Dessertscambreabakes5.0
Best Red Velvet Cake
This is the best red velvet cake recipe! It has an ultra-moist and velvety texture with a tangy cream cheese frosting that rivals any bakery version. Serve it for Valentine's Day, birthdays, and beyond!
👥 12 Servings⏱️ Prep & Cook: 3h 22m⏳ Prep: 3h🔥 Cook: 22 min👤 Cambrea Gordon📖 cambreabakes
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- pan
- oven
- bowl
- whisk
- knife
- spatula
📝 Preparation Steps
1
Prepare the pans. Preheat the oven to 350 F/180 C. Line three 8-inch baking pans with parchment paper on the bottoms.
2
Whisk together the dry ingredients. In a large bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt. Set aside.
baking powder2 teaspoons
3
Cream the butter and sugar. Cream the butter, sugar, and oil until light and fluffy, ⏱️ 5 minutes.
4
Mix in the wet ingredients. Mix in the eggs one at a time, scraping the bowl between additions. Then mix in the sour cream, vanilla extract, vinegar, and red food coloring.
large eggs (room temperature)4vanilla extract2 teaspoons
5
Alternate wet and dry ingredients. Mix in 1/3 of the dry ingredients, then half the buttermilk, alternating ingredients, ending on dry.
6
Mix in the hot coffee. With the mixer running on low speed, stream in the hot water or coffee and mix until just combined.
7
Bake the cake layers. Evenly distribute the red velvet cake batter into the prepared baking pans (515 grams in each). Bake in the preheated oven for ⏱️ 20- 25 minutes, or until a toothpick inserted into the center comes out covered in a few moist crumbs. Once baked, cool on a wire rack for ⏱️ 20 minutes, then remove the layers from the pans.
8
Trim the cake tops. Use a serrated knife to trim a thin layer off the tops of the cake layers. Break up the cake crumbs with your hands until very crumbly. Set aside for decorating.
9
Make the cream cheese frosting. Cream the butter until smooth. Mix in the cream cheese until combined. Then mix in the powdered sugar. Once combined, add the vanilla and cream. Beat on medium speed for a few minutes until the frosting is light and fluffy (do not overbeat or it will start to look wet and curdled!).
10
Assemble the cake. Assemble the cake by alternating cake layers and cream cheese frosting. Then spread a thin layer of frosting over the cake for the crumb coat. Chill the cake in the fridge for ⏱️ 20-30 minutes until set.
11
Decorate the red velvet cake. Spread the rest of the buttercream to cover the sides and top of the cake, using a small offset spatula to swirl the sides if desired. Use the reserved cake crumbs to decorate the top of the cake. Enjoy!
12
Store leftover cake slices or the assembled cake in an airtight container in the fridge for 5-7 days. They can be frozen for up to 1 month!Cake layers can be baked ahead of time, wrapped tightly in plastic wrap, and stored in the freezer before assembling.
Nutrition Facts
calories
884 kcal
fat Content
56 g
serving Size
1 serving
fiber Content
1 g
sugar Content
66 g
sodium Content
631 mg
protein Content
8 g
trans Fat Content
2 g
cholesterol Content
185 mg
carbohydrate Content
91 g
saturated Fat Content
31 g
unsaturated Fat Content
20 g
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