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Red Velvet Cake w/Cream Cheese-Bourbon Frosting



2 cups canola oil
cups granulated sugar
3 large eggs
6 tbsp red food coloring
2 tsp vanilla extract
cups cake flour
¼ cup unsweetened cocoa powder, sifted
tsp salt
cups buttermilk
2 tsp baking soda
tsp distilled white vinegar
12 oz cream cheese, at room temperature
sticks (6 oz) butter, at room temperature
4 cups confectioners' sugar, sifted
4 tsp bourbon
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Preheat the oven to 350. Grease three 9-inch round cake pans with butter, oil, or cooking spray. Cut out three 9-inch rounds of parchment paper and line the bottoms of the pans. To make the cake: in the bowl of an electric mixer fitted with the paddle attachment, or using a handheld mixer, combine the oil and granulated sugar and beat at medium speed until well blended. Add the eggs, one at a time, beating well after each egg is added to thoroughly combine. Turn the mixer to low speed and very slowly add the red food coloring. Be careful, it may splash, so wear an apron. Beat in the vanilla. In a large bowl, whisk together the flour, cocoa powder, and salt. Beat one-third of the flour mixture into the egg mixture. Beat in half the buttermilk. Continue adding the mixtures alternately, ending the flour mixture. Scrape down the bowl and beat just long enough to combine. Place the baking soda in a small dish, and stir in the vinegar. With the mixer running, add the vinegar mixture to the cake batter and mix for 10 seconds. Divide the batter among the prepared pans and bake until a toothpick inserted into the center of each cake comes out clean, 40 to 45 minutes. Let the cakes cool in the pans or on wire racks for 20 minutes. Then invert the cakes onto the racks, peel off the parchment paper, and let them cool completely before frosting. While the cake layers are cooling, make the frosting: In the bowl of an electric mixer fitted with the paddle attachment, or using a handheld mixer, combine the cream cheese and butter and beat at medium speed until light and fluffy, about 2 minutes. With the mixer at low speed, beat in the confectioners' sugar, 1/2 cup at a time. Add the bourbon once all the sugar has been mixed in. If you find the frosting is too soft, just chill it for 10 minutes in the fridge before using. To assemble the cake, place 1 cake layer on a serving plate, with the flat bottom side facing down. Spread about 1 cup of frosting over the surface of the cake. Top with another cake layer, inverted, so the bottom of the cake is facing up. Spread about 1 cup of frosting over this cake layer. Place the remaining cake layer, also inverted, on top. Spread the remaining frosting over the top and sides of the cake.

More recipes by Laura H.

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