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Recipe Sharing: Red Velvet Cake with Cream Cheese Buttercream

July 19, 2010

Hi all!

Summer is speeding by, and while it is almost too hot to make cake, there are still those brave souls (like us) that are willing to crank up their ovens for some yumminess!

Our friend, Lori, requested our recipe for Red Velvet cake so we are posting it here as well as a simpler option from the Cake Mix Doctor cookbook.  Both are great, so it really depends on how much time and effort you are willing to expend.

The most important part, as far as we are concerned, is that you use cream cheese buttercream with whichever cake recipe you decide to use!  Nothing finishes off a Red Velvet cake better than cream cheese buttercream, unless it is a good simple vanilla buttercream.

So here are all three recipes.  Hope you enjoy them, and be sure to give us feedback when you get a chance!  Maybe you can even share a picture of your finished cake, too!

Happy baking!

Christina & Meghan

Red Velvet Cake

Ingredients:

2 1/4 cups sifted cake flour (sifted, then measured)

2 tablespoons unsweetened cocoa powder

1-teaspoon baking powder

1-teaspoon baking soda

1/2-teaspoon salt

1-cup buttermilk

1 tablespoon red food coloring

1 teaspoon distilled white vinegar

1-teaspoon vanilla extract

1 1/2 cups sugar

1/2 cup (1 stick) unsalted butter, room temperature

2 large eggs

For the cake:

  1. Preheat oven to 350 degrees.
  2. Sift sifted flour, cocoa powder, baking powder, baking soda, and salt into medium bowl; set aside.
  3. Whisk buttermilk, food coloring, vinegar, and vanilla in small bowl to blend.
  4. Using electric mixer, beat sugar and butter in large bowl until well blended.
  5. Add eggs 1 at a time to the sugar/butter mixture, beating until well blended after each addition.
  6. Beat in dry ingredients in 4 additions alternately with buttermilk mixture in 3 additions, beginning and ending with the dry ingredients.
  7. Divide batter between prepared pans (2 8-inch round pans). Bake cakes until tester inserted into center comes out clean, about 27 minutes.
  8. Cool in pans on racks 10 minutes, then turn cakes out onto racks; cool completely.

Quick Red Velvet Cake (from “The Cake Mix Doctor” by Anne Byrn, Workman Publishing Company, Inc, copyright 1999)

1 package (18.25 ounces) German Chocolate Cake Mix with pudding
1 cup sour cream
½ cup water
¼ cup vegetable oil, such as canola, corn, safflower, soybean, or sunflower
1 bottle (1 ounce) liquid red food coloring
3 eggs
1 teaspoon pure vanilla extract

  1. Place a rack in the center of the oven and preheat to 350 degrees. Generously grease two 9-inch round cake pans with solid vegetable shortening, then dust with flour. Shake out excess flour. Set the pans aside.
  2. Place the cake mix, sour cream, water, oil, food coloring, eggs, and vanilla in a large mixing bowl. Blend with an electric mixer on low for 1 minute. Stop the machine and scrape down the sides of bowl with a rubber spatula. Increase the mixer speed to medium and beat 2-3 minutes more. Divide the batter among the prepared cake pans, smoothing it out with the rubber spatula. Place the pans in oven side by side.
  3. Bake the cakes until they spring back when lightly pressed with your finger and just start to pull away from the sides of the pans, about 28 to 30 minutes. Remove the pans from oven and place them on wire racks to cool for 10 minutes. Run a dinner knife around the edge of each layer and invert each layer upside down onto a rack, then invert them again onto another rack so that the cakes are right side up. Cool completely, 30 minutes more.

Cream Cheese Buttercream

1 package (8 ounces) cream cheese, at room temperature

8 tablespoons (1 stick) unsalted butter, at room temperature

2 teaspoons pure vanilla extract

4 cups sifted powdered sugar

In a large mixing bowl, beat the cream cheese, butter, and vanilla with an electric mixer on medium speed till light and fluffy, about 2-3 minutes.  Gradually beat in enough sifted powdered sugar to make a frosting of spreading consistency.

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2 Comments leave one →
  1. July 28, 2010 5:49 PM

    Hey, I enjoyed your article it is very informative.

  2. September 29, 2010 4:36 PM

    Hi Bonnie! The recipe is from “The Cake Mix Doctor Cookbook”, so just be sure to give credit to Anne Byrn for it! Glad you like it. We will be sure to check out your site as well! Thanks and happy baking!

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