Red Velvet Cake

Friday, December 11, 2009
It isn’t Christmas without Red Velvet cake. I have 3 orders for some of my catering clients going out this weekend. I spent the evening yesterday baking layers and layers (each cake will have 3 layers) of red velvet cake. I started using this simple recipe a few years ago and have never looked back. It is a wonderful rendition of this classic cake.

Quick Red Velvet Cake
(Anne Byrn’s Cake Mix Doctor)

Solid shortening for greasing pans
Flour for dusting pans
1 package German Chocolate Cake Mix with pudding (I always use Devil’s Food cake mix)
1 cup sour cream
½ cup water
¼ cup vegetable oil
1 bottle (1 ounce) red food coloring
3 large eggs
1 tsp pure vanilla extract
Cream Cheese Frosting

1. Place rack in the center of the oven and preheat the oven to 350°F. Generously grease two 9-inch round cake pans with solid shortening, then dust with flour. Shake out the excess flour. Set the pans aside.
2. Place the cake mix, sour cream, water, oil, food coloring, eggs and vanilla in a large mixing bowl. Blend with an electric mixer on low speed for 1 minute. Stop the machine and scrape down the sides of the bowl with a rubber spatula. Increase speed to medium for about 2-3 minutes more, scraping the sides down again if needed. The batter should look well blended. Divide the batter between the prepared pans, smoothing it our with the rubber spatula. Place the pans in the oven side by side.
3. Bake the cakes until they spring back when lightly pressed with your finger and just start to pull away from the sides of the pans, 28-30 minutes. Remove the pans from the oven and place them on wire racks to cool for 10 minutes. Run a dinner knife around the edge of each layer and invert each layer onto another rack so that the cakes are right side up. Allow them to cool completely, 30 minutes or more.
4. Meanwhile, prepare the Cream Cheese Frosting.
5. Place one cake layer, right side up, on a serving platter. Spread top with frosting. Place second layer, right side up, on top of the first layer and frost the top and sides of the cake with clean, smooth strokes.

I'm linking this post to Michael's Foodie Friday at Designs by Gollum. Be sure to check out the others posts there.


  1. oh yum! i have never had red velvet cake, for some reason i always think of it as a southern cake, what do i know, i live out west and i am just making that up, but since its chocolate i know i would love it!

  1. susan said...:

    I can't imagine making more than one at a time!!! You might like my recipe...not as pretty, but the taste is the same!

  1. Mary said...:

    What a great and easy cake. Folks who love red velvet cake will love you for this version. It looks wonderful.

  1. What a great recipe for this beloved cake. It looks lipsmacking delicious!

  1. Lori E said...:

    A whole bottle of red food coloring. Oh my I can imagine what your tongue looks like after eating this. Does it go red?
    It sure looks like a Christmas cake.

  1. This is a really GREAT recipe for red velvet cake! Thanks for sharing and have a happy FOODIE FRIDAY! Coralie

  1. Jeanette said...:

    This looks great. With the addition of sour cream I bet it really has the red velvet kick.

  1. Kathleen said...:

    Looks wonderful, Gail! I may try it for Christmas!
    Hope all is well there, and the weather no too bad..
    Cold and windy here, but no snow, so I am thankful!

  1. Cathy said...:

    Love this recipe for red velvet cake. I have all the ingredients so will bake it today. This will be a good project because freezing rain is in the forecast and I'll be house bound. Ugh.

  1. Huskerbabe said...:

    I'm curious how much you charge for a cake like this? We don't have any businesses in this area that makes cakes, so I'm often asked to make things...but I never know how much to charge.

  1. Mrs. P. said...:

    Huskerbabe....we also do not have any place that makes these types of cakes here in Hastings. A triple layer cake, like the Red Velvet, I charge $35.00-$45.00 depending on if it is for a returning client, special requests, etc. Hope that is helpful. If you have futher questions, don't hesitate to email me at


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