You know what….no, I’m not gonna say that. Wait, no. Okay, look this is the BEST RED VELVET CAKE I’VE EVER HAD! I say that in the humblest way possible. It’s so moist and light with the perfect crumb. I wouldn’t lie to you. I’ve tried so many red velvet cakes as it if one of my favorites. But, this recipe is a keeper. I truly believe I’ve come up with the dreamiest red velvet cake recipe.
There are a few ways to make a cake moist. You have to be sure not to over mix the batter. Don’t bake it for too long. Etc. But, one of my keys is to add an extra egg yolk. That added fat with make for a richer cake.
And, Cookies, I don’t care what ANYONE says. Red Velvet Cake is NOT just chocolate cake with food coloring. Not true! I refuse to believe that they are the same. Similar, yes. Same, NAH! The reaction between the vinegar, buttermilk uncovers the anthocyanin in the cocoa powder. Anthocyanin is what creates the reddish tint in the batter that the food coloring intensifies. That’s enough Science. You get my point. Red Velvet cake stands on it’s own!
I can brag about this cake all day. But, let your taste buds be the judge. It’s incredibly easy to make. It’s almost a “dump” cake. You can really place all ingredients in a bowl and mix.
And there is coffee in this cake. It really emboldens the flavor of the cocoa powder. I use french vanilla. But, feel free to use your favorite roast. Make sure it’s warm, but not piping hot. We don’t want to cook those eggs in the batter.
I hope you are better at frosting a cake than I am. I SUCK at it! But, an ugly cake STILL tastes great. However, cream cheese icing can be difficult to work with even if you’re a seasoned cake decorator. It’s really silky and doesn’t set as well as a buttercream frosting. To make it a bit stiffer, use cold cream cheese and soft butter. This will give it more structure and make it a little bit easier to mold on your cake.
Red Velvet Cake
The most moist and fluffy red velvet cake you’ll ever bake! Trust me.
- 2 1/2 cups cake flour
- 2 cups sugar
- 1 tsp baking powder
- 1 tbsp baking soda
- 1/4 cup cocoa powder
- 1 tsp salt
- 2 eggs
- 1 egg yolk
- 1 cup buttermilk
- 1 1/3 cup vegetable oil
- 1 tsp vanilla extract
- 1 tsp vinegar
- 1/2 cup warm French vanilla coffee or any coffee*
- 2 tbsp red Food coloring
Cream Cheese Frosting:
- 8 oz Philadelphia cream cheese cold
- 2 sticks salted butter softened at room temp
- 4 cups powdered sugar
- 1 tsp pure vanilla extract
Preheat oven to 350 degrees F
Grease and flour (3) 9 inch baking pans
In a large mixing bowl, combine all dry ingredients
Add in the eggs, yolk, buttermilk, and vegetable oil
Using an electric mixer on a low speed, mix just until combined; about 10 seconds.
Add the vanilla extract, vinegar, coffee, and food coloring.
Use the mixer to mix until well combined. Be careful not to over mix.
Pour 2 cups of the batter into each of the cake pans
Bake the cakes on the middle rack of the oven for 20-25 mins or until a toothpick inserted into the middle of the cakes come out clean.
Allow cakes to cool completely before frosting.
Place the cream cheese and butter into a bowl
Using an electric mixer, cream them together until smooth
Add in the powdered sugar gradually mixing well in between.
Add the vanilla extract and mix well to combine.
Frost cake as desired.
*Brew the coffee, but don’t add milk or sugar. The cake likes the coffee black! Instant coffee works too. Just use regular coffee. Not the latte stuff. Don’t get cute. **The cake will last 5-7 days if stored correctly in the fridge. And if you don’t share and have a lot of self control. ***I don’t remember what I needed to tell you here. Never mind. ****Oh! I remember. You may need to double it frosting if you decide to get fancy and show off on your cake decorating or whatever.