Red Velvet Cake
User Reviews
4.9
Red Velvet Cake
Description
The Red Velvet Cake recipe features a batter made with coffee mixed with cocoa powder, which enhances the chocolate flavor. The dry ingredients include flour, baking powder, baking soda, salt, and optional cinnamon. The wet ingredients meld granulated sugar, vegetable oil, melted butter, eggs, buttermilk, and vanilla with brewed coffee and vinegar. Bright red gel food coloring gives the cake its signature color. The batter is divided into three 8-inch pans and baked until set.
The texture achieved is moist and tender, while the flavor is a mild chocolate base with a slight tanginess from buttermilk and vinegar. The cake is cooled and layered with a smooth cream cheese frosting containing butter, cream cheese, powdered sugar, and vanilla, adding richness and sweetness to each bite.
This cake suits celebrations or special occasions where a striking, layered cake is desired. The cream cheese frosting offers a smooth contrast to the soft cake layers. Attention to the amount of red food coloring helps achieve the vibrant red color typical of this dessert.
Using enough red gel food coloring is important; more than one bottle may be necessary for a vibrant color. The recipe suggests brands like Americolor or Chefmaster for consistent results. Ensuring all ingredients are at room temperature, especially eggs and buttermilk, assists with better mixing and texture.
Ingredients
For the cake:
- 1/2 cup coffee plain hot, or boiling water
- 1/4 cup unsweetened natural cocoa powder 21 grams
- 2 1/4 cups all-purpose flour 279 grams
- 1/2 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt fine sea salt
- 1/4 teaspoon ground cinnamon optional
- 2 cups granulated sugar 400 grams
- 1/2 cup vegetable oil fresh, 109 grams
- 1 unsalted butter melted, stick, 113 grams
- 2 egg at room temperature, large
- 1 egg at room temperature, large, yolk
- 1 cup buttermilk at room temperature
- 2 teaspoons vanilla extract
- 3 teaspoons red gel food coloring plus more if needed
- 1 teaspoon white vinegar distilled
For the cream cheese frosting:
- 16 ounces cream cheese at room temperature, 454 grams
- 2 unsalted butter at room temperature, sticks (227 grams
- 2 teaspoons vanilla extract
- 4 cups powdered sugar sifted
Instructions
For the cake:
- Preheat the oven to 325°F. Line three 8-inch cake pans with parchment rounds and spray parchment and sides of pans generously with nonstick cooking spray.
- In a glass measuring cup, whisk the hot coffee and cocoa powder. Cover and let stand for 5 minutes.
- In a medium mixing bowl, whisk together the flour, baking powder, baking soda, salt, and cinnamon.
- In a large mixing bowl, whisk together the sugar, vegetable oil, and melted butter. Add in the eggs and yolk and whisk for twenty seconds, or until very well combined. Add in the buttermilk, vanilla and food coloring and whisk to combine. Whisk in the vinegar and coffee mixture. Using a fine mesh sieve, sift the flour mixture into the batter in three additions, whisking until each addition is incorporated.
- Divide the batter equally between the prepared pans. Tap the bottoms of the pans against the counter several times to release any air bubbles.
- Bake for 25 to 30 minutes, or until a cake tester or toothpick comes out clean. It’s normal for the cake to look slightly spongy on top. Place the cake pans on cooling racks. When the pans are cool enough to touch, run a thin knife around the edges of the pans to loosen the cakes. Invert onto the wire racks. Let cool completely.
For the 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 bottom and sides of the bowl to ensure no clumps remain. Add in the vanilla and beat until combined. On low speed, gradually add in the sugar and beat until 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.
To assemble:
- Lay one cake layer flat-side up on a cake plate or pedestal. Tuck in 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. Use the rest of the frosting to ice the whole cake. Serve.
- The cake can be covered and stored in the refrigerator for up to 3 days.
Notes
- Use sufficient red gel food coloring to achieve the classic red velvet color; consider reputable brands such as Americolor or Chefmaster.
User Reviews
Overall Rating
4.9
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