This red velvet cake is soft, moist, and buttery, topped with a creamy homemade frosting. The batter comes together easily and bakes up into tender, velvety layers.
825 kcal
/serving
40 min
Serves
12
Medium
American
Ingredients
- 1/2 cup of plain hot coffee or boiling water
- 1/4 cup (21 g) unsweetened natural cocoa powder
- 2 1/4 cups (279 g) all-purpose flour
- 1/2 tsp baking powder
- 1 tsp baking soda
- 1 tsp salt
- 1/4 tsp ground cinnamon, (optional)
- 2 cup (480ml)s (400 g) granulated sugar
- 1/2 cup (109 g) fresh vegetable oil
- 1 stick (113 g) unsalted butter, (melted)
- 2 large eggs, (at room temperature)
- 1 large egg yolk, (at room temperature)
- 1 cup (240ml) buttermilk, (at room temperature)
- 2 tsp vanilla extract
- 3 tsp red gel food coloring, (plus more if needed*)
- 1 tsp distilled white vinegar
- 16 oz (454 g) cream cheese, (at room temperature)
- 2 sticks (227 g) unsalted butter, (at room temperature)
- 2 tsp vanilla extract
- 4 cup (960ml)s (500 g) powdered sugar, (sifted)
Preparation
Not specified
Cooking
- For the cake:.
- Preheat oven to 325°F (160°C) and line three 8-inch (20cm) round cake pans with parchment rounds.
- Spray parchment and sides of pans generously with nonstick cooking spray.
- In a glass measuring cup, whisk the hot coffee and cocoa powder together, then 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 egg yolk and whisk for around twenty seconds (or until very well combined).
- Add in the buttermilk, vanilla, and red 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, then 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 inserted into the center comes out clean.
- Place the cake pans on cooling racks, and when they’re cool enough to touch, run a thin knife around the edges of the pans to loosen the cakes.
- Invert onto the wire racks and 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.
- Then, add the vanilla and beat until well combined.
- On low speed, gradually add the sugar and beat until fluffy (about 3 minutes).
- If the frosting is too thick, add a splash of milk or cream to thin it out.
- 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 and use the remaining frosting to ice the whole cake.
Plating & Serving
Not specified
Suggested Sides
Nutrition per Serving
825
Calories
7.3g
Protein
6% DV
97.1g
Carbs
33% DV
46.9g
Fat
60% DV
1.3g
Fiber
3% DV
76.9g
Sugars
481mg
Sodium
32% DV
146mg
Cholesterol
42% DV
| Health Labels | Low Potassium Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Fish Free Shellfish Free Pork Free Red Meat Free Crustacean Free Celery Free Mustard Free Sesame Free Lupine Free Mollusk Free Alcohol Free Kosher |
* Daily Values based on a 2,000 calorie diet.
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Recipe Details
