Red Velvet Cake from the Bubble Room
Indulge in the decadence of "Red Velvet Cake from the Bubble Room," a showstopper dessert that combines rich cocoa flavor, velvety texture, and striking red hues. This iconic recipe features tender layers of moist cake infused with tangy buttermilk and a touch of vinegar, perfectly balanced by the sweetness of a luscious cream cheese frosting made with real butter and vanilla. Easy-to-follow steps and a short prep time make it an approachable yet impressive bake for birthdays, holidays, or any special occasion. Whether you're craving a slice of nostalgia or looking to wow your guests, this bakery-style red velvet cake is destined to steal the spotlight. Perfect for lovers of Southern desserts, this irresistible treat promises indulgence in every bite.
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Recipe Information
Ingredients
- 2.5 cups All-purpose flour
- 2 cups Granulated sugar
- 1 cup Unsalted butter, softened
- 2 whole Large eggs
- 1 cup Buttermilk
- 2 tablespoons Unsweetened cocoa powder
- 2 tablespoons Red food coloring
- 2 teaspoons Pure vanilla extract
- 1 teaspoon White vinegar
- 1 teaspoon Baking soda
- 0.5 teaspoon Salt
- 16 ounces Cream cheese, softened
- 4 cups Powdered sugar
- 1.5 tablespoons Heavy cream
- 1 cup Butter, softened
- 1 teaspoon Vanilla extract (for frosting)
Instructions
Preheat your oven to 350°F (175°C) and grease two 9-inch round cake pans. Line the bottoms with parchment paper for easy removal.
In a medium bowl, whisk together the flour, cocoa powder, and salt. Set aside.
In a large mixing bowl, use a hand or stand mixer to cream the butter and sugar together until light and fluffy, about 3-5 minutes.
Beat in the eggs, one at a time, ensuring each egg is fully incorporated before adding the next.
Mix in the vanilla extract and red food coloring until evenly distributed and vibrant.
In a small bowl, combine the buttermilk and vinegar. Set aside.
Alternate adding the dry mixture and buttermilk mixture to the butter mixture, starting and ending with the dry ingredients. Mix on low speed until just combined.
In a small cup, mix the baking soda with 1 teaspoon white vinegar. Allow it to bubble and immediately fold it into the cake batter gently.
Divide the batter evenly between the prepared cake pans and smooth the tops with a spatula.
Bake in the preheated oven for 30 to 35 minutes or until a toothpick inserted into the center comes out clean.
Cool the cakes in the pans for 10 minutes, then invert them onto a wire rack and peel off the parchment paper. Let the cakes cool completely before frosting.
To make the frosting, beat the cream cheese, butter, and vanilla extract in a large mixing bowl until smooth and creamy.
Gradually add in the powdered sugar, 1 cup at a time, mixing well after each addition. Add the heavy cream and beat until smooth and fluffy.
Place one cake layer on a serving plate and spread a thick layer of cream cheese frosting over the top.
Add the second cake layer and frost the top and sides of the entire cake evenly.
Decorate as desired and refrigerate for at least 30 minutes before serving to set the frosting.
Nutrition Facts
Calories |
9917 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 572.8 g | 734% | |
| Saturated Fat | 352.0 g | 1760% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 1957 mg | 652% | |
| Sodium | 5883 mg | 256% | |
| Total Carbohydrate | 1156.4 g | 421% | |
| Dietary Fiber | 12.0 g | 43% | |
| Total Sugars | 899.3 g | ||
| Protein | 86.1 g | 172% | |
| Vitamin D | 5.2 mcg | 26% | |
| Calcium | 949 mg | 73% | |
| Iron | 20.0 mg | 111% | |
| Potassium | 1530 mg | 33% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
