Red Velvet Cake with Coffee Cream Cheese Frosting
This red velvet cake, topped with coffee-infused cream cheese frosting, is a decadent twist on a classic favorite.
Ingredients
For the Red Velvet Cake:
- 2 ½ cups all-purpose flour
- 1 ½ cups granulated sugar
- 1 tsp baking soda
- ½ tsp salt
- 1 tbsp cocoa powder
- 1 cup buttermilk
- 2 large eggs
- ½ cup vegetable oil
- 1 tsp vanilla extract
- 2 tbsp red food coloring
- 1 tsp white vinegar
For the Coffee Cream Cheese Frosting:
- 8 oz cream cheese softened
- ½ cup unsalted butter softened
- 3 cups powdered sugar
- 2 tbsp brewed coffee cooled
- 1 tsp vanilla extract
Instructions
- Preheat & Prepare: Preheat oven to 350°F (175°C). Grease and flour two 9-inch cake pans.
- Mix Dry Ingredients: In a bowl, combine flour, sugar, baking soda, salt, and cocoa powder.
- Combine Wet Ingredients: In another bowl, whisk together buttermilk, eggs, oil, vanilla, vinegar, and food coloring.
- Combine: Add the wet ingredients to the dry ingredients and mix until smooth.
- Bake: Divide the batter evenly between the pans and bake for 30-35 minutes. Cool in pans for 10 minutes, then transfer to a wire rack.
- Make Frosting: Beat together softened cream cheese and butter. Gradually add powdered sugar, coffee, and vanilla.
- Assemble: Once the cakes are cool, frost them generously with the coffee cream cheese frosting.
Notes
Nutritional Values (Per Serving)
- Calories: 380 kcal
- Total Fat: 22g
- Saturated Fat: 12g
- Carbohydrates: 44g
- Fiber: 1g
- Protein: 3g
Vitamins and Minerals (Per Serving)
- Vitamin A: 8%
- Iron: 4%
- Calcium: 2%
- Vitamin C: 1%
- Vitamin D: 1%
Additional Notes/Tips
- For a deeper coffee flavor, add more brewed coffee to the frosting.
- If the frosting is too runny, add more powdered sugar to thicken it up.
- This cake can be made in advance. Just keep it covered at room temperature for up to 2 days.
- Feeling fancy? Add a sprinkle of cocoa powder or chocolate shavings on top for extra flair.