I LOVE, LOVE , LOVE red velvet cake and have only found one person who can make the perfect red velvet cake. Yes, I have tasted some that were okay, and well, store bought just never seems close. I’m talking about a red velvet cake recipe that is magnificent! A TRUE red velvet cake with the 3 primary ingredients- vinegar, cocoa and buttermilk.
So what's the secret to a good red velvet cake made from scratch? One simple, ever-so-yummy, secret ingredient...
The best homemade red velvet cake I ever tasted, was made with a homemade recipe using a yellow butter cake mix. Who would have thought, right?
I have searched high and low, low and high, and never found that recipe. I tried to make a regular red velvet cake using a recipe I found online one time, and it was awful! It tasted like muddy boot water or something. I don’t know, probably an error on my behalf and I vowed to never make one again.
Well, I was talking to my girls at work today and telling them about my post for today’s blog challenge and how I wanted to find a good recipe for a red velvet cake using a yellow butter cake mix... and, Mrs. Diann, happened to know just the recipe I was talking about- it's the same one she uses and she graciously shared it with me! *Happy Dance*
Last year I made two red velvet cakes within about a week of each other and forgot to pick up more red dye. Considering that it was Christmas Eve I had no option but to improvise... I had plenty of green and since it was Christmas, I made a Christmas Velvet Cake! This was a quick photo taken at the last minute with my cell phone but you get the idea. The good news is that everyone loved it and thought it was really pretty. Needless to say, I will be making a
...Now, on to the best red velvet cake recipe you will ever make!
The Best Red Velvet Cake Recipe Ever!
Red Velvet Cake Recipe:
1 Box Butter Cake Mix ( Something Like Betty Crocker Butter Cake 18.5 oz.)
2 ½ Tbsp. Unsweetened Cocoa Powder
1 1/3 Cups Buttermilk
1 oz. Red Food Coloring
1 Stick (8 Tbsp.) Butter, Melted
3 Large Eggs
1 Tsp. Pure Vanilla Extract
1 Tsp. Baking Soda
1 Tbsp. Distilled White Vinegar
Flour for Dusting Pans
Shortening for Greasing Pans
1. Place rack in the center of the oven and preheat to 350 degrees.
2. Grease 3 9-inch pans thoroughly with shortening or margarine, and then dust with flour.
3. Combine all ingredients in a large mixing bowl, and beat on low speed for 1 minute, or until all ingredients are well blended. Scrape the sides of the bowl and mix again for 2 minutes on medium speed.
4. Divide the batter evenly among pans, about 1 ½ cups of each, and smooth the tops with a rubber spatula.
5. Bake the cakes for 17-21 minutes or until the sides start to separate from the side of the pan. You can also use the toothpick method. Insert a toothpick, if it comes out clean it’s done.
6. When cakes are done, transfer them to wire racks to cool for 5 minutes. After cakes have cooled, run a knife around the edge of the pan to separate the cake from the pan. Next, flip the pan over on the wire rack so that the cake is upside down on the rack. Now, place another rack on top of that and flip it back over so that the cake is right side up.
7. Move your layers one at the time to your cake plate and frost with cream cheese frosting.
Cream Cheese Frosting Recipe:
1 8oz Block Cream Cheese, Room Temperature
1 Stick of Butter, Room Temperature
4 Cups Powdered Sugar
1 Tsp. Vanilla
Optional: 1 Cup Crushed Pecans
1. Combine cream cheese and butter in a large bowl and beat 1-2 minutes or until light and fluffy.
2. Scrape the sides of the bowl, pulling the frosting back to the center of the bowl. Add vanilla and gradually add powdered sugar. Beat on medium until well combined. Next, beat on high speed for 1 -2 minutes until you reach your desired consistency.
3. If you want to add pecans, which I strongly suggest, stir them in now. Save a couple tablespoons to garnish the top for a beautiful red velvet cake.