Is any holiday complete without a beautiful red velvet cake? I think not. This classic cake is rich and decadent in both color and flavor. It adds the perfect touch of simple elegance to any celebration’s table.
Plus, it’s not as complicated as it looks. You’ll be sure to impress your guests with this dessert without adding much stress to your prep time. It’s definitely a win-win.
Here’s a tip. This cake can be as fancy or as festive as you choose to make it. A nice cake stand can set either mood. Try a shiny silver cake stand to add elegance or a fun and zany stand for some personality.
Ingredients
1 2-layer size box of German chocolate cake mix
1 8-oz container of sour cream
½ cup cooking oil
3 eggs
2 tablespoons red food coloring
White chocolate cream cheese frosting (see recipe below)
Directions
1. Preheat oven to 350°. Use two 9×1 ½ round cake pans and coat with nonstick cooking spray or grease and flour.
2. Beat cake mix, sour cream, water, oil, eggs and food coloring in large bowl with electric mixer on low for 30 seconds. Scrape sides of bowl and beat again on medium speed for 2 minutes.
3. Spread batter evenly into your pans. Bake for 25 to 30 minutes. A toothpick inserted into the centers should come out clean when done.
4. Remove cakes from pans and cool completely on wire racks.
5. Spread white chocolate cream cheese frosting (recipe below) between layers, then on sides and on top of cake.
White Chocolate Cream Cheese Frosting Ingredients
4 ounces white baking chocolate
½ cup butter, softened
4 ounces cream cheese, softened
1 ½ teaspoons vanilla extract
1 tablespoon milk
4 cups powdered sugar
Directions
1. Melt white baking chocolate over low heat in small saucepan, stirring frequently. Then set aside and allow to cool for 10 minutes.
2. While baking chocolate cools, beat butter, cream cheese and vanilla on medium speed for 30 seconds in large bowl.
3. Gradually beat in 2 cups of powdered sugar. Beat in 1 tablespoon of milk. Then beat in remaining 2 cups of powdered sugar, gradually.
4. Beat in melted white chocolate until mixture is combined well.
5. If frosting is too thick, add additional milk 1 tablespoon at a time and beat until desired consistency forms.
