Recipe Summary

25 mins
1 hr 25 mins
1 hr


Ingredient Checklist


Instructions Checklist
  • Make the cakes: Preheat the oven to 350 degrees . Line 2 baking sheets with parchment. In a large bowl, whisk together 1 1/2 cups granulated sugar, 2 eggs, the cocoa, baking soda, 1 tsp. salt and 1 tsp. vanilla until slightly thickened.

  • In another bowl, briefly whisk together the oil, food coloring and vinegar. Whisk the oil mixture into the sugar mixture. Whisk in 1 cup flour, then 1/2 cup buttermilk; repeat. Finally, whisk in the remaining 1 cup flour.

  • Dollop the batter 2 inches apart on the prepared baking sheets. Bake the cakes, switching the pans halfway through baking, until the tops are set and just springy, 11 to 12 minutes. Let cool.

  • Make the ice cream: Using an electric mixer fitted with the whisk attachment, beat the egg whites and remaining 1/4 tsp. salt on low until foamy. Increase the speed to medium and gradually beat in the remaining 1/3 cup granulated sugar until the meringue has just formed stiff peaks. Transfer the meringue to a bowl and refrigerate.

  • Add the cream cheese, confectioners' sugar and remaining 1/2 tsp. vanilla to the mixer bowl. Switching to the paddle attachment, mix on low until combined. Increase the speed to medium-high and beat until light and fluffy, 2 to 3 minutes. Scrape down the bowl as needed.

  • Beat about one-third of the chilled meringue into the cream cheese mixture on low speed. Add half of the remaining meringue and gently fold in with a spatula. Repeat with the last bit of meringue. Scrape the mixture into a container, cover and freeze overnight.

  • Sandwich the ice cream between the red velvet cakes. Serve immediately.