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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 Method

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

Method
 

Red Velvet Sponge
  1. Preheat the oven to 400° Fahrenheit. Prep three cake pans.
  2. In a large mixing bowl, cream together the butter at sugar for approximately five minutes
  3. Add in the eggs, a little at a time.
  4. In a small bowl, mix cocoa powder, vanilla extract, food coloring, and hot water until combine. Add into the large mixing bowl.
  5. In a small bowl, combine buttermilk and salt. Alternate adding the buttermilk mixture and the flour to the large mixing bowl.
  6. In a small bowl, mix the vinegar and baking soda. Add the to large mixing bowl and mix until smooth.
  7. 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
  1. In a large bowl, whisk together the cream cheese, heavy whipping cream, vanilla extract, powdered sugar, mascarpone, and salt until light and fluffy.
  2. Divide between two bowls and chill until needed.
Assembly
  1. 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
  2. Place each cake with icing between each layer. One bowl should be enough for the 5 layers of frosting between the cakes.
  3. Using the second bowl of icing, cover the exterior of the cake and pipe 8 rosettes on the top.
  4. Crumble the off-cuttings and gently press them against the bottom third of the cake.
  5. Enjoy!!