15 or more servings
YouTube instructional video is at the bottom.
What you’ll need
All-purpose flour
Sugar
Baking powder
Baking soda
Salt
Unsweetened cocoa powder
Unsalted butter (Room temp)
8 ounces cream cheese (4 ounces Room temp for the cake and, 4 ounces cold for the frosting)
Buttermilk (Room temp)
Vinegar
Large eggs (Room temp)
Vegetable oil
Vanilla extract
Butter extract
Confectioners’ sugar
Red gel paste or liquid food coloring
Tools you’ll need
Baker’s joy non-stick baking spray
Fat daddio tube pan (15 cup capacity)
Hand or stand mixer
Offset spatula
Cake sifter
Preparation of ingredients
Dry ingredients (All-purpose flour mixture)
Step 1- Sift 2 2/3 cups all-purpose flour, 1 teaspoon baking powder and 1/4 teaspoon salt into a medium sized bowl. Stir all ingredients together and set aside.
Wet ingredients (Buttermilk mixture)
Step 2- Add 1 cup buttermilk (Room temp), 2 teaspoons vanilla extract and 1 teaspoon butter extract into a separate medium sized bowl. Stir with whisk until combined and set aside.
Preparation of cake batter
Step 3- Add 1 1/2 sticks unsalted butter (Softened and at room temp), 3 tablespoons vegetable or canola oil, and 2 1/4 cups sugar into stand mixer bowl. Mix on high speed for 6 minutes. Scrape down sides of bowl.
Step 4- Add 3 large eggs (Room temp), while mixing on a medium sized speed. Scrape down sides of bowl.
Step 5- Add the (All-purpose flour mixture) and (Buttermilk mixture), into the batter 3 separate times. Mix on a medium low speed each time for 15 to 20 seconds or until combined. Make sure you scrape down sides of bowl each time as well.
Preparation of Red Velvet and Cream cheese cake batters
Note- Pay very close attention to steps 6 through 14. Remember, bowl #1 is for the preparation of the (Red Velvet cake batter) and bowl #2 is for the preparation of the (cream cheese cake batter.)
Step 6- Separate cake batter into 2 separate bowls. Bowl 1 will be for the Red Velvet cake and bowl 2 will be for the cream cheese cake. Add 4 cups, 2 pounds in weight of cake batter into bowl 1 (Red Velvet cake batter), and 2 cups, 1 pound in weight of cake batter into bowl 2 (cream cheese cake batter)
Step 7- Add 1 tablespoon unsweetened cocoa powder and 2 to 3 teaspoons of red gel paste or liquid food coloring into bowl 1 (Red Velvet cake batter). Stir well until combined and set aside.
Step 8- Add 4 ounces cream cheese (Softened and at room temp) into bowl 2 (Cream cheese cake batter). Stir well until combined and set aside.
Secret step (Baking soda and vinegar mixture)
Note- Add the baking soda and vinegar mixture into tiny bowls. Do not add directly into the cake batters until the baking soda and vinegar are mixed together.
Step 9- Add 1/2 teaspoon baking soda and 1/2 teaspoon vinegar into one small (Bowl 1 Red Velvet cake batter) and add 1/4 teaspoon baking soda and 1/4 teaspoon vinegar into a separate small bowl (Bowl 2 cream cheese cake batter). Stir mixture until combined.
Step 10- Add Baking soda and vinegar mixture into their respective bowls. (Bowl 1 Red velvet cake batter) and (Bowl 2 cream cheese cake batter.) Stir each bowl separately with a spatula or whisk until combined.
Baking the cake
Preheat oven to 325 degrees.
Step 11- Spray baking pan with Baker’s joy nonstick baking spray. Add Red velvet cake batter (Bowl 1) into baking pan as even as possible. Shake pan to make batter more even.
Step 12- Add Cream cheese cake batter (Bowl 2) on top of the red velvet cake batter as even as possible. Shake pan to make batter more even.
Step 13- Swirl cream cheese cake batter into the Red Velvet cake batter using a spoon or spatula. Once done, shake pan once again to make batter more even.
Step 14- Place into a preheated 325-degree oven for 1 hour. Once cake is done remove from oven. Toothpick inserted should come out clean. Let cake cool for 4 to 5 hours before removing from pan.
Making the cream cheese frosting
Step 15- Add 1 stick unsalted butter (Softened and at room temp) and 4 ounces cream cheese (Cold), 2 cups confectioners’ sugar, 1 teaspoon vanilla extract and 1/2 teaspoon butter extract into a medium sized bowl. Stir with spatula to get the butter and confectioners’ sugar incorporated. Then mix with a hand mixer on medium speed for 1 minute. Scrape down sides of bowl.
Decorating the cake
Step 16- Apply a very small amount of the amount of the cream cheese frosting onto the top, middle and sides of the cake. This is called the crumb coat. It prevents cake crumbs from appearing on the final coating of frosting. Once done place cake into fridge or freezer for 15 to 20 minutes.
Step 17- Spread a generous amount of the frosting onto the top, middle and sides of cake with an offset spatula. Make sure you apply an even amount throughout the entire cake starting at the top and making your way down the middle, and sides of the cake. Once done the cake is ready to be served.
YouTube instructional video
