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red velvet wedding cake

Red velvet wedding cake recipe

Maria
This Red Velvet Wedding Cake recipe offers a rich and moist cake with a vibrant red color, paired with a creamy cream cheese frosting. Perfect for weddings, this cake is both visually stunning and delicious, combining flavors of cocoa, vanilla, and a tangy cream cheese topping.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes

Ingredients
  

For the Cake:

  • 1/2 cup plain hot coffee or boiling water
  • 2 1/4 cups all-purpose flour
  • 1/4 cup unsweetened cocoa powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1 teaspoon fine sea salt
  • 1/2 cup vegetable oil
  • 1/4 teaspoon ground cinnamon optional
  • 2 cups granulated sugar
  • 2 large eggs at room temperature
  • 1 stick unsalted butter melted
  • 1 cup buttermilk at room temperature
  • 1 large egg yolk at room temperature
  • 3 teaspoons red gel food coloring
  • 1 teaspoon distilled white vinegar
  • 2 teaspoons vanilla extract

For the Cream Cheese Frosting:

  • 16 ounces cream cheese at room temperature
  • 2 teaspoons vanilla extract
  • 4 cups powdered sugar sifted
  • 2 sticks of unsalted butter at room temperature

Instructions
 

  • Preheat the Oven: Start by setting your oven to 325°F (163°C). Prepare three 8-inch cake pans by lining them with parchment paper and spraying the sides with nonstick cooking spray.
  • Make the Cocoa Mixture: In a mixing bowl, whisk together the hot coffee and cocoa powder. Let this mixture sit to cool slightly.
  • Mix the Dry Ingredients: In another bowl, combine the flour, baking powder, baking soda, salt, and optional cinnamon. Set aside.
  • Blend the Wet Ingredients: In a large bowl, mix together the sugar, vegetable oil, melted butter, eggs, egg yolk, buttermilk, vanilla extract, and red gel food coloring. Blend well until everything is fully combined. Add the cooled cocoa mixture and vinegar, mixing until smooth.
  • Combine Mixtures: Gradually sift the dry ingredients into the wet mixture, whisking gently to incorporate.
  • Bake: Pour the batter evenly into the prepared pans. Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean.
  • Cool the Cakes: Once baked, let the cakes cool in their pans for about 10 minutes. Carefully run a thin knife around the edges, then invert the cakes onto wire racks to cool completely.