Red Velvet Cake Recipe

AuthorSteve Nubie
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Red Velvet cake is a dramatic looking cake usually topped with a white icing to serve as a contrast to the striking red color of the cake. You also have the option of slicing the finished Red Velvet Cake and layering a mix of strawberries and strawberry jelly in a one-to-one proportion before frosting.

This particular recipe uses a red velvet cake mix and is baked in the machine. Red velvet cakes are traditionally served with a butter cream or cream cheese frosting. We’ve included the cream cheese frosting for this recipe.

INGREDIENTS:
 1 box Red Velvet cake mix
 1 cup water 250 ml
 3 eggs, lightly beaten
 1/3 cup vegetable oil – 75 ml
Cream Cheese Frosting Recipe:
 1 cup cream cheese, softened (8 ounces/225 grams)
 0.50 cup unsalted butter, softened, or Mascarpone cheese, at room temperature (65 to 67°F) (1 stick/4 ounces/115 grams)
 1 lb confectioners’ sugar, sifted (4 cups/455 grams)
 1 tsp vanilla extract
Strawberry filling:
 1 cup of chopped strawberries mixed with ½ cup of sugar
DIRECTIONS:
1

Measure the cake ingredients into baking pan in the order specified in the recipe or the order specified by your manufacturer.

2

Insert pan into the machine and select Cake Cycle or Batter Bread cycle; 1 pound loaf and light crust.

3

Halfway through the mixing, use a rubber spatula to scrape down the sides of the baking pan and the kneading paddle.

4

When the signal sounds indicating the baking cycle is complete, test for doneness with the wooden skewer. If it’s ready, remove the baking pan from the bread machine. If not, keep it in the bread machine or place on the Warm Cycle for 10 to 30 minutes or on the Bake Only Cycle if you have it on your machine until baked.

Cream Cheese Frosting:
5

To make the cream cheese frosting: In a medium bowl, beat the cream cheese and butter until smooth, about 1 minute. Gradually add the sugar and beat until fluffy, about 5 minutes. Add the vanilla.

6

Trim the cake and either slice into layers or simply trim into the shape you like and frost.

Strawberry filling:
7

Let rest for 20 minutes to glaze strawberries and then spread on the middle layer of the cake before frosting.

Ingredients

INGREDIENTS:
 1 box Red Velvet cake mix
 1 cup water 250 ml
 3 eggs, lightly beaten
 1/3 cup vegetable oil – 75 ml
Cream Cheese Frosting Recipe:
 1 cup cream cheese, softened (8 ounces/225 grams)
 0.50 cup unsalted butter, softened, or Mascarpone cheese, at room temperature (65 to 67°F) (1 stick/4 ounces/115 grams)
 1 lb confectioners’ sugar, sifted (4 cups/455 grams)
 1 tsp vanilla extract
Strawberry filling:
 1 cup of chopped strawberries mixed with ½ cup of sugar

Directions

DIRECTIONS:
1

Measure the cake ingredients into baking pan in the order specified in the recipe or the order specified by your manufacturer.

2

Insert pan into the machine and select Cake Cycle or Batter Bread cycle; 1 pound loaf and light crust.

3

Halfway through the mixing, use a rubber spatula to scrape down the sides of the baking pan and the kneading paddle.

4

When the signal sounds indicating the baking cycle is complete, test for doneness with the wooden skewer. If it’s ready, remove the baking pan from the bread machine. If not, keep it in the bread machine or place on the Warm Cycle for 10 to 30 minutes or on the Bake Only Cycle if you have it on your machine until baked.

Cream Cheese Frosting:
5

To make the cream cheese frosting: In a medium bowl, beat the cream cheese and butter until smooth, about 1 minute. Gradually add the sugar and beat until fluffy, about 5 minutes. Add the vanilla.

6

Trim the cake and either slice into layers or simply trim into the shape you like and frost.

Strawberry filling:
7

Let rest for 20 minutes to glaze strawberries and then spread on the middle layer of the cake before frosting.

Red Velvet Cake Recipe

Steve Nubie

Steve Nubie has been writing professionally for 38 years. He is a Chef and has traveled across Asia and Europe studying language, culture and cuisine. He instructs culinary classes in the Culinary School at the College of DuPage in Glen Ellyn, Illinois and has written extensively on cuisine, cooking, diet and nutrition. He is a published author of 10 books including a cookbook and continues to write on subjects related to culinary trends.

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