Can I use gel food coloring instead of liquid food coloring?

Absolutely! You can use gel food coloring for a more intense red without adding extra liquid. Start with a small amount and add more until you reach your desired color.

Can I use store-bought cream cheese frosting?

Yes, you can use store-bought cream cheese frosting. However, homemade frosting offers the best flavor and texture. If you're short on time, feel free to use a good-quality store-bought option.

Can I make the cake layers ahead of time?

Yes, you can make the cake layers a day in advance. Let them cool completely, wrap them tightly in plastic wrap, and store them at room temperature or in the refrigerator. Frost the cake the next day.

What can I use if I don't have buttermilk?

If you don't have buttermilk, you can make a quick substitute by adding 1 tablespoon of white vinegar or lemon juice to 1 cup of milk. Let it sit for 5 minutes before using.

Why did my cake turn out dry?

Proper measuring is key! Use measuring cups and spoons specifically designed for baking. Spoon flour into the measuring cup and level it off with a knife instead of scooping it directly from the bag. Accurate measurements ensure the right consistency and texture.

Can I freeze the frosted cake?

Yes, you can freeze the frosted cake. Place the cake in the freezer for about 30 minutes to let the frosting harden slightly, then wrap it tightly in plastic wrap and foil. Freeze for up to 2 months. Thaw in the refrigerator overnight before serving.

The Scarlet Velvet Kiss Layer Cake isn't just any dessert; it's an experience. Think about the first time you ever saw a beautifully decorated cake – maybe at a birthday party or a holiday gathering. Did you felt the same awe? This cake aims to recreate that sense of wonder. This cake brings together the velvety texture of a classic red velvet with a rich, tangy cream cheese frosting, resulting in a dessert that’s as visually stunning as it is delicious. I wanted to make something truly memorable.

My inspiration for this cake came from a longing for something decadent yet approachable. I remember my grandmother baking her own version of this cake, and it just brings warmth to my heart thinking about it! So many of the recipes I found online seemed overly complicated or relied on artificial ingredients. I wanted to create a recipe that was both easy to follow and used high-quality ingredients to deliver an unparalleled flavor. Did you ever wonder where the color came from? Originally it was a natural reaction with cocoa, but now... well, lets not get into that. I guess what I'm tryna say is, let's find out, together!

Scarlet Velvet Kiss Layer Cake

Name: Scarlet Velvet Kiss Layer Cake
Prep time: 40 min
Cook time: 30 min
Total time: 1 h 10 min
Yield: 12
Cuisine: Layer-Cakes
Ingredients: 3 cups All-Purpose Flour; 2 tablespoons Cocoa Powder; 1 teaspoon Baking Soda; 1 teaspoon Salt; 1 cup (2 sticks) Unsalted Butter, softened; 2 cups Granulated Sugar; 2 Large Eggs; 1 teaspoon Vanilla Extract; 1 cup Buttermilk; 2 tablespoons Red Food Coloring; 1 teaspoon White Vinegar; 8 ounces Cream Cheese, softened; 1 cup (2 sticks) Unsalted Butter, softened; 4 cups Powdered Sugar; 1 teaspoon Vanilla Extract

Indulge in the decadence of a Scarlet Velvet Kiss Layer Cake, a stunning red velvet cake paired with tangy cream cheese frosting. This cake offers a perfect balance of flavor and visual appeal, making it ideal for celebrations or a special treat.

⏳ Yield & Time

Yield: 12 servings

Preparation Time: 40 minutes

Cook Time: 30 minutes

Total Time: 70 minutes

📖 Instructions

Preheat the Oven: Preheat your oven to 350°F (175°C). Grease and flour three 8-inch round cake pans. Line the bottoms with parchment paper rounds. This prevents the cake from sticking and ensures easy removal.
Cream Butter and Sugar: In a large mixing bowl, cream together the butter and sugar until light and fluffy using a stand mixer. This step is crucial for incorporating air into the batter, which results in a tender cake.
Add Eggs and Vanilla: Beat in the eggs one at a time, then stir in the vanilla extract. Make sure each egg is fully incorporated before adding the next. Scrape down the sides of the bowl as needed to ensure even mixing.
Combine Dry Ingredients: In a separate bowl, whisk together the flour, cocoa powder, baking soda, and salt. Whisking ensures that the baking soda is evenly distributed, which is important for proper leavening.
Add Dry and Wet Ingredients Alternately: Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk, beginning and ending with the dry ingredients. Mix until just combined. Be careful not to overmix, as this can develop the gluten in the flour and result in a tough cake.
Mix in Food Coloring and Vinegar: Stir in the red food coloring and vinegar. The vinegar helps to activate the baking soda and enhance the red color.
Divide and Bake: Divide the batter evenly among the prepared cake pans. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs. Start checking for doneness around 25 minutes to avoid overbaking.
Cool the Cakes: Let the cakes cool in the pans for 10 minutes before inverting them onto a wire rack to cool completely. Cooling the cakes upside down helps to flatten the tops, making them easier to frost.
Make the Frosting: While the cakes are cooling, prepare the cream cheese frosting. In a large mixing bowl, beat together the cream cheese and butter until smooth and creamy.
Add Powdered Sugar and Vanilla: Gradually beat in the powdered sugar until smooth. Stir in the vanilla extract. If the frosting is too thick, add a tablespoon or two of milk or cream to reach the desired consistency.
Assemble the Cake: Once the cakes are completely cool, level the tops with a serrated knife if necessary. Place one cake layer on a serving plate or cake stand.
Frost and Repeat: Spread a generous layer of cream cheese frosting over the first cake layer. Top with the second cake layer, and repeat with another layer of frosting.
Add Final Layer: Place the final cake layer on top and frost the entire cake with the remaining frosting. Use an offset spatula to create a smooth finish or decorative swirls.
Chill and Serve: Chill the cake in the refrigerator for at least 30 minutes to allow the frosting to set before serving. This will make it easier to slice and prevent the frosting from sliding off.

📝 Notes

For a more intense red color, use gel food coloring instead of liquid food coloring. Start with a small amount and add more until you reach your desired color.
Make sure all your ingredients are at room temperature for the best results. This helps them combine more easily and creates a smoother batter.
If you don't have buttermilk, you can make a quick substitute by adding 1 tablespoon of white vinegar or lemon juice to 1 cup of milk. Let it sit for 5 minutes before using.