Red Velvet Cake

by elyn_ryn

Red velvet cake makes a perfect Christmas dessert because this cake seems to have a lot more fans than many other Christmas cakes. 

Maybe it’s because red velvet cake has a little bit of chocolate and can satisfy both chocolate lovers and folks who aren’t such big chocolate fans. 

This recipe comes from cake baker, Mandy Merriman, who says this is one of her most-requested cakes year-round.  It has a delicious almond cream cheese frosting and can be dressed up for the holidays with sugared or plain cranberries.  

Cranberries are easy to sugar. Using fresh cranberries, wet them and then roll them in granulated sugar. It’s that simple!

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Red Velvet Cake
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Course Dessert
Cuisine American
Keyword Cake Recipe, Red
Prep Time 20 minutes
Cook Time 25 minutes
Servings
servings
Ingredients
Ingredients for Red Velvet Cake
Ingredients for Almond Cream Cheese Frosting
Course Dessert
Cuisine American
Keyword Cake Recipe, Red
Prep Time 20 minutes
Cook Time 25 minutes
Servings
servings
Ingredients
Ingredients for Red Velvet Cake
Ingredients for Almond Cream Cheese Frosting
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
Directions for Cake
  1. Preheat oven to 325 degrees Fahrenheit. Grease and flour two 8-inch round cake pans and set aside. Cut two parchment paper rounds and place in the bottom of the greased and floured cake pans.
  2. In a large mixing bowl, whisk together the eggs, buttermilk, sour cream, oil, and vanilla until thoroughly mixed.
  3. Sift the cake mix into the egg mixture and stir until just combined. Do not overmix and do not skip the sifting step. The batter will be thick.
  4. Divide the batter evenly between the two prepared pans. Lightly tap the filled baking pans on the counter to force any air bubbles to the surface before baking. Then bake for 25-27 minutes or until the centers spring back when touched.
  5. Remove from the oven and let cool for a couple of minutes and then turn onto a wire rack to cool. Remove the parchment rounds.
Directions for Cream Cheese Frosting
  1. Using a mixer with a paddle attachment, mix the cream cheese and butter together until well blended and creamy.
  2. Add in the extracts and salt and blend to combine, scraping down the sides of the bowl.
  3. Add the heavy cream and 1 cup of sugar. Blend. Continue adding the sugar one cup at a time until you reach 4 cups. Blend after each addition.
  4. If you like the consistency after adding 4 cups of sugar, do not add any more sugar. If you want the frosting thicker, add sugar in ½ cup increments and blend and check after each addition. If frosting becomes too thick, add more heavy cream.
Recipe Notes

For flat layers, use wet baking strips around the cake pans. You may have to add a few minutes of cooking time to set the middle of the cake because wet strips slow down the baking process.

Another way to tell if your red velvet cake is done is to use a food thermometer. When a red velvet cake reaches 205 degrees Fahrenheit in the middle, it is done.
Cream cheese frosting is a soft frosting and doesn’t pipe into shapes as well as a stiff buttercream. Be careful adding enough sugar to stiffen it, as it can alter the flavor.

This cake is perfect to decorate as a naked cake. Add frosting to the cake and then use a spatula to go around the cake to pull off some of the frosting. It is “naked” when some of the red cake shows through.

This recipe is adapted from the book Cake Confidence by Mandy Merriman.

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