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Three Layer Red Velvet Cake

Three Layer Red Velvet Cake Recipe

You just can't argue with the appeal of the beloved Red Velvet Cake. Moist and sweet, lushly colored and just oh-so-pretty to gaze upon, we just had to have this decadent cake amongst our recipes. We used a classic cake batter, but upped the ante with a sweet and smooth cream cheese and mascarpone frosting.

Prep Time:
Cook Time:
Total Time:
Yield: 1 cake (serves 12)

Three Layer Red Velvet Cake Recipe Instructions

For Cake Batter
  • 2½ cups cake flour
  • ½ cup salted butter, softened
  • 2 tbsp. butter, melted
  • 1/4 cup unsweetened cocoa
  • ½ tsp. salt
  • 1 ¼ cup buttermilk
  • 2 tbsp. red food coloring
  • 3 medium eggs
  • 1½ cups granulated white sugar
  • 2½ oz. bittersweet chocolate, melted at bain marie
  • 1 tsp. vanilla extract
  • 3 tsp. baking powder
  • 1 tsp. white vinegar
  • 1 tsp. baking soda

For Cream Cheese Frosting:
  • 16 oz. Cream cheese, room temperature
  • 16 oz. Mascarpone cheese, room temperature
  • 2 tsp. orange or vanilla extract
  • 3 cups sifted powdered sugar
  • 3 cups cold whipping cream (double cream)

  1. Turn oven to 350°F.
  2. Mix buttermilk with red food coloring and divide into two parts. Set aside.
  3. Sift the flour, cocoa powder and baking powder, divide into two parts. Reserve.
  4. Using an electric mixer cream sugar and butter until creamy. One at a time and beating after each, add the eggs. Remove from the mixer and add the melted chocolate and vanilla extract. Mix with a spatula.
  5. Add 1 part of the flour mix and fold with a spatula. Add 1 part buttermilk, mixing until combined. Repeat with the remaining parts of flour and buttermilk.
  6. Mix vinegar with baking soda, wait about one minute and add to batter. Mix vigorously.
  7. Butter and flour 3, 8-inch pans.
  8. Divide the batter into the baking pans.
  9. Bake for 25 to 30 minutes in the middle rack. To test: insert a wooden toothpick, if it comes out clean, it's done.
  10. Remove the cakes from the oven, flip over parchment paper and allow to cool. Wrap each cake in plastic film and take to the fridge for 2 hours.
  11. Start you frosting: whip mascarpone and cream cheese using a mixer until smooth. Add the sugar and vanilla extract and mix until well combined.
  12. Whip the cream until it thickens and add it slowly to the cream cheese frosting. Keep in the fridge until use or use immediately.
  13. Unwrap one cake and set in a serving dish or cake dish. Spread the frosting, top with second cake, cover in frosting, then add the final layer and cover the whole cake with the cream cheese frosting. Garnish with grated chocolate or chocolate curls.

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