Tag Archives: Red Velvet Cake

Gadgets I love…

BeaterbladeHere’s a gadget I absolutely love… an attachment for stand mixers by  Beaterblade. The blade has silicone “fins” which actually scrape the bowl as they turn and mix the batter. What does this mean to you? No more stopping to scrape down the sides of the bowl! It even gets the dimple at the bottom of the bowl.

I used it to bake my daughter’s birthday cake…give it a try.

Red Velvet Cake

Red Velvet Cake with Cream Cheese Icing

Freezing the cake layers before icing makes decorating a whole lot easier..it  reduces the amount of crumbs, and creates a much more stable cake to work with.


2 1/4 cups sifted cake flour (sifted, then measured)

1/4 cup unsweetened cocoa powder

1 teaspoon baking powder

1 teaspoon baking soda

1/2 teaspoon salt

1 cup buttermilk

2 tablespoons red food coloring

1 teaspoon distilled white vinegar

1 teaspoon vanilla extract

1 1/2 cups sugar

1 cup (2 sticks) unsalted butter, room temperature

2 large eggs


3  8-ounce packages cream cheese, room temperature

3/4 cup (1 1/2 sticks) unsalted butter, room temperature

1 1/2 tablespoon vanilla extract

3 3/4 cups powdered sugar, sifted


Preheat oven to 350°F. Butter and flour two 9-inch-diameter cake pans with 1 1/2-inch-high sides. Sift sifted flour, cocoa powder, baking powder, baking soda, and salt into medium bowl. Whisk buttermilk, food coloring, vinegar, and vanilla in small bowl to blend. Using electric mixer, beat sugar and butter in large bowl until well blended. Add eggs 1 at a time, beating until well blended after each addition. Beat in dry ingredients in 4 additions alternately with buttermilk mixture in 3 additions.

Divide batter between prepared pans. Bake cakes until tester inserted into center comes out clean, about 27 minutes. Cool in pans on racks 10 minutes. Turn cakes out onto racks; cool completely. Reserve crumbs left behind in pans for decorating. Wrap cakes in several layers of plastic wrap; freeze layers up to 1 week before decorating. Remove cake layers from freezer, unwrap from plastic wrap;  thaw 30 minutes.

For frosting:

Beat cream cheese and butter in large bowl until smooth. Beat in vanilla. Add powdered sugar and beat until smooth.


Cut each cake layer in half horizontally using a serrated bread knife. Place one of the cake layers (cut side up) on a cake plate. Spoon 1 cup of icing in center of cake layer. Use a spatula to smooth the icing over the surface of the cake. Place the  next layer ( cut side up) and spread 1 cup of icing icing over the cake layer. Place third cake layer (cut side up) and spread 1 cup of icing over the cake layer. Place the last layer (cut side down) on top of the icing. Use a spatula to spread the remaining icing over the top and sides of cake. Sprinkle reserved cake crumbs over the top of the cake.

12 servings