Red velvet cake recipes don't get any easier than this one. It starts with a cake mix. Red food coloring adds the right color to this recipe for red velvet cake. And yes, you have to add two full bottles of food coloring to get that red hue.
Legend has it that the cake originally turned red due to a reaction between the vinegar or buttermilk and the natural cocoa first used in the cake. I've tried that method, and never been able to produce a cake with a red hue without food coloring.
If you know of another way to make a red velvet cake red, please share it with us in the forums!
Ingredients:
- 1 yellow cake mix
- 3 large eggs
- 1/2 cup sour cream
- 1 cup buttermilk
- 1/2 cup oil
- 1 Tbsp. white vinegar
- 2 oz. red food coloring (2 large bottles -- yes, the whole bottle)
- 8 oz. cream cheese, softened to room temperature
- 1 cup powdered sugar
- 1 cup frozen whipped topping (such as Cool Whip), thawed
- 2-4 Tbsp. water
Preparation:
- Preheat oven to 350 degrees F. Spray two 9-inch round cake pans or a 9 x 13 pan with cooking spray.
- With an electric mixer, beat cake mix, eggs, sour cream, buttermilk, oil, vinegar and food coloring together on high for two minutes.
- Pour batter into prepared cake pan(s). Bake 28 to 32 minutes until a toothpick inserted in the center comes out clean.
- Let cool completely, then frost.
For Frosting:
- Beat cream cheese with an electric mixer until smooth.
- Beat in powdered sugar. Stir in whipped topping.
- Add just enough water to make icing spreadable.
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