Red velvet and rainbow cake experts I need your advice.

[Beach Mama]

That is exactly what Im doing hun!! Could I use that recipe for a cake do you think? I"ve done it before for cupcakes but this will essentially be 6 cakes (planning on 2 batters divided by 3 if it's big enough or else 3 x2)

[Phteven]

I think it would make delicious cakes.

Not sure how long you would have to bake them - probably not long since they would be thin.

[Beach Mama]

Yeah I am literally going to sit on my oven It's a temperamental VERY efficient thing that I have to take 1/4 of time off for everything normally so this should be interesting!!! Thanks hun will use that recipe seeing as I know it well already - if you have a cream cheese lemon icing recipe you know of could you swing it my way too pretty please! I hate just guessing on taste with stuff like this and I don't have time to test it out!!

[Phteven]

You could use the frosting that they use at the bakery. It is at the end of the recipe. It's very yummy (and very sweet).

For my cheesecake frosting I just beat philly cheese and lemon zest and then add a dribble of milk and then icing sugar until it seems right. It's the lemon zest that gives it the special taste.
For more lemony flavour you could use a couple of teaspoons of lemon juice instead of milk.

[Phteven]

Here is the recipe - they give a time for the cake. If you make it into 3 layers you can just reduce it a bit.

Everyone is always asking us which is the most popular cupcake at the bakery. Most people are surprised that it is what we call the Vanilla Vanilla -- the vanilla cupcake with the vanilla icing (and the most popular color for the icing is pink). If you would like to make a layer cake instead of cupcakes, divide the batter between 2 (9-inch) round cake pans and bake the layers for 30 to 40 minutes.
Ingredients
Cupcakes:

1 1/2 cups self-rising flour
1 1/4 cups all-purpose flour
1 cup (2 sticks) unsalted butter, softened
2 cups sugar
4 large eggs, at room temperature
1 cup milk
1 teaspoon vanilla extract

Icing:

Vanilla Buttercream, recipe follows

Directions

Preheat oven to 350 degrees F.

Line 2 (1/2 cup-12 capacity) muffin tins with cupcake papers.

In a small bowl, combine the flours. Set aside.

In a large bowl, on the medium speed of an electric mixer, cream the butter until smooth. Add the sugar gradually and beat until fluffy, about 3 minutes. Add the eggs, 1 at a time, beating well after each addition. Add the dry ingredients in 3 parts, alternating with the milk and vanilla. With each addition, beat until the ingredients are incorporated but do not over beat. Using a rubber spatula, scrape down the batter in the bowl to make sure the ingredients are well blended. Carefully spoon the batter into the cupcake liners, filling them about 3/4 full. Bake for 20 to 25 minutes, or until a cake tester inserted into the center of the cupcake comes out clean.

Cool the cupcakes in tins for 15 minutes. Remove from the tins and cool completely on a wire rack before icing.
Vanilla Buttercream:

The vanilla buttercream we use at the bakery is technically not a buttercream but actually an old-fashioned confectioners' sugar and butter frosting. Be sure to beat the icing for the amount of time called for in the recipe to achieve the desired creamy texture.

1 cup (2 sticks) unsalted butter, softened

6 to 8 cups confectioners' sugar

1/2 cup milk

2 teaspoons vanilla extract

Place the butter in a large mixing bowl. Add 4 cups of the sugar and then the milk and vanilla. On the medium speed of an electric mixer, beat until smooth and creamy, about 3 to 5 minutes. Gradually add the remaining sugar, 1 cup at a time, beating well after each addition (about 2 minutes), until the icing is thick enough to be of good spreading consistency. You may not need to add all of the sugar. If desired, add a few drops of food coloring and mix thoroughly. (Use and store the icing at room temperature because icing will set if chilled.) Icing can be stored in an airtight container for up to 3 days.

Yield: enough for 2 dozen cupcakes or 1 (9-inch) layer cake