Can I use a different type of frosting?

Absolutely! While cream cheese frosting is traditional, you could use a Swiss meringue buttercream or even a stabilized whipped cream. Just ensure it complements the cake's flavor profile.

Is the vinegar necessary?

Yes, but with caution! The vinegar helps activate the cocoa, enhancing the red color and adding a subtle tang. If you omit it, the color may be less vibrant, and the taste slightly different. Try apple cider vinegar as a replacement!

What type of food coloring should I use?

For the most vibrant red, use gel food coloring. Liquid food coloring requires much more to achieve the same intensity, potentially affecting the batter's consistency. I found the red dye number 40 works best.

How should I store the cake?

Store the cake in an airtight container in the refrigerator. It will stay fresh for up to 5 days. The moisture from the frosting actually helps keep the cake moist!

Can I substitute the buttermilk?

Sadly, no. The buttermilk is essential for the cake's signature tangy flavor and moist crumb. Alternatives like regular milk won't give you the same results. Some people I know used Kefir with success.

Can I bake the cake layers ahead of time?

Definitely! You can bake the cake layers a day or two in advance. Wrap them tightly in plastic wrap and store them in the refrigerator or at room temperature. Frost just before serving for the best results.

Have you ever felt the urge to bake something so visually stunning it could steal the show at any party? Well, let me tell you about my latest obsession: the Crimson Velvet Infinity Cake. Imagine slicing into a cake so vibrantly red that it practically glows, revealing layers of velvety goodness embraced by a luscious cream cheese frosting. One time my sister was so impressed when I made this cake for her. It looked like something professional, and tasted even better!

This isn’t just any cake; it’s an experience. Each bite is a journey of textures and flavors—the slight tang of buttermilk dancing with the rich cocoa, all perfectly balanced by the sweet, creamy frosting. It’s one of those recipes that makes you feel like a true artist in the kitchen. Don't let the vivid color scare you away - the red comes from food coloring and gives the cake that pop of color!

Crimson Velvet Infinity Cake

Name: Crimson Velvet Infinity Cake
Prep time: 30 min
Cook time: 35 min
Total time: 1 h 5 min
Yield: 12
Cuisine: Layer-Cakes
Ingredients: 2 1/2 cups All-Purpose Flour; 1 3/4 cups Sugar; 2 tablespoons Cocoa Powder; 1 teaspoon Baking Soda; 1 teaspoon Salt; 1 cup Buttermilk; 1/2 cup Vegetable Oil; 2 large Eggs; 1 teaspoon Vanilla Extract; 1 teaspoon White Vinegar; 2 tablespoons gel Red Food Coloring; 8 oz, softened Cream Cheese; 1 cup, softened Unsalted Butter; 4 cups Powdered Sugar

Bake a stunning Crimson Velvet Infinity Cake with layers of vibrant red velvet and luscious cream cheese frosting. This cake combines tangy buttermilk, rich cocoa, and a perfect balance of sweetness for an unforgettable dessert experience.

⏳ Yield & Time

Yield: 12 servings

Preparation Time: 30 minutes

Cook Time: 35 minutes

Total Time: 65 minutes

📖 Instructions

Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans. Line the bottoms with parchment paper circles. This prevents sticking and makes removal easier.
In a large bowl, whisk together the flour, sugar, cocoa powder, baking soda, and salt. Sifting the flour and cocoa powder ensures a smooth batter without lumps.
In a separate bowl, combine the buttermilk, oil, eggs, and vanilla extract. Whisk until well combined. The buttermilk adds a wonderful tanginess and keeps the cake incredibly moist.
Add the wet ingredients to the dry ingredients and mix until just combined. Be careful not to overmix, as this can result in a tough cake. A few streaks of flour are okay at this stage.
In a small bowl, combine the vinegar and baking soda. The mixture will fizz. Add this to the batter and mix quickly. This step is crucial for achieving the vibrant red color.
Add the red food coloring to the batter and mix until the desired color is achieved. Start with a small amount and add more gradually until you reach the perfect shade of crimson. Gel food coloring works best.
Pour the batter evenly into the prepared cake pans. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean. Start checking for doneness around 28 minutes.
Let the cakes cool in the pans for 10 minutes before inverting them onto a wire rack to cool completely. This prevents the cakes from sticking to the pan and allows them to cool evenly.
While the cakes are cooling, prepare the cream cheese frosting. In a large bowl, beat the cream cheese and butter until smooth and creamy. Make sure both are at room temperature to avoid lumps.
Gradually add the powdered sugar, beating until smooth. Add the vanilla extract and mix well. Taste and adjust the sweetness if needed.
Once the cakes are completely cool, frost the first layer with a generous amount of cream cheese frosting. Spread it evenly using an offset spatula.
Place the second cake layer on top of the frosting. Frost the top and sides of the cake with the remaining cream cheese frosting. Get creative with your decorating!
Chill the cake for at least 30 minutes before serving. This allows the frosting to set and makes slicing easier. A chilled cake is always a delight!

📝 Notes

For the most vibrant color, use gel food coloring.
Make sure your cream cheese and butter are at room temperature for a smooth frosting.
Chilling the cake before serving allows the frosting to set, making it easier to slice.