Simple Red Velvet Cake Recipe #152630
This recipe is from the "Cake Mix Doctor" book. The book is authored by Anne Bryn. Very quick and simple to make. Great for those that do not have the time to "slave" over a hot stove all day. Enjoy!
33 min | 8 min prep
SERVES 16
CAKE
- shortening, for greasing the baking pans
- flour, for dusting the baking pans
- 1 (18 1/4 ounce) 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
- 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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5 stars