Red Velvet Cake with Cream Cheese Frosting Recipe

Introduction

Red Velvet Cake is a classic dessert known for its vibrant color and rich, moist texture. This recipe combines cocoa and buttermilk for a tender crumb, topped with a smooth, creamy cream cheese frosting. Perfect for celebrations or anytime you crave something sweet and special.

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) 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
• 2 sticks (227 grams) unsalted butter, at room temperature
• 2 teaspoons vanilla extract
• 4 cups (500 grams) powdered sugar, sifted

Instructions

1. Step 1: 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.
2. Step 2: In a glass measuring cup, whisk the hot coffee and cocoa powder together, then 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 the sugar, vegetable oil, and melted butter until combined. Add the eggs and egg yolk, whisking for about 20 seconds until well mixed. Stir in the buttermilk, vanilla extract, red food coloring, then whisk in the vinegar and coffee mixture.
5. Step 5: Using a fine mesh sieve, sift the flour mixture into the wet ingredients in three additions, whisking after each until fully incorporated.
6. Step 6: Divide the batter evenly among the prepared pans. Tap the pans on the counter several times to release air bubbles.
7. Step 7: Bake for 25 to 30 minutes, or until a toothpick inserted in the center comes out clean.
8. Step 8: Place cake pans on cooling racks. Once cool enough to handle, run a knife around edges, invert cakes onto wire racks, and let cool completely.
9. Step 9: For the frosting, beat cream cheese and butter in a stand mixer on medium-high speed until light and smooth. Scrape down the bowl sides and add vanilla, mixing well.
10. Step 10: On low speed, gradually add sifted powdered sugar and beat until fluffy, about 3 minutes. Adjust texture with milk or more powdered sugar as needed.
11. Step 11: To assemble, place one cake layer flat-side up on a cake plate. Use a third of the frosting to fill this layer, then add the second layer and repeat. Place the final layer on top and frost the entire cake with remaining frosting.

Tips & Variations

• Use gel food coloring for more vibrant red without affecting the batter’s consistency.
• If you don’t have buttermilk, substitute with 1 cup milk plus 1 tablespoon white vinegar; let sit 5 minutes before using.
• For a less sweet frosting, reduce powdered sugar slightly or add a pinch of salt.
• Allow cakes to cool completely before frosting to prevent melting or sliding layers.

Storage

Store the frosted cake covered in the refrigerator for up to 4 days. Let it sit at room temperature for about 30 minutes before serving for the best texture. You can also freeze the unfrosted cake layers wrapped tightly in plastic wrap and foil for up to 2 months; thaw in the refrigerator overnight before frosting.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this red velvet cake without coffee?

Coffee enhances the chocolate flavor but can be replaced with hot water if preferred. The cake will still be moist and flavorful without coffee.

Why is my red velvet cake not red?

The shade depends on the amount and type of red food coloring used. Gel food coloring works best for vibrant color. Also, natural cocoa powder is acidic and reacts with vinegar and buttermilk to produce the classic red hue, so be sure to use natural cocoa powder and fresh ingredients.

Red Velvet Cake with Cream Cheese Frosting Recipe

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★★★★★

4.6 from 67 reviews

This classic Red Velvet Cake combines a moist, tender crumb with a rich cocoa flavor and striking red color. Layered with a smooth, creamy cream cheese frosting, this dessert is perfect for celebrations or any time you crave a luscious, visually stunning cake. Made with simple pantry ingredients and baked to perfection, it delivers both elegance and indulgence in every bite.

• Author: Bella
• Prep Time: 25 minutes
• Cook Time: 30 minutes
• Total Time: 55 minutes
• Yield: 12 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

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 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
• Milk or cream (optional, to adjust frosting consistency)

Instructions

1. Prepare pans and preheat oven: Preheat your oven to 325°F (163°C). Line three 8-inch round cake pans with parchment paper rounds and spray the parchment and sides of the pans generously with nonstick cooking spray for easy cake release.
2. Mix coffee and cocoa: In a glass measuring cup, whisk together the hot coffee and cocoa powder until smooth. Cover and let this mixture sit for 5 minutes to bloom, enhancing the cocoa flavor.
3. Combine dry ingredients: In a medium bowl, whisk flour, baking powder, baking soda, salt, and optional cinnamon to mix evenly.
4. Mix wet ingredients: In a large bowl, whisk sugar, vegetable oil, and melted butter until combined. Add eggs and egg yolk and whisk vigorously for about twenty seconds until fully incorporated. Then whisk in buttermilk, vanilla extract, red gel food coloring, vinegar, and the prepared coffee-cocoa mixture until smooth.
5. Incorporate dry ingredients: Sift the dry flour mixture into the wet batter in three additions using a fine mesh sieve. Whisk gently between each addition until just combined to avoid overmixing and preserve cake tenderness.
6. Divide and prepare for baking: Equally distribute the batter among the prepared cake pans. Tap the pans firmly on the counter several times to release any trapped air bubbles.
7. Bake the cakes: Place pans in the oven and bake for 25 to 30 minutes or until a toothpick inserted in the center comes out clean. Avoid opening the oven door frequently to keep the heat stable.
8. Cool the cakes: Transfer pans to cooling racks. Once cakes are cool enough to handle, run a thin knife around the edges to loosen them, then invert cakes onto racks to cool completely.
9. Make the frosting: Using a stand mixer fitted with the paddle attachment, beat cream cheese and butter on medium-high speed until light and creamy. Scrape down the bowl, add vanilla, and beat to combine. On low speed, gradually add sifted powdered sugar, continuing to beat until fluffy, about 3 minutes. Adjust thickness with a splash of milk or cream if 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 one-third of the frosting over the cake layer evenly.
11. Layer the cake: Add the second cake layer on top, then spread another third of the frosting. Repeat with the final cake layer.
12. Finish frosting: Use the remaining frosting to ice the top and sides of the cake, smoothing as desired. Chill briefly if needed to set the frosting before serving.

Notes

• Using hot coffee intensifies the chocolate flavor without adding bitterness.
• Room temperature ingredients help create a smooth batter and reduce curdling.
• Red gel food coloring provides vibrant color without thinning the batter.
• Ensure cakes are fully cooled before frosting to prevent melting.
• If desired, you can add a pinch of cinnamon to the dry ingredients for subtle warmth.
• Adjust frosting thickness by adding milk or powdered sugar incrementally.
• Wrap leftover cake tightly and store in the refrigerator for up to 4 days.

Keywords: red velvet cake, cream cheese frosting, classic cake recipe, baked dessert, layered cake, red cake