Red Velvet Cake Baked Until the Center Springs Back

Red Velvet Cake Baked Until the Center Springs Back is filed under Cakes and built around cake flour, baking soda, and cocoa powder. Plan on 16 people.

Count on 30 minutes of prep, 18 minutes of cooking, about 1 hour from the first measurement to the plate.

Ingredients Method

What goes in the bowl

• 2 ½ cups cake flour
• 1 teaspoon baking soda
• ½ cup cocoa powder
• 1 teaspoon kosher salt
• 8 oz sour cream
• ½ cup water
• 1 cup unsalted butter room temperature
• 1 ½ cups sugar
• ½ cup light brown sugar firmly packed
• 4 eggs room temperature
• 2 tablespoons red food dye
• 1 tablespoon vanilla

For the buttercream

• 2 ¾ cups cream cheese room temp
• 1 cup unsalted butter room temp
• 2 cups powdered sugar
• 2 tablespoons whiskey
• 1 teaspoon vanilla extract

How the cooking goes

Make the cake

1. Warm the oven to 350°F (standard) or 325°F (convection). Grease 3, 8 or 9-inch cake pans and line with baking paper.
2. In a medium bowl, whisk together dry ingredients: cake flour, cocoa powder, baking soda, and salt. Sift & keep it to one side.
3. In a small bowl, whisk together the sour cream and water until no lumps remain.
4. In the bowl of a electric mixer fitted with the paddle attachment, beat the butter and sugars together until the mixture is light in color and fluffy.
5. Add the eggs one at a time, beating well after each addition. Add the vanilla and food dye in with the last egg.
6. Reduce the mixer to low speed, and alternately add the flour mixture and sour cream mixture. You find that it is best to begin and end with the flour mixture. Scrape down the sides of the bowl as needed. You did this in three additions. Stop mixing as soon as the last of the flour has incorporated.
7. Portion the cake batter between the three prepared pans. Bake in the preheated oven for 18-20 minutes, or until a cake tester or cake tester comes out with a few clinging crumbs. The center of the cake should spring back to the touch, and the edges will look set.
8. After 10 minutes in the pans, remove to a cooling rack and allow it to cool until it is no longer warm before frosting.

Make the buttercream & assemble

1. Using a electric mixer or an electric mixer, cream together cream cheese, butter and powdered sugar until the texture looks smooth. Add whiskey and vanilla extract. Mix to incorporate.
2. Place the first layer of the cake on your favorite cake stand. Mound about ½ cup of buttercream on top, spread smoothly with an offset spatula. Repeat with the second layer. Refrigerate before proceeding so your layers stay even. Place the remaining buttercream on top and spread evenly over the top and down the sides.

After it comes off the heat

Let the pan settle before you slice, so the crumb stays together. Cover leftovers once they are cool.

If you want another plate from Cakes, open White Cake with a Soft Crumb and Moist Yellow Cake with a Soft Crumb.