Description
A soft, vibrant red velvet cake with a light cocoa flavor, tangy buttermilk, and a creamy vanilla-scented cream cheese frosting. Perfect for holidays, birthdays, or any special dessert moment.
Ingredients
For the cake:
1/2 cup hot coffee or boiling water
1/4 cup (21g) unsweetened natural cocoa powder
2 1/4 cups (279g) all-purpose flour
1/2 tsp baking powder
1 tsp baking soda
1 tsp fine sea salt
1/4 tsp ground cinnamon (optional)
2 cups (400g) granulated sugar
1/2 cup (109g) vegetable oil
1 stick (113g) melted unsalted butter
2 large eggs (room temp)
1 large egg yolk (room temp)
1 cup buttermilk (room temp)
2 tsp vanilla extract
3 tsp red gel food coloring (or more)
1 tsp distilled white vinegar
For the frosting:
16 oz (454g) cream cheese (room temp)
2 sticks (227g) unsalted butter (room temp)
2 tsp vanilla extract
4 cups (500g) sifted powdered sugar
Instructions
1. Preheat oven to 325°F and prepare three 8-inch cake pans with parchment and nonstick spray.
2. Whisk hot coffee with cocoa powder and set aside.
3. In another bowl, sift flour, baking powder, baking soda, salt, and cinnamon.
4. Whisk sugar, oil, and melted butter in a large bowl. Add eggs and yolk, whisking until smooth.
5. Stir in buttermilk, vanilla, and red food coloring.
6. Add vinegar and the coffee-cocoa mixture. Mix until combined.
7. Fold in dry ingredients in three additions, mixing gently each time.
8. Divide batter evenly between pans, tap to remove bubbles.
9. Bake 25–30 minutes, or until a toothpick comes out clean.
10. Cool in pans for 10 minutes, then invert onto a rack to cool completely.
11. Beat cream cheese and butter until smooth for frosting.
12. Add vanilla and gradually mix in powdered sugar until fluffy.
13. Assemble cake by layering with frosting and cover sides evenly.
14. Chill for 30 minutes before slicing for neat edges.
Notes
Use only gel food coloring for rich color.
Room temperature eggs and buttermilk mix more evenly.
Coffee boosts cocoa flavor but can be replaced with hot water.
Avoid overmixing once flour is added for a tender crumb.
Use light-colored pans to prevent overbaking.
Store covered at room temperature for up to 6 hours, then refrigerate for up to 3 days.
Unfrosted layers can be wrapped and stored up to 4 days or frozen for 2 months.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 480
- Sugar: 38g
- Sodium: 270mg
- Fat: 26g
- Saturated Fat: 15g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 56g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 75mg