Red Velvet and Cinnamon Layer Cake
This rich red velvet cake is filled with a whipped cinnamon buttercream and frosting with an easy light whipped cream - perfect for Valentine's Day!
Yield: 1 9-inch quadruple layer cake
For the red velvet cake
  • 2 cups all purpose flour
  • ½ cup natural cocoa powder
  • 2 tsp baking powder
  • ½ tsp baking soda
  • 1 tsp salt
  • 1 cup buttermilk
  • 1 tbsp vanilla extract
  • 2 oz liquid red food coloring OR 4 tbsp water and a dollop of red food gel (I used the latter)
  • 1 cup unsalted butter
  • 1½ cups sugar
  • 4 large eggs
For the whipped cinnamon filling
  • 3 sticks + 2 tbsp unsalted butter, softened and cut into cubes
  • 3 cups sifted powdered sugar
  • 3 tbsp heavy cream
  • 2 tsp pure vanilla extract
  • 2 tsp ground cinnamon
  • pinch of salt
For the whipped cream frosting
  • 2 cups heavy cream
  • ¼ cup sugar
For the cake
  1. Preheat the oven to 350. Generously grease two 9-inch cake pans with butter or cooking spray. Line each greased pan with a greased piece of parchment paper.
  2. In a medium size bowl, sift together the flour, cocoa powder, baking powder, baking soda and salt.
  3. In a small bowl, whisk together the buttermilk, vanilla extract, water, and food gel. Set aside.
  4. In the bowl of a stand mixer fitted with the paddle attachment, beat the butter on low speed until soft. Add the sugar in a steady stream at the side of the bowl. Increase the speed to medium and beat for 2 minutes, until pale and fluffy. Scrape the sides of the bowl.
  5. With the mixer on low, add the eggs one at a time and beat 20 seconds after each addition.
  6. After the eggs are added, increase the speed to medium and beat for 2 minutes.
  7. With the mixer on low add the flour in three equal portions, alternating with the buttermilk mixture. After completing the last addition of flour, stop the mixer and scrape the sides. Let the mixer run for 30 seconds on low.
  8. Divide the batter equally among the greased pans and lightly smooth the tops.
  9. Bake the cake layers for 20-30 minutes or until the top feels firm and gives slightly when touched. Let sit for 10 minutes on a wire rack before unmolding. Let cool completely before frosting/filling.
For the whipped cinnamon filling
  1. In the bowl of an electric mixer fitted with a paddle attachment, whip butter for 8 minutes on medium.
  2. Add the remaining ingredients and mix on low for 1 minute, then on medium for 6 minutes. Use right away.
For the whipped cream frosting
  1. In the bowl of an electric mixer fitted with a whisk attachment, whip the cream until it form soft peaks. Add in the sugar and whisk until it has a thick consistency but before it turns into butter.
To assemble the cake
  1. Using the dental floss method (I do this, minus the toothpicks) or using a long serrated knife, cut each cake into two layers so that you know have four layers.
  2. Spread a small dollop of the cinnamon frosting onto the cake plate or cake board on which you are going to construct your cake.
  3. Place one cake layer on this, cut side up. Place about 1 cup of the cinnamon frosting on it and spread evenly leaving a 1" unfrosted rim around the edges.
  4. Repeat with remaining layers until the final layer, which you will put cut side down.
  5. Pile a generous amount of the whipped cream frosting on top of the cake and use an offset spatula to spread it outward from the top center, down the sides. Using a 1M tip, swirl rosettes around the edges of the cake.
Adapted from Sweetapolita
Nutrition Information
Serving size: 1 slice
Recipe by Joanne Eats Well With Others at