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Red Velvet Cake with Cream Cheese Ice Cream

  • Prep Time: -
  • Cook Time: -
  • Serves: 12
Food & Wine

Recipe Provided By: Food & Wine

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Average (158 Ratings): 4 out of 5 stars

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Ingredients

  1. 2 cups skim milk
  2. 1 cup heavy cream
  3. 1 pound cream cheese, cut into cubes, at room temperature
  4. 6 ounces white chocolate, coarsely chopped
  5. 12 large egg yolks
  6. 1 cup sugar
  7. Pinch of salt
  8. 2 1/2 cups all-purpose flour
  9. 1 1/2 cups sugar
  10. 1 tablespoon cocoa powder
  11. 1 teaspoon baking soda
  12. 1 teaspoon salt
  13. 1 1/2 cups vegetable oil
  14. 1 cup buttermilk
  15. 2 large eggs
  16. 2 tablespoons red food coloring
  17. 1 teaspoon distilled white vinegar
  18. 1 teaspoon pure vanilla extract
  19. Confectioners' sugar, for serving
  20. 1 cup sugar
  21. 1/4 cup water
  22. 1 cup pecan halves, toasted

Nutrition Info

Per Serving

  • Calories: 1004 kcal
  • |
  • Carbohydrates: 94 g
  • |
  • Dietary Fiber: 1 g
  • |
  • Fat: 65 g
  • |
  • Protein: 13 g
  • |
  • Sugars: 73 g

About: Nutrition Info

Powered by: ESHA Nutrient Database

Cooking Directions

  1. MAKE THE ICE CREAM: In a medium saucepan, warm the milk and cream. In a large bowl, combine the cream cheese and white chocolate. In a medium bowl, whisk the egg yolks with the sugar and salt until thick and pale. Gradually whisk the hot milk and cream into the yolks. Pour the mixture into the saucepan and cook over moderately low heat, stirring constantly, until it coats the back of a wooden spoon, 6 minutes; do not let it boil. Strain through a fine sieve over the cheese and chocolate. Let stand for 1 minute, then stir until smooth. Refrigerate until chilled, 4 hours.
  2. Pour the custard into an ice cream maker and churn. Transfer the ice cream to an airtight container and freeze until firm, about 4 hours.
  3. MEANWHILE, MAKE THE CAKE: Preheat the oven to 350 degrees F. Butter and flour a 12-inch round cake pan. In a large bowl, whisk the flour with the sugar, cocoa powder, baking soda and salt. In a medium bowl, whisk the oil with the buttermilk, eggs, food coloring, vinegar and vanilla. Whisk the liquid ingredients into the flour mixture. Pour the batter into the prepared pan and bake for 40 minutes. Transfer the cake to a rack and let it cool completely in the pan, 2 hours.
  4. MAKE THE PECAN PRALINE: Line a baking sheet with parchment paper. In a heavy, medium saucepan, combine the sugar and water. Cook over moderate heat without stirring until a deep amber caramel forms, about 15 minutes. Remove the pan from the heat and stir in the pecans. Pour the praline onto the parchment-lined baking sheet and spread in an even layer. Let cool until hardened, then chop medium-fine and transfer to a bowl.
  5. Line the baking sheet with another sheet of parchment paper. Scoop 12 balls of the cream-cheese ice cream and set them on the baking sheet. Freeze the balls.
  6. Slice the cake into 12 wedges and dust with confectioners' sugar. Transfer to plates. Roll the ice cream balls in the pecan praline. Serve with the cake.

Yield: 12 servings

3. Still Hungry?

Southern red velvet cake is usually a tall layer cake, slathered with cream cheese icing and studded with pecans. In this deconstructed version, the cake is low (like a torte), the pecans are coated in caramel to make pecan praline and the cream cheese icing is transformed into cream cheese-flavored ice cream.

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Most Helpful Reviews

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  • I have tried it

    q_cumber_melon - June 12, 2008 07:20:02 AM PST
    I LIKED THE RECIPE THE CAKE WAS GREAT.

    1 of 1 found this review helpful.

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  • red velvet

    Tanua - June 17, 2008 02:57:34 PM PST
    IF your grandmothers recipe from the 1900's is soooo good and soooo right...Share it with us. Not everyone has the original made with beet juice. If we don't have it, how can we recommend it?

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  • omg

    ginger1 - June 17, 2008 12:44:24 PM PST
    Jessica H, I made the cake ate a piece and had a heart attack!!! I could feel my chest tighten up and bam I was out like a light!!! The cake was to blame!!!! It's nasty

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  • The review is for how the recipe tasts

    Jessica H - June 17, 2008 08:39:30 AM PST
    Not for opinions one how fattening it is. If you havent tried it, why post a response? Its not labeled to be fat free or healthy so stop complaining. I want to hear reviews from people who have actually baked the cake and tasted, not from a bunch of health nuts who feel the need to poke fun at what ever they can.

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  • This is NOT an original

    SuZyQuTie - June 19, 2008 01:00:31 PM PST
    Sorry but I do not share or give out this family recipe as it has taken the family bakers years to perfect. I can say that everyone who has ever eaten this cake always asks for the recipe and for a second and third slice of cake. Because of the time this cake consumes a full day to prepare it properly and people are willing to pay $50 for this special occassion treat. So you'll understand why it's a family favorite and secret recipe. :) (p.s. if you ever have a bake-off auction for charity this is the cake to bring as it always goes for the highest bid of the night!)

    This recipe is far off base from the original. I have been baking Red Velvet cakes for years from the recipe handed down from my grandmother and mother. Yes, my grandmother came from the south as did the original recipe dating back to the early 1900's. Back then the use of juice from beets was the "red" coloring until red food coloring became available to mix with the cocao/chocolate. This is a very dense cake when baked and should always be in layers. There are 4 layers to this cake when you cut each layer in half. As for the icing, you NEVER...EVER use cream cheese frosting. The icing consist of making a flour paste-like base cooked over a double boiler before adding the remaining ingredients. Use only the finest ingredients and real butter and vanilla and fresh eggs for the best results when making this cake. This cake is very time consuming to make with the icing taking the longest but it is well worth it, and that is why it is only baked for special occassions once or twice a year due to the time and costs of proper ingredients. I'm a firm believer in doing it right or don't do it at all!

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