Wanda Oyola, Thermomix® Independent Consultant in Kissimmee Book a cooking demo
Sweet Sofrito

Red Velvet Cake

Three tender red layers with a hint of cocoa, filled and covered with tangy cream cheese frosting.

By Wanda Oyola 3 h 10 min Medium

Jump to recipe Save on Pinterest

Recipe in testing: I'm cooking it in my TM7™ and will update the steps and the photo with my own.

A slice of red velvet cake with three red layers and white cream cheese frosting, topped with red crumbs, beside the cake on a stand.

Red velvet is a Southern celebration cake: a soft, fine crumb with a gentle cocoa flavor and a little tang from buttermilk and vinegar, dyed a deep red and covered in cream cheese frosting. Leveling the layers gives you neat stacks and, as a bonus, the red crumbs that decorate the top and the bottom edge, so nothing goes to waste.

The Thermomix® TM7™ mixes the batter in two quick steps, wet ingredients first and then dry, and later beats the butter, powdered sugar and cream cheese into a smooth, spreadable frosting. Use cream cheese straight from the fridge and stop mixing as soon as it is smooth, so the frosting stays firm enough to hold the layers.

Made in the Thermomix® TM7™

Red Velvet Cake

Makes: 1 cake, 20 cm (8 in), 3 layers, 14 slices

  • Prep45 min
  • Cook28 min
  • Total3 h 10 min
  • Serves14

Ingredients

Cake

Cream cheese frosting

Instructions

  1. Preheat the oven to 180°C (350°F). Butter three 20 cm (8 in) round cake pans, line the bottoms with parchment paper and dust with flour.
  2. Place the oil, buttermilk, eggs, food coloring, vanilla and vinegar in the mixing bowl and mix 20 sec/speed 4.
  3. Add the flour, sugar, cocoa, baking soda and salt and mix 20 sec/speed 4. Scrape down the sides and mix 10 sec/speed 4 more, until smooth.
  4. Divide the batter among the pans and bake for 22 to 26 minutes, until a toothpick in the center comes out clean. Cool 10 minutes in the pans, then turn out onto racks and cool completely, about 1 hour.
  5. Wash and dry the mixing bowl. Place the butter and powdered sugar in it and mix 1 min/speed 4 with the measuring cup in place. Scrape down the sides, add the cream cheese, vanilla and salt and mix 30 sec/speed 4, just until smooth.
  6. Level the tops of the layers with a serrated knife and crumble the trimmings between your fingers into fine red crumbs.
  7. Stack the layers on a cake stand with about 1 cup of frosting between each one. Cover the whole cake with a thin coat of frosting and refrigerate for 20 minutes, then spread on the rest.
  8. Press red crumbs around the bottom edge and sprinkle some on top. Refrigerate for 30 minutes before slicing.

Tips

  • Gel food coloring gives a deep red with much less liquid. Add it with the wet ingredients and add more, a little at a time, until you like the color.
  • If the frosting feels soft, refrigerate it for 15 to 20 minutes before frosting the cake.
  • Keep the cake covered in the fridge for up to 4 days, and let slices sit at room temperature for 30 minutes before serving.

More recipes to try