Red Velvet Deluxe Cake
 
 
Recipe type: Dessert
Serves: 1 5-layer 8-inch cake
Ingredients
For the Angel Food Cake:
  • 6 large egg whites, room temperature
  • ½ teaspoon cream of tartar
  • ⅛ teaspoon fine salt
  • ¾ cup powdered sugar, divided
  • 1 teaspoon vanilla extract
  • ⅔ cup cake flour
For the Red Velvet Cake:
  • 3 ¼ cups all-purpose flour
  • 2 cups granulated sugar
  • 3 tablespoons unsweetened cocoa powder
  • 2 teaspoons baking soda
  • ¾ teaspoon fine salt
  • 1 ¾ cups buttermilk, room temperature
  • 1 ¼ cups vegetable oil
  • 3 large eggs, room temperature
  • 1 teaspoon distilled white vinegar
  • 2 teaspoons vanilla extract
  • 1 1-ounce bottle red food coloring
For the Rich Cream Cheese Frosting:
  • 1 ¼ cups (2 ½ sticks, 20 ounces) unsalted butter, softened
  • 16 ounces cream cheese, softened
  • ¾ teaspoon fine salt
  • 1 tablespoon vanilla extract
  • 2 pounds powdered sugar
  • 4 to 5 tablespoons heavy cream
For assembling the Red Velvet Deluxe Cake:
  • 30 chocolate dipped pretzels
Instructions
To make the Angel Food Cake:
  1. Preheat oven to 350 degrees F. Spray 2 8-inch cake pans with baking spray, set aside.
  2. In the mixing bowl of a stand mixer, combine the egg whites, cream of tartar, and salt. Using a whisk attachment, whip on a high speed until foamy. Reduce the speed to low and gradually add ½ cup of the powdered sugar, one tablespoon at a time. Raise to a higher speed until stiff peaks form. Mix in vanilla.
  3. Sift cake flour with remaining ¼ cup powdered sugar. Fold dry ingredients into egg white mixture.
  4. Divide between cake pans, baking until lightly golden brown, about 10 to 12 minutes. Invert onto a wire rack to cool completely.
To make the Red Velvet Cake:
  1. Preheat oven to 350 degrees F. Spray 3 8-inch cake pans with baking spray, set aside.
  2. Combine the flour, sugar, cocoa powder, baking soda, and salt, set aside.
  3. In another bowl, whisk together the buttermilk, oil, eggs, vinegar, and vanilla. Carefully whisk in red food coloring.
  4. Whisk the dry ingredients into the wet ingredients.
  5. Divide the batter between the pans and bake until a toothpick in the center comes out with moist crumbs, about 27 to 30 minutes.
  6. Invert onto a wire rack to cool completely.
To make the Rich Cream Cheese Frosting:
  1. With a stand mixer fitted with a paddle attachment, beat the butter and cream cheese on a medium speed until smooth and lump free. Continually scrape down the bottom and sides of the bowl to ensure everything is well mixed. Mix in the salt and vanilla.
  2. On the lowest speed, gradually add the powdered sugar. If it gets too dry, add heavy cream a tablespoon at a time.
To assemble the Red Velvet Deluxe Cake:
  1. If the cakes have domes, use a serrate knife to level off the tops. Apply a bit of frosting to the cake board, secure first red velvet layer on, followed by a layer of frosting. Secure the first ange food cake layer and add frosting. Repeat this with the following layers. Frost the cake. Don't worry too much about a crumb coat and freezing, it'll be covered in pretzels. Secure pretzels in a random fashion around the perimeter of the cake.
Notes
Cake recipe adapted from Better Homes and Gardens
Recipe by Layer Cake Parade at http://layercakeparade.com/red-velvet-deluxe-cake/