Grown-up Southern boys love their Mom’s red velvet cream cake. Luckily, those of us whose Moms baked straight from the Dunkin Hines box can also enjoy this awesome dessert, and not just because it comes in a box now. Just try this red velvet cream cake with cheese icing recipe. A rising star in the world of cupcakes and now ice cream, red velvet ranges from shockingly bright red in color to darker shades of reddish brown, depending on the amount of cocoa and food coloring you use. We’ve mastered a happy medium and top ours with a rich cream cheese frosting.
Red velvet cream cake with cheese icing
- 2 1/2 cups cake flour
- 1/2 teaspoon salt
- 2 tablespoons cocoa powder
- 1 stick unsalted butter room temperature
- 1 1/2 cups sugar
- 2 eggs eggs
- 1 teaspoon vanilla extract
- 1 cup buttermilk
- 2 tablespoons red food coloring
- 1 teaspoon white vinegar
- 1 teaspoon baking soda
- 4 oz cream cheese softened
- 1 can 14 oz sweetened condensed milk
- 2 cups heavy whipping cream
- 1 1/2 sticks unsalted butter room temperature
- 12 ounces cream cheese room temperature
- 2 cups powdered sugar sifted
- 1 teaspoon vanilla extract
- 1 to 2 tablespoons heavy cream
Preheat oven to 350 degrees F and make sure the rack is in center of oven. Butter two 9- inch round cake pans and line the bottoms of the pans with parchment paper. Set aside.
In a mixing bowl sift the flour, salt and cocoa powder together.
In an electric mixer or with a hand held mixer beat the butter until soft. Then add the sugar and beat until light and fluffy, about 2-3 minutes.
Add the eggs, one at a time, mixing after each addition until it is well incorporated.
Scrape the sides of the mixing bowl and add the vanilla. Beat until combined.
In a little bowl combine the buttermilk and red food coloring. With the mixer on low, alternately add the flour mixture and buttermilk to the butter mixture.
In a different bowl combine the vinegar and baking soda. Allow the mixture to fizz and then quickly fold into the cake batter.
Divide the batter evenly between the two prepared pans and smooth the tops.Bake in the preheated oven for 25-30 minutes, or until a toothpick or skewer inserted in the center of the cakes comes out clean.
Cool the cakes in their pans on a wire rack for 10 minutes. Then invert, lifting off the pan.
Once they have completely cooled, wrap in plastic and place the cake layers in the freezer for at least an hour or overnight. This is how the pros do it. It makes icing and assembling the cake so much easier.
In the bowl of your electric mixer, or with a hand mixer, beat the butter and cream cheese until smooth.
Add the vanilla and confectioners sugar and beat until smooth.
Using the whisk attachment, gradually add the heavy cream and whip until the frosting is thick enough to spread. Add more cream as needed to get the right consistency.
With a long serrated knife cut each cake layer in half, horizontally. You'll now have four cake layers. Place one layer, top of the cake facing down, onto your serving platter. Spread the cake layer with frosting.
Place another layer of cake on top of the frosting and continue to frost and stack the cake layers. Frost the top and sides of the cake.
Layers of red velvet cream cake and an easy no-churn cheesecake ice cream are layered in this impressive ice cream cake recipe. This is a great ice cream cake recipe to have on hand for birthdays, or even any of the holidays coming up.