The most soft and tender red velvet cake layers with delicious cream cheese buttercream with a touch of almond extract to give it a little something extra.
Servings 12servings
Ingredients
For the Red Velvet Cake Layers
2/3cupsour cream room temperature
3/4cupbuttermilkroom temperature
3whole eggsroom temperature
1/3cupvegetable oil
1Tablespoonvanilla
1/4cupflour
115.25ozBox Red Velvet Cake MixDuncan Hines is my favorite, but you can use Pillsbury, Betty Crocker, etc.
For the Almond Cream Cheese Buttercream
1 1/2cupunsalted butter (3 sticks)left out a room temperature for about 10 minutes
8ozor 1 brickcream cheese
1 pinch salt
1Tablespoon vanilla
1/2 - 1 teaspoonalmond extractstart with 1/2 teaspoon, then finish making the buttercream. If the almond isn't strong enough for you, add in the remaining 1/2 teaspoon at the end.
1/4cupheavy cream
7-8 cupspowdered sugar
Extras
1/2cupreserved red cake crumbles from baked cake*Optional. But when cakes are baked, use a serrated knife to skim off a tiny bit of the cake flat on top, let the cake crumbles dry out a little, then crumble them into pieces for the top of the cake as decoration.
Instructions
For the Cake Layers
Preheat the oven to 325 degrees (convection bake. If using traditional bake, you'll just need to leave the cakes in the oven a little longer is all - about 2-3 minutes extra). Prep two 8" cake rounds (or three 6" cake rounds) with a swipe of shortening and dust of flour to prevent sticking. Set the prepped cake rounds aside.
In a large bowl, whisk together all the ingredients except for the cake mix. Sift in the cake mix, then gently fold it together until it's just combined (don't overmix). Split the cake batter evenly between the prepared cake rounds, then bake the cakes for 27-32 minutes. Flip the cake rounds onto a wire rack to finish cooling. If you're using the little bits of red velvet cake on top of the cake as decoration, carefully slice off a bit of the top (barely skimming) and let dry on a plate for 10 minutes so you can easily crumble them on the top of the cake. Wrap up the cake rounds in plastic wrap and freeze until it's time for assembly (it's much easier to frost a frozen/chilled cake!)
For the Buttercream
With a stand mixer fitted with a paddle attachment, whip up the butter and cream cheese until they're thoroughly combined and there are no little bits of cream cheese, about 1-2 minutes.
Add in the salt, vanilla, almond extract, and heavy cream. Whip up again to combine.
With the mixer on the lowest speed, add in the powdered sugar 1/2 cup at a time until all of it has been added. Flip the mixer on the highest speed and whip up for 1-2 minutes to lighten the texture. If it's too goopy, add in a little more powdered sugar. If it's too thick, add in a little more heavy cream.
Assembly
On a cardboard cake round on a cake turntable, dab on a little buttercream in the center to act as glue to hold the cake round in place. Place down the first cake round, then add on a generous layer of buttercream. Place the next cake layer on top.
Crumb coat the cake by adding on a very thin layer of buttercream, then freeze the cake for about 5 minutes to set the buttercream.
Use a wooden spoon to whip out any remaining air bubbles, then spread on a final layer of buttercream around the outside of the cake. Use a cake scraper for flat sides, then use a straight icing spatula for the lines on the side of the cake (using a turntable while holding the spatula against the cake for the design) and an angled icing spatula for the swirl on top. Leave the top edges unfinished for a more rustic look. Add on the reserved red velvet cake crumbles around the top outside rim.