Red Velvet Coffee Cake

Red Velvet Coffee Cake

Get ready to transform your ordinary coffee break into an extraordinary culinary experience! This Red Velvet Coffee Cake is not just a dessert – it's a show-stopping masterpiece that combines the rich, velvety texture of red velvet with the comforting warmth of a classic coffee cake. Imagine sinking your fork into a moist, cocoa-infused slice that's both visually stunning and incredibly delicious. Whether you're hosting a brunch, looking for a special treat, or simply want to impress your friends and family, this recipe is about to become your new obsession!

Prep Time: 20 mins
Cook Time: 30 mins
Total Time: 50 mins
Cuisine: American
Serves: 12 servings

Ingredients

  1. 2 cups all-purpose flour
  2. 1 cup sugar
  3. 1/2 cup unsweetened cocoa powder
  4. 1 teaspoon baking soda
  5. 1/2 teaspoon salt
  6. 1 cup buttermilk
  7. 1/2 cup vegetable oil
  8. 2 large eggs
  9. 1 tablespoon red food coloring
  10. 1 teaspoon vanilla extract
  11. 1/2 cup chopped pecans (optional)

Instructions

  1. Preheat the oven to 350°F (175°C). Grease and flour a 9x13 inch baking pan or line with parchment paper to ensure easy removal.
  2. In a large mixing bowl, sift together the all-purpose flour, sugar, unsweetened cocoa powder, baking soda, and salt. This helps remove any lumps and ensures even distribution of dry ingredients.
  3. In a separate medium bowl, whisk together buttermilk, vegetable oil, eggs, red food coloring, and vanilla extract until well combined and the color is uniform.
  4. Gradually pour the wet ingredients into the dry ingredients, stirring gently with a spatula or whisk until just combined. Be careful not to overmix, as this can lead to a tough cake.
  5. If using pecans, fold them into the batter gently, ensuring they are evenly distributed throughout.
  6. Pour the batter into the prepared baking pan, spreading it evenly with a spatula to create a smooth top.
  7. Place the pan in the preheated oven and bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean with just a few moist crumbs.
  8. Remove the cake from the oven and let it cool in the pan for 10-15 minutes. Then, transfer to a wire rack to cool completely.
  9. Once cooled, you can frost with cream cheese frosting or dust with powdered sugar before serving.
  10. Cut into 12 equal servings and enjoy your Red Velvet Coffee Cake with a hot cup of coffee or tea.

Tips

  1. Room Temperature Matters: Ensure all your ingredients are at room temperature before mixing. This helps create a more uniform batter and ensures even baking.
  2. Don't Overmix: When combining wet and dry ingredients, mix just until they're incorporated. Overmixing can lead to a tough, dense cake.
  3. Food Coloring Tip: Use gel food coloring for a more vibrant red color without adding extra liquid to the batter.
  4. Check for Doneness: The toothpick test is crucial. Insert a toothpick into the center – it should come out with just a few moist crumbs.
  5. Cooling is Key: Allow the cake to cool completely before frosting or cutting to prevent crumbling and ensure clean slices.
  6. Optional Crunch: The chopped pecans add a delightful texture, but feel free to omit or substitute with other nuts if desired.
  7. Storage Hack: This cake stays moist for 3-4 days when stored in an airtight container at room temperature.
  8. Serving Suggestion: For an extra touch of indulgence, serve slightly warm with a scoop of vanilla ice cream or a dollop of whipped cream.

Nutrition Facts

Calories: 320kcal

Carbohydrates: 42g

Protein: 5g

Fat: 17g

Saturated Fat: g

Cholesterol: 40mg

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