Red Velvet Layer Cake with Cream Cheese Frosting

Paula Shoyer Recipe By
  • Cooking and Prep: 2.5 h
  • Serves: 16
  • Contains:

Slices of cake sandwiched between cream and covered in icing are what we think of when we think about birthday or other celebration cakes. Once you know how to make one, you will know how to make them all.

 


Beautiful layer cakes should not scare you. Cake layers may be frozen way in advance, and many cakes may be fully assembled and frozen, and then thawed before serving. Layer cakes are also forgiving: If you had to piece together a layer of cake because you shredded it while slicing, no one will know; and if one layer has more icing than another, no one will notice.

Ingredients (18)

Cake

Vanilla-Cream Cheese Frosting

Start Cooking

Prepare the Cakes

  1. Heat oven to 350 degrees Fahrenheit. Grease and flour two eight-inch round pans. Set aside.

  2. Combine soy milk and lemon juice. Let sit for five minutes. This creates a buttermilk substitute.

  3. In the bowl of an electric mixer, combine flour, sugar, cocoa, baking powder, baking soda, and salt, and mix well.

  4. Add eggs, vanilla, oil, soy milk mixture, and vinegar, and mix again.

  5. Add food colorings and mix well for one minute to achieve a dark red color, adding more color if necessary.

  6. Divide batter between the two pans.

  7. Bake for 40 to 45 minutes, or until a skewer inserted in the cakes comes out clean.

  8. Let cool in the pans for 10 minutes and then turn onto a cooling rack and let cool completely. 

Note:

The cakes may be made three days in advance, wrapped in plastic wrap, and stored at room temperature, or they may be frozen for up to three months.

Tip:

I find that red food coloring makes red velvet cake too cherry-red; if you mix the red coloring with burgundy or maroon coloring, you can achieve a darker red. Wear gloves when using food coloring.

Prepare the Frosting

  1. In the bowl of an electric mixer, combine cream cheese and vanilla and beat at high speed until smooth.

  2. Add confectioners’ sugar in three parts, mixing in each addition completely before adding the next one.

  3. Add soy milk and beat for 30 seconds or until the frosting looks creamy.

Note:

May be made two days in advance and stored covered in the fridge.

Assemble the Cake

  1. When the cakes have cooled, slice each cake across into three pieces so that you will have six layers

  2. Set aside one of the cake bottoms to use as the top of the cake. Place the other cake bottom, bottom side down, on your serving plate and place some pieces of waxed paper underneath to catch the drippings.

  3. Scoop up one-third cup icing and use a silicone spatula to spread from the middle back and forth to the edge.

  4. Add the next piece of cake and spread another a third cup icing. Top with a slice of cake and then repeat.

  5. Place the reserved cake bottom on top, bottom side up.

  6. Use a long metal flat blade spatula to ice the top and sides. Try to reserve one to two cups of icing to decorate the cake.

  7. Place cake in the freezer for 30 minutes and then add another coat of icing.

     

  8. Heat the blade of the metal spatula in very hot or boiling water and wipe lightly with a towel and then immediately slide around the sides and top of the cake to make the icing completely smooth; you may need to reheat the blade and repeat this step a few times.

  9. Chill in the fridge for at least one hour and serve. Store at room temperature for up to five days or freeze for up to three months.

     

Tip:

As you assemble the cake, try to make it even by looking at the cake from the side and gently pressing down to even out the cake if the cake is too tall on one side.

EMAIL
Please Log in to post a review How'd it turn out? Write a review. POST
Community Rating No Ratings Yet.
Please Log in to ask a question How'd it turn out? Write a review. POST

NEWSLETTER
Subscribe to kosher.com

For the latest and trendiest recipes!
Subscribe to kosher.com
For the latest and trendiest recipes!
BACK TO TOP