Simple Red Velvet Cake
Ready In: 33 mins
Serves: 16
Ingredients
CAKE
- shortening, for greasing the baking pans
- flour, for dusting the baking pans
- 1 (18 1/4ounce) package German chocolate cake mix (with or without pudding)
- 1 cup sour cream
- 1⁄2 cup water
- 1⁄4 cup oil
- 1 (1 ounce) bottle red food coloring
- 3 eggs
- 1 teaspoon vanilla extract
FROSTING
- 1 (8 ounce) package cream cheese, at room temperature
- 8 tablespoons butter, at room temperature
- 3 3⁄4 cups confectioners' sugar, well sifted
- 1 teaspoon vanilla extract
Directions
- CAKE:
- Move oven rack to center of oven.
- Preheat to 350 degrees.
- Grease two 9-inch round cake pans with shortening, then sprinkle with flour.
- Remove excess flour.
- Set pans aside.
- Place cake mix, sour cream, water, oil, food coloring, eggs, and vanilla in a large bowl.
- Mix with electric mixer on low for 1-2 minutes. Stop.
- Scrape sides of bowl.
- Mix on medium speed for 2-3 additional minutes.
- Divide batter among the prepared cake pans.
- Place pans in oven.
- Bake cakes about 25-30 minutes.
- Remove from oven and let cool on a wire rack for 10-15 minutes.
- Run a dinner knife around the edge of each layer and turn each layer upside down onto a wire rack, then turn the cakes right side up on another rack.
- Cool completely, 30-45 minutes.
- FROSTING:
- Place cream cheese and butter in a large bowl.
- Mix with an electric mixer on low, about 30-45 seconds. Stop mixer.
- Add confectioner's sugar a little bit at a time, mixing on low speed until the sugar is well mixed, 1-2 minutes.
- Add the vanilla.
- Mix on medium speed until fluffy, about 1-2 more minutes.
- Place one cake layer, right side up, on a serving platter or cake plate.
- Spread top with the frosting.
- Put second layer, on top of first layer and frost the top and sides.
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