Servings: 8
Preparation Time: 1 hour
Start to Finish Time: 2 hours 35 minutes
Red Velvet Cake with Butter Cream Icing
A Classic with a Twist
This Red Velvet Cake delivers the perfect combination of flavor and texture. The cake layers are moist and spongy, with just enough cocoa to give a hint of depth beneath the iconic red hue. It’s not just about the color—it’s about achieving that soft, melt-in-your-mouth bite that makes Red Velvet so irresistible.
The Tangy Cream Cheese Filling
What truly sets this cake apart is the cream cheese filling. Slightly tangy from the cream cheese yet beautifully balanced with sugar, it contrasts the cake’s subtle cocoa notes. Each forkful gives you that sweet-tart interplay that makes you want another bite before you’ve even finished the first.
The Decadent Butter Cream Icing
Crowning the entire cake is a rich butter cream icing. Light yet indulgent, it wraps the cake in a silky smooth finish. This icing doesn’t overpower the cake or filling—it ties everything together in one decadent bite.
The Signature Red Velvet Look
The sides of the cake are pressed with delicate red velvet crumbs for a polished bakery-style finish, while the top can be left smooth or accented with just a touch of those vibrant crumbs. Elegant, nostalgic, and timeless, this cake is a centerpiece dessert for any occasion.
Ingredients:
RED VELVET CAKE:
2 1/2 cups all-purpose flour
1 1/2 cups sugar
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon cocoa powder
1 1/2 cups vegetable oil
1 cup buttermilk, at room temperature
2 large eggs
2 tablespoons food coloring, red
1 teaspoon white vinegar
1 teaspoon vanilla extract
SIMPLE SUGAR:
1 cup water
1 cup sugar
CREAM CHEESE FILLING
1 teaspoon vanilla extract
1 stick butter, unsalted
1 pound cream cheese
1 cup confectioner’s sugar
BUTTER CREAM ICING
1 teaspoon vanilla, to taste
6 each egg whites
1 1/2 cups sugar
1 cup confectioner’s sugar
1 pound butter, unsalted
Instructions:
RED VELVET CAKE:
Preheat oven to 350°F. Butter and flour three 9-inch round cake pans.
Sift together flour, sugar, baking soda, salt and cocoa powder; set aside.
In a large bowl, add vegetable oil, buttermilk, eggs, red food coloring, vinegar and vanilla extract, whisking to combine.
Mix the dry ingredients into the wet ingredients just until combined and batter is smooth.
Divide batter into three prepared cake pans.
Bake at 350° for about 25 minutes or until done. Remove from pans; cool on wire rack.
SIMPLE SUGAR (for Assembly):
In a small saucepan, bring water and sugar to a boil, stirring until sugar is dissolved. Simmer 3 minutes. Remove from heat and cool completely.
CREAM CHEESE FILLING (for Assembly):
Cream together butter and cream cheese until no lumps are visible.
Add powdered sugar and mix until sugar is incorporated. Flavor to taste with vanilla extract.
BUTTER CREAM ICING (for Assembly):
Combine egg whites and the granulated sugar in the bowl of a stand mixer. Add a dash vanilla extract. Heat over water until mixture reaches 140 degrees.
Place bowl on stand mixer and whip on high until cool. Add butter slowly while whipping. Lower speed and add powdered sugar and vanilla extract. Continue to whip until light and fluffy.
ASSEMBLY:
To assemble cake, level layers by slicing off rounded tops with a serrated knife. Save scraps.
Place first cake layer on cardboard circle. Brush with simple syrup (see recipe) and spread a layer of cream cheese butter cream. Repeat for second and third layers.
Ice outside edges, top of cake.
ADORNMENT:
In a bowl, crumble reserved cake scraps into small pieces and press crumbs into sides of cake. If desired, add a sprinkle of crumbs in the center of top of cake as well.
Per Serving (excluding unknown items): 1766 Calories; 120g Fat (60.2% calories from fat); 13g Protein; 165g Carbohydrate; 1g Dietary Fiber; 260mg Cholesterol; 727mg Sodium; 133g Total Sugars; 1mcg Vitamin D; 125mg Calcium; 2mg Iron; 241mg Potassium; 176mg Phosphorus. Exchanges: .
