Before working at Kitchen Millie, I was not a fan of red velvet anything. However, after tasting a warm Velvet Rush cookie, I realized I had been missing out on something amazing. So, I decided to give red velvet cake another chance. I have made my fair share of cakes and this recipe, adapted from McGreevy Cakes, has to be the moistest cake I’ve ever made. I wanted to spice it up and make it a bit more like the KM Velvet Rush so I added chocolate chips into the batter, and boy did it work well! I can officially say that I am a Red Velvet lover, so even if you aren’t a fan of RV, give this recipe a try!
For the most impactful cake, I prefer to use four, 6” cake rounds because it gives the cake an impressive height while still just being a single batch cake. (Side note: If you love to bake, 6” rounds are a great investment because they instantly transform any cake recipe into a work of art by adding that height!) If you don’t have 6” rounds, this recipe can also be baked in two 9” rounds.
Cook time: 30 -40 minutes
2 ½ cups all purpose flour
2 cups granulated sugar
1 Tablespoon cocoa powder*
1 teaspoon salt
1 teaspoon baking soda
2 whole eggs
1 ½ cups vegetable or canola oil
1 cup buttermilk*
1 tablespoon white vinegar
1 teaspoon vanilla extract
2 oz. red food coloring
½ cup semi-sweet chocolate chips
1 bag (20 cookies) of Kitchen Millie Velvet Rush cookies –only need 8-10 cookies
2 cups heavy cream, chilled
1 cup powdered sugar
1 teaspoon cream of tartat
1 teaspoon pure vanilla extract
8 oz cream cheese, chilled
Preheat oven to 350 degrees
Grease your pans, line them with parchment paper, and then grease again.
Lightly stir eggs in a medium sized bowl.
Add the remaining liquid ingredients (oil, buttermilk, vinegar, extract and food coloring). Set aside.
Add all of the DRY ingredients (first 5 ingredients) into a different, large bowl (I use my mixer bowl for this) and stir with a wire whisk until just mixed.
Add the wet ingredients (in the medium bowl) to the dry ingredients bowl and mix on low-medium speed until just combined.*
Add in the chocolate chips and stir on low until evenly distributed.
Distribute batter evenly among your pans.
Bake at 350 degrees for 30-40 minutes or until inserted toothpick comes out clean.
Let the cakes cool in the pans until the pans are not hot to the touch, tap them against the counter once or twice to help loosen them from the bottom and then carefully run a knife between the cakes and the side of the pans.
Invert the cakes onto your clean hand, remove the parchment paper from the bottom, and then set them on a cooling rack.
Once the cakes have cooled to room temperature, if the tops have domed at all, take a bread knife and level off the top so that it is flat.
Wrap cakes in plastic wrap and store in the freezer until you’re ready to use.
In a stand mixer, add cream, powdered sugar, cream of tartar and extract. Beat on high using the whisk attachment until stiff peaks form, as if you were making whipped cream. It should be stiff yet smooth. If you accidentally beat the cream too long to where it starts to curdle towards butter, add a tablespoon or so more of heavy cream to bring it back to the correct consistency. Slowly incorporate and then set aside.
In a separate bowl using a hand mixer, beat the chilled cream cheese until its spreadable and creamy, about 2 minutes. Test spreadability by dragging a spatula through it.
Add cream cheese into the whipped cream mixture and beat, using the whisk attachment, at medium speed until completely smooth. Frosting will be light but very sturdy (and very delicious—I suggest licking the whisk attachment ☺). Frost cakes immediately.
Remove cake layers from the fridge or freezer and unwrap.
Using your hands, crumble 4 Velvet Rush cookies into a small dish.
Layer your cakes on a plate, cake board, or cake stand, putting a layer of frosting and a handful of Velvet Rush cookie crumbles in between each layer.
Place the last cake layer, flat/pan-side up and using an offset spatula, cover the entire cake in frosting*.
If you have extra frosting, use a 1M piping tip to pipe swirls around the top of the cake and top each one with half of a Velvet rush cookie.
Crumble up any extra cookies and push the crumbs along the bottom edge of the cake.
Keep cake refrigerated until just before eating. If it will spend more than a couple hours in the fridge, cover it with saran wrap or an overturned salad or mixing bowl to keep it from drying out.
*If you feel like splurging, use Dutch cocoa powder. It is much darker and richer than regular unsweetened cocoa powder. My favorite brand, Droste, can be bought at Whole Foods or on Amazon.
*If you don’t have buttermilk, you can make your own! Put 1 tablespoon of lemon juice or white vinegar into a measuring cup and then fill up to the 1 cup line with milk. Stir and let stand for 5-10 min. When it’s ready, the milk will be slightly thickened and you will see small curdled bits (which you wont notice in the finished cake)
*You don’t wont to overmix your cake batter which puts too much air into it, but it is important that all of your ingredients are fully combined!
* If you have a benchscraper, use this to get super smooth sides on your cake.
Cake recipe adapted from McGreevy Cakes
Frosting recipe adapted from the Fauxmartha