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Red Velvet Cake

Decadent Red Velvet Cake That's Impossible to Resist

Indulge in this Red Velvet Cake, a soft and moist dessert topped with cream cheese frosting, perfect for any celebration.
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Prep Time 30 minutes
Cook Time 30 minutes
Cooling Time 10 minutes
Total Time 1 hour 10 minutes
Servings: 12 slices
Course: Cakes
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 1 cup Plain Hot Coffee or Boiling Water Enhances cocoa flavor and moisture
  • 1 cup Unsweetened Natural Cocoa Powder Provides color and subtle chocolate flavor
  • 2 cups All-Purpose Flour Provides structure to the cake
  • 1 tbsp Baking Powder Leavening agent
  • 1 tsp Baking Soda Promotes rising
  • 1 tsp Salt Enhances flavor
  • 2 cups Granulated Sugar Sweetens and moistens the cake
  • 1 cup Vegetable Oil Keeps cake moist
  • 1/2 cup Unsalted Butter Adds richness, melted
  • 2 large Eggs Provides structure and moisture
  • 1 cup Buttermilk Enhances flavor and texture
  • 2 tsp Vanilla Extract Boosts overall flavor
  • 1 tbsp Red Gel Food Coloring For iconic color
  • 1 tbsp Distilled White Vinegar Activates baking soda
For the Cream Cheese Frosting
  • 8 oz Cream Cheese Main component for frosting
  • 1/2 cup Unsalted Butter At room temperature
  • 4 cups Powdered Sugar Sifted to prevent lumps

Equipment

  • Oven
  • mixing bowls
  • whisk
  • hand mixer
  • Cake Pans
  • wire rack

Method
 

Step‑by‑Step Instructions
  1. Preheat your oven to 325°F (163°C). Prepare three 8-inch round cake pans by greasing them and adding parchment paper.
  2. Whisk together the plain hot coffee and cocoa powder in a heatproof container. Allow to sit for about 5 minutes to enhance flavor.
  3. In a separate bowl, sift together the flour, baking powder, baking soda, salt, and optional cinnamon. Whisk thoroughly.
  4. Blend together sugar, vegetable oil, melted butter, eggs, buttermilk, and vanilla in a large bowl. Beat until smooth and creamy for 2-3 minutes.
  5. Fold the dry mixture into the wet ingredients alternately with the cooled cocoa-coffee mixture. Be gentle to avoid overmixing.
  6. Pour the batter evenly into the prepared cake pans, tap to release air bubbles, and bake for 25-30 minutes until a toothpick comes out clean.
  7. Once baked, cool the cakes in the pans for 10 minutes, then transfer to a wire rack to cool completely before frosting.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 48gProtein: 4gFat: 16gSaturated Fat: 8gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 6gCholesterol: 45mgSodium: 200mgPotassium: 200mgFiber: 1gSugar: 30gVitamin A: 500IUCalcium: 50mgIron: 1mg

Notes

Ensure all ingredients, especially eggs and buttermilk, are at room temperature. Frost the cake only when layers are completely cool to avoid melting the frosting.

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