Red Velvet Cake IV

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"The classic red cake with a white chocolate cream cheese icing."

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Read Reviews (181)

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Original recipe yield 3 - 8 inch pans

SERVINGS

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Servings
USMETRIC

INGREDIENTS (Nutrition)

1 cup butter, softened
3 cups white sugar
6 eggs
1 ounce red food coloring
3 tablespoons unsweetened cocoa powder
3 cups all-purpose flour
1 cup buttermilk
1 teaspoon vanilla extract
1/2 teaspoon salt
1 teaspoon baking soda
1 tablespoon white vinegar
2 (8 ounce) packages cream cheese
12 ounces white chocolate
1 cup butter, softened

What to Drink?
	Port
	Coffee

DIRECTIONS

Preheat oven to 325 degrees F (165 degrees C). Grease and flour three 8 inch pans.
In a large bowl, cream 1 cup butter with sugar. Add eggs one at a time, beating well after each addition. Mix food coloring with cocoa and add to mixture.
Add flour alternately with buttermilk. Add vanilla and salt.
Mix baking soda with vinegar, and gently stir into mixture. Be careful not to over mix.
Divide batter into three prepared 8 inch round pans. Bake at 325 degrees F (165 degrees C) for 25 minutes. Allow to cool.
To make the White Chocolate Cream Cheese Icing: Melt the white chocolate and allow to cool to lukewarm. In a large bowl, beat the cream cheese until light and fluffy. Gradually beat in melted white chocolate and softened butter. Beat until it is the consistency of whipped cream, then use to fill and frost the cake.

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REVIEWS

Reviewed on dec. 25, 2007 by WalkerC

I am an experienced cook, and here is my review: I followed this recipe to the exact... MORE

Reviewed on jul. 19, 2006 by SWHIRL

I made this cake for my husband for his birthday, it was phenomenal. I did have to leave it in... MORE

Reviewed on dec. 22, 2003 by MIHAELA

Another recipe trying to fit 10 lbs. of stuff into a 5-lb. bag. Way too much batter for 3... MORE

Reviewed on sep. 30, 2008 by Sunshn195

I did not care for this recipe. I made it for a neighborhood block party and ended up... MORE

Reviewed on aug. 13, 2007 by artogai

This was hit! For those of you out there, who like me do not like the flavor or use of food... MORE

Reviewed on jan. 13, 2008 by Jodi Lynn

Full Review

The reviewer gave this recipe 5 stars. This recipe averages a 3.91 star rating.

Jodi Lynn
jan. 13, 2008

I fixed this today for a birthday celebration. I have never made a homemade cake before and never even tasted red velvet cake. Let me tell you this is wonderful!!!! I took other's advice with the coco by putting 4 1/2 Tablespoons with the flour and sifting it together, also used 2 1/2 bottles (2 1/2 ounces) of red food coloring, used 3 9" cake pans, and baking it at 340 degrees for 35 - 40 minutes. It came out perfectly. I think the recipe would be right if the person who posted it had told us to put 1 pan in at a time on 325 for 25 minutes. I bet that is what the recipe should be!!!! We had 6 or 7 Foreign Exchange students from New Zealand, Germany, Columbia, Austria, Switzerland, Australia, and Italy and most laughed and said they all made the comment that they had never seen a red cake and one of them thought the cake was bleeding. It was funny! Everyone raved over the cake. I thought it was wonderful!!!! I made the icing the night before and made sure it was cold...it made it thicker so it wasn't runny! Then after spreading the icing I refrigerated the cake so it the icing wouldn't be too runny! It had a GREAT flavor! It is an EASY cake to make!!! Thank you!

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I fixed this today for a birthday celebration. I have never made a homemade cake before and... MORE