Red Velvet Cake
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Did you know that ruby-colored red velvet cake, with its sinfully good cream cheese frosting, originated in the South? Our Red Velvet Cake recipe is made with a cake mix, so you can get to enjoying every last velvety forkful a little quicker!
What You'll Need
- 1 (16.25-ounce) package butter-flavored yellow cake mix
- 1/4 cup unsweetened cocoa
- 3/4 cup (1-1/2 sticks) butter, softened, divided
- 1 cup water
- 3 eggs
- 1 (1-ounce) bottle red food color
- 1 1/2 cups confectioners' sugar
- 1 (8-ounce) package cream cheese, softened
- 1 tablespoon milk
What to Do
- Preheat oven to 350 degree F. Coat two 8-inch round cake pans with cooking spray.
- In a large bowl, with an electric beater on medium speed, beat cake mix, cocoa, 1/2 cup butter, the water, and eggs until well combined. Add food color and beat until well combined. Pour batter into prepared cake pans.
- Bake 35 to 40 minutes, or until a wooden toothpick inserted in center comes out clean. Let cool 15 minutes then invert onto wire rack to cool completely. Using a sharp knife, carefully slice each cake in half horizontally, making a total of 4 cake layers.
- In a medium bowl, with an electric beater on medium speed, beat confectioners' sugar, cream cheese, milk, and remaining 1/4 cup butter until well combined and smooth.
- Place 1 cake layer cut-side down on a serving platter and top with 1/4 of the frosting, spreading just to the edge. Repeat 3 more times with remaining cake layers and frosting, ending with frosting on top and leaving sides unfrosted. Serve, or cover loosely and chill until ready to serve.
To make a more traditional two-layer cake, watch the video for instructions.
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