Red Velvet Batter Cake
Red Velvet Batter Cake
Ingredients
For the Red Velvet Batter Cake
- 240 g cake flour, sifted
- 14 g natural cocoa
- 6 g Dutch cocoa
- 6 g baking powder
- 3 g baking soda
- 3 g fine sea salt
- 220 g sugar
- 100 g brown sugar
- 230 g unsweetened plain soy milk
- 15 g apple cider vinegar
- 140 g neutral oil
- 120 g plain non-dairy yogurt
- 10 g vanilla
- 5 g red gel coloring
For the Red Velvet Filling
- 200 g granulated sugar
- 113 g non-dairy butter
- 50 g non-dairy cream
- 10 g natural cocoa
- 5 g Dutch cocoa
- 5 g red gel coloring
- 3 g fine sea salt
- 5 g vanilla bean powder
- non-dairy milk, as needed
For the Red Velvet Cookie Dough
- 180 g AP flour
- 10 g natural cocoa
- 5 g Dutch cocoa
- 85 g non-dairy butter, softened
- 100 g brown sugar
- 50 g sugar
- 28 g non-dairy cream cheese
- 5 g vanilla
- 3 g fine sea salt
- 5 g red gel coloring
- 60 g non-dairy white chocolate chips
For the Cream Cheese Buttercream
- 226 g non-dairy cream cheese
- 340 g non-dairy butter
- 1/2 teaspoon salt
- 600 g powdered sugar
- 10 g vanilla
Instructions
- 1
Preheat your oven to 350°F (175°C). Line three cake pans with parchment paper and grease the sides.
⏱️ 10 min•🌡️ 350
- 2
In a large mixing bowl, whisk together the sifted cake flour, natural cocoa, Dutch cocoa, baking powder, baking soda, fine sea salt, granulated sugar, and brown sugar until well combined.
⏱️ 5 min
- 3
In a separate bowl or large measuring cup, combine the unsweetened plain soy milk and apple cider vinegar. Let it sit for 5 minutes to curdle slightly.
⏱️ 5 min
- 4
To the soy milk mixture, add the neutral oil, plain non-dairy yogurt, vanilla, and red gel coloring. Whisk thoroughly until the mixture is vibrant red and well combined.
⏱️ 5 min
- 5
Pour the wet ingredients into the dry ingredients. Fold gently with a spatula until just combined. Be careful not to overmix.
⏱️ 5 min
- 6
Divide the cake batter evenly among the three prepared cake pans. Bake for 20–22 minutes, or until a wooden skewer inserted into the center comes out clean.
⏱️ 22 min•🌡️ 350
- 7
Once baked, remove the cakes from the oven and let them cool in the pans for 10-15 minutes before inverting them onto a wire rack to cool completely. Once cool, wrap each cake layer in plastic wrap and chill in the refrigerator for at least 30 minutes.
⏱️ 45 min
- 8
While the cakes are cooling, prepare the Red Velvet Filling. In a medium saucepan, combine the granulated sugar, non-dairy butter, and non-dairy cream. Heat over medium heat, stirring until the butter is melted and the sugar begins to dissolve.
⏱️ 5 min
- 9
Whisk in the natural cocoa, Dutch cocoa, red gel coloring, and fine sea salt. Bring the mixture to a gentle simmer and cook for 2–3 minutes, stirring constantly, until the filling becomes glossy.
⏱️ 5 min
- 10
Remove the saucepan from the heat and stir in the vanilla bean powder. Pour the filling into a heatproof jar or bowl and let it cool completely to room temperature. If the filling becomes too thick, you can loosen it with a small amount of non-dairy milk, as needed.
⏱️ 30 min
- 11
For the Red Velvet Cookie Dough: In a large mixing bowl, cream together the softened non-dairy butter, brown sugar, granulated sugar, non-dairy cream cheese, vanilla, and red gel coloring until light and fluffy.
⏱️ 10 min
- 12
Add the AP flour, natural cocoa, Dutch cocoa, and fine sea salt to the creamed mixture. Mix until just combined.
⏱️ 5 min
- 13
Fold in the non-dairy white chocolate chips. Cover the cookie dough and chill in the refrigerator for at least 30 minutes.
⏱️ 35 min
- 14
For the Cream Cheese Buttercream: In a stand mixer with the paddle attachment, beat the non-dairy cream cheese and non-dairy butter together until smooth and creamy.
⏱️ 5 min
- 15
Add the salt and vanilla, mixing until combined. Gradually add the powdered sugar, about 1 cup at a time, beating on low speed until incorporated, then increase speed to medium-high and whip until the buttercream is light and fluffy.
⏱️ 10 min
- 16
To assemble the cake: Place one cake layer on your serving plate or cake stand. Pipe a dam of buttercream around the edge of the cake layer. Fill the center with a generous amount of Red Velvet Filling, spreading it evenly. Break off chunks of the chilled Red Velvet Cookie Dough and scatter them over the filling.
⏱️ 10 min
- 17
Place the second cake layer on top and repeat the dam, filling, and cookie dough steps. Top with the third cake layer.
⏱️ 5 min
- 18
Apply a thin layer of buttercream as a crumb coat over the entire cake. Chill the cake in the refrigerator for 20 minutes to set the crumb coat.
⏱️ 20 min
- 19
Once the crumb coat is set, apply the remaining buttercream to frost the entire cake smoothly. Drizzle any remaining Red Velvet Filling over the top and sides of the cake, and decorate with additional chunks of Red Velvet Cookie Dough.
⏱️ 10 min
Kitchen Tools
Nutrition Facts (per serving)
Red Velvet Batter Cake
For the Red Velvet Batter Cake
- 240 g cake flour, sifted
- 14 g natural cocoa
- 6 g Dutch cocoa
- 6 g baking powder
- 3 g baking soda
- 3 g fine sea salt
- 220 g sugar
- 100 g brown sugar
- 230 g unsweetened plain soy milk
- 15 g apple cider vinegar
- 140 g neutral oil
- 120 g plain non-dairy yogurt
- 10 g vanilla
- 5 g red gel coloring
For the Red Velvet Filling
- 200 g granulated sugar
- 113 g non-dairy butter
- 50 g non-dairy cream
- 10 g natural cocoa
- 5 g Dutch cocoa
- 5 g red gel coloring
- 3 g fine sea salt
- 5 g vanilla bean powder
- non-dairy milk, as needed
For the Red Velvet Cookie Dough
- 180 g AP flour
- 10 g natural cocoa
- 5 g Dutch cocoa
- 85 g non-dairy butter, softened
- 100 g brown sugar
- 50 g sugar
- 28 g non-dairy cream cheese
- 5 g vanilla
- 3 g fine sea salt
- 5 g red gel coloring
- 60 g non-dairy white chocolate chips
For the Cream Cheese Buttercream
- 226 g non-dairy cream cheese
- 340 g non-dairy butter
- 1/2 teaspoon salt
- 600 g powdered sugar
- 10 g vanilla
Instructions
- 1
Preheat your oven to 350°F (175°C). Line three cake pans with parchment paper and grease the sides.
⏱️ 10 min•🌡️ 350 - 2
In a large mixing bowl, whisk together the sifted cake flour, natural cocoa, Dutch cocoa, baking powder, baking soda, fine sea salt, granulated sugar, and brown sugar until well combined.
⏱️ 5 min - 3
In a separate bowl or large measuring cup, combine the unsweetened plain soy milk and apple cider vinegar. Let it sit for 5 minutes to curdle slightly.
⏱️ 5 min - 4
To the soy milk mixture, add the neutral oil, plain non-dairy yogurt, vanilla, and red gel coloring. Whisk thoroughly until the mixture is vibrant red and well combined.
⏱️ 5 min - 5
Pour the wet ingredients into the dry ingredients. Fold gently with a spatula until just combined. Be careful not to overmix.
⏱️ 5 min - 6
Divide the cake batter evenly among the three prepared cake pans. Bake for 20–22 minutes, or until a wooden skewer inserted into the center comes out clean.
⏱️ 22 min•🌡️ 350 - 7
Once baked, remove the cakes from the oven and let them cool in the pans for 10-15 minutes before inverting them onto a wire rack to cool completely. Once cool, wrap each cake layer in plastic wrap and chill in the refrigerator for at least 30 minutes.
⏱️ 45 min - 8
While the cakes are cooling, prepare the Red Velvet Filling. In a medium saucepan, combine the granulated sugar, non-dairy butter, and non-dairy cream. Heat over medium heat, stirring until the butter is melted and the sugar begins to dissolve.
⏱️ 5 min - 9
Whisk in the natural cocoa, Dutch cocoa, red gel coloring, and fine sea salt. Bring the mixture to a gentle simmer and cook for 2–3 minutes, stirring constantly, until the filling becomes glossy.
⏱️ 5 min - 10
Remove the saucepan from the heat and stir in the vanilla bean powder. Pour the filling into a heatproof jar or bowl and let it cool completely to room temperature. If the filling becomes too thick, you can loosen it with a small amount of non-dairy milk, as needed.
⏱️ 30 min - 11
For the Red Velvet Cookie Dough: In a large mixing bowl, cream together the softened non-dairy butter, brown sugar, granulated sugar, non-dairy cream cheese, vanilla, and red gel coloring until light and fluffy.
⏱️ 10 min - 12
Add the AP flour, natural cocoa, Dutch cocoa, and fine sea salt to the creamed mixture. Mix until just combined.
⏱️ 5 min - 13
Fold in the non-dairy white chocolate chips. Cover the cookie dough and chill in the refrigerator for at least 30 minutes.
⏱️ 35 min - 14
For the Cream Cheese Buttercream: In a stand mixer with the paddle attachment, beat the non-dairy cream cheese and non-dairy butter together until smooth and creamy.
⏱️ 5 min - 15
Add the salt and vanilla, mixing until combined. Gradually add the powdered sugar, about 1 cup at a time, beating on low speed until incorporated, then increase speed to medium-high and whip until the buttercream is light and fluffy.
⏱️ 10 min - 16
To assemble the cake: Place one cake layer on your serving plate or cake stand. Pipe a dam of buttercream around the edge of the cake layer. Fill the center with a generous amount of Red Velvet Filling, spreading it evenly. Break off chunks of the chilled Red Velvet Cookie Dough and scatter them over the filling.
⏱️ 10 min - 17
Place the second cake layer on top and repeat the dam, filling, and cookie dough steps. Top with the third cake layer.
⏱️ 5 min - 18
Apply a thin layer of buttercream as a crumb coat over the entire cake. Chill the cake in the refrigerator for 20 minutes to set the crumb coat.
⏱️ 20 min - 19
Once the crumb coat is set, apply the remaining buttercream to frost the entire cake smoothly. Drizzle any remaining Red Velvet Filling over the top and sides of the cake, and decorate with additional chunks of Red Velvet Cookie Dough.
⏱️ 10 min