- Total: 2 hr (includes cooling time)
- Active: 45 min
- Yield: 8 to 10 servings (Makes One 3-layer 8-inch cake)
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 10 servings
- Calories
- 1299
- Total Fat
- 78 g
- Saturated Fat
- 49 g
- Carbohydrates
- 144 g
- Dietary Fiber
- 1 g
- Sugar
- 106 g
- Protein
- 10 g
- Cholesterol
- 257 mg
- Sodium
- 580 mg
Red velvet cake was always Molly’s go-to for her birthdays growing up, so it’s the ultimate celebratory cake for her. With her love of naturally colored things and a nod to growing sugar beets, she came up with this super moist and dense red-ish velvet cake. It uses beet juice to dye the cake and contribute lovely earthy flavor with the cocoa powder. Like Molly, even if someone isn’t a fan of red beets, they will love this cake!
- Total: 2 hr (includes cooling time)
- Active: 45 min
- Yield: 8 to 10 servings (Makes One 3-layer 8-inch cake)
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 10 servings
- Calories
- 1299
- Total Fat
- 78 g
- Saturated Fat
- 49 g
- Carbohydrates
- 144 g
- Dietary Fiber
- 1 g
- Sugar
- 106 g
- Protein
- 10 g
- Cholesterol
- 257 mg
- Sodium
- 580 mg
Ingredients
Cake:
Cream Cheese Frosting:
Suggested Decoration:
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Directions
Special equipment:
three 8-inch cake pans; a cardboard cake round- To make the cake: Place an oven rack in the middle position. Preheat the oven to 350 degrees F.
- Grease three 8-inch cake pans and line the bottoms with parchment paper.
- In a medium bowl, whisk together the cake flour, all-purpose flour, cocoa, baking powder and salt. In a separate bowl whisk together the heavy cream, sour cream, beet juice and vanilla.
- In the bowl of a stand mixer fitted with the paddle attachment, cream together the butter, coconut oil and granulated sugar until light and fluffy, 3 to 4 minutes. Add the eggs one at a time until combined. Add the flour mixture and heavy cream mixture in three alternating additions until just combined, don't overmix. Divide the batter between the prepared cake pans and bake in the oven until a toothpick comes out with just a few crumbs; begin checking at 32 minutes.
- Cool the cakes in the pans for 10 minutes and then turn onto wire racks to cool completely.
- To make the frosting: In the bowl of a stand mixer fitted with the paddle attachment, add the butter, powdered sugar and salt and mix on low speed until you’re confident that sugar won’t fly everywhere. Then gradually increase the speed to medium-high and continue to mix until smooth and fluffy, about a minute. Add the vanilla and then add the cream cheese and mix on medium speed until just combined. Scrape down the sides and bottom of the bowl as necessary to ensure that everything combines evenly.
- Using a serrated knife, trim the tops of the cakes to create a level surface.
- To decorate: Drop a dollop of cream cheese frosting in the center of a cardboard cake round. Place the first cake onto the cake round cut-side up, gently pressing it down to seal onto the frosting. Apply a layer of frosting on top and spread into an even layer, followed by the second cake, cut-side down. Add another layer of frosting and spread in an even layer. Top with the final cake, cut-side down. Apply a generous amount of frosting on the top and sides of the cake. Use an offset spatula and a bench scraper to spread in a smooth, even layer all over. Decorate as desired (see Cook’s Note).
Cook’s Note
If you choose to decorate with additional, colored frosting, I recommend using your preferred American buttercream recipe.
