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–+ servings

Ultimate Velvet Indulgence

Discover the ultimate red velvet cake recipe, rich in history and flavor. Perfect for special occasions, this moist and tangy cake with cream cheese frosting is easy to make and always impresses.
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Prep Time: 20 minutes
Cook Time: 30 minutes
Resting Time: 1 hour
Total Time: 1 hour 50 minutes
Servings: 12 people
Calories: 320kcal
Cost: $20

Equipment

  • 3 8-inch cake pans
  • Parchment paper
  • Nonstick cooking spray
  • Measuring cups and spoons
  • Mixing bowls

Ingredients

  • 1/2 cup 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, 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 cream cheese, at room temperature
  • 2 sticks unsalted butter, at room temperature
  • 2 teaspoons vanilla extract
  • 4 cups powdered sugar, sifted

Instructions

  • Preheat your oven to 325°F (163°C). Line three 8-inch cake pans with parchment and spray with nonstick cooking spray.
  • In a glass measuring cup, whisk together the hot coffee and cocoa powder and let it stand for 5 minutes.
  • In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and cinnamon.
  • In a large bowl, whisk together the sugar, vegetable oil, and melted butter. Add eggs and yolk, mixing well.
  • Add buttermilk, vanilla, and food coloring to the egg mixture and whisk to combine. Stir in vinegar and coffee mixture.
  • Sift the flour mixture into the wet ingredients in thirds, folding until incorporated. The batter should be smooth and shiny.
  • Divide the batter evenly between prepared pans. Tap pans on the counter to release air bubbles.
  • Bake for 25-30 minutes or until a cake tester comes out clean. Cool cakes in pans on a wire rack.
  • Once cool enough, run a knife around edges and invert onto racks. Allow to cool completely before frosting.
  • In a stand mixer, beat cream cheese and butter until light and creamy. Mix in vanilla.
  • Gradually add powdered sugar on low speed until frosting is fluffy.
  • Place one cake layer on a plate flat-side up and spread a third of the frosting on top. Repeat with the second layer.
  • Top with the final layer and frost the top and sides of the cake evenly.

Notes

This recipe is loved for its ease and irresistible flavor. A dessert that will impress your baking skills!

Nutrition

Calories: 320kcal | Carbohydrates: 43g | Protein: 3g | Fat: 15g | Saturated Fat: 8g | Cholesterol: 55mg | Sodium: 280mg | Potassium: 45mg | Fiber: 1g | Sugar: 28g | Vitamin A: 7IU | Calcium: 5mg | Iron: 5mg
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