Classic Red Velvet Cake
Three layers of rich, velvety cake made with fresh ingredients. A true red velvet cake is a light cocoa cake that is made into a beautiful velvety burgundy. This cake is sumptuous and decadent. A true delight. The most popular icing to go with a red velvet cake is a whipped cream cheese icing.
*Important*
To make this cake, use TWO BATCHES of Cream Cheese Icing.
Shannon’s Classic Red Velvet Cake
Three layers of rich, velvety cake made with fresh ingredients. A true red velvet cake is a light cocoa cake that is made into a beautiful velvety burgundy. This cake is sumptuous and decadent. A true delight. The most popular icing to go with a red velvet cake is a whipped cream cheese icing.
Ingredients
- 4 1/2 cup cake flour sifted
- 2/3 cup cocoa powder
- 2 1/2 teaspoons baking soda
- 1/2 teaspoon salt
- 1 cup butter unsalted, softened
- 3 cups granulated sugar
- 4 eggs
- 3 cups buttermilk
- 1 Tbs vanilla extract
- 2 Tbs Liquid red food coloring – an entire 1 ounce bottle
Instructions
- Preheat oven to 350°F. Prepare three eight-inch round cake pans with baking spray and parchment circles (see video).
- In a large bowl, mix the sifted cake flour with the cocoa powder, baking soda and salt.
- In a heavy duty mixer bowl, whip the butter and sugar together. Add eggs, one at a time. Mix until smooth.
- Alternatively, add the flour and the buttermilk in small batches until the flour, butter and buttermilk and fully incorporated into a smooth batter.
- Add the vanilla and the red food coloring. Stir until smooth.
- Pour batter into prepared pans. Bake at 350°F for 40-50 minutes.
- Cool pans on a wire rack until the pans are cool enough to touch. Then turn out the cakes onto the rack. Cool completely before icing.
Video
Tried this recipe?Let us know how it was!
Whipped Cream Cheese Icing
Light, creamy, delicious! This whipped cream cheese icing is the perfect accompaniment to both my classic red velvet cake and carrot cake!
Ingredients
- 16 oz cream cheese, softened (room temp) 2 blocks (2 – 8 oz blocks)
- 1 cup butter 2 sticks
- 6 cups powdered sugar
- 2 teaspoons vanilla extract
- pinch salt
Instructions
- whip the cream cheese and butter with the paddle attachment until incorporated. Add the powdered sugar, 3 cups at a time. Mix until smooth. Add vanilla. Replace paddle attachment with the balloon whip attachment. Whip for 3-4 minutes. This will make the icing very fluffy.
- In the bowl of a stand mixer, blend the butter and cream cheese with the paddle attachment.
- Add the powdered sugar, a couple cups at a time, mixing well in-between each addition.
- Add the vanilla and a pinch of salt. Mix again.
- Replace the paddle attachment with the balloon whip attachment and whip on high for about three minutes.
- Be sure your cake is cool before you ice it. Store icing in the fridge for 4-5 days or the freezer for up to three months. Bring to room temperature before using.
Video
Tried this recipe?Let us know how it was!