Knock Ya Socks Off Red Velvet Cake Recipe
Introduction
Knock Ya Socks Off Red Velvet Cake is a rich and moist dessert with a classic deep red color and a luscious cream cheese frosting. Perfect for special occasions or any time you want to impress, this cake balances a subtle cocoa flavor with a tangy, creamy finish.
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
- 1 cup hot black coffee
- 16 ounces full-fat cream cheese, 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
- Step 1: Position a rack in the center of the oven and preheat to 350°F. Spray three 8-inch round cake pans with nonstick spray, line with parchment paper rounds, and spray again. Set aside.
- Step 2: In a large bowl, whisk together flour and whole milk powder. Add dark brown sugar, caster sugar, cocoa powder, baking powder, baking soda, and salt. Whisk again to combine.
- Step 3: Add eggs, vegetable oil, buttermilk, vanilla bean paste, vinegar, red food coloring, and hot black coffee to the dry ingredients. Whisk until just combined and the batter is runny.
- Step 4: Divide batter evenly among the prepared pans. Gently tap each pan on the counter to release air bubbles. Let the pans sit while the oven finishes preheating.
- Step 5: Bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean. Cool cakes in pans for 15 minutes, then invert onto a wire rack to cool completely before frosting.
- Step 6: For the frosting, beat cream cheese and butter together until light and fluffy, about 2-3 minutes. Add vanilla bean paste and mix. Gradually add powdered sugar one cup at a time, starting on low speed and increasing to high. Add whole milk powder with the last cup of sugar and beat until smooth.
- Step 7: Level the cooled cakes with a serrated knife. On a cake stand or plate, spread a tablespoon of frosting to secure the first cake layer. Stack cakes with about ½ heaping cup frosting between each. Optionally, apply a crumb coat and chill for 30 minutes before finishing.
- Step 8: Garnish with cake scraps if desired. Slice and serve. Enjoy your delicious red velvet cake!
Tips & Variations
- Use whole milk powder in both the cake and frosting to create a subtle richness and better texture.
- For a more intense red color, opt for gel food coloring instead of liquid.
- Store leftover cake scraps in an airtight container for a tasty treat or decoration.
- If you don’t have buttermilk, substitute with 1 cup milk plus 1 tablespoon vinegar, let sit 5 minutes.
Storage
Store the cake covered on the counter in a cake dome or container for up to 2 days. For longer freshness, refrigerate covered for 3-4 days. Before serving, bring the cake to room temperature for best flavor and texture.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make this cake ahead of time?
Yes, the cake layers and frosting can be prepared a day ahead. Keep layers wrapped tightly and refrigerated. Assemble and frost the cake just before serving for best freshness.
Is the coffee flavor strong in this cake?
No, the hot black coffee enhances the cocoa flavor without making the cake taste like coffee. If preferred, you can substitute with hot water, though coffee adds a richer depth.
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Knock Ya Socks Off Red Velvet Cake Recipe
- Total Time: 1 hour 10 minutes
- Yield: Three 8-inch round cake layers (serves 12-16) 1x
Description
This Knock Ya Socks Off Red Velvet Cake is a decadent, moist, and richly flavored cake layered with a smooth, creamy cream cheese frosting. Featuring a beautiful red hue enhanced by food coloring and a hint of cocoa, this classic dessert is perfect for celebrations or any day you want to indulge in a luscious homemade treat.
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 (McCormick recommended)
- 1 cup hot black coffee
Frosting Ingredients
- 16 ounces full-fat cream cheese, 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
- Prepare baking pans: 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. Line each pan with a parchment paper round and spray the parchment paper as well. Set pans aside.
- Mix dry ingredients: In a large bowl, combine flour and whole milk powder and whisk well. Add dark brown sugar, caster sugar, cocoa powder, baking powder, baking soda, and kosher salt. Whisk again to fully combine all dry ingredients.
- Add wet ingredients: In the same bowl, add eggs, vegetable oil, buttermilk, vanilla bean paste, distilled white vinegar, red food coloring, and hot black coffee. Whisk until just combined; the batter will be runny.
- Fill pans and bake: Pour the batter evenly into the three prepared cake pans. Gently tap the pans on the counter to release air bubbles. Bake at 350°F for 30 to 35 minutes or until a toothpick inserted into the center comes out clean. Let cakes cool in the pans for 15 minutes, then invert onto wire racks to cool completely.
- Prepare frosting: Using a stand mixer with paddle attachment or handheld electric mixer, beat cream cheese and butter on medium speed until light and fluffy, about 2-3 minutes. Add vanilla bean paste and mix until combined. Gradually add powdered sugar one cup at a time, starting on low speed and increasing to high, beating well after each addition. Add whole milk powder with the last cup of powdered sugar and continue beating until smooth and lump-free.
- Assemble the cake: Level each cake layer with a serrated knife. Place a small amount of frosting on your cake stand or plate to secure the first layer. Add the first cake layer and spread about ½ heaping cup of frosting evenly on top, reaching the edges. Repeat with remaining layers. For a cleaner finish, apply a crumb coat—the thin outer layer of frosting—and chill the cake in the refrigerator for at least 30 minutes.
- Final frosting and decoration: Finish frosting the outer cake smoothly after chilling. Optionally, garnish the cake with reserved cake crumbs for extra texture and visual appeal. Slice and serve. Store covered at room temperature for up to 2 days or refrigerated for 3-4 days to maintain freshness.
Notes
- Make sure all ingredients, especially cream cheese and butter, are at room temperature for smooth frosting.
- Use hot black coffee to enhance the chocolate flavor and deepen the red color.
- The cake layers can be baked a day ahead and wrapped tightly to preserve freshness.
- Chilling the cake after crumb coating makes final frosting easier and results in a neater presentation.
- Store leftovers tightly covered to prevent drying out.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: Red Velvet Cake, Cream Cheese Frosting, Cake Recipe, Classic Dessert, Moist Red Cake
