Red Velvet Cake

Ruby-colored red velvet cake with its sinfully good cream cheese frosting may have its roots in the south but it's sure to melt hearts from coast to coast with every last velvety forkful.
  • 1 package or 500 gms butter-flavored yellow cake mix
  • 1/4 cup unsweetened cocoa
  • 3/4 cup butter, softened, divided
  • 1 cup water
  • 3 eggs
  • 30 gms red food color
  • 1 1/2 cups confectioners' sugar
  • 30 gms cream cheese, softened
  • 1 tablespoon milk
1. Preheat oven to 350°F. Coat two 8-inch round cake pans with cooking spray.
2. In a large bowl, with an electric beater on medium speed, beat cake mix, cocoa, 1/2 cup butter, the water, and eggs until well combined. Add food color and beat until well combined. Pour batter into prepared cake pans.
3. Bake 35 to 40 minutes, or until a wooden toothpick inserted in center comes out clean. Let cool 15 minutes then invert onto wire rack to cool completely. Using a sharp knife, carefully slice each cake in half horizontally, making a total of 4 cake layers.
4.In a medium bowl, with an electric beater on medium speed, beat confectioners' sugar, cream cheese, milk, and remaining 1/4 cup butter until well combined and smooth.
5. Place 1 cake layer cut-side down on a serving platter and top with 1/4 of the frosting, spreading just to the edge. Repeat 3 more times with remaining cake layers and frosting, ending with frosting on top and leaving sides unfrosted. Serve, or cover loosely and chill until ready to serve.

Serves: 12
Baking Time: 35 min

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