With Valentine’s Day around the corner, I thought I would share something delicious and romantic and am starting with dessert because, well, it’s my favorite part. My ultimate red velvet layer cake was originally published in February 2015 and has been one of the most popular and recreated dishes ever since with very good reason. This dessert combines two classic sweets that are often associated with the holiday. It’s also much easier to make than it looks, so don’t be intimidated at all. Let’s get into the details, starting with a bit of a bubble burst.
Is Red Velvet Cake Chocolate?
In short, yes. Red velvet cake is simply chocolate cake dyed red. It also incorporates buttermilk or vinegar for a bit of twang but is basically chocolate cake in disguise. I hope I haven’t spoiled your holiday, but I felt it needed to be said. Now, here’s a little sappiness to dry your tears: serving others (especially with food) is how I like to show love, and if you are the same way, this cake will do the trick!
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There are technically three recipes in this post. One is for the red velvet layer cake itself, another for homemade cream cheese frosting from scratch, and the third for white chocolate-dipped strawberries. While we’re on the topic, white chocolate is not actually chocolate. I know I’m probably rocking your world right now but stick with me.
Tips for Making Cream Cheese Frosting from Scratch
Scratch-made cream cheese frosting is very easy to make but there are a few things that can trip you up in the process. For smooth, creamy, tangy cream cheese frosting at home, here’s what you should note:
- Be sure to soften your cream cheese to room temperature. Cream cheese that is too cold will result in lumpy frosting.
- For the same reasons, use softened butter, as well. When I make homemade cream cheese frosting, I love this trick for softening butter quickly.
- Sift your powdered sugar. This also helps prevent lumps and ensures a smooth texture. If you don’t have a sifter or strainer, use a whisk or fork to find and crush any powdered sugar lumps.
How to Decorate Red Velvet Layer Cake
This red velvet layer cake is a real stunner and decorating it is as easy as 1-2-3. Here are the simple steps.
- Frost and fill your red velvet layer cake with homemade cream cheese frosting.
- Place white chocolate-covered strawberries on top of the cake.
- Press red velvet cake crumbs into the sides of the cake and sprinkle more over top.
The deep red hue and chocolate-covered strawberries make this red velvet layer cake an ultra romantic Valentine’s Day dessert but it’s fantastic for any time of year. If you’re looking for a signature dessert dish to take to cookouts or present on holiday tables, this is the one.
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I hope y’all continue loving and making this red velvet layer cake recipe for yourselves and would love to see your renditions! If you share them on social media, tag me (@dashofjazzblog) so I can show you some love. And make sure you pin this dessert on Pinterest, too. Thanks for reading!
How to Make Red Velvet Layer Cake
Classic, decadent red velvet layer cake, filled and frosted with homemade cream cheese frosting, and topped with white chocolate covered strawberries
- 2 1/2 cups flour
- 1 1/2 cup sugar
- 1 teaspoon cocoa powder
- 1 teaspoon baking soda
- 1 cup milk
- 2 eggs
- 1 1/2 cup oil or melted butter
- 1 teaspoon white vinegar
- 1 teaspoon vanilla
- 1 ounce red food coloring
- 8 ounces cream cheese softened to room temperature
- 1/2 cup butter softened and cut into chunks
- 4 cups powdered sugar sifted
- 1 pint strawberries washed and patted dry
- 2 cups white chocolate chips melted according to package instructions
- Preheat oven to 350. Grease and flour two round, nine-inch baking pans. Mix together dry cake ingredients in one bowl and wet in another.
- Combine bowls and mix well with a whisk. Pour batter into pans and bake for about 20 minutes, or until a toothpick inserted in the center comes out clean.
- While the cake bakes, dip strawberries in chocolate and set aside on a sheet of wax or parchment paper to harden.
- Cool cakes in pans for ten minutes, then transfer to wire racks. Cool completely before frosting. If tops of cakes are too rounded, horizontally slice a bit off the tops in order to make them flat, so that they won’t crack when stacked. Save the bits you cut off and crumble them into a bowl. This can be used to decorate the cake when finished.
- While the cakes cool, in a large bowl, use a mixer to cream together the butter, cream cheese, and one cup of the powdered sugar. Add remaining powdered sugar one cup at a time and beat until smooth.
- Frost between layers of cake then a light crumb coat around the sides and top. Cover entire cake with the final, thicker layer of frosting then decorate as you desire. I like to coat the sides of the cake with excess crumbs then sprinkle more over top of the berries.