Red Velvet Cake Cream Cheese

This dramatic red velvet cake with cream cheese frosting is a showstopper at any celebration and never fails to impress with its deep red layers and super moist crumb. The surprise ingredient of coffee brings out cocoa flavor and tangy cream cheese frosting adds the perfect creamy finish.

I first baked this for my sister’s birthday and it instantly became a most-requested favorite at every family gathering after that. The color always makes people smile and the flavor wins everyone over.

Ingredients

• All purpose flour: gives the cake structure choose a fresh flour for best results
• Granulated sugar: sweetens the crumb and keeps it soft organic sugar brings extra depth
• Cocoa powder: unsweetened just a hint brings richness use high quality Dutch process if you can
• Salt and baking powder: balance the flavor and help the cake rise be sure your baking powder is still active
• Baking soda: ensures a light texture check for clumps before mixing
• Buttermilk: gives tang and moisture real buttermilk is best but a DIY version works in a pinch
• Coconut oil: adds moisture and subtle flavor make sure it is melted but not hot
• Eggs: provide lift and a tender crumb use large eggs at room temperature
• Vanilla extract: rounds out the flavor pure vanilla brings the richest aroma
• Hot coffee: deepens the chocolate notes freshly brewed is best for flavor
• Red gel food coloring: creates that bold hue a concentrated gel gives bright color without bitterness

For the Cream Cheese Frosting

• Whipping cream: makes the frosting extra light and fluffy chill before whipping for best volume
• Cream cheese: classic tang and creaminess always use full fat block style for smooth frosting
• Vanilla extract: adds a sweet aroma real vanilla brings best flavor
• Icing sugar: brings sweetness and a silkier finish sift before adding to avoid lumps

Step-by-Step Instructions

Prepare Your Cake Pans:

Line two eight inch round cake pans with parchment circles inside and spray up the sides with baking spray Make sure the pans are covered to prevent sticking and set aside

Mix the Dry Ingredients:

In the bowl of a stand mixer add flour sugar cocoa powder salt baking powder and baking soda Use the paddle and mix on low speed until everything is well blended This ensures even rising and balance in the cake

Combine Wet Ingredients:

In a large separate bowl vigorously whisk together buttermilk coconut oil eggs and vanilla extract Next slowly whisk in the hot coffee and red gel food coloring to achieve a smooth mixture

Create the Batter:

Pour the wet mixture into the dry ingredients in your mixer Beat on medium speed for about two minutes making sure everything is totally smooth Scrape down the bowl once or twice to catch any dry spots Add more coloring if you want a brighter red

Bake the Cakes:

Evenly divide the batter between your prepared pans and level out the tops Bake in the preheated oven at three hundred fifty degrees Fahrenheit for thirty to thirty five minutes To check for doneness insert a toothpick in the center It should come out clean Let the cakes cool in the pans for about thirty minutes before turning out onto a rack to cool completely

Whip and Blend the Frosting:

Using a stand mixer beat cold whipping cream until soft peaks form Transfer to the fridge so it stays cold In a clean bowl beat cream cheese with vanilla and icing sugar until very smooth Gently fold in the whipped cream a little at a time until just blended for an airy finish

Assemble the Cake:

Slice off the domed tops of your cakes and crumble them in a bowl for later Carefully slice each cake horizontally to create four even layers Place one layer on your serving plate and spread with part of the cream cheese frosting Repeat until all layers are stacked Cover the whole cake with more frosting Decorate the sides and top with the soft cake crumbs

Save Pin

You Must Know

• Rich in flavor and extremely moist due to buttermilk and coconut oil
• Stays soft for days covered and refrigerated
• Layers can be made ahead and frozen

My favorite part of this cake is the pop of color from the crumbs on top It reminds me of the first time I made this recipe for my mom on her anniversary She loved the bright red finish and how beautifully it sliced at the table

Storage Tips

Keep your red velvet cake in the refrigerator covered with plastic or in a cake box It stays fresh for up to four days For longer storage you can freeze slices wrapped tightly in plastic and foil for up to two months Thaw overnight in the fridge then bring to room temperature before serving

Ingredient Substitutions

If you do not have buttermilk simply add one tablespoon lemon juice to a cup of milk and let it sit for a few minutes Use unsalted butter in place of coconut oil for a more classic flavor If cream cheese frosting is not your favorite you can use a simple buttercream but the tanginess will be missed

Save Pin

Serving Suggestions

A slice of this cake is lovely on its own but you can serve it with fresh berries or a drizzle of chocolate sauce At parties small slices pair well with coffee or a glass of cold milk For birthdays decorate with sprinkles or extra frosting roses

Cultural and Historical Context

Red velvet cake is a classic dessert that became popular in the southern United States in the early to mid twentieth century Its signature red color was made possible by changes in cocoa processing and later by the use of food coloring The cake is connected to celebrations and is often the centerpiece of festive tables due to its stunning appearance

Commonly Asked Questions

→ Why is coffee added to the cake?

Coffee deepens the chocolate taste in the batter, enhancing flavor without leaving a noticeable coffee taste.

→ What type of food coloring gives the best red color?

Red gel food coloring is recommended, as it provides rich color intensity without affecting the cake's taste or texture.

→ Can I substitute buttermilk if I don’t have it?

If needed, add lemon juice to milk and let it sit. This creates a tangy alternative similar to buttermilk, but real buttermilk yields the best texture.

→ How do I ensure the cake layers stay moist?

A combination of coconut oil, buttermilk, and just the right bake time ensures a soft, moist crumb. Avoid overbaking for best results.

→ What’s the secret to creamy frosting?

Whip cream to soft peaks before folding into the cream cheese mixture. This creates fluffy, smooth frosting with a tangy bite.

→ How can I decorate the cake for added appeal?

Use reserved cake crumbs to sprinkle on top and along the sides, creating a striking contrast against the creamy frosting.