Dessert/ Dessert for Two

Red Velvet Cake Recipe and Whipped Cream Cheese Frosting for Two

Red Velvet Cake and Whipped Cream Cheese Frosting

Soft decadent red velvet cake is topped with a light fluffy whipped cream cheese icing.

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After tasting this cake my husband was disappointed I made only these two slices, even though they are large in size. Our waist lines appreciated it though!

This cake is baked in one 9 inch round cake pan, cooled and frosted, then cut and stacked into just 2 four layer slices.

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You can also make 4 slices with two layers each and serve 4 people but that would mean sharing and who wants to give theirs up? Not me, so delicious!

We enjoyed our cake after having this Chicken Oriental Salad for dinner. It would also go great paired with this Almond Crusted Chicken and Tomato Salad main dish.

How to make Red Velvet Cake and Whipped Cream Cheese Frosting:

For the cake:

Preheat your oven to 350 degrees F (180 C).

Spray a 9 inch round cake pan with baking spray and set aside. Click for a 9 inch round cake pan.

In a large bowl, sift together the dry ingredients for the cake. I used my stand mixer bowl for this part. Click for a stand mixer.

In another medium bowl whisk together the vegetable oil, buttermilk, eggs, food coloring, vinegar, and vanilla extract.

In the stand mixer bowl, combine wet ingredients into the dry ingredients. Mix the batter just until the mixture is blended. Scrape sides of bowl with flat spatula to incorporate all ingredients into the batter.

Pour the batter into the greased baking pan.

Red Velvet Cake and Whipped Cream Cheese Frosting for Two - pour the batter into the cake pan

Place the pan in the center of the oven and bake for 20 minutes or until a toothpick appears clean after inserted into the cake.

Cool completely in the pan on a wire rack.

For the frosting:

Place the butter, cream cheese, sugar, and vanilla in the bowl of a stand mixer or other mixing bowl.

Mix the ingredients for about 5 minutes on medium speed until the frosting is light and fluffy.

While mixing the ingredients, occasionally scrape the sides of the bowl to ensure that all the ingredients get mixed together.

Red Velvet Cake and Whipped Cream Cheese Frosting for Two - mix the frosting ingredients

After the cake has cooled invert it onto a plate or cutting board.

Red Velvet Cake and Whipped Cream Cheese Frosting for Two - invert cooled cake onto plate or cutting board

Frost the cake on the top and sides, then chill the frosted cake in the refrigerator for at least 1 hour before assembling.

To assemble:

Cut the cake in half once, then in half again in the opposite direction.

Red Velvet Cake and Whipped Cream Cheese Frosting for Two - cut the cake

Lift one quarter of the cake and gently place it on top of another quarter section. Line the sections up with each other as perfectly as possible to prevent leaning or toppling over. Try not to displace any frosting.

Red Velvet Cake and Whipped Cream Cheese Frosting for Two - layer first piece of cake

Lift a third section and place it on top of the first two layers.

Red Velvet Cake and Whipped Cream Cheese Frosting for Two - add next layer to top of cake

Place the last quarter section on top of the first three layers. Slice from top to bottom creating two equal halves.

Red Velvet Cake and Whipped Cream Cheese Frosting for Two - add last slice and cut in half

If it is leaning at all, serve the cake slices lying on their sides.

Red Velvet Cake and Whipped Cream Cheese Frosting for Two

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Red Velvet Cake Recipe and Whipped Cream Cheese Frosting for Two

Red Velvet Cake Recipe and Whipped Cream Cheese Frosting for Two

Soft decadent red velvet cake is topped with a light fluffy whipped cream cheese icing. This cake is baked in one 9 inch round cake pan, cooled and frosted, then cut and stacked into just 2 four layer slices. You can also make 4 slices with two layers each and serve 4 people.

Prep Time 1 hour 30 minutes
Cook Time 20 minutes
Total Time 1 hour 50 minutes

Ingredients

Cake Ingredients:

  • 3/4 cup all-purpose flour
  • 1/2 cup sugar
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon fine salt
  • 2 teaspoons cocoa powder
  • 1/3 cup vegetable oil
  • 1/3 cup buttermilk
  • 1 large egg
  • 1 Tablespoon red food coloring
  • 1/2 teaspoon white distilled vinegar
  • 1/2 teaspoon pure vanilla extract

Frosting Ingredients:

  • 5 ounces cream cheese (softened)
  • 3 tablespoons unsalted butter (softened)
  • 1/2 teaspoon pure vanilla extract
  • 1 1/3 cups sifted confectioners' sugar

Instructions

For the cake:

  1. Preheat your oven to 350 degrees F (180 C).
  2. Spray a 9 inch round cake pan with baking spray and set aside. Click here for a 9 inch round cake pan.
  3. In a large bowl, sift together the dry ingredients for the cake. I used my stand mixer bowl for this part. Click here for a stand mixer.
  4. In another medium bowl whisk together the vegetable oil, buttermilk, eggs, food coloring, vinegar, and vanilla extract.
  5. In the stand mixer bowl, combine wet ingredients into the dry ingredients. Mix the batter just until the mixture is blended. Scrape sides of bowl with flat spatula to incorporate all ingredients into the batter.
  6. Pour the batter into the greased baking pan.
  7. Place the pan in the center of the oven and bake for 20 minutes or until a toothpick appears clean after inserted into the cake.
  8. Cool completely in the pan on a wire rack.

For the frosting:

  1. Place the butter, cream cheese, sugar, and vanilla in the bowl of a stand mixer or other mixing bowl.
  2. Mix the ingredients for about 5 minutes on medium speed until the frosting is light and fluffy.
  3. While mixing the ingredients, occasionally scrape the sides of the bowl to ensure that all the ingredients get mixed together.
  4. After the cake has cooled invert it onto a plate or cutting board.
  5. Frost the cake on the top and sides, then chill the frosted cake in the refrigerator for at least 1 hour before assembling.

To assemble:

  1. Cut the cake in half once, then in half again in the opposite direction.
  2. Lift one quarter of the cake and gently place it on top of another quarter section. Line the sections up with each other as perfectly as possible to prevent leaning or toppling over. Try not to displace any frosting.
  3. Lift a third section and place it on top of the first two layers.
  4. Place the last quarter section on top of the first three layers. Slice from top to bottom creating two equal halves.
  5. If it is leaning at all, serve the cake slices lying on their sides.

Notes

  • If you are serving 4 people, copy step #2 under assembly with the remaining two pieces. You should now have two pieces of cake with 2 layers each. Slice them each in half creating 4 pieces with 2 layers each.

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Nutrition Information:

Yield:

2

Amount Per Serving: Calories: 1462 Saturated Fat: 28g Cholesterol: 209mg Sodium: 1161mg Carbohydrates: 171g Fiber: 1g Sugar: 132g Protein: 13g
Nutrition information is a guideline only, is calculated automatically by third party software, and absolute accuracy is not guaranteed.

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