Print

Red Velvet Cake

The most moist and fluffy red velvet cake you'll ever bake! Trust me. 

Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Author B. Coop

Ingredients

Cake:

  • 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

Instructions

Cake:

  1. Preheat oven to 350 degrees F
  2. Grease and flour (3) 9 inch baking pans
  3. In a large mixing bowl, combine all dry ingredients
  4. Add in the eggs, yolk, buttermilk, and vegetable oil
  5. Using an electric mixer on a low speed, mix just until combined; about 10 seconds.
  6. Add the vanilla extract, vinegar, coffee, and food coloring.
  7. Use the mixer to mix until well combined. Be careful not to over mix.
  8. Pour 2 cups of the batter into each of the cake pans
  9. 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.
  10. Allow cakes to cool completely before frosting.

Frosting:

  1. Place the cream cheese and butter into a bowl
  2. Using an electric mixer, cream them together until smooth
  3. Add in the powdered sugar gradually mixing well in between.
  4. Add the vanilla extract and mix well to combine.
  5. Frost cake as desired.
  6. Enjoy!

Recipe Notes

*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.