My updated ultimate moist and buttery Red Velvet Cake.
Super moist, buttery and tender red velvet cake! Topped with homemade sweet and tangy cream cheese frosting.
I’ve updated the recipe and the key here is coffee. Coffee helps enhance the chocolate taste. This recipe is just sweet enough that when you pair with the amazing cream cheese frosting, it’s not overly sweet. Perfect blend of tanginess and sweetness.
Ultimate Moist and buttery Red Velvet Cake
Super moist, buttery and tender red velvet cake! Topped with homemade sweet and tangy cream cheese frosting.
Ingredients
- 2 1/4 cups (279g) all-purpose flour
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1 tsp salt
- 1/2 cup hot coffee
- 1/4 cup (20g) cocoa powder
- 1 cup (200g) granulated sugar
- 1/2 cup (109g) vegetable oil
- 1/2 cup (113g) unsalted butter melted and cooled
- 2 eggs room temperature
- 1 egg yolk room temperature
- 1 cup buttermilk room temperature
- 2 tsp vanilla extract
- 2 tsp red food coloring
- 1 tsp white vinegar
Instructions
- In a large bowl, whisk together the flour, baking soda, baking powder, and salt. Set aside.
- In a bowl, whisk the hot coffee and cocoa powder. Set aside.
- In a mixing bowl, whisk together the sugar, melted butter, and vegetable oil. Add in the eggs and yolk and mix well. Whisk in the buttermilk, vanilla extract, and food coloring until well combined. Add in the coffee mixture and vinegar.
- Bake at 325°F 45-50 minutes. Sift in the dry ingredients into the batter. Whisk until the batter is well incorporated.
- Pour the batter into the baking pan. Tap the bottom to remove any air bubbles. Bake for 45-50 minutes, or until the toothpick comes out clean.
- Let the cake cool completely. Level the cake, and cut into two layers. Ice the cake with the best cream cheese frosting.
- Store the cake in the refrigerator up to 3 days.
[…] not overly sweet which is perfect to pair with any cake and/or cupcakes! Try this with my updated red velvet cake recipe. It will be the perfect cake to make for Valentine’s […]