This Red Velvet Cake is hands down the best you’ll ever try! Ultra moist, buttery, and soft, with the perfect balance of red velvet flavor. Topped with rich and creamy cream cheese frosting, it’s ideal for Valentine’s Day or any occasion where you want to impress. Whether you’re a red velvet lover or just in need of an unforgettable dessert, this cake has you covered.
Why You’ll Love This Recipe
- Flavor: A mild sweetness with a tangy cream cheese frosting that perfectly complements the moist cake.
- Texture: The most moist, tender, and velvety texture you’ll ever find in a Red Velvet Cake.
- Ease: Although there are a few dishes to wash, the process is simple, and the end result is worth every step.
Ingredients
For the cake:
- 1/2 cup of plain hot coffee or boiling water
- 1/4 cup unsweetened natural cocoa powder
- 2 1/4 cups 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 granulated sugar
- 1/2 cup vegetable oil
- 1 stick unsalted butter, melted
- 2 large eggs (room temperature)
- 1 large egg yolk (room temperature)
- 1 cup buttermilk (room temperature)
- 2 teaspoons vanilla extract
- 3 teaspoons red gel food coloring (add more if needed)
- 1 teaspoon distilled white vinegar
For the cream cheese frosting:
- 16 ounces cream cheese (room temperature)
- 2 sticks unsalted butter (room temperature)
- 2 teaspoons vanilla extract
- 4 cups powdered sugar (sifted)
Instructions
- Prepare the Cake Pans: Preheat the oven to 325°F. Line three 8-inch cake pans with parchment paper, and generously spray both the parchment and sides of the pans with nonstick cooking spray.
- Make the Coffee and Cocoa Mixture: In a measuring cup, whisk the hot coffee and cocoa powder together, and set aside for 5 minutes to cool.
- Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and cinnamon (if using). Set aside.
- Wet Ingredients: In a large bowl, whisk together the sugar, vegetable oil, and melted butter. Add in the eggs and egg yolk, and whisk until well combined. Then, add the buttermilk, vanilla extract, and red food coloring, and whisk again. Finally, mix in the vinegar and the cooled coffee-cocoa mixture.
- Combine: Gradually sift in the dry ingredients in three portions, stirring gently after each addition until fully incorporated.
- Bake: Divide the batter evenly between the prepared pans. Tap the pans on the counter a few times to release air bubbles. Bake for 25–30 minutes, or until a cake tester comes out clean. Let the cakes cool in the pans for 10 minutes, then run a knife around the edges to loosen them. Invert onto a wire rack to cool completely.
Making the Cream Cheese Frosting
- Beat the cream cheese and butter together with an electric mixer until smooth and creamy. Scrape the sides of the bowl as needed.
- Add the vanilla extract, and gradually add in the powdered sugar, mixing on low speed until smooth and fluffy.
Assemble the Cake
- Place one cake layer on a cake plate. Spread about a third of the frosting over the top.
- Add the second cake layer and repeat. Place the final cake layer on top, and cover the entire cake with the remaining frosting. Smooth the sides and top with an offset spatula.
- Serve and Store: Refrigerate the cake until ready to serve. Store leftovers in an airtight container at room temperature for up to 6 hours, or refrigerate for up to 3 days.
Red Velvet Cake Tips
- Room Temperature Ingredients: For the best results, make sure your eggs, buttermilk, and butter are at room temperature. This will help form a smooth, cohesive batter.
- Use Hot Coffee or Water: The hot liquid helps enhance the cocoa flavor and gives the cake a rich texture.
- Gel Food Coloring: Use gel food coloring for the most vibrant color; avoid liquid food coloring for best results.
Fun Variations
- Make Red Velvet Cupcakes using this same recipe! Simply adjust the baking time to around 20 minutes for perfect cupcakes.
- Experiment with different frostings like Buttercream if you want a firmer, more stable option for cake decorating.
Storage
To store your cake, wrap the uncut cake layers tightly in plastic wrap and freeze for up to 2 months. When ready to serve, defrost overnight in the fridge. For already frosted cakes, refrigerate for up to 3 days.
Celebrate any occasion with this ultra-moist, tender, and perfectly flavored Red Velvet Cake topped with creamy, tangy cream cheese frosting. Your family and friends will absolutely love it!
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