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Red Velvet Cake

This is a deliciously rich, six-layer chocolate (red velvet) cake with a decadent cream cheese icing!
Print Recipe
Prep Time 1 hour
Cook Time 31 minutes
Total Time 1 hour 31 minutes

Ingredients
  

Red Velvet Sponge

  • 1 ¼ Cup Unsalted Butter
  • 1 Cup Granulated Sugar
  • 3 Eggs beaten
  • 4 Tablespoon Cocoa Powder
  • 2 Teaspoon Vanilla Extract
  • 2 Teaspoon Red Food Coloring
  • 6 Tablespoon Hot Water
  • 1 ⅓ Cup Buttermilk
  • 1 Teaspoon Salt
  • 2 ¼ Cup Self-Raising Flour
  • 1 Teaspoon White Vinegar
  • 1 Teaspoon Baking Soda

Cream Cheese Icing

  • 1 ½ Cup Cream Cheese full-fat
  • 1 Cup Heavy Whipping Cream
  • 2 Teaspoon Vanilla Extract
  • 2 ½ Cup Powdered Sugar
  • ¾ Cup Mascarpone
  • A Pinch of Salt

Instructions
 

Red Velvet Sponge

  • Preheat the oven to 400° Fahrenheit. Prep three cake pans.
  • In a large mixing bowl, cream together the butter at sugar for approximately five minutes
  • Add in the eggs, a little at a time.
  • In a small bowl, mix cocoa powder, vanilla extract, food coloring, and hot water until combine. Add into the large mixing bowl.
  • In a small bowl, combine buttermilk and salt. Alternate adding the buttermilk mixture and the flour to the large mixing bowl.
  • In a small bowl, mix the vinegar and baking soda. Add the to large mixing bowl and mix until smooth.
  • Quickly divide the cake batter into three pre-prepared baking pans and bake for 20-25 minutes or until fully cooked. Let cool for 5 minutes before turning out. Then let cool completely.

Cream Cheese Icing

  • In a large bowl, whisk together the cream cheese, heavy whipping cream, vanilla extract, powdered sugar, mascarpone, and salt until light and fluffy.
  • Divide between two bowls and chill until needed.

Assembly

  • Cut the three cakes into 6 layers (cut each in half). Cut away excess on the top of the cakes to keep each cake flat. Keep off-cutting and set them aside for later
  • Place each cake with icing between each layer. One bowl should be enough for the 5 layers of frosting between the cakes.
  • Using the second bowl of icing, cover the exterior of the cake and pipe 8 rosettes on the top.
  • Crumble the off-cuttings and gently press them against the bottom third of the cake.
  • Enjoy!!