Four Layer Red Velvet Cake

This Red Velvet cake is absolutely amazing… and yes, it was another potluck request from work. While my decorating skills aren’t anything to rave over, apparently the cake vanished pretty quickly. I now understand why these cakes are so expensive. Not only does it have a lot of ingredients, it also takes HOURS. So.. on with the business! Less talk, more bake.

You will need-

  • Two 9″ round baking pans
  • Butter flavored cooking spray
  • Wire rack for cooling
  • A Sifter (yes, do it, buy the sifter… don’t make your life hard like i did)
  • Silicon Spatula
  • 1 stick (8 tbsp) of butter
  • 1 &1/2 C Sugar (granulated white)
  • 2 Eggs
  • 1 tsp Vanilla Extract
  • 2&1/2 C Flour
  • 1/2 tsp Salt
  • 2 tbsp Cocoa (unsweetened)
  • 1 C Buttermilk
  • 2 tbsp Red food coloring
  • 1 tsp white vinegar
  • 1 tsp baking soda
  • 1 8oz pkg Cream cheese
  • 1 8oz pkg Marscarpone Cheese
  • 1 tsp Vanilla extract
  • 1 C Confection sugar
  • 1&1/2 C Buttermilk


  • Lay out your butter until soft
  • Preheat oven to 350 degrees F
  • (Bowl A) In a large mixing bowl (or electric mixer) mix eggs and white sugar, then mix in eggs, one at a time. Add vanilla while mixing in the 2nd egg. Mixing these items separately allows them to be fluffier. This is crucial in making a spongy, moist cake.
  • (Bowl B) In a separate bowl, sift your flower and measure to 2&1/2 after sifting. Evenly stir in your salt and cocoa. Set aside.
  • (Bowl C) In a small bowl or cup, use a fork to whisk your red food coloring into your buttermilk.
  • Mix bowls B and C into bowl A simultaneously. This works best if you alternate mixing in small amounts of each at a time.
  • Mix baking soda and vinegar together, fold in to the batter. The batter should be VERY thick and smooth.
  • Spray down your two pans with cooking spray and evenly spread your batter into the pans and cook for 25-30 mins or until you can insert a fork in the middle of the cake and it will come out clean.
  • Let cakes cool for ten minutes in their pans on a wire rack. Then (GENTLY), flip them out of their pans and allow them to cool upside down on the rack for another ten minutes. Carefully put them in large ziplock bags an refrigerate for an hour.
  • QUICK!!! While they’re cooling, clean up the massive mess you made because it’s about to get bigger.
  • Beat together the cream cheese, marscarpone cheese, confection sugar, and vanilla until smooth
  • Add buttermilk and whip to perfection.
  • If your icing is too thin, add more sugar. Too thick, add more buttermilk.
  • Using a serrated knife, cut the tops off of your cakes to make them level. Then, cut them in half. You should have four even cake disks. Use the baked edges as your top and bottom for a polished look.
  • Assemble cake by placing your first layer on your serving plate. Cover top and sides with icing with your rubber spatula. Add layer two and repeat process until the fourth layer is covered.
  • Use the tops of the cakes that were cut off to make the garnish by grabbing a small handful of excess cake and crumbling on top.

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