Red Velvet Layer Cake
By AzWench
Classic Red Velvet Cake holds happy memories for many people. Nowadays, there are Red Velvet cupcakes, cookies, cheesecakes, and sheet cakes, too. But at the end of the day, the three-layer cake stands tall and reigns supreme.
Ingredients
- Cake:
- 1 cup butter, softened
- 2 1/2 cups sugar
- 6 large eggs
- 3 cups flour
- 3 Tablespoons unsweetened cocoa
- 1/4 teaspoon baking soda
- 8 ounces sour cream
- 2 teaspoons vanilla
- 2 (1 ounce) bottles red food coloring
- 1 1/2 recipes 5-Cup Cream Cheese Frosting
- 5-Cup Cream Cheese Frosting:
- 2 (8-ounce) packages cream cheese, softened
- 1/2 cup butter, softened
- 2 pound powdered sugar
- 2 teaspoons vanilla
Preparation
Step 1
1. Preheat oven to 350 degrees. Beat butter at medium speed with an electric mixer until creamy. Gradually add sugar, beating until light and fluffy. Add eggs 1 at a time, beating just until blended after each addition.
2. Stir together flour, cocoa, and baking soda. Add to butter mixture alternately with sour cream, beginning and ending with flour mixture. Beat at low speed just until blended after each addition. Stir in vanilla; stir in red food coloring. Spoon cake batter into 3 greased and floured 8-inch round cake pans.
3. Bake at 350 degrees for 18 to 20 minutes or until a wooden pick inserted in center comes out clean. Let cool in pans on wire racks 10 minutes. Remove from pans to wire racks, and cool completely (about 1 hour).
4. Spread 5-Cup Cream Cheese Frosting between layers and on top and sides of cake.
5-Cup Cream Cheese Frosting:
1. Beat cream cheese and butter at medium speed with an electric mixer until creamy. Gradually add powdered sugar, beating until fluffy. Stir in vanilla.
5-Cup Lemon-Cream Cheese Frosting: Reduce vanilla to 1 teaspoon. Beat in 2 teaspoons lemon zest and 1 tablespoon fresh lemon juice before stirring in vanilla.