Red Velvet Cake

Red Velvet Cake

from handletheheat.com
55 min

The BEST Red Velvet Cake recipe ever! Ultra moist, buttery, tender and soft cake with the most perfect red velvet flavor. Topped with easy cream cheese frosting. This cake is perfect for Valentine's Day or for any red velvet lover in your life!

Ingredients

  • 1/2 cup of plain hot coffee or boiling water
  • 1/4 cup (21 grams) unsweetened natural cocoa powder
  • 2 1/4 cups (279 grams) 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 (400 grams) granulated sugar
  • 1/2 cup (109 grams) fresh vegetable oil
  • 1 stick (113 grams) 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 (454 grams) cream cheese, (at room temperature)
  • 2 sticks (227 grams) unsalted butter, (at room temperature)
  • 2 teaspoons vanilla extract
  • 4 cups (500 grams) powdered sugar, (sifted)

Directions

  1. 1

    Preheat the oven to 325°F. Line three 8-inch cake pans with parchment rounds and spray parchment and sides of pans generously with nonstick cooking spray.

  2. 2

    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. Add in the vanilla and beat until combined. On low speed, gradually add in the sugar and beat until fluffy, about 3 minutes. If the frosting is too thick, add a splash of milk or cream. If it’s too thin, add more sifted powdered sugar.

  3. 3

    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.