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Knock Ya Socks Off Red Velvet Cake Recipe

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★★★★★

4.5 from 134 reviews

A rich and moist Knock Ya Socks Off Red Velvet Cake featuring layers of tender red velvet sponge made with cocoa, buttermilk, and a hint of coffee, all enveloped in a smooth and creamy cream cheese frosting. This show-stopping cake is perfect for celebrations and sure to delight with its classic flavor and vibrant red hue.

Ingredients

Scale

Cake Ingredients

  • 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 (e.g. McCormick)
  • 1 cup hot black coffee

Frosting Ingredients

  • 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. Prepare Pans and Oven: Position a rack in the center of the oven and preheat to 350°F. Spray the bottoms and sides of three 8-inch round cake pans with nonstick cooking spray. Line each pan with parchment paper rounds and spray the parchment as well. Set aside.
  2. Combine Dry Ingredients: In a large mixing bowl, whisk together the flour, whole milk powder, dark brown sugar, caster sugar, cocoa powder, baking powder, baking soda, and kosher salt until fully combined.
  3. Add Wet Ingredients: Into the same bowl, add eggs, vegetable oil, buttermilk, vanilla bean paste, distilled white vinegar, red food coloring, and hot black coffee. Whisk until the batter is smooth and runny. Divide evenly among the prepared pans and gently tap the pans on the counter to release air bubbles. Let batter rest while oven preheats.
  4. Bake the Cakes: Bake at 350°F for 30-35 minutes or until a toothpick inserted into the center comes out clean. Cool cakes in the pans for 15 minutes, then invert onto wire racks to cool completely before frosting.
  5. Make the Frosting: Using a stand mixer with paddle attachment or handheld mixer, beat softened cream cheese and butter together for 2-3 minutes until light and fluffy. Add vanilla bean paste and mix to combine. Gradually add powdered sugar one cup at a time, starting on low speed and increasing to high, beating well after each addition. Mix in whole milk powder with the last cup of powdered sugar. Continue beating until smooth and lump-free. Set aside.
  6. Assemble the Cake: Level cakes with a serrated knife, reserving scraps for decoration or snacks. Spread about a tablespoon of frosting on your cake stand to secure the cake. Place one cake layer atop and spread ½ heaping cup of frosting evenly to the edges. Repeat for remaining layers. Optionally, apply a thin crumb coat layer on the outside and chill the cake for 30 minutes to seal in crumbs.
  7. Final Frosting and Decoration: Finish frosting the cake evenly on the outside. Garnish with reserved red velvet cake scraps as desired. Slice and serve. Store covered at room temperature for up to 2 days or refrigerated for 3-4 days to maintain freshness.

Notes

  • Using hot coffee in the batter enhances the chocolate flavor and moistness of the cake.
  • Let the cakes cool completely before frosting to prevent melting and sliding.
  • For best results, use room temperature cream cheese and butter in the frosting for smooth texture.
  • Crumb coating helps achieve a clean finish and prevents crumbs in the final frosting layer.
  • Store cake covered in a cake dome or airtight container to keep it moist.

Keywords: Red Velvet Cake, Cream Cheese Frosting, Layer Cake, Celebration Cake, Moist Cake, Classic Dessert

Find it online: https://zarameals.com/knock-ya-socks-off-red-velvet-cake-recipe/