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slice of the best red velvet cake recipe made with buttermilk and cocoa powder
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Red Velvet Cake

This red velvet cake is soft, moist, and buttery, topped with a creamy homemade frosting. The batter comes together easily and bakes up into tender, velvety layers.
Course Dessert
Cuisine American
Prep Time 15 minutes
Cook Time 40 minutes
Inactive Time 10 minutes
Total Time 55 minutes
Servings 12 servings
Author Tessa Arias

Ingredients

For the cake:

  • ½ cup of plain hot coffee or boiling water
  • ¼ cup (21 grams) unsweetened natural cocoa powder
  • 2 ¼ cups (279 grams) all-purpose flour
  • ½ teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • ¼ teaspoon ground cinnamon, optional
  • 2 cups (400 grams) granulated sugar
  • ½ 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

For the cream cheese frosting:

  • 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

Instructions

For the cake:

  • Preheat oven to 325°F and line three 8-inch round cake pans with parchment rounds.
  • Spray parchment and sides of pans generously with nonstick cooking spray.
  • In a glass measuring cup, whisk the hot coffee and cocoa powder together, then cover and let stand for 5 minutes.
  • In a medium mixing bowl, whisk together the flour, baking powder, baking soda, salt, and cinnamon.
  • In a large mixing bowl, whisk together the sugar, vegetable oil, and melted butter. Add in the eggs and egg yolk and whisk for around twenty seconds (or until very well combined). Add in the buttermilk, vanilla, and red food coloring and whisk to combine. Whisk in the vinegar and coffee mixture.
  • Using a fine mesh sieve, sift the flour mixture into the batter in three additions, whisking until each addition is incorporated.
  • Divide the batter equally between the prepared pans, then tap the bottoms of the pans against the counter several times to release any air bubbles.
  • Bake for 25 to 30 minutes, or until a cake tester or toothpick inserted into the center comes out clean.
  • Place the cake pans on cooling racks, and when they’re cool enough to touch, run a thin knife around the edges of the pans to loosen the cakes. Invert onto the wire racks and let cool completely.

For the frosting:

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

To assemble:

  • 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.
  • Use about a third of the frosting to fill the bottom cake layer, then top with the second cake layer and repeat.
  • Place the final cake layer flat-side up and use the remaining frosting to ice the whole cake.

Video

Notes

After the allotted baking time, it’s normal for the cake to look slightly spongy on top. 
If needed, substitute the vinegar with an equal amount of lemon juice. There may be a faint citrus note, but it’s usually subtle and masked by the cocoa and vanilla. The cake will still rise properly and stay tender, soft, and velvety.

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