Servings: 2 8-inch cake layers
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Equipment
- 1 mixer with bowl
- 2-3 8-inch cake pans
Ingredients
Cake Layers
- 2 2/3 + 1/4 cups all-purpose flour
- 2 cups granulated sugar
- 1 3/4 cups unsalted butter
- 3 TBSP cocoa powder unsweetened
- 2 tsp baking soda
- 1 TBSP baking powder
- 1 tsp salt
- 4 large eggs
- 2 tsp vanilla extract
- 2 tsp coconut extract
- 1 1/2 cups buttermilk
- 1/4 cup lemon juice
- red food coloring
Cream Cheese Frosting
- 8 oz full fat cream cheese
- 2 cup heavy whipping cream
- 1 cup confectioner's (powdered) sugar
- 1 tsp vanilla extract
- 3 tsp unflavored gelatin
- 4 TBSP cold water
- zest from half a lemon
Instructions
Red Velvet Cake Layers
- Preheat oven to 325℉
- Combine dry ingredients in a bowl and set aside
- Add butter, vanilla extract, coconut extract and granulated sugar to mixing bowl and beat until pale yellow and fluffy.
- Add eggs one at a time to mixing bowl until just combined
- Add lemon juice to buttermilk then add buttermilk mixture to mixing bowl, alternating a little at a time with dry ingredients until just combined
- Add red food coloring to batter and fold in by hand or mix on lowest setting until color is uniform
- Prepare cake pans by spraying inside with baking spray and distribute batter equally among 2 8-inch cake pans (or 3 if you refer thinner layers)
- Bake for 28-35 minutes or until a few crumbs come out on a toothpick
- Allow to cool before adding cream cheese frosting
Cream Cheese Frosting
- To bloom gelatin add to a small bowl, spreading evenly across the bottom of the bowl then pour water over it. Set aside for at least 5 minutes
- In a medium mixing bowl add cream cheese, powdered sugar and vanilla extract. Beat on high speed just until smooth and easily spreadable. Set aside
- In a large mixing bowl, add heavy cream and whip only until soft peaks form.
- Microwave bloomed gelatin for 10-15 seconds until completely melted and allow to cool slightly. When a drop of the melted gelatin feels comfortably warm on the back your hand, it is ready to be used. Do not let it cool completely as this will cause clumps of gelatin in your frosting
- With the speed set to high, start whipping the heavy cream again while steadily pouring the gelatin in the bowl. Pour over 2-5 seconds aiming for the edges of the bowl to avoid the moving whisk and in turn to avoid having gelatin threads throughout finished frosting.Stop whipping once stiff peaks form.
- Fold in your cream cheese mixture to the whipped cream until uniform and pipe or spread immediately onto cake (or cupcakes) or store until ready in an air-tight container in the refrigerator for up to 7 days.
- Once you're ready to assemble your cake, use an offset spatula to evenly spread a layer of cream cheese frosting between cake layers and to cover cake.
- Refrigerate until ready to serve. If already cut, store in airtight container or wrap in plastic wrap. Allow about 15-30 minutes to come to room temperature before serving.
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