Red Velvet Ice Box Cake
A delicious made-from-scratch recipe creating a homemade 'Red Velvet Concrete' dessert.
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 9x13" 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 9x13" 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!