Serves 1
Directions
- 1Preheat oven to 350°F (175°C) and grease three 8-inch pans.
- 2Whisk together flour, cocoa powder, baking soda, baking powder, and salt. Set aside.
- 3Beat butter, oil, and sugar for 2–3 minutes until pale and fluffy.
- 4Whisk the eggs in a separate bowl to emulsify them.
- 5Slowly stream the whisked eggs into the batter, mixing just until combined.
- 6Mix in vanilla and vinegar.
- 7Mix in 1½ tsp Americolor Super Red until the batter is deep ruby red.
- 8With the mixer on low, add half the dry ingredients, then all the buttermilk, then the remaining dry ingredients. Mix just until combined.
- 9Gently mix in the sour cream.
- 10Pour in the hot coffee and mix on low until the batter is smooth and silky.
- 11Divide the batter into the prepared pans and bake for 26–32 minutes or until the center springs back lightly when touched. Cool completely.
- 12For the frosting, whip the butter alone on medium-high for 3–5 minutes until very pale, thick, and fluffy.
- 13Cut cold cream cheese into cubes and add a few at a time to the whipped butter on medium-low until smooth. Do not overbeat.
- 14Add vanilla and salt to the frosting and mix until combined.
- 15Add powdered sugar one cup at a time on low. Scrape the bowl, then whip for 1–2 minutes on medium-high until fluffy and cloud-like. Stop as soon as it's whipped.
- 16Once the cake layers are fully cooled, level the tops with a serrated knife.
- 17Pipe or spread a small amount of cream cheese frosting in the center of the cake board to anchor the cake.
- 18Place the first layer on the board, add an even layer of frosting, and repeat with the remaining layers.
- 19Apply a thin layer of frosting around the entire cake for a crumb coat and chill for 20–30 minutes until set.
- 20Add the final layer of frosting and decorate as desired. Optionally, add chopped pecans around the edges or into the frosting.
- 21Keep the cake refrigerated, but let it come to room temperature before serving for the best texture and flavor.
Ingredients
- 2.5 cups all-purpose flour
- 2 Tbsp Dutch-process cocoa powder
- 1 tsp baking soda
- 1 tsp baking powder
- 1 tsp kosher salt
- 0.5 cup unsalted butter, softened
- 0.5 cup neutral oil (Avocado oil)
- 2 cups granulated sugar
- 3 large eggs, room temp
- 1 Tbsp vanilla extract
- 1 cup buttermilk, room temp
- 0.5 cup sour cream, room temp
- 2 tsp white vinegar
- 1.5 tsp Super Red gel food coloring
- 0.5 cup hot coffee
- 2 cups unsalted butter, softened
- 16 oz full-fat cream cheese, cold
- 7 cups powdered sugar, sifted
- 2 Tbsp vanilla extract
- 0.5 tsp kosher salt
- chopped pecans
Equipment
oven8-inch pans (3)mixerseparate bowlserrated knifecake board
Tips
- Beat butter, oil, and sugar long enough to get pale and fluffy for a super tender, velvety crumb.
- Whisk eggs separately before adding to prevent overmixing and ensure smooth incorporation.
- Use Americolor Super Red for an iconic deep ruby shade without needing a ton of dye.
- Sour cream keeps the texture soft and plush.
- Hot coffee blooms the cocoa and gives classic red velvet flavor without making the cake taste like coffee.
- Be careful not to overbake as red velvet dries out quickly.
- Add cold cream cheese a little bit at a time to the whipped butter to keep frosting thick and stable; don't overmix as it can turn slimy.
- For a classic Southern Christmas touch, add chopped pecans around the edges or directly into the frosting.
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