A delicious made from scratch take on an amazing dessert!
This recipe is inspired by a dessert from one of our favorite local burger joints here in Central Florida – A dessert that is sadly no longer being offered. The dessert was called a ‘Red Velvet Concrete’ and it turns out we found a way to make something that tastes even better! This Red Velvet Ice-Box cake will be one your friends and family will love!
As a bonus – We’re going to be making a delicious Red Velvet cake from scratch!
Jump to Recipe
Prep Time: 15 Minutes
Cook Time: 30-35 Minutes
Chill Time: 2 Hours
Total Time: 2 Hours 50 Minutes
Ingredients
For the Cake:
- ½ Cup of butter, softened
- 1 & ½ cups of sugar
- 2 large eggs
- 2 oz. of Red Food Coloring
- 1 tablespoon of white vinegar
- 1 teaspoon of vanilla extract
- 2 & ¼ Cups of Cake Flour
- 2 tablespoons of cocoa powder
- 1 teaspoon of Baking Soda
- 1 teaspoon of salt
- 1 cup of buttermilk
For the Filling:
- 8 oz of cream cheese, softened
- ½ cup of butter, softened
- 1 cup of powdered sugar
- 1 16 oz container of cool whip
- 2 3.4 oz of instant vanilla pudding
- 3 cups of milk
- 1 teaspoon of vanilla
Baking Instructions
For The Cake:
- Preheat your oven to 350.
- Begin by creaming butter and sugar together until light and fluffy.
- Add eggs one at a time, beating well after each addition, and then beat in food coloring, vinegar and vanilla.
- In a separate bowl, whisk together flour, cocoa, baking soda and salt.
- Add dry ingredients to wet ingredients a little at a time, alternating with buttermilk – Mix until well combined.
- Pour mixture into a greased 9×13” pan and bake for 30-35 minutes.
- Once cake is done, let it cool completely.
For the filling:
- Mix together cream cheese, butter and powdered sugar.
- Gently fold in the cool whip, mixing until it is well combined.
- In a separate bowl beat pudding mixture and milk until it thickens.
- Add the pudding and vanilla to the cream cheese mixture and stir until well combined.
Assembling the cake:
- Spread half of the filling mixture over the bottom of a 9×13” pan.
- Cut the Red Velvet cake into bite sized pieces and then crumble it over top of the layer of filling.
- Spread the remaining filling over the layer of cake crumbs.
- Next, crumble the rest of the cake over top of the last layer of filling (you’ll probably have more cake than you need, that’s okay – Enjoy it!)
- Top with shaved white chocolate.
- After, chill the cake in the refrigerator for at least 2 hours.
Once the cake has chilled, be sure to serve and enjoy!
What inspired this Red Velvet Ice Box Cake recipe?
As mentioned above, the goal was to try and replicate a dessert from the menu of a local burger joint we used to frequent. The Red Velvet Concrete was a small dessert that layered custard, whipped cream, and a yummy Red Velvet cake in a small cup. The style of the cup was similar to the “Mini Indulgences” you might find at a restaurant like Seasons 52. Being able to create something at home that tasted even better was exciting — And, with it being a larger serving size, made it much easier to be sure we could share the goodness with all of our children!
Want to make this Red Velvet Ice Box Cake recipe?
If you’ve made, or are planning to make this recipe, I’d love to hear what you thought about it! Be sure to comment below and let me know what favorite part of this recipe was!
Red Velvet Ice Box Cake
Ingredients
For the Cake:
- 1/2 cup Butter softened
- 1.5 cups Sugar
- 2 Large Eggs
- 2 oz Red Food Coloring
- 1 tbsp White Vinegar
- 1 tsp Vanilla Extract
- 2.75 cups Cake Flour
- 2 tbsp Cocoa Powder
- 1 tsp Baking Soda
- 1 tsp Salt
- 1 cup Buttermilk
For the Filling
- 8 oz Cream Cheese softened
- 1/2 cup Butter softened
- 1 cup Powdered Sugar
- 16 oz Container of Cool Whip
- 2 packets 3.4 oz Instant Vanilla Pudding
- 3 cups Milk
- 1 tbsp Vanilla
Instructions
For the Cake
- Preheat your oven to 350°.
- Cream butter and sugar together until light and fluffy.
- Add eggs one at a time, beating well after each addition. Then, beat in food coloring, vinegar, and vanilla.
- In a separate bowl, whisk together flour, cocoa, baking soda and salt.
- Add dry ingredients to wet ingredients a little at a time, alternating with buttermilk. Mix until well combined.
- Pour mixture into a greased 9×13" pan and bake for 30-35 minutes.
- Once cake is done, let it cool completely.
For the Filling
- Mix together cream cheese, butter, and powdered sugar.
- Gently fold in the cool whip, mixing until it is well combined.
- In a separate bowl, beat pudding mixture and milk until it thickens.
- Add the pudding and vanilla to the cream cheese mixture and stir until well combined.
Assembling the Cake
- Spread half of the filling mixture over the bottom of a 9×13" pan.
- Cut the cake into bite sized pieces and then crumble it over top of the layer of filling.
- Spread the remaining filling over the layer of cake crumbs.
- Crumble the rest of the cake over top of the last layer of filling (you'll probably have more cake than you need and that's okay).
- Top cake with shaved White Chocolate.
- Chill in the refrigerator for at least 2 hours.
- Once chilled, ENJOY!