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Red Velvet Cake with Cream Cheese Frosting Recipe

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4.6 from 22 reviews

A classic Red Velvet Cake recipe featuring moist, tender layers flavored with cocoa and buttermilk, topped with creamy homemade cream cheese frosting. Perfect for celebrations and indulgent desserts.

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) 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 the oven to 325°F. Line three 8-inch cake pans with parchment rounds and spray the parchment and sides generously with nonstick cooking spray.
  2. Mix Cocoa and Coffee: In a glass measuring cup, whisk the hot coffee and cocoa powder together. Cover and let it stand for 5 minutes to allow the cocoa to dissolve fully.
  3. Combine Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and optional ground cinnamon to evenly distribute the leavening agents and spices.
  4. Mix Wet Ingredients: In a large bowl, whisk the granulated sugar, vegetable oil, and melted butter until combined. Add the eggs and yolk and whisk vigorously for about 20 seconds until very well combined. Stir in the buttermilk, vanilla extract, and red gel food coloring until blended.
  5. Add Vinegar and Cocoa Mixture: Whisk in the distilled white vinegar, then add the coffee and cocoa mixture and combine thoroughly.
  6. Incorporate Dry Ingredients: Using a fine mesh sieve, sift the dry flour mixture into the wet batter in three additions, whisking after each addition until fully incorporated and smooth but not overmixed.
  7. Divide Batter and Bake: Divide the batter evenly among the prepared pans. Tap the pans on the counter gently several times to release any trapped air bubbles. Bake for 30 minutes or until a toothpick inserted in the center comes out clean and the tops are slightly springy.
  8. Cool Cakes: Place the pans on cooling racks. Once cool enough to handle, run a thin knife around the edges to loosen the cakes. Invert the cakes onto wire racks and allow them to cool completely before frosting.
  9. 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 down sides to remove clumps. Add vanilla and combine. Gradually add sifted powdered sugar on low speed and beat until light and fluffy, about 3 minutes. Adjust consistency with small amounts of milk or powdered sugar as needed.
  10. Assemble the Cake: Place one cake layer flat-side up on a cake plate. Use strips of baking paper under the edges to keep the plate clean. Spread about a third of the frosting on top. Repeat layering for the second cake layer and then the third. Use remaining frosting to ice the top and sides evenly.
  11. Store: Cover the assembled cake and refrigerate for up to 3 days to maintain freshness and texture.

Notes

  • Ensure all ingredients, especially eggs, buttermilk, and butter, are at room temperature for best batter texture.
  • You can substitute brewed coffee with hot water if you prefer a milder cocoa flavor.
  • If red gel food coloring is unavailable, a liquid or powdered red food coloring can be used, but gel yields more vibrant colors.
  • Use parchment strips instead of spraying the pans if you prefer easier cake release.
  • For a dairy-free version, substitute cream cheese and butter in frosting with vegan alternatives.
  • Allow cakes to cool fully before frosting to prevent the frosting from melting.

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