October: Bloomsbury Red Velvet Cake

Cream cheese icing topped with edible flours.

The first question.  Cream Cheese icing?  Chocolate icing?  The never ending battle, both icings are delicious on this perfect red velvet cake.

Chocolate Icing on Red Velvet Cake  Chocolate Icing on Red Velvet Cake

and Cream Cheese Icing on Red Velvet Cake

Cream Cheese Icing on Red Velvet Cake

Perfect Red Velvet Cake

  • 1 cup butter, softened
  • 2 1/2 cups sugar
  • 6 large eggs
  • 3 cups all-purpose flour
  • 3 tablespoons unsweetened cocoa
  • 1/4 teaspoon baking soda
  • 1 (8-ounce) container sour cream
  • 2 teaspoons vanilla extract
  • 2 (1-ounce) bottles red food coloring (or color as you desire)
  1. 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.  (Stir unless you want to be wearing flour) Add to butter mixture alternately with sour cream, beating at low speed just until blended, beginning and ending with flour mixture. Stir in vanilla; stir in red food coloring. Use batter immediately.
  3. Red Velvet Cake Batter can be baked in lots of different shapes and sizes– be sure to grease and flour your pans. With smaller muffin pans and molds, we found it easier to use a vegetable cooking spray with flour.  For a traditional cake, bake in 3 round cake pans, 8×4 inch, at 325 degrees for 25+ minutes.  Check the cake at the minimum time range, continuing to bake until a wooden pick inserted in the center comes out clean.  But, be careful not to overcook or the cake will be dry.

Cream Cheese Icing

  • 1/2 cup butter, softened
  • 1 (8-oz.) package cream cheese, softened
  • 1 (3-oz.) package cream cheese, softened
  • 1 (16-oz.) box powdered sugar
  • 2 teaspoons fresh lemon juice
  1. Beat all ingredients at medium speed with an electric mixer until fluffy.
  2. As you build your layer cake, place a generous layer of cream cheese between each layer.
  3. Frost the outside of the cake, swirls are pretty and so is a smooth cake.
  4. Enhance your cake by adding edible flowers or herbs or nuts.

Divine Chocolate Icing

  • 1 (8-ounce) package cream cheese, softened
  • 1/2 cup butter, softened
  • 2 teaspoons vanilla extract
  • 1/4 teaspoon ground cinnamon
  • 1 (16-ounce) package powdered sugar
  • 1/4 cup unsweetened cocoa
  • 1/4 cup buttermilk
  1. Beat first 4 ingredients at medium speed with an electric mixer until creamy.
  2. Combine powdered sugar and cocoa; gradually add to butter mixture alternately with buttermilk (watch your consistency as you may not need all or you may need a little more buttermilk), beginning and ending with powdered sugar mixture. Beat at low speed until blended after each addition.
  3. This is decadent with no enhancements, but edible flowers or nuts will work well.

perfect red velvet cake under glass domed cake plateBloomsbury Red Velvet Cake

ps:  I have a nephew who loves peanut butter, I have made cream cheese peanut butter icing before for this cake and then decorated with mini reese cups…it is just plain sinful it is so good.


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