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Red Velvet Cake

Buttermilk red velvet cake with cream cheese frosting
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Course Dessert
Cuisine American
Servings 12
Calories 571 kcal

Equipment

  • parchment paper

Ingredients
  

Ingredients for Red Velvet Cake
  • 3 large eggs
  • ¾ cup whole buttermilk, shaken
  • ⅔ cup sour cream
  • ⅓ cup vegetable oil
  • 1 tablespoon vanilla extract
  • 1 box Duncan Hines Red Velvet cake mix
Ingredients for Almond Cream Cheese Frosting
  • (1) 8-ounce block cream cheese, softened
  • 2 sticks unsalted butter, softened
  • 1 tablespoon vanilla extract
  • 1 teaspoon almond extract
  • Pinch of salt
  • 3 tablespoons heavy cream
  • 4-6 cups powdered sugar, sifted
Garnish
  • sugared cranberries (optional)
  • mint leaves (optional)

Instructions
 

Directions for Cake
  • Preheat oven to 325 degrees F. 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.
  • Whisk the eggs, buttermilk, sour cream, oil, and vanilla in a large bowl until thoroughly mixed.
  • Sift the cake mix into the liquid mixture and stir until just combined. (Do not overmix, and do not skip the sifting step.) The batter will be thick.
  • 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 an inserted toothpick comes out clean or with crumbs. Another way to tell if the layers are done is if the cake centers spring back when touched.
  • Remove from the oven, 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
  • Use a mixer to combine the cream cheese and butter until well blended and creamy.
  • Add in the extracts and salt and blend to combine, scraping down the sides of the bowl.
  • 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.
  • Do not add more sugar if you like the consistency after adding 4 cups of sugar. If you want the frosting thicker, add sugar in 1/2 cup increments, blend, and check after each addition. If the frosting becomes too thick, add more heavy cream.
Garnish
  • Sugar cranberries for garnish. Wash and drain cranberries, removing the soft ones. Roll the wet cranberries in granulated sugar and place on a platter for 30 minutes to dry.
  • Place the sugared cranberries and mint leaves in patterns on the cake.

Notes

Baking Strips

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 the baking process.

Food Thermometer

Another way to tell if your red velvet cake is done is to use a food thermometer. It is done when a red velvet cake reaches 205 degrees Fahrenheit in the middle.

Soft Frosting

Cream cheese frosting is soft 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.

Naked Cake

This cake works well decorated as a naked cake. It is “naked” when some of the red cake shows through. After lightly frosting the cake, use a spatula to scrape off some of the frosting. Heavily frost between the layers and on top of the cake.

Recipe Source

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

Nutrition

Calories: 571kcalCarbohydrates: 68gProtein: 5gFat: 33gSaturated Fat: 15gPolyunsaturated Fat: 6gMonounsaturated Fat: 9gTrans Fat: 1gCholesterol: 101mgSodium: 458mgPotassium: 185mgFiber: 1gSugar: 55gVitamin A: 701IUVitamin C: 0.1mgCalcium: 99mgIron: 2mg
Keyword Red Velvet Cake, Red Velvet Cake Recipe
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