Red Velvet Cake

Tis the season for red velvet cake and cupcakes! Sarah is an loyal red velvet fan, and truth-be-told I usually don't ever seek it out.  BUT that being said, I am a very big fan of the recipe below!  I'll be transparent, this is not a standard southern red velvet cake with subtle vinegar tang.  But it is similar and boasts a delicious moist crumb with just slightly more chocolate than normal, while still letting the cream cheese frosting have the starring role.

If you're like me, you kind of cringe thinking about using red food coloring since I'm usually trying to minimize food coloring in my kid's diets.  I've decided I'm okay splurging for a Red Velvet treat here or there, but you definitely don't HAVE to.  Feel free to leave out the red food coloring completely if you so desire.  There will be no harm done.

This recipe is easy to make into a layered cake or cupcakes so there is a lot of flexibility.  One of the variations is called Cocoa Coconut and it may be one of my favorite cupcakes!  The toasted coconut with the mild chocolate cake and cream cheese frosting is to die for.

WHY WE LOVE IT:

• A fresh flour swap for a classic cake
  
• You control the dye, easy to make dye-free or naturally dyed

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PREP: 30 minutes
TOTAL: 1 hour
YIELD: 2 layer 9” cake or 25-30 cupcakes

 

INGREDIENTS:

1 ¼ cups Unsifted® Dessert Blend grain

3 Tbsp unsweetened cocoa powder**

1 tsp baking soda

½ tsp salt

1 cup unsalted butter, softened (2 sticks)

2 cups granulated sugar

4 large eggs

1 cup whole-fat sour cream

½ cup buttermilk (sub: ½ cup milk + 1 Tbsp vinegar)

1 Tbsp vanilla extract

1 Tbsp red food liquid coloring**

**Optional: For brighter red cake- Use a total of 2 Tbsp red food coloring and only 2 Tbsp cocoa powder total.

 

CREAM CHEESE FROSTING:

½ cup unsalted butter, softened

8 ounces cream cheese, softened

2 tsp vanilla extract

¼ tsp salt

5 cups powdered sugar

2-4 Tbsp whole milk

 

INSTRUCTIONS:

1. Mill the fresh flour

• Preheat oven to 350F
• Grease two 9” round baking pans
• Set WonderMill® dial to “Pastry”
• Mill 1 ¼ cups Unsifted® Dessert Blend grain

2. Mix dry ingredients

• In a medium bowl, add all the unsifted flour
• Add 3 Tbsp unsweetened cocoa powder
• Add 1 tsp baking soda
• Add ½ tsp salt
• Stir until thoroughly combined, then set aside

3. Cream butter + sugar mixture

• In a large bowl, add 1 cup softened butter
• Add 2 cups sugar
• Using an electric mixer, cream on high speed until light and fluffy (about 5 minutes)
• Add 4 large eggs one at a time, mixing between each
• Add 1 cup sour cream
• Add ½ cup buttermilk
• Add 1 Tbsp vanilla
• Add 1 Tbsp red food coloring
• Mix until well combined

4. .Slowly mix in dry ingredients

Pro Tip: Do not overmix. Once all flour is combined, stop mixing.

• To the large bowl, add dry ingredients ½ cup at a time, mixing on low speed between each addition
• Mix until just combined (do not overmix)

5. Bake

Pro Tip: Do not open your oven to check until the end or else the cake may fall. If the toothpick comes out clean, but the cooled cake is concave, it will taste delicious but was under cooked.

• Pour batter evenly into two greased 9” baking pans (do not overfill)
• Bake at 350F for 22-27 minutes, or until a toothpick inserted comes out clean
• Cool for 10 minutes, then place on a cooling rack

6. Mix cream cheese frosting + Frost + Serve

• To a medium bowl, add ½ cup softened unsalted butter
• Add 8 ounces softened cream cheese
• Using an electric mixer, cream together until light + fluffy (about 5 minutes)
• Add 2 tsp vanilla
• Add ¼ tsp salt
• On low speed, add 1 cup powdered sugar at a time and slowly mix until smooth
• Gradually mix in 2-4 Tbsp milk until desired consistency is achieved
• Mix until smooth and slightly fluffy
• Once cake is cooled completely, frost + decorate as desired

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THE UNSIFTED DIFFERENCE

We used our Unsifted® Dessert Blend here- our high-quality, custom grain blend crafted for exceptional flavor, nutrient diversity, and premium baking performance. It’s also pre-treated for pantry safety, making it the easiest way to keep convenient, nourishing flour at the ready.

 

 

Want this recipe on a beautiful, recipe-stand–friendly card? Snag the professionally printed, cardstock hardcopy and make flour-dusted memories in the kitchen with your kids. It’s the perfect tool for helping little bakers learn- easy to follow, durable enough for year of use, and packed with all the pro tips right in your kitchen.

Each recipe card also includes bonus variations of the recipe, so you’ll have even more ways to bake it your way.

Additional variations for this recipe:

• Bright Red Cake
• Cocoa Coconut Cake

 

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