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
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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
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