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Red Velvet Cake with Cream Cheese Frosting Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.8 from 93 reviews
  • Author: Hannah
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Total Time: 45 minutes
  • Yield: 12 servings 1x
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Description

This classic Red Velvet Cake recipe delivers a moist, tender, and visually stunning cake with a deep red hue and subtle cocoa flavor. Paired with a smooth and creamy homemade cream cheese frosting, it is perfect for celebrations or any special occasion. The recipe balances rich ingredients like butter, buttermilk, and coffee with a subtle tang from vinegar, creating a soft, velvety crumb and luscious finish.

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. Prepare the pans and preheat oven: Preheat the oven to 325°F (163°C). Line three 8-inch round cake pans with parchment rounds and spray the parchment and sides generously with nonstick cooking spray to ensure the cakes release easily after baking.
  2. Make the coffee-cocoa mixture: In a glass measuring cup, whisk together the hot coffee and cocoa powder until smooth. Cover and let it stand for 5 minutes to allow the cocoa to dissolve fully.
  3. Mix dry ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, and ground cinnamon (if using) to evenly distribute all leavening agents and spices.
  4. Combine wet ingredients: In a large mixing bowl, whisk sugar, vegetable oil, and melted butter until smooth. Add eggs and egg yolk; whisk vigorously for about 20 seconds until very well combined and slightly thickened.
  5. Add flavorings: Stir in buttermilk, vanilla extract, red gel food coloring, distilled white vinegar, and the cooled coffee-cocoa mixture. Whisk until the batter is fully combined and evenly colored.
  6. Incorporate dry ingredients: Using a fine mesh sieve, sift the flour mixture into the wet ingredients in three increments. Whisk gently but thoroughly after each addition to ensure no lumps and uniform batter texture.
  7. Prepare to bake: Divide the batter equally among the three prepared pans. Tap each pan gently on the counter several times to release trapped air bubbles, ensuring even baking and a smooth cake surface.
  8. Bake the cakes: Place the pans in the preheated oven and bake for 25 to 30 minutes, or until a toothpick or cake tester inserted in the center comes out clean. The cake tops may still look slightly spongy, which is normal.
  9. Cool the cakes: Remove the pans from the oven and set on cooling racks. Once they are cool enough to handle, run a thin knife around the edges to loosen the cakes, invert them onto wire racks, and cool completely before frosting.
  10. 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 even mixing.
  11. Add vanilla and sugar: Add vanilla extract and beat until combined. On low speed, gradually add sifted powdered sugar and continue beating until the frosting is fluffy, about 3 minutes. Adjust consistency with a splash of milk or cream if too thick, or add more powdered sugar if too thin.
  12. Assemble the cake: Place one cake layer flat-side up on a cake plate or pedestal. Tuck strips of baking paper under the edges to keep the plate clean. Spread about one-third of the frosting evenly over this layer. Repeat with the second layer and frosting. Top with the final cake layer and use remaining frosting to ice the entire cake smoothly.

Notes

  • It’s normal for the cake top to appear slightly spongy after baking; this does not indicate undercooking.
  • If you don’t have distilled white vinegar, you can use an equal amount of lemon juice as a substitute. The citrus flavor is mild and usually masked by cocoa and vanilla.
  • Make sure all wet ingredients are at room temperature to ensure proper mixing and texture.
  • Use gel food coloring for vibrant red color without thinning the batter.
  • Allow cakes to cool completely before frosting to prevent melting the cream cheese frosting.

Nutrition

  • Serving Size: 1 slice (1/12th of cake)
  • Calories: 420
  • Sugar: 35g
  • Sodium: 320mg
  • Fat: 22g
  • Saturated Fat: 10g
  • Unsaturated Fat: 10g
  • Trans Fat: 0g
  • Carbohydrates: 47g
  • Fiber: 1g
  • Protein: 5g
  • Cholesterol: 75mg

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