Thehungrycodercooks

Ingredients

Dry

• 2 cups All Purpose flour
• 3tbsp cocoa powder
• 1tsp baking powder
• 1/2 tsp baking soda
• 2 cups sugar
• 1/4 tsp salt

Wet

• 3/4 cup salted butter
• 1/4 cup Vegetable Oil
• 3/4 cup sour cream/yogurt (gives that tangy flavor)
• 1.5 tsp vinegar (helps to rise)
• 2 eggs
• 2tsp vanilla bean paste
• 1/2 cup hot coffee
• 3tbsp Red Food coloring

Frosting:

• 1 cup salted butter
• 1.5 cup Cream cheese
• 2.5 cups Powdered sugar
• 1tsp vanilla essence

Directions

1. In a bowl, start by creaming the butter, sugar, and oil together. Whip using a hand mixer until light and smooth.
2. Beat in the eggs one at a time, ensuring each egg is fully incorporated before adding the next.
3. Add the vanilla essence or vanilla bean paste, vinegar, and red food coloring. Mix until the batter turns a pinkish-red color.
4. Add the sifted flour, cocoa powder, baking powder, and baking soda as well as hot coffee! Gently fold everything together using a spatula. There’s no need to use a hand mixer at this stage.
5. Add the sour cream for that iconic red velvet flavor. You can swap it with buttermilk or yogurt if sour cream isn’t available.
6. Evenly pour the batter into two greased 8-inch baking pans, or use one pan and slice the cake into layers after it has completely cooled.
7. Bake at 345°F (175°C) for 30 minutes, or until a toothpick inserted in the center comes out clean. Do not bake for more than 45 minutes, as the cake may turn dry.
8. Allow the cake to cool completely before frosting

For the Frosting

In a bowl, add the cream cheese, powdered sugar, salted butter (at room temperature), and vanilla essence. Beat until light and fluffy.
If the frosting starts to melt, refrigerate it for no more than 15 minutes.

Once the cake is ready, spread the frosting evenly and decorate with cake crumbs or anything you like.

Recipe Video

Notes

2.5 tbsp cornstarch – helps prevent a dense cake and gives it a soft, velvety texture.

1 tbsp fresh lemon juice – add to the frosting for a subtle tangy balance.