Red Velvet Cake with Cream Cheese Frosting Recipe

Introduction

Red velvet cake is a classic dessert known for its vibrant color and rich, tender crumb. This recipe combines cocoa and coffee for depth of flavor, finished with a luscious cream cheese frosting that perfectly balances sweetness and tang.

Ingredients

• 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
• 16 ounces (454 grams) cream cheese, at room temperature (for frosting)
• 2 sticks (227 grams) unsalted butter, at room temperature (for frosting)
• 2 teaspoons vanilla extract (for frosting)
• 4 cups (500 grams) powdered sugar, sifted (for frosting)

Instructions

1. Step 1: Preheat the oven to 325°F and line three 8-inch round cake pans with parchment rounds. Spray parchment and sides of pans generously with nonstick cooking spray.
2. Step 2: In a glass measuring cup, whisk the hot coffee and cocoa powder together. Cover and let stand for 5 minutes.
3. Step 3: In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and cinnamon.
4. Step 4: In a large bowl, whisk sugar, vegetable oil, and melted butter. Add eggs and egg yolk and whisk for about 20 seconds until well combined.
5. Step 5: Stir in buttermilk, vanilla extract, red food coloring, and vinegar. Then whisk in the coffee and cocoa mixture.
6. Step 6: Sift the flour mixture into the wet ingredients in three additions, whisking after each until fully incorporated.
7. Step 7: Divide the batter evenly between the prepared pans. Tap the pans on the counter several times to release air bubbles.
8. Step 8: Bake for 25 to 30 minutes, or until a toothpick inserted into the center comes out clean.
9. Step 9: Cool cakes in pans on wire racks for a few minutes. Then run a knife around the edges and invert onto racks to cool completely.
10. Step 10: For the frosting, beat cream cheese and butter in a stand mixer on medium-high speed until light and smooth.
11. Step 11: Scrape bowl, add vanilla, and beat to combine. Gradually add powdered sugar on low speed and beat until fluffy, about 3 minutes. Adjust thickness with milk or more sugar if needed.
12. Step 12: To assemble, place one cake layer on a cake plate. Spread about a third of the frosting on top. Repeat with the second layer and more frosting.
13. Step 13: Place the final layer on top and frost the entire cake evenly with the remaining frosting.

Tips & Variations

• Use red gel food coloring for a brighter, more vibrant cake without altering the batter consistency.
• Allow all ingredients to come to room temperature for better mixing and texture.
• Substitute buttermilk with milk plus 1 tablespoon lemon juice or vinegar if needed.
• Add a pinch of cinnamon to enhance the cake’s flavor depth.

Storage

Store the cake covered in the refrigerator for up to 4 days to keep the cream cheese frosting fresh. Before serving, let it sit at room temperature for about 30 minutes to soften. You can freeze the cake layers wrapped tightly in plastic wrap for up to 2 months; thaw completely before frosting.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular cocoa instead of natural cocoa powder?

Natural cocoa powder is preferred for its acidity, which reacts with baking soda for proper leavening and color. Using Dutch-processed (alkalized) cocoa may affect rise and texture.

Why is coffee added to the cake?

Hot coffee intensifies the chocolate flavor without making the cake taste like coffee. It deepens the cocoa notes, enhancing the overall richness.

Red Velvet Cake with Cream Cheese Frosting Recipe

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★★★★★

4.9 from 79 reviews

This classic Red Velvet Cake features a moist, tender crumb enriched with cocoa and a striking red color, layered and frosted with a smooth, creamy homemade cream cheese frosting. Perfect for celebrations and special occasions, this recipe yields three 8-inch round cake layers that combine subtle chocolate flavor with the tang of buttermilk and vinegar, topped with luscious, fluffy cream cheese frosting.

• Author: Bella
• Prep Time: 25 minutes
• Cook Time: 30 minutes
• Total Time: 55 minutes
• Yield: Three 8-inch cake layers, serves 12-16 1x
• Category: Baking
• Method: Baking
• Cuisine: American

Ingredients

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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. Preheat and prepare pans: Preheat the oven to 325°F and line three 8-inch round cake pans with parchment paper rounds. Spray the parchment and sides of the pans generously with nonstick cooking spray to prevent sticking.
2. Make cocoa mixture: In a glass measuring cup, whisk together the hot coffee and unsweetened cocoa powder until smooth. Cover and let it stand for 5 minutes to allow the cocoa to bloom and intensify in flavor.
3. Mix dry ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, and optional ground cinnamon until combined.
4. Combine wet ingredients: In a large mixing bowl, whisk together the granulated sugar, vegetable oil, and melted butter. Add in the eggs and egg yolk and whisk for about 20 seconds until fully incorporated. Then whisk in buttermilk, vanilla extract, red gel food coloring, distilled white vinegar, and the cooled coffee-cocoa mixture.
5. Incorporate dry ingredients: Using a fine mesh sieve, sift the flour mixture into the wet batter in three additions, whisking after each addition until just combined. This ensures a smooth, lump-free batter.
6. Fill pans and bake: Divide the batter evenly between the three prepared cake pans. Tap the bottoms of pans on the counter a few times to release any trapped air bubbles. Bake for 25 to 30 minutes until a toothpick or cake tester inserted into the center comes out clean.
7. Cool the cakes: Place the pans on cooling racks. When cakes are cool enough to handle, run a thin knife around the edges to loosen them. Invert cakes onto wire racks and allow them to cool completely.
8. Prepare cream cheese frosting: In the bowl of a stand mixer fitted with a paddle attachment, beat the cream cheese and unsalted butter on medium-high speed until light, creamy, and smooth. Scrape down the bowl, add vanilla extract and blend well.
9. Add powdered sugar: On low speed, gradually add sifted powdered sugar and beat for about 3 minutes until fluffy. Adjust consistency by adding a splash of milk or more powdered sugar as needed.
10. Assemble the cake: Place one cake layer flat-side up on a cake plate or pedestal. Use strips of baking paper under the edges to keep the plate clean. Spread about one third of the frosting evenly on top. Repeat layering with the second cake layer and frosting, then place the final cake layer flat-side up and frost the entire cake smoothly with the remaining frosting.

Notes

• Use room temperature ingredients for the best mixing results and even texture.
• The coffee intensifies the chocolate flavor without making the cake taste like coffee.
• Red gel food coloring provides vibrant color without thinning the batter.
• If the frosting is too thick, add a little milk or cream to adjust consistency; if too thin, add more powdered sugar.
• Keep the cake refrigerated after frosting for best freshness, especially due to the cream cheese frosting.
• Allow cakes to cool completely before frosting to prevent melting.

Keywords: Red Velvet Cake, Cream Cheese Frosting, Layer Cake, Homemade Cake, Celebration Cake