Red Velvet Cake

Classic Red Velvet Cake: A Timeless Dessert for Any Occasion

Red Velvet Cake is a dessert that has captivated taste buds for generations with its striking color, velvety texture, and rich cream cheese frosting. This recipe is a true classic, featuring a perfectly balanced cake that’s moist, flavorful, and just the right amount of sweet. Whether you’re baking for a birthday, holiday, or just because, this Red Velvet Cake is sure to impress.

Ingredients

For the Cake:

• 1/2 cup plain hot coffee or boiling water
• 1/4 cup (21 grams) unsweetened natural cocoa powder
• 2 1/4 cups (279 grams) all-purpose flour
• 1/2 teaspoon baking powder
• 1 teaspoon baking soda
• 1 teaspoon fine sea salt
• 1/4 teaspoon ground cinnamon (optional)
• 2 cups (400 grams) granulated sugar
• 1/2 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. Preheat and Prepare:

Start by preheating your oven to 325°F (163°C). Prepare three 8-inch cake pans by lining them with parchment rounds. Generously spray the parchment and sides of the pans with nonstick cooking spray to ensure easy removal of the cakes later.

2. Make the Coffee-Cocoa Mixture:

In a glass measuring cup, whisk together the hot coffee and cocoa powder. Cover and let the mixture sit for 5 minutes. This step allows the cocoa to fully dissolve, deepening the chocolate flavor of the cake.

3. Mix the Dry Ingredients:

In a medium mixing bowl, whisk together the flour, baking powder, baking soda, salt, and optional ground cinnamon. This combination of dry ingredients will provide the perfect structure and balance to the cake.

4. Prepare the Wet Ingredients:

In a large mixing bowl, whisk together the sugar, vegetable oil, and melted butter until the mixture is smooth and well combined. Add the eggs and egg yolk, whisking vigorously for about 20 seconds until the mixture is very well combined.

Next, whisk in the buttermilk, vanilla extract, and red gel food coloring until the batter is smooth and evenly colored. Add the distilled white vinegar and the coffee-cocoa mixture, whisking to combine. The vinegar enhances the red color and tenderizes the cake.

5. Combine and Bake:

Using a fine mesh sieve, sift the flour mixture into the wet batter in three additions, whisking until each addition is fully incorporated. Be sure to avoid overmixing to maintain the cake’s tender texture.

Divide the batter equally among the prepared cake pans. Tap the bottoms of the pans on the counter several times to release any air bubbles. Bake the cakes for 25-30 minutes, or until a cake tester or toothpick inserted into the center comes out clean. The cakes might look slightly spongy on top, which is normal.

Place the cake pans on cooling racks. Once the pans are cool enough to touch, run a thin knife around the edges to loosen the cakes, then invert them onto the wire racks to cool completely.

6. Make the Cream Cheese Frosting:

In the bowl of a stand mixer fitted with the paddle attachment, beat the cream cheese and butter on medium-high speed until very light, creamy, and smooth. Scrape down the sides and bottom of the bowl to ensure no clumps remain.

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. If the frosting is too thick, add a splash of milk or cream. If it’s too thin, add more sifted powdered sugar until the desired consistency is achieved.

7. Assemble the Cake:

Place one cake layer flat-side up on a cake plate or pedestal. Tuck strips of baking paper under the cake edges to keep the plate clean.

Use about a third of the frosting to fill the bottom cake layer, then top with the second cake layer and repeat. Place the final cake layer flat-side up and use the remaining frosting to ice the entire cake, smoothing it out as desired.

8. Serve and Enjoy:

Once frosted, serve your Red Velvet Cake and enjoy the rich, moist layers with creamy frosting. This cake is best served at room temperature to fully appreciate the velvety texture and tangy-sweet frosting.

Quick Notes

• Prep Time: 25 minutes
• Baking Time: 25-30 minutes
• Total Time: 1 hour 15 minutes
• Servings: 12-16 slices
• Calories: 400-500 per serving

A Classic Cake for Every Celebration

Red Velvet Cake is a timeless dessert that never fails to make an impression. With its striking red color, moist texture, and luscious cream cheese frosting, it’s a cake that’s as beautiful as it is delicious. Perfect for birthdays, holidays, or any special occasion, this cake is sure to be a hit with everyone who tries it. Enjoy baking and sharing this classic treat with your loved ones!

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