15 min
PREP TIME
30 min
COOK TIME
382
CALORIES
13
INGREDIENTS
INGREDIENTS 16 SERVINGS
- Easy Red Velvet Cake
- 1 package (2-layer size) German chocolate cake mix with pudding
- 1 cups (250 milliliters) sour cream
- 1/2 cup (125 milliliters) water
- 1/4 cup (60 milliliters) unsweetened cocoa powder
- 1/4 cup (60 milliliters) vegetable oil
- 1 bottle (28g) Red Food Colouring
- 3 eggs
- 2 teaspoons (10 milliliters) Pure Vanilla Extract
- Vanilla Cream Cheese Frosting
- 1 package (250 grams) cream cheese
- 1/4 cup (57 grams) butter , softened
- 2 tablespoons (30 milliliters) sour cream
- 2 teaspoons (10 milliliters) Pure Vanilla Extract
- 16 ounces (500 grams) icing sugar
Preparation
- 1 Preheat oven to 350°F (180°C). For the cake, beat cake mix, sour cream, water, cocoa powder, oil, food color, eggs and vanilla in large bowl with electric mixer on low speed just until moistened, scraping sides of bowl frequently. Beat on medium speed 2 minutes. Pour batter into 2 greased and floured (9-inch/23-cm) round cake pans.
- 2 Bake 30 minutes or until toothpick inserted in center comes out clean. Cool in pan 10 minutes. Remove from pans; cool completely on wire rack.
- 3 For the Frosting, beat cream cheese, butter, sour cream and vanilla in large bowl until light and fluffy. Gradually beat in confectioners’ sugar until smooth. Fill and frost cooled cake with frosting.
- 4 Test Kitchen Tip: One container (16 ounces/450g) cream cheese frosting can be used in place of the prepared Vanilla Cream Cheese Frosting.
