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Red Velvet Birthday Cake

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One of Chelsweet’s biggest supporters LOVES Red Velvet Cake. Well, I’m not sure if it’s really the red velvet she loves, or just the cream cheese frosting…but either way, her team ordered her a Red Velvet Birthday Cake! I wanted to really highlight the frosting, so I made a three layer cake with thin layers, slathered with frosting, to ensure that each bite of cake had by a generous amount of frosting 😀

Red Velvet Cake Batter:

  • 2 cups cake flour
  • 2 cups all-purpose flour
  • 2 3/4 cups granulated white sugar
  • 3 tablespoons unsweetened cocoa powder (not Dutch process)
  • 2 teaspoons baking soda
  • 1 1/2 teaspoon salt
  • 3 large eggs, at room temperature
  • 2 3/4  cups vegetable or canola oil
  • 1 1/2 cup buttermilk
  • 3 tablespoons red gel food coloring
  • 3 teaspoons vanilla extract
  • 3 teaspoons white vinegar
  • 1 1/2 Tablespoon instant coffee, dissolved in 1 Tbsp boiling water

CREAM CHEESE FROSTING:

  • 8 cups powdered sugar
  • 1 (8-ounce) packages cream cheese, at room temperature
  • 1 1/2 cups unsalted butter, at room temperature (3 sticks)
  • 1 tablespoon vanilla extract
  • 1/4 cup heavy cream
  • dash salt
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Preheat oven to 325. Grease and lay a strip of parchment paper in four nine-inch round cake pans (see pictures).

In a medium bowl, whisk together flour, baking soda, cocoa powder and salt. Set aside.

In a large bowl, combine the sugar, vegetable oil, eggs, buttermilk, vanilla and red food coloring.

Stir in the coffee, and white vinegar. Combine the wet ingredients with the dry ingredients a little at time, mixing after each addition, until just combined.

The batter will be relatively thick. Divide the batter evenly between the four cake pans. Each pan should have about 1 1/2 cups of batter.

Bake in the middle rack for 20-25 minutes, or until a toothpick comes out clean.

Keep a close eye on the cakes, you don’t want them to over bake! the layers will continue to cook as they cools.

Let the layers cool in the pan for about five minutes, then remove them from the pans onto a wire rack to finish cooling.

Slide a knife or offset spatula around the inside of the pans to loosen the cake from the pan.

While the cakes cool, make the frosting.

Combine the softened butter, cream cheese, vanilla, salt, and powdered  sugar in a large bowl.

Gently mix by hand, then finish combining with a hand mixer. Whip until the frosting is fluffy.

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Frost the cake with cream cheese frosting when the cakes have cooled completely.

Lightly frost each layer, and then cover the entire exterior of the cake. Make sure to alternate the layers top up, top down, to help the cake remain level.

Let this crumb coat harden over night, and reserve remaining frosting.

Finish frosting the following morning, smoothing the exterior, and piping on decorative touches.I decided to decorate this cake with roses 😀

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I love this recipe because it’s not overly sweet, and each ingredient is able to shine.

The frosting is subtle, and I love that you get a bit of it in each bite since this cake has so many thin layers.

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