Learn how to make this Red Velvet Cake version of Red Ribbon's famous Ube Overload cake from scratch. This Red Velvet Overload is a 3-layer cake with a classic cream cheese frosting and a delicious red velvet outer crumble. Enjoy!
RECIPE: www.cookingwithkurt.com/recip...
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Ingredients
RED VELVET CAKE:
2.5 cups cake flour [280 g]
2 tsp baking powder [8 g]
1/2 teaspoon baking soda [2.5 g]
2 tablespoons unsweetened natural cocoa powder [7 g]
1 teaspoon salt [6 g]
1/2 cup unsalted butter, softened to room temperature [113 g]
1.5 cups granulated sugar [300 g]
1/2 cup canola or vegetable oil [120 mL]
4 large eggs, room temperature and separated [80 g egg yolk + 120 g egg white]
1 Tablespoon pure vanilla extract [15 mL]
1 Tablespoon distilled white vinegar [15 mL]
1 tbsp gel red food coloring (gel creates more vibrant red than liquid coloring) [15 mL]
1 cup buttermilk, at room temperature [237 mL]
CREAM CHEESE FROSTING:
16 ounces full-fat block cream cheese, softened to room temperature [453 g]
2 sticks unsalted butter, softened to room temperature [227 g]
4 cups confectioners’ sugar [480 g]
2 tbsp all-purpose flour [16 g]
1 Tablespoon heavy cream or milk [15 mL]
2 teaspoon pure vanilla extract [10 mL]
1/2 tsp salt [3 g]