Red Velvet Cake
Red Velvet Cake, with its striking red hue and distinctively mild cocoa flavor, is a showstopper dessert that feels as luxurious as it looks. This recipe takes the classic Red Velvet up a notch with a luscious coconut cream cheese frosting that adds a sweet, tropical twist, making every bite irresistibly delightful. Perfect for birthdays, celebrations, or any special occasion, this red velvet cake is not just a treat for the taste buds but also a feast for the eyes. The combination of the tender, velvety cake layers with the creamy, coconut-infused frosting ensures this dessert stands out on any dessert table.
Ingredients Breakdown
Creating the perfect red velvet cake begins with the right ingredients, each playing a pivotal role in achieving the signature moistness and flavor of the cake.
For the cake layers, cake flour is essential for its low protein content, which results in a lighter, softer texture compared to all-purpose flour. The combination of baking powder and baking soda ensures the cake rises beautifully, while a touch of cocoa powder gives just a hint of chocolate flavor without overpowering the characteristic red color. Buttermilk, paired with white vinegar, helps tenderize the crumb and adds a subtle tang that balances the sweetness of the cake. The vibrant red color, achieved with liquid or gel food coloring, gives the cake its iconic look, while the unsalted butter, vegetable oil, and eggs contribute to a rich, moist texture.
The frosting is a key element that transforms this red velvet cake into something extraordinary. Full-fat cream cheese provides the tangy base, while softened butter adds a smooth, creamy texture. The coconut extract is the secret star, giving the frosting a unique, tropical twist that pairs beautifully with the velvety cake layers. Powdered sugar is used to sweeten and stabilize the frosting, and a sprinkle of salt enhances the overall flavor, balancing the sweetness.
For decoration, sweetened flaked coconut adds texture and an additional layer of flavor. It also gives the cake a charming, snow-like appearance that’s perfect for any celebration.
Step-by-Step Instructions
Preparing the cake layers is a straightforward process that begins with properly prepping the cake pans. Greasing, flouring, and lining the pans with parchment paper ensures the layers release effortlessly after baking. This step is crucial, as it prevents the cakes from sticking and helps achieve clean, even edges.
To create the perfect cake texture, alternate adding the dry and wet ingredients to the butter and sugar mixture. This technique ensures the batter remains well-aerated, avoiding overmixing, which can result in a dense cake. Divide the batter evenly among the pans to ensure uniform baking, and test for doneness using the toothpick method a few moist crumbs are fine, but there should be no wet batter.
For the frosting, achieving the ideal consistency is all about balance. Softened butter and cream cheese should be well mixed, but not overbeaten, to prevent the frosting from becoming too loose. Gradually adding the powdered sugar helps to stabilize the mixture. If the frosting becomes too soft, a quick chill in the fridge will firm it up to the perfect piping consistency.
Assembling the cake involves layering the cooled cake rounds with generous amounts of frosting, with each layer sprinkled lightly with shredded coconut for an extra burst of flavor and texture. Applying a thin crumb coat of frosting first helps to seal in any stray crumbs, creating a smooth base for the final layer. Pressing coconut into the frosting adds a decorative touch that also enhances the overall flavor profile.
Recipe Tips & Frequently Asked Questions
- To achieve the perfect red velvet color without overpowering the flavor, use a high-quality red food coloring, adjusting the amount as needed to get your desired shade.
- Ensure moist cake layers by not overmixing the batter and accurately timing your bake. Too long in the oven, and the cake may dry out.
- Make the frosting ahead of time and store it in the refrigerator; bring it to room temperature and remix briefly before using to achieve the perfect texture.
- Experiment with substitutions, like swapping the vanilla extract for almond or the coconut extract for a different flavor twist. Adjust the amount of food coloring if using gel versus liquid to maintain the desired red color.
What to Serve With This Recipe
Red Velvet Cake pairs wonderfully with a variety of beverages. Rich hot drinks like coffee or hot chocolate complement the cake’s sweet and tangy notes, while a cold glass of milk or a light, sparkling wine adds a refreshing contrast. For a more elaborate dessert table, consider adding complementary sweets like vanilla cupcakes or chocolate truffles that enhance the Red Velvet’s flavors. Fresh berries, especially raspberries or strawberries, make for beautiful garnishes that add a pop of color and a tart, juicy contrast to the creamy frosting. For an extra touch, edible flowers can also add elegance to the presentation.
Storage and Make-Ahead Instructions
To keep your red velvet cake at its best, store it in an airtight container in the refrigerator. The cream cheese frosting requires refrigeration, but for the best eating experience, allow the cake to sit at room temperature for 2-3 hours before serving to soften. If making ahead, the cake layers can be baked and frozen, wrapped tightly in plastic wrap, and then aluminum foil. Defrost them fully at room temperature before frosting. The frosting can also be made ahead and stored in the refrigerator for up to a week; just remember to beat it again briefly before use to restore its smooth, fluffy texture.
Final Thoughts and Serving Suggestions
This red velvet cake with coconut cream cheese frosting is not just a dessert; it’s an experience meant to be shared. Its vibrant color, luscious frosting, and delicate texture come together to create a cake that’s both visually stunning and delicious. Don’t hesitate to make it your own by adjusting the flavors or decorations to suit your style. Whether you’re baking for a special occasion or simply treating yourself, this red velvet cake is sure to impress. Enjoy the process of creating and, most importantly, savor each bite with those you love.
Red Velvet Cake
Ingredients
For the Red Velvet Cake Layers
- 3 cups 342g cake flour
- 2 teaspoons 8g baking powder
- ½ teaspoon 3g baking soda
- ½ teaspoon 3g salt
- 4 tablespoons 19g unsweetened cocoa powder
- 1 ½ cups 340g buttermilk
- 1 tablespoon 14g white vinegar
- 3 tablespoons red liquid food coloring or gel food coloring; adjust as needed
- 1 tablespoon 12g vanilla extract
- ½ cup 108g vegetable oil
- 1 ½ sticks 170g unsalted butter, softened (should be soft but not melted)
- 2 cups 400g granulated sugar
- 3 large eggs room temperature (if cold, warm them in a bowl of warm water for 5 minutes)
For the Coconut Cream Cheese Frosting
- 16 oz cream cheese softened (two 8 oz packages, full-fat)
- 2 sticks 226g unsalted butter, softened
- 6 to 6 ½ cups 690g to 747g confectioners sugar
- 1 teaspoon 4g vanilla extract
- 1½ teaspoons 6g coconut extract (adjust to your preference)
- ½ teaspoon 2g salt
Decoration
- 14 oz package of sweetened flaked coconut 386g, for sprinkling between layers and pressing onto the cake’s exterior
Instructions
For the Red Velvet Cake Layers
- Preheat your oven to 350°F (175°C). Grease and flour three 8-inch round cake pans, and line the bottoms with parchment paper for easy removal.
- In a medium-sized bowl, sift together the cake flour, baking powder, baking soda, salt, and cocoa powder. Whisk these dry ingredients together for about 30 seconds to ensure they’re evenly combined. Set this bowl aside.
- In another bowl, mix the buttermilk, white vinegar, vegetable oil, vanilla extract, and red food coloring. Stir until all the liquids are well blended and set aside.
- Using a stand mixer or handheld mixer, beat the softened butter on medium speed until it is smooth and creamy. Gradually add the sugar, continuing to beat for about 3-5 minutes until the mixture is light, fluffy, and pale in color.
- Add the eggs one at a time, ensuring each is fully incorporated before adding the next. Mix just until the yellow yolks are no longer visible.
- With the mixer on low speed, alternate adding the dry flour mixture and the wet buttermilk mixture, beginning and ending with the dry ingredients (adding the flour mixture in three parts and the buttermilk mixture in two). Mix until just combined, being careful not to overmix.
- Divide the batter evenly among the three prepared pans. Bake in the preheated oven for 25-30 minutes or until a toothpick inserted into the center of the cakes comes out clean or with a few moist crumbs. The cake layers should bounce back when lightly pressed in the center. Allow the cakes to cool in their pans for about 10 minutes before turning them out onto wire racks to cool completely.
For the Cream Cheese Frosting
- Cut the softened butter into slices and add them to the bowl of your mixer. Beat on medium speed until the butter is smooth and creamy.
- Add the softened cream cheese, cut into chunks, and continue to beat on low to medium speed until the butter and cream cheese are well combined.
- Pour in the vanilla and coconut extracts, followed by gradually adding the powdered sugar. Mix on low speed until the sugar is fully incorporated, then slightly increase the speed and beat until the frosting is fluffy and well blended. Be mindful not to overmix, as this can cause the frosting to become too soft. If it’s too loose, refrigerate briefly to firm it up before using.
Assembling the Cake
- Place the first layer of completely cooled red velvet cake onto your serving plate or cake stand. Spread a generous layer of coconut cream cheese frosting over the top, followed by a sprinkling of sweetened shredded coconut.
- Repeat the process with the second cake layer, topping with frosting and a sprinkle of coconut. Place the final layer on top.
- Apply a thin layer of frosting around the sides and top of the cake, filling in any gaps between the layers. Frost the entire cake with a final, smooth layer of frosting.
- Press the sweetened shredded coconut into the frosting on the sides and top of the cake until fully covered.
- Store the finished cake in an airtight container or under a cake dome in the refrigerator. For the best taste and texture, allow the cake to sit at room temperature for 2-3 hours before serving, letting it soften and reach optimal flavor.