Quick Red Velvet Cake

Enjoy this yummy red colored cake layered with frosting--a delicious dessert treat.

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Servings 16

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( 15 ) Ratings

15 Ratings

5 Stars 21%

4 Stars 16%

3 Stars 16%

2 Stars 11%

1 Stars 21%

Member Reviews ( 7 )

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ingredients 12
Prep Time 40 min
Total Time 2 hr 45 min

Ingredients

Cake

1: box chocolate cake mix

1: cup water

1/2: cup sour cream

1/4: cup vegetable oil

3: eggs

2: tablespoons unsweetened baking cocoa

1: bottle (1 oz) red food color

Frosting

1/2: cup all-purpose flour

1 1/2: cups milk

1 1/2: cups sugar

1 1/2: cups butter or margarine, softened

1: tablespoon vanilla

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Directions

1 Heat oven to 350°F (325°F for dark or nonstick pans). Grease and flour two 9-inch cake pans, or spray with baking spray with flour. In large bowl, beat cake ingredients with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Pour batter into pans.
2 Bake 31 to 36 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pans to cooling rack. Cool completely.
3 Meanwhile, in 2-quart saucepan, cook flour and milk over medium heat, stirring constantly, until mixture is very thick. Cover surface with plastic wrap; cool to room temperature.
4 In large bowl, beat sugar and butter with electric mixer on high speed until light and fluffy. Gradually add flour mixture by tablespoonfuls, beating until smooth. Beat in vanilla.
5 Place 1 cake layer, top side down, on serving plate; spread with 1 cup frosting. Top with second layer, top side up. Frost side and top of cake with frosting. Store in refrigerator.

EXPERT TIPS

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Expert Tips

Cake mix makes this favorite very easy, but everyone knows it's the frosting that makes this cake fabulous--and that's still made from scratch. Enjoy the cake with flavored coffees like amaretto or hazelnut.

SuperMoist® devil's food cake mix can also be used for a dark red velvet cake; omit cocoa.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving

Calories: 320
Calories from Fat: 210),

% Daily Value

Total Fat: 24g; 24%
(Saturated Fat 13g, 13% Trans Fat 1g 1% ),
Cholesterol: 90mg; 90%;
Sodium: 170mg; 170%;
Total Carbohydrate: 24g; 24%
(Dietary Fiber 0g 0% Sugars 21g 21% ),
Protein: 3g; 3%

% Daily Value*:

Vitamin A: 15%;
Vitamin C: 0%;
Calcium: 6%;
Iron: 2%;

Exchanges:

1 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 4 1/2 Fat;

Carbohydrate Choices:

1 1/2

*Percent Daily Values are based on a 2,000 calorie diet.

Review & Comments

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cindystamper

report Posted Dec. 22, 2012 7:01 PM

Thank you..made this cake for my husband's birthday...took it to his work. I've never had so many raves over one of my cakes! My husband said they've never eaten the 'whole' cake when anyone's brought them before. Adjustments: So, I didn't have any sour cream so I used cream cheese instead (trying it with sour cream and cream cheese this next time, also skipped the cocoa since my cake mix was a dark chocolate), I also added about 4 Tbsp cream cheese, in place of some of the butter, to the icing. Icing is a perfect amount if you are making it a layer cake...it's not sickly sweet like normal

gal511

report Posted Jan. 22, 2012 6:56 PM

Because of the huge amount of frosting--check out the picture--put lots of frosing between the layers...and be sure to beat the frosting a lot--the sugar granules should disapper and it shouldn't be granular.

gal511

report Posted Jan. 22, 2012 6:54 PM

I made this for my Bunco ladies and they loved it--this tasted the same as the made from scratch version--and the frosting is what should be on Red Velvet Cake--not cream cheese or buttercream. The frosting does make more than needed, but the layers were very high and it was such a moist cake! I will definitely never make it from scratch again. YUMMY!!! 5 ***** star

slsburns51

report Posted Dec. 17, 2011 9:23 AM

Receipe for cake came out great. The frosting was a little sweet for me..maybe next time I would try less sugar. Does anyone have any other suggestions??? Otherwise the consistency and everything worked out great!

stephjoyner1989

report Posted Sep. 25, 2011 12:03 PM

This cake was really a quick and easy cake to bake. It wasn't as red as I had hoped for, but that can be fixed with more food coloring next time! I also had too much icing left over. I ended up throwing away about 2 cups. Next time, I'll just use a cream cheese icing or a traditional glaze.