# The Perfect Red Velvet Cake

This is the softest, most tender red velvet cake and the only one my family makes for Christmas, featuring a velvety crumb, perfect red color, and a secret ingredient for classic flavor.

- Cuisine: American
- Category: Baked Goods
- Language: en

## 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

## Instructions

1. Preheat oven to 350°F (175°C) and grease three 8-inch pans.
2. Whisk together flour, cocoa powder, baking soda, baking powder, and salt. Set aside.
3. Beat butter, oil, and sugar for 2–3 minutes until pale and fluffy.
4. Whisk the eggs in a separate bowl to emulsify them.
5. Slowly stream the whisked eggs into the batter, mixing just until combined.
6. Mix in vanilla and vinegar.
7. Mix in 1½ tsp Americolor Super Red until the batter is deep ruby red.
8. With the mixer on low, add half the dry ingredients, then all the buttermilk, then the remaining dry ingredients. Mix just until combined.
9. Gently mix in the sour cream.
10. Pour in the hot coffee and mix on low until the batter is smooth and silky.
11. Divide the batter into the prepared pans and bake for 26–32 minutes or until the center springs back lightly when touched. Cool completely.
12. For the frosting, whip the butter alone on medium-high for 3–5 minutes until very pale, thick, and fluffy.
13. Cut cold cream cheese into cubes and add a few at a time to the whipped butter on medium-low until smooth. Do not overbeat.
14. Add vanilla and salt to the frosting and mix until combined.
15. Add 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.
16. Once the cake layers are fully cooled, level the tops with a serrated knife.
17. Pipe or spread a small amount of cream cheese frosting in the center of the cake board to anchor the cake.
18. Place the first layer on the board, add an even layer of frosting, and repeat with the remaining layers.
19. Apply a thin layer of frosting around the entire cake for a crumb coat and chill for 20–30 minutes until set.
20. Add the final layer of frosting and decorate as desired. Optionally, add chopped pecans around the edges or into the frosting.
21. Keep the cake refrigerated, but let it come to room temperature before serving for the best texture and flavor.

## Equipment

- oven
- 8-inch pans (3)
- mixer
- separate bowl
- serrated knife
- cake 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.

## Source

- Original video: https://vt.tiktok.com/ZS9Mauvev/
- Recipe page: https://www.cliprecipe.com/recipe/df3d9da5-9b7c-4933-a431-d971a9390da9
- Extracted: 2026-04-26

Extracted from the video by Clip Recipe (https://www.cliprecipe.com). Quantities and steps are as stated or shown in the video. Site guide for agents: https://www.cliprecipe.com/llms.txt