Red Velvet Cake

The recipe Red Velvet Cake can be made in approximately 1 hour and 30 minutes. One portion of this dish contains about 3g of protein, 12g of fat, and a total of 231 calories. This recipe serves 16 and costs 63 cents per serving. valentin day will be even more special with this recipe. This recipe from The Gunny Sack has 23 fans. A mixture of sprinkles, milk, vegetable oil, and a handful of other ingredients are all it takes to make this recipe so tasty. A couple people really liked this hor d'oeuvre. Taking all factors into account, this recipe earns a spoonacular score of 16%, which is rather bad. If you like this recipe, you might also like recipes such as Red Velvet Tres Leches Cake {Red Velvet Week}, Red Velvet Sheet Cake with Classic Red Velvet Frosting, and Red Velvet Black and White Cookies {Red Velvet Week/Saturdays with Rachael Ray}.

Servings: 16

Preparation duration: 60 minutes

Cooking duration: 30 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

Put the red velvet cake mix, eggs, milk, sour cream and vegetable oil in the mixing bowl. Stir until combined and then beat for two minutes.Prepare three 9-inch pans by greasing, flouring and lining them with parchment paper. Divide the batter between the pans and bake at 350 degrees for about 15 minutes.Allow the cakes to cool for 30 minutes, remove from pans, peel off the parchment paper and cool completely on a wire rack.Once the cakes are cool, frosting with the cream cheese whipped cream filling/frosting recipe from below. Use about three cups on the bottom and middle layers. Use the final three cups to pipe the frosting onto the top layer using a large round tip.Garnish with sprinkles.Store in the fridge until ready to serve.

 

Step by step:

1. Put the red velvet cake mix, eggs, milk, sour cream and vegetable oil in the mixing bowl. Stir until combined and then beat for two minutes.Prepare three 9-inch pans by greasing, flouring and lining them with parchment paper. Divide the batter between the pans and bake at 350 degrees for about 15 minutes.Allow the cakes to cool for 30 minutes, remove from pans, peel off the parchment paper and cool completely on a wire rack.Once the cakes are cool, frosting with the cream cheese whipped cream filling/frosting recipe from below. Use about three cups on the bottom and middle layers. Use the final three cups to pipe the frosting onto the top layer using a large round tip.

2. Garnish with sprinkles.Store in the fridge until ready to serve.

Nutrition Information:

covered percent of daily need

 

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