Red Velvet Cake
This soft and moist Red Velvet Cake is the perfect balance of
sweetness, cocoa flavor, and tangy richness, all topped with your
favorite frosting. Made with buttermilk, a hint of cocoa, and vibrant
red food coloring, this classic cake is easy to make and always a
crowd-pleaser. Whether for a special occasion or a sweet indulgence,
this recipe guarantees a tender crumb and bold flavor in every bite!
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Course: Dessert
Cuisine: American
Cook Time: 25 minutes
Servings: 1 8 inch Cakes
Prep Time: 20 minutes
Total Time: 45 minutes
Calories: 2235kcal
Author: Justin Ellen
Ingredients
5.14 oz cake flour
1 tbsp unsweetened cocoa powder
0.25 tsp baking soda
0.25 tsp salt
0.75 tsp baking powder
3 oz salted butter softened (unsalted works too)
6.17 oz granulated sugar
2 tbsp vegetable oil
1.5 eggs at room temperature
0.5 egg white at room temperature
1 tbsp red gel food coloring adjust as needed for vibrant red
0.5 tsp white vinegar
1 tsp vanilla extract
3.17 oz buttermilk room temperature
2.09 oz brewed hot coffee or hot water
Cream Cheese Frosting:
8 ounces full-fat brick cream cheese softened to room
temperature
0.38 cup salted butter softened to room temperature
2 cups confectioners’ sugar
0.5 and 1/2 teaspoons pure vanilla extract
pinch of salt to taste
Instructions
1. Preheat your oven to 350°F (177°C). Grease and flour two 8-inch
round cake pans, or line the bottoms with parchment paper for
easy removal.
2. In a medium bowl, whisk together the cake flour, baking powder,
baking soda, salt, and cocoa powder until well combined and
lump-free. Set aside.
3. In the bowl of a stand mixer, beat the butter and sugar together
on medium speed until light and fluffy. Add the oil and continue
mixing until fully incorporated, about 2-3 minutes.
4. Add the eggs one at a time, followed by the egg white, mixing
well after each addition. Scrape down the sides of the bowl as
needed to ensure the mixture is fully combined.
5. Mix in the vanilla extract, vinegar, and red food coloring. Adjust
the food coloring to achieve your desired shade of red.
6. With the mixer on low speed, alternately add the dry ingredients
and buttermilk to the butter mixture, starting and ending with the
dry ingredients. Mix until just combined, scraping down the sides
of the bowl as needed. The batter should be smooth but not
overmixed.
7. Gently mix in the brewed coffee until just combined. Avoid
overmixing.
8. Evenly divide the batter between the prepared pans. Bake for 25–
30 minutes, or until a toothpick inserted in the center comes out
clean.
9. Allow the cakes to cool in the pans for 10 minutes, then transfer
them to a wire rack to cool completely before frosting.
For the Cream Cheese Frosting:
1. Using a handheld or stand mixer paddle attachment, beat the
cream cheese and butter together on medium-high speed for
about 2 minutes until smooth and creamy.
2. Add the powdered sugar one cup at a time scraping down the
sides every so often to ensure everything is well mixed.
3. Mix in the vanilla extract, and a pinch of salt.
4. If the frosting feels too thin, add more powdered sugar a little at a
time. If it’s too sweet, a small pinch of salt will balance the flavor.
The frosting should be soft but not runny.
5. Spread the frosting generously over your cooled cake! Enjoy!
Notes
Food Coloring: Use gel food coloring for a vibrant red hue without
adding too much liquid to the batter. Adjust the amount to achieve
your desired color intensity.
Brewed Coffee: The coffee enhances the cocoa flavor but won’t make
the cake taste like coffee. If you prefer, you can substitute it with hot
water.
Baking Pans: This recipe is ideal for two 8-inch round cake pans or
three 6-inch round cake pans. For different pan sizes, adjust the
baking time accordingly.
Frosting Suggestions: Pair with cream cheese frosting for a classic
Red Velvet Cake or use vanilla buttercream for a sweeter option.
Nutrition
Calories: 2235kcal | Carbohydrates: 289g | Protein: 32g | Fat: 109g |
Saturated Fat: 52g | Polyunsaturated Fat: 21g | Monounsaturated Fat:
28g | Trans Fat: 3g | Cholesterol: 438mg | Sodium: 1941mg | Potassium:
519mg | Fiber: 5g | Sugar: 180g | Vitamin A: 2635IU | Calcium: 370mg |
Iron: 4mg