Hi Bold Bakers!
What if I told you you could make a Big and Bold 3 Layer Red Velvet Cake in under 10 minutes? Now, you’re thinking, “Gemma, no way!” Well, it is 100% possible, you just need a few ingredients and a microwave. You, too, can bake my 3 Layer Microwave Red Velvet Cake in a matter of minutes.
I have experimented with countless microwave recipes from my original 3 Layer Vanilla Cake Made in the Microwave, to an entire Microwave New York Cheesecake made in under 5 minutes not to mention all of my 100 Mug Meal recipes. I can hardly believe it is possible to make a cake this decadent in the microwave, but I did it, and you can too. This cake is moist and light in texture, with a hint of chocolate, a touch of cinnamon and of course a lovely red color. You will love it!
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.
After adding the wet ingredients into the dry and mixing, I pour the batter into 3 silicone cake pans. I use these Silicone Cake Molds. This is the secret baking cakes in the microwave as the silicone ensures the cakes cook evenly in just a few minutes without sticking to the pans.
When each layer has been microwaved allow them to cool. Then you can frost them just like any other cake. My 3 Layer Microwave Red Velvet Cake gets some very special treatment as it is frosted with my decadent and delicious best-ever cream cheese frosting. While this cake cuts down on the cooking time it is over-the-top on flavor and presentation.
When frosting the cake I make it look rustic, leaving big swirls of frosting on the top and sides. You can do it your own way! Last but not least I decorate the cake with additional red velvet crumbs. This 3 Layer Microwave Red Velvet Cake is one of my most beautiful to date. I cannot wait for all of you to get MICROBAKING!
- 2½ cups (12½oz/ 375g) all purpose flour
- 1½ cups (12oz/ 360g) sugar
- 1 teaspoon cinnamon
- 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
- My Best Ever Cream Cheese Frosting
- To make the 3 layer microwave red velvet cake grease 3 x 7¼ inch silicon cake pans 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.
- Next divide the batter evenly between the 3silicone 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 ¼ 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.
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.
SUBMIT YOUR OWN PHOTOS OF THIS RECIPE
4 ImagesSubmit Your Photos
Hi Bold Bakers! I’m Gemma Stafford, a professional chef originally from Ireland, and I’m passionate about sharing my years of experience to show you how to make game-changing baking recipes with over-the-top results! Join more than 1 Million other Bold Bakers in the community for new video recipes every week!
Have you made a recipe? Share photos on my website or across social media with the hashtag #boldbaker.
And don't miss my NEW Bold Baking recipes and tips. Sign up for my weekly email newsletter.