Description
This Sky-High Pink and Red Velvet Cake is a stunning dessert that will impress your guests. With layers of velvety red and pink cake, all topped with luscious cream cheese frosting, it’s perfect for any celebration.
Ingredients
Scale
- 10.5 oz all-purpose flour, 2 1/2 cups
- 10.5 oz granulated sugar, 1 1/2 cups
- 1 tsp baking soda
- 1 tsp salt
- 1 TBSP unsweetened cocoa powder
- 1 cup vegetable oil
- 1.5 cups buttermilk, at room temperature
- 2 large eggs, at room temperature
- 1 TBSP red gel food coloring, or 2 TBSP red liquid food coloring
- 1 tsp white vinegar
- 1 tsp vanilla extract
- 10.5 oz all-purpose flour, 2 1/2 cups
- 10.5 oz granulated sugar, 1 1/2 cups
- 1 tsp baking soda
- 1 tsp salt
- 1 cup vegetable oil
- 1 ½ cups buttermilk, at room temperature
- 2 large eggs, at room temperature
- 1 tsp pink gel food coloring, or 2 tsp pink liquid food coloring
- 1 tsp white vinegar
- 1 tsp vanilla extract
- 1 lb unsalted butter, at room temperature
- 2 lbs full-fat cream cheese, at room temperature
- 3.5 oz marshmallow cream or fluff, 1/2 cup
- 2 TBSP vanilla extract
- 3 lbs powdered sugar
- 1/4 cup heavy cream, or milk
- 1/4 tsp salt
- 2 cups heart-shaped jelly beans
Instructions
- Preheat oven to 350 F. Line four 8-inch cake pans with parchment rounds, and spray the pans with nonstick cooking spray.
- For the red velvet cake: sift together flour, sugar, baking soda, cocoa, and salt in a medium bowl. In a separate bowl, combine oil, buttermilk, eggs, food coloring, vinegar, and vanilla, and mix until smooth.
- Stop the mixer, add the dry ingredients, and mix on low until the flour streaks disappear. Turn the speed to medium and mix until smooth. Divide the batter between two cake pans.
- Wash the bowl and paddle, and repeat the process for the pink velvet layer cakes, omitting cocoa powder. Bake red and pink velvet cakes for 30 minutes, until a toothpick inserted in the center comes out clean.
- Cool the cakes completely on a wire rack. Wrap in plastic wrap and freeze for at least 1 hour before assembling.
- To make the frosting: combine butter, cream cheese, and marshmallow cream in a stand mixer. Cream until light and fluffy. Add vanilla and salt, and mix.
- Add powdered sugar and cream, and mix on low until moistened. Turn speed to medium-high and whip until fluffy. Adjust texture as needed.
- To assemble: cut each cake in half for a total of 8 layers. Place a red velvet round on a cardboard cake circle, spread with frosting, and layer with a pink velvet round. Repeat until all layers are stacked.
- Apply a thin crumb coat of frosting to the top and sides of the cake and chill for at least an hour until firm.
- Apply a thicker layer of frosting to the cake and smooth the sides with a heated spatula for a polished finish.
Notes
- Freeze layers ahead of time for easier assembly.
- Adjust sweetness and texture of frosting as desired by adding more cream or sugar.
- Use heart-shaped jelly beans to decorate the cake for a festive touch.
- Prep Time: 45 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 50g
- Sodium: 300mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 80mg