Red Velvet Cake
Yield: 12 slices
Ultra-moist, with that signature cocoa flavor and cream cheese frosting, this classic Red Velvet Cake recipe is bound to become a favorite!
Ingredients
Red Velvet Cake
- ¼ cup (4 tablespoons) unsalted butter
- 2¼ cups all-purpose flour
- 1¼ teaspoons baking soda
- 1¼ teaspoons baking powder
- ¾ teaspoon kosher salt
- 2 tablespoons unsweetened cocoa powder
- 2 cups granulated sugar
- ½ cup vegetable oil
- 2 large eggs
- 1 cup full-fat buttermilk
- 2 teaspoons pure vanilla extract
- 2 teaspoons red gel food coloring (use more or less, according to your desired amount of red coloring)
- ½ cup prepared plain hot coffee
- 1 teaspoon white distilled vinegar
Cream Cheese Frosting
- 16 ounces full-fat cream cheese, softened to room temperature
- 1 cup unsalted butter, softened to room temperature
- 4 cups sifted powdered sugar
- 1 teaspoon pure vanilla extract
- small pinch fine sea salt
Instructions
Red Velvet Cake
- First, gently melt the butter. Set it aside to cool while you proceed with making the cake.
- Set oven rack in the center position of the oven. Preheat oven to 350°F. Spray the interiors of two 9" round cake pans. Line bottom of each cake pan with a parchment paper circle, and lightly spray the paper, too. Set the pans aside.
- In a medium bowl, whisk flour, baking soda, baking powder, cocoa powder, and salt. Set aside.
- In a large bowl, combine sugar, vegetable oil, and the melted/cooled butter.
- Add eggs, buttermilk, vanilla, and red food coloring, and stir to combine. Then stir in hot coffee and vinegar.
- In three additions, add dry ingredients to the wet ingredients, mixing after each addition, just until combined. Batter will be thin.
- Right before adding batter to pans, give the batter a couple stirs to combine well, to ensure the batter has the same consistency in each pan. Then quickly divide batter evenly into each pan.
- Bake 30-35 minutes, or until firmed up in the center, and a toothpick inserted in the center comes out just clean.
- Let pans cool on a cooling rack until the pans are just a bit warm to the touch. Then run a knife around the perimeter of the cake, between the cake and the pan, to loosen the cake from the pan. The warm cake will be delicate. Carefully turn out cakes from pans, and remove parchment papers. If you'd like to sprinkle some cake crumbs onto the frosting as a final decoration (like my photos show), scrape some crumbs from the bottoms of the cakes and reserve.
Cream Cheese Frosting
- In a medium bowl, with an electric mixer on medium-high speed, beat cream cheese and butter until completely smooth, about 1-2 minutes. Add powdered sugar, vanilla, and salt, and beat until smooth, another minute or so.
Assemble
- Place one cake circle on a serving platter. Use an offset spatula to spread a layer of cream cheese frosting over the top, 1/4"-3/8" thick. Place second cake on top and press down gently to set. Spread the remaining frosting around the sides and over the top of the cake, swirling the spatula as desired. You can also leave the outside of the cake bare, as shown in my photos. Use an offset spatula or a piping bag fit with a large piping tip. This will give you a thicker layer of frosting for the middle layer and the top of the cake. Optional: sprinkle reserved cake crumbs over the top.
- Due to the cream cheese frosting, store cake in the refrigerator. I personally like to eat the cake chilled. If you prefer more room temperature, let cake sit out for 20 minutes or so before serving.
Nutrition Information:
Calories: 781kcal Carbohydrates: 95g Protein: 7g Fat: 43g Saturated Fat: 22g Polyunsaturated Fat: 7g Monounsaturated Fat: 11g Trans Fat: 1g Cholesterol: 122mg Sodium: 460mg Potassium: 140mg Fiber: 1g Sugar: 75g Vitamin A: 1177IU Calcium: 100mg Iron: 1mg
Nutrition information is automatically calculated by Spoonacular. I am not a nutritionist and cannot guarantee accuracy. If your health depends on nutrition information, please calculate again with your own favorite calculator.