It can’t be Valentine’s Day without the requisite red velvet recipe. 😉 For this episode, we’re going to do a #flashbackfriday and marvel at some of the delicious iterations of red velvet we’ve created over the years. Ahhh yes… the 5 layer red velvet cake cheesecake! Made this for Anthony’s 25th birthday, waaaaayyyy back when we were just friends. Hehe 😀 Twas a Hulk-size cake indeed! Three layers of decadent red velvet cake and 2 layers of my classic cheesecake (we’ll save that recipe for another day), smothered in none other than silky-smooth cream cheese icing. Red velvet + cream cheese are a match made in heaven for certain.
Then there was that one time in grad school when I was pitching a social enterprise bakery concept to the “dolphin tank.” I brought samples. 😉 Mini cupcakes for the judges and my classmates, and a heart-shaped red velvet cake we auctioned off in class for a donation drive.
Then there was this time when I made a ton of red velvet cupcakes… and I can’t even remember why. But aren’t they pretty?? 🙂
Oh, and those waaaayyy up at the top? Those were for my dear friend Megan a couple V-Days ago. She’s that nice girl who brings cupcakes into the office.
All in all, red velvet is a classic that’s here to stay. They key is keeping it moist and flavorful so the cake stands on its own beneath that rich icing. Here’s my recipe if you’re in the market for a new one. 😉
- 2½ cups all-purpose flour
- 1½ cups organic cane sugar
- 3 tablespoons unsweetened cocoa powder
- 1½ teaspoons baking soda
- 1 teaspoon salt
- 2 eggs*
- 1 cup canola oil
- ½ cup sour cream
- 1 cup buttermilk
- 1 oz red food coloring
- 2 teaspoons vanilla extract
- 2 teaspoons white vinegar
- 16 oz cream cheese*
- 1 stick unsalted butter*
- 1½ cups powdered sugar
- 1 teaspoon vanilla extract
- 1 tablespoon heavy cream
- Preheat oven to 350 degrees F. If making a cake, butter two 8"x2" or 9"x1.5" baking pans and dust with cocoa powder. For cupcakes, line 24 muffin cups with paper liners and set aside.
- In the bowl of a stand mixer, combine the flour, sugar, cocoa powder, baking soda, and salt.
- Add the liquid and sour cream, 1 ingredient at a time, followed by the eggs, one at a time, mixing to incorporate between each addition (save the food coloring for last!). Occasionally stop the mixer and use a rubber spatula to scrape down the sides and bottom of the bowl to make sure everything is well mixed.
- Distribute the batter evenly between the prepared pans/muffin cups. Bake for 20-25 minutes, or until a toothpick inserted into the center of the cakes comes out clean.
- Remove the (cup)cakes to a cooling rack. For round cakes, use a knife or offset spatula to loosen the sides of each cake from the pan. After 10-15 minutes, turn the cakes out of the pans (or take the cupcakes out of the tins) and allow to cool completely before frosting, about 1 hour.
- In the bowl of a stand mixer, cream together the butter and cream cheese on medium speed until light and fluffy.
- Turn the mixer speed to low and add the powdered sugar, about ½ cup at a time. Mix until thoroughly incorporated.
- Add the vanilla and heavy cream, and mix on medium speed for about 2 minutes until the frosting has increased in volume and is smooth.
- Use the back of a spoon or a decorating bag and tip (or resealable plastic bag with the end snipped off!) to frost the cooled cupcakes.
- For layer cakes, level the top of each layer with a serrated knife and place one layer on a cake board (use a dollop of frosting to help it stick). Frost the top of the first layer, stack the second layer on top (leveled side down) and frost the rest of the cake with a very thin layer of icing using an offset spatula. Refrigerate the cake for 15 minutes or until the icing layer has hardened. This is a crumb coat that will ensure to red crumbs get into your pretty ivory frosting! Once the crumb coat has set, continue frosting the cake with the remainder of the cream cheese mixture.