final cake layer flat-side up on top and cover the entire cake with the remaining frosting, smoothing out for a clean, finished look.

Notes

  • Using buttermilk at room temperature helps create a tender crumb and aids in combining ingredients smoothly.
  • For a deeper red color, additional red gel food coloring can be added incrementally.
  • Ensure cakes are fully cooled before frosting to prevent melting the cream cheese frosting.
  • Stripping parchment around the cake edges during assembly helps keep the serving plate neat and clean.
  • The coffee enhances the cocoa flavor but will not make the cake taste like coffee.

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

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