triple-layer red velvet cake with bourbon cream cheese frosting
I made this cake just so I could blog about it (and satisfy my craving for cake)–there was no need to recipe test, since I wrote a recipe for this Red Velvet cake years ago, and I’ve stuck to it ever since. This is one of my absolute favorite cakes in the world. When I first learned of Red Velvet cakes, I couldn’t quite imagine what they would taste like–this was back when I was in college in Canada, and Red Velvet-fever hadn’t yet gripped the U.S. outside of the south, where the recipe originated. For those unfamiliar with Red Velvet, the cake is very moist and slightly tangy (due to a small amount of vinegar and some buttermilk), with a backnote of cocoa (just a few tablespoons in this entire three-layer cake.) It is not a “chocolate” cake. With a thick blanket of equally tangy, rich cream cheese frosting, the cake becomes something morish and deliciously addictive–I somehow found room for a slice at 10pm even after a huge Korean dinner.
When narrowing my recipe list for the “Happily Ever After: Desserts and Sweets” section of the cookbook, this cake was the first recipe that sprang to mind. This cake is perfect for birthdays, festive enough for wedding/bridal showers, and crave-worthy enough for me to bake on a regular Saturday night with no party (or people to share it with) in sight. Best of all? This is a dump-and-mix cake, meaning all the ingredients (save for the frosting) are dumped in a mixing bowl and just stirred with a whisk or wooden spoon before baking for 35-40 minutes.
Red Velvet Cake with bourbon cream cheese frosting
makes three 9″ round cakes
1 bottle of red food coloring (I use McCormick’s)
Preheat the oven to 300 degrees. Grease and line the bottoms of three 9″ pans with parchment paper.
In a large mixing bowl, stir all the ingredients together. Pour the batter evenly into the pans.
Bake for 35-40 minutes. The cakes are done when a skewer inserted into the center comes out clean. When the cakes are still hot, wrap each one in saran wrap until cool to “steam” it slightly. (This makes the cakes even more moist). Unwrap before frosting.
1 tbsp vanilla extract
Posted: March 8th, 2009 under Uncategorized.
Comments
Comment from lorna
Time March 8, 2009 at 12:33 PM
You can use either. I use whatever I have on hand, since the recipe is so forgiving–I wrote it using AP, but if I’m using cake flour, I just add 2 extra tablespoons per cup of AP. I used AP this time and couldn’t even really tell the difference, since the cake is so unbelievably moist and tender.
Comment from ph
Time March 8, 2009 at 3:02 PM
I was a lucky recipient of a slice of this very cake yesterday. Amazing! Even after that gigantic dinner of Korean food, I was able to find room for cake also.
Comment from Linda
Time April 16, 2009 at 11:52 AM
Red Velvet Cake w/Bourbon Cream Cheese Frosting
Comment from pat norwood
Time September 4, 2009 at 7:10 AM
can I use butter instead of oil, if so, how much butter
Comment from lorna
Time September 4, 2009 at 8:36 AM
Yes you can use butter–just cream it together with the eggs and sugar, like you would for any other cake. I would use 1 1/2 cups of butter. I haven’t made the cake with butter before, but I’ve seen other recipes with similar proportions.
Comment from Jackie
Time April 9, 2010 at 10:47 PM
Hi
What size cake pans did you use. And do you really need all that frosting ingredients to frost this cake.
Comment from Jackie
Time April 9, 2010 at 10:52 PM
Hi Lorna
Do you really need that large amount of frosting for this cake.
Comment from lorna
Time April 28, 2010 at 2:45 PM
Hi Jackie, you don’t have to use all that frosting if you don’t want to. I just like a lot of frosting. 
Comment from kristen
Time June 7, 2010 at 7:15 AM
Hi Lorna, looks amazing–have you made cupcakes from this mix? Am sure it would be fabulous as well–any idea on a cooking time for cupcakes? thanks!
Comment from lorna
Time June 7, 2010 at 9:16 AM
Hi Kristen:
Yes, you can use practically the same recipe for cupcakes. Simply use 1/2 tsp baking soda and 1 tsp baking powder instead of the 1 1/2 tsp soda the original recipe calls for.
The cupcakes bake at 325 degrees for approximately 25 minutes. (I’d start checking at 20 minutes though–the baking time depends on how big the muffin tins are, which rack they’re baked on, and the material from which the tins are made.) But usually, they take between 25-30 minutes.
Comment from Sweets By Vicky
Time June 8, 2010 at 5:17 AM
Good things happen to people who share their love of red velvet cake with the rest of the world! 
You are a great person!
Comment from Bonnie
Time June 9, 2010 at 7:05 PM
i will be making this cake next week for my boss for her birthday. i recently started to make everyone’s bday cake at work. so far i have made brownie, butter pecan, white with strawberry frosting and now i will make this. i can’t wait!
Comment from Joanna
Time June 10, 2010 at 9:05 AM
Your cake looks absolutely delish, and I love the challenge you did on Cakespy,lol!
Just wondering where you got that pretty black and pink cakestand? It’s gorgeous. Thanks!
Comment from Sarah
Time August 15, 2010 at 8:03 AM
I was looking for red velvet recipes and stumbled upon your blog. I made this cake for a party last night and everyone immediately wanted to know which recipe I used, mind if I point them in your direction? It was super, super delicious and perfectly moist, just as red velvet cake should be. Thank you so much for sharing.
Comment from Sarah
Time August 20, 2010 at 4:44 AM
Thanks for the recipe, I first experienced Red velvet cake last week when my bosses bought a slice back from the states, it was delicious and we were trying to guess what the ingredients are, now I know, can’t wait to try it. Thanks again
Comment from Mike
Time April 25, 2012 at 4:32 PM
Can I replace the oil with butter? If so, how much?
Comment from Sara
Time March 8, 2009 at 11:39 AM
This looks amazing – do you use cake flour or AP? I’ve been trying to perfect my red velvet cupcake recipe because my family is a little bit obsessed with them.