Special Red Velvet Cake

Special Red Velvet Cake

Yields: 12-16 servings 

Prep time: 30 minutes 

Cook time: 30-35 minutes

Ingredients

• For the cake:

  • 2 1/2 cups (300g) all-purpose flour   
  • 1/4 cup (20g) unsweetened cocoa powder (Dutch-processed for a deeper color)
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 cup (200g) granulated sugar
  • 1/2 cup (120ml) vegetable oil
  • 1/2 cup (115g) unsalted butter, softened
  • 2 large eggs
  • 1 cup (240ml) buttermilk
  • 1 tablespoon red food coloring (gel food coloring recommended)
  • 1 teaspoon vanilla extract
  • 1 teaspoon apple cider vinegar (for a subtle tang)
  • 1/2 cup (120ml) brewed strong coffee, cooled (enhances cocoa flavor)

• For the frosting:

  • 8 ounces (225g) cream cheese, softened
  • 1/2 cup (115g) unsalted butter, softened
  • 3 cups (360g) powdered sugar
  • 1 teaspoon vanilla extract
  • Zest of 1/2 orange (adds a bright citrus note)

Equipment

• Two 9-inch round cake pans
• Parchment paper
• Mixing bowls
• Electric mixer
• Rubber spatula

Instructions

Get started:

1. Preheat oven to 350°F (175°C). Grease and flour the cake pans, then line the bottoms with parchment paper.

Make the cake:

1. In a medium bowl, whisk together the flour, cocoa powder, baking soda, baking powder, and salt. Set aside.
2. In a large bowl, cream together the sugar, oil, and butter until light and fluffy. Beat in the eggs one at a time, then stir in the buttermilk, red food coloring, vanilla extract, apple cider vinegar, and cooled coffee.
3. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix.
4. Divide the batter evenly between the prepared cake pans.
5. Bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean.
6. Let the cakes cool in the pans for 10 minutes, then invert them onto a wire rack to cool completely.

Make the frosting:

1. In a large bowl, beat together the cream cheese and butter until smooth and creamy.
2. Gradually add the powdered sugar, beating on low speed until combined.
3. Stir in the vanilla extract and orange zest.
4. Beat on medium speed until light and fluffy.

Assemble the cake:

1. Once the cakes are completely cool, level the tops with a serrated knife if necessary.
2. Place one cake layer on a serving plate and spread with a generous layer of frosting.
3. Top with the second cake layer and frost the entire cake.
4. For a unique touch, consider garnishing with fresh berries or a sprinkle of orange zest.

Tips

• For an even more intense red color, use gel food coloring.
• Make sure your ingredients (especially butter, cream cheese, and buttermilk) are at room temperature for optimal mixing.
• Don't overmix the batter, as this can result in a tough cake.
• If you don't have buttermilk, you can make a substitute by adding 1 tablespoon of white vinegar or lemon juice to 1 cup of milk. Let it sit for 5 minutes before using.