For the cake:
1/2 cup /113 grams butter, at room temperature, plus 2 tablespoons to prepare pans (I used Earth Balance vegan butter substitute instead)
3 tablespoons/22 grams cocoa powder, divided
1 1/2 cups/300 grams organic cane sugar
2 teaspoons/10 milliliters vanilla
2 tablespoons/30 milliliters red food coloring
1 teaspoon/6 grams salt
1 teaspoon/5 grams baking soda
2 1/2 cups/320 grams cake flour, sifted (to make cake flour, for each cup of flour, replace 2 tbsp flour with 2 tbsp cornstarch)
1 cup/236 milliliters whole buttermilk (I used almond milk and vinegar – add 1 tbsp vinegar to cup measure, fill cup measure with almond milk, stir, and let stand a few minutes)
1 tablespoon/15 milliliters vinegar
Preheat oven to 350 degrees Fahrenheit. Prepare three 9-inch cake pans by buttering lightly and sprinkling with 1 tablespoon sifted cocoa powder, tapping pans to coat and discarding extra cocoa.
Cream butter and sugar together. Add eggs one at a time and beat vigorously until each is incorporated. Mix in vanilla.
In a separate bowl, make a paste of the remaining 2 tablespoons cocoa and the food coloring. Blend into butter mixture.
Sift together remaining dry ingredients. Alternating in 2 batches each, add dry ingredients and buttermilk to the butter mixture. In the last batch of buttermilk, mix in the vinegar before adding to the batter. Mix until blended.
Divide batter among 3 pans and bake for about 20 to 25 minutes. Cool on a rack completely. (Can also be made in 2 cake pans.)
Recipe adapted from cooking/nytimes.com
For the ice cream:
1 (8-ounce) package cream cheese, at room temperature
1 cup whole milk
1 cup heavy whipping cream
3/4 cup granulated sugar
1 large pinch salt
1 tablespoon bourbon or brandy (optional but delicious)
2 cups crumbled red velvet cake
To make the ice cream, combine the cream cheese, milk, cream, sugar and salt in a blender. Blend on high speed until smooth. Place in the refrigerator for a couple of hours.
Transfer the mixture to the bowl of an ice cream maker and churn according to the manufacturer’s instructions, usually about 20 to 25 minutes. Towards the end, add 1 tablespoon bourbon or brandy.
After the ice cream is churned, place in a large freezer safe container and quickly stir large and small cake pieces into the ice cream. Cover with plastic wrap and freeze until firmed through, at least 4 hours.
Recipe adapted from joythebaker.com