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
- 2 cups all-purpose flour
- 1 cup sugar
- 1/2 cup unsweetened cocoa powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup buttermilk
- 1/2 cup vegetable oil
- 2 large eggs
- 1 tablespoon red food coloring
- 1 teaspoon vanilla extract
- 1/2 cup chopped pecans (optional)
Instructions
- 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.
- 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.
- 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.
- 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.
- If using pecans, fold them into the batter gently, ensuring they are evenly distributed throughout.
- Pour the batter into the prepared baking pan, spreading it evenly with a spatula to create a smooth top.
- 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.
- 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.
- Once cooled, you can frost with cream cheese frosting or dust with powdered sugar before serving.
- Cut into 12 equal servings and enjoy your Red Velvet Coffee Cake with a hot cup of coffee or tea.
Tips
- Room Temperature Matters: Ensure all your ingredients are at room temperature before mixing. This helps create a more uniform batter and ensures even baking.
- Don't Overmix: When combining wet and dry ingredients, mix just until they're incorporated. Overmixing can lead to a tough, dense cake.
- Food Coloring Tip: Use gel food coloring for a more vibrant red color without adding extra liquid to the batter.
- Check for Doneness: The toothpick test is crucial. Insert a toothpick into the center – it should come out with just a few moist crumbs.
- Cooling is Key: Allow the cake to cool completely before frosting or cutting to prevent crumbling and ensure clean slices.
- Optional Crunch: The chopped pecans add a delightful texture, but feel free to omit or substitute with other nuts if desired.
- Storage Hack: This cake stays moist for 3-4 days when stored in an airtight container at room temperature.
- 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
