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Red Velvet Cake

Yield

2 layer 8" cake 2" high, or 2 layer 9" cake 1 1/2" high, or 13" x 9" sheet cake

Ingredients

1 box german chocolate cake mix
1 cup sour cream
1/4 cup vegetable oil
1/2 cup water
3 large eggs
1 (1 ounce) bottle red food coloring

Directions

Preheat oven to 325°F. Grease pan(s) using Pan Release.

In a medium mixing bowl, combine cake mix, sour cream, oil, water, and eggs in bowl. Mix on low speed for 30 seconds. Scrape bowl. Increase to medium speed for two minutes. Add food coloring to desired color.

Pour the batter immediately into the greased pans. Tap pan on the countertop to release large air bubbles. Bake until done, (cake is completely away from the sides of the pan or until a toothpick inserted in the center of the cake comes out clean). Within 5 - 10 minutes, remove the cake from the pan and place on a cooling grid until cake is room temperature. See chart for baking times.

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