The Perfect Red Velvet Cake

Serves 1
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Directions

  1. 1Preheat oven to 350°F (175°C) and grease three 8-inch pans.
  2. 2Preheat oven to 350°F (175°C) and grease three 8-inch pans.
  3. 3Preheat oven to 350°F (175°C) and grease three 8-inch pans.
  4. 4Whisk together flour, cocoa powder, baking soda, baking powder, and salt. Set aside.
  5. 5Whisk together flour, cocoa powder, baking soda, baking powder, and salt. Set aside.
  6. 6Whisk together flour, cocoa powder, baking soda, baking powder, and salt. Set aside.
  7. 7Beat butter, oil, and sugar for 2–3 minutes until pale and fluffy.
  8. 8Beat butter, oil, and sugar for 2–3 minutes until pale and fluffy.
  9. 9Beat butter, oil, and sugar for 2–3 minutes until pale and fluffy.
  10. 10Whisk the eggs in a separate bowl to emulsify them.
  11. 11Whisk the eggs in a separate bowl to emulsify them.
  12. 12Whisk the eggs in a separate bowl to emulsify them.
  13. 13Slowly stream the whisked eggs into the batter, mixing just until combined.
  14. 14Slowly stream the whisked eggs into the batter, mixing just until combined.
  15. 15Slowly stream the whisked eggs into the batter, mixing just until combined.
  16. 16Mix in vanilla and vinegar.
  17. 17Mix in vanilla and vinegar.
  18. 18Mix in vanilla and vinegar.
  19. 19Mix in 1½ tsp Americolor Super Red until the batter is deep ruby red.
  20. 20Mix in 1½ tsp Americolor Super Red until the batter is deep ruby red.
  21. 21Mix in 1½ tsp Americolor Super Red until the batter is deep ruby red.
  22. 22With the mixer on low, add half the dry ingredients, then all the buttermilk, then the remaining dry ingredients. Mix just until combined.
  23. 23With the mixer on low, add half the dry ingredients, then all the buttermilk, then the remaining dry ingredients. Mix just until combined.
  24. 24With the mixer on low, add half the dry ingredients, then all the buttermilk, then the remaining dry ingredients. Mix just until combined.
  25. 25Gently mix in the sour cream.
  26. 26Gently mix in the sour cream.
  27. 27Gently mix in the sour cream.
  28. 28Pour in the hot coffee and mix on low until the batter is smooth and silky.
  29. 29Pour in the hot coffee and mix on low until the batter is smooth and silky.
  30. 30Pour in the hot coffee and mix on low until the batter is smooth and silky.
  31. 31Divide the batter into the prepared pans and bake for 26–32 minutes or until the center springs back lightly when touched. Cool completely.
  32. 32Divide the batter into the prepared pans and bake for 26–32 minutes or until the center springs back lightly when touched. Cool completely.
  33. 33Divide the batter into the prepared pans and bake for 26–32 minutes or until the center springs back lightly when touched. Cool completely.
  34. 34For the frosting, whip the butter alone on medium-high for 3–5 minutes until very pale, thick, and fluffy.
  35. 35For the frosting, whip the butter alone on medium-high for 3–5 minutes until very pale, thick, and fluffy.
  36. 36For the frosting, whip the butter alone on medium-high for 3–5 minutes until very pale, thick, and fluffy.
  37. 37Cut cold cream cheese into cubes and add a few at a time to the whipped butter on medium-low until smooth. Do not overbeat.
  38. 38Cut cold cream cheese into cubes and add a few at a time to the whipped butter on medium-low until smooth. Do not overbeat.
  39. 39Cut cold cream cheese into cubes and add a few at a time to the whipped butter on medium-low until smooth. Do not overbeat.
  40. 40Add vanilla and salt to the frosting and mix until combined.
  41. 41Add vanilla and salt to the frosting and mix until combined.
  42. 42Add vanilla and salt to the frosting and mix until combined.
  43. 43Add 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.
  44. 44Add 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.
  45. 45Add 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.
  46. 46Once the cake layers are fully cooled, level the tops with a serrated knife.
  47. 47Once the cake layers are fully cooled, level the tops with a serrated knife.
  48. 48Once the cake layers are fully cooled, level the tops with a serrated knife.
  49. 49Pipe or spread a small amount of cream cheese frosting in the center of the cake board to anchor the cake.
  50. 50Pipe or spread a small amount of cream cheese frosting in the center of the cake board to anchor the cake.
  51. 51Pipe or spread a small amount of cream cheese frosting in the center of the cake board to anchor the cake.
  52. 52Place the first layer on the board, add an even layer of frosting, and repeat with the remaining layers.
  53. 53Place the first layer on the board, add an even layer of frosting, and repeat with the remaining layers.
  54. 54Place the first layer on the board, add an even layer of frosting, and repeat with the remaining layers.
  55. 55Apply a thin layer of frosting around the entire cake for a crumb coat and chill for 20–30 minutes until set.
  56. 56Apply a thin layer of frosting around the entire cake for a crumb coat and chill for 20–30 minutes until set.
  57. 57Apply a thin layer of frosting around the entire cake for a crumb coat and chill for 20–30 minutes until set.
  58. 58Add the final layer of frosting and decorate as desired. Optionally, add chopped pecans around the edges or into the frosting.
  59. 59Add the final layer of frosting and decorate as desired. Optionally, add chopped pecans around the edges or into the frosting.
  60. 60Add the final layer of frosting and decorate as desired. Optionally, add chopped pecans around the edges or into the frosting.
  61. 61Keep the cake refrigerated, but let it come to room temperature before serving for the best texture and flavor.
  62. 62Keep the cake refrigerated, but let it come to room temperature before serving for the best texture and flavor.
  63. 63Keep 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
  • 2.5 cups all-purpose flour
  • 2.5 cups all-purpose flour
  • 2 Tbsp Dutch-process cocoa powder
  • 2 Tbsp Dutch-process cocoa powder
  • 2 Tbsp Dutch-process cocoa powder
  • 1 tsp baking soda
  • 1 tsp baking soda
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 1 tsp baking powder
  • 1 tsp baking powder
  • 1 tsp kosher salt
  • 1 tsp kosher salt
  • 1 tsp kosher salt
  • 0.5 cup unsalted butter, softened
  • 0.5 cup unsalted butter, softened
  • 0.5 cup unsalted butter, softened
  • 0.5 cup neutral oil (Avocado oil)
  • 0.5 cup neutral oil (Avocado oil)
  • 0.5 cup neutral oil (Avocado oil)
  • 2 cups granulated sugar
  • 2 cups granulated sugar
  • 2 cups granulated sugar
  • 3 large eggs, room temp
  • 3 large eggs, room temp
  • 3 large eggs, room temp
  • 1 Tbsp vanilla extract
  • 1 Tbsp vanilla extract
  • 1 Tbsp vanilla extract
  • 1 cup buttermilk, room temp
  • 1 cup buttermilk, room temp
  • 1 cup buttermilk, room temp
  • 0.5 cup sour cream, room temp
  • 0.5 cup sour cream, room temp
  • 0.5 cup sour cream, room temp
  • 2 tsp white vinegar
  • 2 tsp white vinegar
  • 2 tsp white vinegar
  • 1.5 tsp Super Red gel food coloring
  • 1.5 tsp Super Red gel food coloring
  • 1.5 tsp Super Red gel food coloring
  • 0.5 cup hot coffee
  • 0.5 cup hot coffee
  • 0.5 cup hot coffee
  • 2 cups unsalted butter, softened
  • 2 cups unsalted butter, softened
  • 2 cups unsalted butter, softened
  • 16 oz full-fat cream cheese, cold
  • 16 oz full-fat cream cheese, cold
  • 16 oz full-fat cream cheese, cold
  • 7 cups powdered sugar, sifted
  • 7 cups powdered sugar, sifted
  • 7 cups powdered sugar, sifted
  • 2 Tbsp vanilla extract
  • 2 Tbsp vanilla extract
  • 2 Tbsp vanilla extract
  • 0.5 tsp kosher salt
  • 0.5 tsp kosher salt
  • 0.5 tsp kosher salt
  • chopped pecans
  • chopped pecans
  • 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.