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Espresso Red Velvet Cake with a Hint of Cinnamon
Created by: Howcan Team
Ingredients
- 2 1/2 cups of all-purpose flour
- 1 1/2 cups of granulated sugar
- 1 teaspoon of baking soda
- 1 teaspoon of salt
- 1 tablespoon of unsweetened cocoa powder
- 1 cup of vegetable oil
- 1 cup of buttermilk
- 2 large eggs
- 2 tablespoons of red food coloring
- 1 teaspoon of vanilla extract
- 1 tablespoon of instant espresso powder
- 1/2 teaspoon of ground cinnamon
- 1 teaspoon of white vinegar
- 1 teaspoon of vanilla extract
- 1/2 cup of unsalted butter, softened
- 8 ounces of cream cheese, softened
- 4 cups of powdered sugar
- 1 teaspoon of vanilla extract
- 1/2 cup of chopped pecans or walnuts (optional, for garnish)
Instructions
- Preheat the oven to 350°F. Grease and flour two 9-inch round cake pans.
- In a medium bowl, sift together 2 1/2 cups of flour, 1 1/2 cups of sugar, 1 teaspoon of baking soda, 1 teaspoon of salt, 1 tablespoon of cocoa powder, 1 tablespoon of instant espresso powder, and 1/2 teaspoon of ground cinnamon.
- In a separate bowl, mix together 1 cup of vegetable oil, 1 cup of buttermilk, 2 eggs, 2 tablespoons of red food coloring, 1 teaspoon of vanilla extract, and 1 teaspoon of white vinegar.
- Gradually add the dry ingredients to the wet ingredients, mixing until well combined.
- Divide the batter evenly between the prepared cake pans and smooth the tops with a spatula.
- Bake for 25-30 minutes, or until a toothpick inserted into the center of the cakes comes out clean.
- Allow the cakes to cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.
- In a large bowl, beat together 1/2 cup of softened butter and 8 ounces of softened cream cheese until smooth.
- Gradually add 4 cups of powdered sugar, beating until light and fluffy. Mix in 1 teaspoon of vanilla extract.
- Place one cake layer on a serving plate and spread a layer of frosting on top. Place the second cake layer on top and frost the top and sides of the cake.
- Garnish with chopped pecans or walnuts, if desired.
- Slice and serve. Enjoy!
The Espresso Red Velvet Cake with a hint of cinnamon is a decadent twist on the classic red velvet cake, infusing it with the rich flavors of espresso and a subtle warmth of cinnamon. This indulgent creation is said to have originated in the southern United States, where red velvet cake has been a beloved dessert for generations. The addition of espresso and cinnamon adds depth and complexity to the traditional recipe, elevating it to new heights of flavor. Renowned chefs like Paula Deen and Bobby Flay have popularized this variation, and it has become a sought-after treat in upscale bakeries and restaurants across the country. For the best version of this dish, head to renowned bakeries in the southern states, where the rich culinary heritage ensures an authentic and delightful experience. The key to perfecting this recipe lies in balancing the boldness of espresso with the delicate sweetness of the red velvet cake, while the hint of cinnamon should complement without overpowering the other flavors. Whether enjoyed with a cup of coffee or as a show-stopping dessert at a special occasion, the Espresso Red Velvet Cake with a hint of cinnamon is a true delight for the senses.
60 min
12
380 calories
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