This cake is the real deal. You make it with good quality cocoa powder, sugar, butter, eggs, buttermilk, oil and red coloring. Not only is this cake a cinch to microwave, but a joy to mix up, as the batter is made all in one bowl and with no special equipment.
What if I told you you could make a Red Velvet Cake in under 10 minutes? Now, you’re thinking, “ No way!” Well, it is 100% possible, you just need a few ingredients and a microwave. You, too, can bake my Microwave Red Velvet Cake in a matter of minutes.
2½ cups (12½oz/ 375g) all purpose flour
1½ cups (12oz/ 360g) sugar
1 teaspoon cinnamon (optional)
3 tablespoons cocoa powder , sifted
1½ teaspoons baking soda
1 teaspoon salt
2 large eggs , at room temperature
1 cups (8fl oz/ 240g) vegetable oil
1 cup (8oz/ 224g) buttermilk
2 tablespoons red food coloring , (A gel or paste is best for a strong color)
2 teaspoons vanilla extract
- To make the microwave red velvet cake grease cake pan and set aside. Note you can use a 6, 8 or 9 inch mold/dish as long as it is microwave safe.
- In a large bowl whisk together the flour, sugar, cinnamon, cocoa powder, baking soda and salt.
- In a separate jug, whisk together the eggs, oil, buttermilk, food coloring and vanilla.
- Whisk the wet ingredients into the dry ingredients until just combined. Don’t be tempted to over mix as this will make for a tough cake.
- Now bake it in a microwave safe bowl or silicon pan for 5 minutes or until the tooth pick comes out clean.
- Let it cool completely before you you start icing the cake.
- Now your cake is ready to decorate & serve.
If you want a 3 Layered cake follow these steps:
- Divide the batter evenly between the 3 silicone cake pans.
- Microwave each layer of the cake separately for 2 minutes and 30 seconds, checking the cake around the 2 minute mark to ensure it does not over bake.
- After microwaving each layer of the cake remove from the microwave and allow to cool completely before turning out onto a flat surface.
- While the cakes are cooling prepare the cream cheese frosting and chill until needed.
- Assemble the cake: Place one cake layer on your cake stand. Gently spoon on about 1/4 cup of the cream cheese frosting.
- Using an offset spatula smooth the frosting out into one thin layer across the cake.
- Stack the next layer of cake on top of the first frosted cake and repeat the process until all 3 layers are stacked and frosted.
- Next frost the outside of the cake. Apply a crumb coat layer to the cake. Use a long, thin spatula to cover the cake completely with a thin and even layer of frosting. Be sure to wipe off your spatula each time you are about to dip it back into the bowl to get more frosting (this way you won’t be transferring any red crumbs into the bowl of frosting). Don’t worry at this point about the crumbs being visible in the frosting on the cake.
- When your cake has a thin layer of frosting all over it, place it into the refrigerator for 30 minutes to “set” the frosting.
- Once the first layer of frosting is set, apply the 2nd layer. Start by adding a large scoop of frosting onto the top of the cake. Use a long, thin spatula to spread the frosting evenly across the top and then spread it down the sides of the cake too. You shouldn’t have any red crumbs floating around in the final frosting layer now, but some might sneak in :).
- Generously swirl the cream cheese frosting on the top of the cake to create those classic swirls of frosting.
- Lastly decorate the top of the cake with red velvet crumbs or as desired.
- To store, cover the cake with cling wrap and place in the fridge for up to 4 days.
All microwaves have their own way of baking, depending on the wattage and the technology. It is important to monitor the bake. Check at 2 minutes, if the cake feels barely firm to the touch on top, it is baked. You can then check it will a skewer/toothpick.
You can bake this recipe in a traditional oven too. Select 180C/350F and bake for about 25 minutes. Monitor the bake in the usual way.