Red Velvet Cake Recipe
Ingredients
For the Cake:
½ cup hot coffee or boiling water
¼ cup (21 g) unsweetened natural cocoa powder
2 ¼ cups (279 g) all-purpose flour
½ tsp baking powder
1 tsp baking soda
1 tsp fine sea salt
¼ tsp ground cinnamon (optional)
2 cups (400 g) granulated sugar
½ cup (109 g) vegetable oil
1 stick (113 g) unsalted butter, melted
2 large eggs, room temperature
1 large egg yolk, room temperature
1 cup buttermilk, room temperature
2 tsp vanilla extract
3 tsp red gel food coloring (add more if needed)
1 tsp distilled white vinegar
For the Cream Cheese Frosting:
16 oz (454 g) cream cheese, room temperature
2 sticks (227 g) unsalted butter, room temperature
2 tsp vanilla extract
4 cups (500 g) powdered sugar, sifted
Instructions
Make the Cake:
Preheat oven to 325°F (165°C). Line three 8-inch cake pans with parchment paper and spray with nonstick spray.
In a small bowl or measuring cup, whisk hot coffee and cocoa powder. Cover and let sit for 5 minutes.
In another bowl, whisk together flour, baking powder, baking soda, salt, and cinnamon (if using).
In a large bowl, whisk sugar, oil, and melted butter. Add eggs and yolk, and whisk for 20 seconds until well blended.
Stir in buttermilk, vanilla, and red food coloring. Mix in vinegar and the cocoa-coffee mixture.
Sift in the flour mixture in three parts, whisking after each addition until just combined.
Divide batter evenly into the pans. Tap each pan gently on the counter to release air bubbles.
Bake for 25–30 minutes, or until a toothpick inserted in the center comes out clean.
Cool the cakes in their pans on a wire rack. Once cool enough to handle, run a knife around the edges, remove cakes from pans, and cool completely.
Make the Frosting:
In a stand mixer with the paddle attachment, beat cream cheese and butter on medium-high until smooth and creamy.
Scrape down the bowl, add vanilla, and mix again.
Slowly add the powdered sugar on low speed. Beat until fluffy (about 3 minutes). Adjust thickness with a splash of milk or more sugar if needed.
Assemble the Cake:
Place one cake layer flat-side up on a serving plate. Add parchment strips under the edges to keep the plate clean.
Spread a third of the frosting over the first layer. Repeat with the second layer, then place the final layer flat-side up.
Use the remaining frosting to cover the top and sides of the cake.
Serve immediately, or cover and refrigerate for up to 3 days.
Notes: Use plenty of red gel food coloring for that vibrant red color — small bottles may not be enough.