Description
This Red Velvet Wedding Cake recipe delivers a moist and tender cake with a striking red hue, balanced with hints of cocoa and vanilla, and topped with smooth, tangy cream cheese frosting. Perfect for weddings or special occasions, this recipe combines classic flavors and textures for an elegant dessert that impresses both visually and in taste.
Ingredients
Scale
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 (1/2 cup) 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 (1 cup) unsalted butter at room temperature
Instructions
- Preheat the Oven: Preheat your oven to 325°F (163°C). Prepare three 8-inch round cake pans by lining the bottoms with parchment paper and spraying the sides with nonstick cooking spray to prevent sticking.
- Make the Cocoa Mixture: In a mixing bowl, whisk together the hot coffee and cocoa powder until smooth. Set aside to cool slightly while you prepare the other ingredients.
- Mix the Dry Ingredients: In a separate bowl, sift together the all-purpose flour, baking powder, baking soda, sea salt, and optional ground cinnamon. Set aside.
- Blend the Wet Ingredients: In a large mixing bowl, combine the granulated sugar, vegetable oil, melted butter, eggs, egg yolk, buttermilk, vanilla extract, and red gel food coloring. Beat well until everything is fully incorporated. Then add the cooled cocoa coffee mixture and the white vinegar and mix thoroughly to create a smooth batter.
- Combine Mixtures: Gradually add the dry ingredient mixture to the wet ingredients, whisking gently to combine just until the flour disappears into the batter. Be careful not to overmix.
- Bake: Evenly divide the batter among the three prepared cake pans. Bake in the preheated oven for 25-30 minutes or until a toothpick inserted into the center comes out clean and the cakes spring back when lightly pressed.
- Cool the Cakes: Remove the cakes from the oven and let them cool in their pans for about 10 minutes. Run a thin knife around the edges to loosen the cakes, then invert them onto wire racks to cool completely before frosting.
Notes
- Use room temperature eggs and buttermilk for better cake texture and even mixing.
- If you don’t have buttermilk, substitute with milk plus 1 tablespoon lemon juice or white vinegar, let sit for 5 minutes.
- Red gel food coloring provides the best vibrant color without thinning the batter like liquid food coloring.
- Ensure cream cheese and butter for frosting are fully softened to avoid lumps.
- The cake can be baked a day ahead and wrapped tightly in plastic wrap to retain moisture.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (1/12th of cake)
- Calories: 420
- Sugar: 35g
- Sodium: 300mg
- Fat: 22g
- Saturated Fat: 9g
- Unsaturated Fat: 10g
- Trans Fat: 0.5g
- Carbohydrates: 50g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 85mg
Keywords: red velvet cake, wedding cake, cream cheese frosting, red velvet wedding cake, moist cake, cocoa cake
