A scrumptious, ‘cake-mix-easy’, fix-it-upand call it homemade Red Velvet cake.
Recipe: Quick Red VelvetCake
1 (18.25-ounce) package German chocolatecake mix with pudding 1 cup sour cream 1/2 cup water 1/4 cup vegetable oil 1 (1-ounce) bottle red food coloring 3 large eggs 1 teaspoon vanilla extractCream Cheese Frosting: 1 (8-ounce) package cream cheese, softened 1/2 cup butter, softened 3 3/4 cups powdered sugar, sifted 1 teaspoon vanilla extract
Preheat the oven to 350°F (175°C).Grease and flour two 9-inch round cake pans. Set aside.
In a large mixing bowl, beat the cakemix, sour cream, water, oil, food coloring, eggs, and vanillawith an electric mixer on medium speed for 3 minutes. Dividethe batter between the prepared pans.
Bake for 28 to 30 minutes or until cakestest done when a wooden pick inserted in the center of each comesout clean. Cool cakes in pans for 10 minutes on wire racks. Removefrom pans and cool completely on wire racks before frosting.
Fill and frost sides and tops of cakewith Cream Cheese Frosting.
For Cream Cheese Frosting: In a largemixing bowl, beat all ingredients together with an electric mixeron medium speed until mixture is smooth, adding more powderedsugar (or a little milk) to obtain a spreading consistency, ifneeded. Makes 3 cups frosting.
Makes 16 servings.
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