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red velvet layer cake on platter

Knock Ya Socks Off Red Velvet Cake

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  • Author: Quin Liburd
  • Prep Time: 10 minutes
  • Cook Time: 35 minutes
  • Total Time: 45 minutes
  • Yield: (1) 3 layer 8-inch cake
  • Category: Desserts & Sweets
  • Method: Baking
  • Cuisine: Southern

Description

This is the BEST Red Velvet Cake you will ever have, y’all. It starts with an expertly crafted cake batter that yields big flavor. The usual suspects like cocoa powder, buttermilk, and vinegar are present. With a hint of chocolate flavor, two kinds of sugar, and whole milk powder, this cake recipe is legit. The pillowy-soft red velvet cake layers are deeply moist and loaded with flavor. It’s finished with a sturdy vanilla bean cream cheese frosting that isn’t sad and runny, truly sooo delicious!

Ingredients

For the red velvet cake:

  • 3 cups all-purpose flour
  • ¼ cup whole milk powder
  • 1 cup packed dark brown sugar
  • 1 cup caster/superfine sugar (or granulated sugar)
  • 2 tablespoons unsweetened cocoa powder
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon kosher salt
  • 3 large eggs
  • 1 cup vegetable oil
  • 1 cup buttermilk
  • 1 tablespoon vanilla bean paste (or extract)
  • 2 teaspoons distilled white vinegar
  • 2 tablespoons red liquid food coloring (I use McCormick)
  • 1 cup hot black coffee

For the vanilla bean cream cheese frosting:

  • 16 ounces full-fat cream cheese bricks, room temperature
  • 1 cup (2 sticks) salted butter, room temperature
  • 1 tablespoon vanilla bean paste
  • 5 cups powdered sugar
  • ¼ cup whole milk powder

Instructions

  1. Position a rack in the center of the oven and preheat the oven to 350°F. Spray the bottom and sides of three 8-inch round cake pans with nonstick cooking spray. Then line each pan with a parchment paper round for good measure and spray the parchment paper as well. Set the baking pans aside. 
  2. In a large mixing bowl, combine the flour and whole milk powder, and whisk the mixture well to combine. Then add both sugars, cocoa powder, baking powder, baking soda, and salt. Whisk the dry ingredients once more to fully combine.
  3. In the same bowl, add the eggs, oil, buttermilk, vanilla bean paste, vinegar, red food coloring, and hot coffee. Whisk everything until just combined- the batter should be runny. Divide the batter evenly between the three prepped baking pans and gently tap the pans on the counter to help release any air bubbles. Let cakes sit on the counter while your oven preheats.
  4. Bake the cakes at 350°F for 30-35 minutes or until a toothpick inserted into the center of the cake comes out clean. Allow the cakes to cool in the pan for 15 minutes. Then carefully invert the cakes onto a wire rack to continue cooling. Let the cakes cool down completely before frosting (below).
  5. For the frosting: In a stand mixer fitted with the paddle attachment or in a large bowl using a handheld electric mixer, beat the softened cream cheese and butter until light and fluffy, about 2-3 minutes. Add the vanilla bean paste and continue beating until combined. Then add the powdered sugar 1 cup at a time, starting on low speed and slowly increasing to high, beating well after each addition. Add the whole milk powder along with the last cup of powdered sugar. Continue beating until the frosting is well combined and free of any lumps. Set the frosting aside.
  6. For cake assembly: Level the cakes with a serrated knife. Save the cake scraps for cake decoration (or general snacking, yum!). On a large plate or cake stand, spread a tablespoon of the frosting onto the center of it and spread it out over a few inches (so the cake stays put on the vessel). Place one cooled cake on top of that frosting, add about ½ heaping cup of frosting on top of the cake and spread the frosting to the edges. Repeat the process with the other cake layers and frosting. Feel free to do a crumb coat: a thin layer of frosting along the outside of the cake, then place it into the refrigerator to chill for at least 30 minutes to seal in before you finish frosting.
  7. When done frosting, garnish the cake with the red velvet cake scraps (as pictured), if desired. Slice and serve. Enjoy! You can keep this cake on the counter (covered in a cake dome or cake container) for 2 days- otherwise, this cake will stay good in the fridge, covered for freshness, for about 3-4 days.

Notes

  1. Gluten-free needs? Swap the all-purpose flour for any gluten-free baking flour as a 1:1 ratio (we love Bob’s Red Mill gf flour!).
  2. Hot black coffee: 1 cup boiling water + 1 teaspoon instant espresso powder.
  3. Please read blog post in its entirety for more tips + tricks.

Find it online: https://www.butterbeready.com/red-velvet-cake-recipe/