2 hours
Cook time
30 mins
Total time
2 hours 30 mins
If red velvet cake is good, then a giant, 8-layer red and pink velvet cake must be even better! This beautiful cake is perfect for birthdays and Valentine's Day parties. It can also be made in 9-inch pans if you prefer your cake to be slightly shorter and wider.
Author: Elizabeth LaBau
Recipe type: Cake
Serves: 12-16
Ingredients
For the Red Velvet Cake:
10½ oz (2½ cups) all-purpose flour
10½ oz (1½ cups) granulated sugar
1 tsp baking soda
1 tsp salt
1 tbsp unsweetened cocoa powder
1 cup vegetable oil
1½ cups buttermilk, at room temperature
2 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
For the Pink Velvet Cake:
10½ oz (2½ cups) all-purpose flour
10½ oz (1½ cups) granulated sugar
1 tsp baking soda
1 tsp salt
1 cup vegetable oil
1½ cups buttermilk, at room temperature
2 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
For the Cream Cheese Frosting:
1 lb butter, at room temperature
2 lbs full-fat cream cheese, at room temperature
3½ oz (1/2 cup) marshmallow cream or fluff
2 tbsp vanilla extract
3 lbs powdered sugar
¼ cup cream (or milk)
¼ tsp salt
Instructions
To Make the Cakes:
Preheat oven to 350 F. Line four 8-inch cake pans with parchment rounds, and spray the pans with nonstick cooking spray.
Begin by making the red velvet cake: in a medium bowl, sift together the flour, sugar, baking soda, cocoa, and salt. In a separate mixing bowl, combine the oil, buttermilk, eggs, food coloring, vinegar, and vanilla, and mix on medium speed with a paddle attachment until everything is smooth.
Stop the mixer, add the dry ingredients, and mix on low until the flour streaks disappear. Turn the speed to medium and continue to mix until any lumps are gone and the batter is smooth. Divide the batter between two cake pans.
Wash your bowl and paddle, and repeat the process to make the pink velvet layer cakes. They will be made in exactly the same way, except the pink velvet doesn’t contain any cocoa powder, and the amount of food coloring used is less. Bake the pink and red velvet cakes for 30 minutes, until the tops spring back when touched lightly and a toothpick inserted into the center comes out clean.
Cool the cakes completely on a wire rack, then turn them out of the pans and wrap them well in plastic wrap. Place the cakes in the freezer to chill for at least 1 hour before assembling the cake. They don’t need to be frozen solid, but it will be much easier to assemble if they are partially frozen and firm. If you do want to make them in advance and freeze them for several days or several weeks, that’s fine—they will keep well. Just let them sit at room temperature for 10-15 minutes before trying to slice them so they’re easier to cut.
To Make the Frosting:
Combine the butter, cream cheese, and marshmallow cream in the bowl of a large stand mixer fitted with a paddle attachment. Cream them together until they’re light and fluffy, without any chunks of butter or cream cheese. Add the vanilla and salt, and mix it in.
Add the powdered sugar and cream, and mix on low speed until the sugar is moistened. Turn the speed to medium-high and whip until the frosting is fluffy and light. Add more cream or sugar as desired, to get your optimal texture. Use immediately, or store in the refrigerator until ready to use. If it’s too cold straight from the fridge, beat it briefly until it’s a workable texture.
To Assemble:
Working with partially frozen cakes, cut each one in half so you have 4 red velvet rounds and 4 pink velvet rounds. Place a red velvet round on a cardboard cake circle, and top it with about ½ – ⅔ cup of frosting. Use an offset spatula to spread the frosting to the edge of the cake. Place a pink velvet round on top, and top it with more cream cheese.
Continue to layer the cakes and frosting until you have stacked all 8 cake layers. Cover the sides and top of the cake with frosting, and decorate with candy or sprinkles, as desired. Keep cake refrigerated until ready to serve. This cake keeps well and should stay moist for 4-5 days in the refrigerator.
Notes
Cake recipe adapted from Paula Deen's Red Velvet Cupcakes recipe.
source: http://www.sugarhero.com/pink-and-red-velvet-cake/
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