Decadent Red Velvet Layer Cake with Cream Cheese Frosting
Indulge in the rich and luscious experience of this Decadent Red Velvet Layer Cake inspired by America's Test Kitchen. This beautifully layered cake, with its vibrant red color and delicate cocoa flavor, is sure to impress at any gathering. The combination of moist layers and a silky cream cheese frosting creates a match made in dessert heaven. Not only can you enjoy it as a magnificent centerpiece for celebrations, but you can also transform leftover cake into delightful cake pops! Whether it's a birthday, anniversary, or just a sweet craving, this cake is the perfect treat. Remember, the key to its irresistible rise and color lies in using natural cocoa powder. Your taste buds will thank you!
8-10
Servings
350
Calories
17
Ingredients
Ingredients
natural cocoa powder
2 tablespoons (plus more for dusting pans)
all-purpose flour
2 1/4 cups
baking soda
1 1/2 teaspoons
salt
a pinch
buttermilk
1 cup (room temperature)
large eggs
2 (room temperature)
white vinegar
1 tablespoon
vanilla extract
1 teaspoon
red food coloring
2 tablespoons
unsalted butter
12 tablespoons (cut into 12 pieces and softened)
granulated sugar
1 1/2 cups
cream cheese
2 (8 ounce) packages (softened)
unsalted butter
10 tablespoons (cut into chunks and softened)
sour cream
2 tablespoons
vanilla extract
1 1/2 teaspoons
salt
1/4 teaspoon
confectioners' sugar
2 cups (add an extra cup if needed)
Instructions
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*Cake Recipe*
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1. Preheat your oven to 350°F (175°C) and adjust the oven rack to the middle position.
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2. Prepare two 9-inch round cake pans by greasing them, lining with parchment or wax paper, and dusting them with natural cocoa powder.
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3. In a medium bowl, whisk together the flour, baking soda, and salt. In another bowl, combine the buttermilk, eggs, vinegar, and vanilla extract, whisking until blended.
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4. In a small bowl, mix the 2 tablespoons of cocoa with the red food coloring to form a smooth paste.
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5. In a large bowl, beat the softened butter and granulated sugar using an electric mixer on medium-high speed for 3 to 6 minutes, or until the mixture is light and fluffy.
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6. Gradually incorporate the flour mixture and buttermilk mixture into the butter-sugar mixture, alternating between adding one-third of the flour and half of the buttermilk mixture at a time. Finish with the remaining flour mixture to fully combine.
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7. Carefully fold in the cocoa-red food coloring paste until the batter is uniform in color.
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8. Gently scrape the batter into the prepared cake pans, smoothing the tops, and tap the pans lightly on the counter to settle the batter.
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9. Bake for approximately 25 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs attached. Rotate the pans halfway through baking for even results.
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10. Allow the cakes to cool in the pans for 10 minutes before running a knife around the edges. Invert them onto a wire rack, peel off the parchment paper, and let cool completely for about 2 hours before frosting.
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11. To assemble, line the edges of a cake platter with strips of parchment paper. Place one cake layer on the platter, securing it with a small dollop of frosting.
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12. Spread about 1 cup of cream cheese frosting over the top of the first layer, right to the edge. Carefully place the second layer on top, pressing gently.
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13. Frost the entire cake with the remaining cream cheese frosting. Consider doing a crumb coat first for a tidier finish, then add more icing to seal.
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14. Carefully remove the parchment paper strips from the platter before slicing and serving.
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*Cream Cheese Frosting*
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1. In a large bowl, beat together the cream cheese, softened butter, sour cream, vanilla extract, and salt with an electric mixer on medium-high speed until the mixture is smooth, about 2 to 4 minutes.
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2. Reduce the mixer speed to medium-low and gradually add the confectioners' sugar. Continue mixing until the frosting is smooth and creamy, approximately 4 to 6 minutes.
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3. Finally, increase the mixer speed to medium-high and beat until the frosting is light and fluffy, for another 4 to 6 minutes.
Nutrition Information
22g
Fat
38g
Carbs
3g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is the primary flavor profile of this Red Velvet Cake?
The cake features a delicate cocoa flavor paired with a rich and tangy cream cheese frosting.
How many servings does this Decadent Red Velvet Layer Cake provide?
This recipe yields approximately 8 to 10 servings.
What is the recommended oven temperature for baking the cake layers?
The oven should be preheated to 350°F (175°C) with the rack in the middle position.
What type of cocoa powder should I use for this recipe?
Natural cocoa powder is specifically required for the proper chemical reaction, rise, and color.
How do I prepare the cake pans to prevent sticking?
Grease two 9-inch round cake pans, line them with parchment or wax paper, and dust them with natural cocoa powder.
How long should the cake layers bake?
Bake the cakes for approximately 25 minutes, or until a toothpick comes out with a few moist crumbs.
What are the nutritional facts per serving?
Each serving contains approximately 350 calories, 22g of fat, 38g of carbohydrates, and 3g of protein.
Why is it important to rotate the pans during baking?
Rotating the pans halfway through the baking process ensures that the cake layers bake evenly.
How long should the cakes cool before I start frosting them?
The cakes should cool in the pans for 10 minutes, then on a wire rack for at least 2 hours until completely cool.
What ingredients are used to make the red cocoa paste?
Mix 2 tablespoons of natural cocoa powder with 2 tablespoons of red food coloring to form a smooth paste.
What is the best way to incorporate the flour and buttermilk into the butter mixture?
Alternately add one-third of the flour mixture and half of the buttermilk mixture at a time, finishing with the flour.
How much butter is needed for the cake batter itself?
You will need 12 tablespoons of unsalted butter, softened and cut into 12 pieces.
What ingredients are in the cream cheese frosting?
The frosting consists of cream cheese, butter, sour cream, vanilla extract, salt, and confectioners' sugar.
How much cream cheese is required for the frosting?
The recipe calls for two 8-ounce packages of softened cream cheese.
Can I adjust the amount of sugar in the frosting?
Yes, start with 2 cups of confectioners' sugar and add an extra cup if you need a stiffer or sweeter consistency.
What is a crumb coat and why should I use it?
A crumb coat is a thin initial layer of frosting that seals in crumbs, providing a tidier finish for the final layer.
How long do I beat the butter and sugar for the cake?
Beat them on medium-high speed for 3 to 6 minutes until the mixture is light and fluffy.
How do I ensure the frosting is light and fluffy?
After adding the sugar, increase the mixer speed to medium-high and beat for another 4 to 6 minutes.
Does the recipe use vinegar?
Yes, 1 tablespoon of white vinegar is included in the liquid mixture to help with the rise and color.
What can I do with the leftover cake?
The recipe suggests transforming leftover cake into delightful cake pops.
Is the buttermilk used at room temperature?
Yes, both the buttermilk and the eggs should be at room temperature for better emulsion.
What size cake pans are needed?
You will need two 9-inch round cake pans.
How much all-purpose flour is required?
The recipe calls for 2 1/4 cups of all-purpose flour.
How much vanilla extract is used in the frosting?
The frosting requires 1 1/2 teaspoons of vanilla extract.
What is the purpose of the sour cream in the frosting?
Sour cream adds a subtle tang and contributes to a smooth, creamy texture.
How do I assemble the layers?
Place one layer on the platter, spread 1 cup of frosting over it, then place the second layer on top.
How much baking soda is in the cake?
The recipe uses 1 1/2 teaspoons of baking soda.
How do I keep the cake platter clean while frosting?
Line the edges of the platter with strips of parchment paper and remove them after you finish frosting.
Is salt included in the cake batter?
Yes, a pinch of salt is whisked in with the dry ingredients.
What kind of sugar is used in the cake batter?
The cake batter uses 1 1/2 cups of granulated sugar.