Red Velvet Cake….The best!

This is my favorite red velvet cake! For years I made my Aunt Mervs red velvet cake. I waited for 23 years for that recipe!! BUT….when I tried this recipe….sorry Aunt Merv…your cake is delicious…but this one “takes the CAKE” .

I made this for my great nephpews wedding recently and he said all his groomsman were commenting on the cake and 80 cupcakes I made. Now that was a huge compliment! He and his wife loved it! I made 4 different flavors of cupcakes, all were enjoyed.

Without further adue, here is the recipe that topped Aunt Mervs!!

  • 1 box red velvet cake mix
  • 1 cup flour
  • 1 cup sugar
  • 2 Tablespoons cocoa powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 3/4 cup sour cream
  • 1/2 cup butter, melted
  • 1/4 cup oil
  • 1 1/2 cup buttermilk, whole fat if possible
  • 3 eggs
  • 1 bottle red coloring

Place all ingredients in your mixer bowl, or a large bowl. I place the dry ingredients in the bowl first, then mix them together to make sure they get well mixed.

Now add all the wet ingredients and mix till well blended.

Grease and flour 3 9 inch cake pans. Divide the batter evenly between the 3 pans.

Bake at 350* for 35 + minutes. Check at 35 minutes…then bake for additional minutes as needed. I baked mine about 45 minutes till a skewer came out clean.

Let the cakes cool on a rack, then when cool, remove from the pans.

Now time to make the frosting.

  • 1/2 cup butter, softened
  • 2 – 8 ounces cream cheese, softened
  • 1 teaspoon vanilla
  • 2 lbs. powdered sugar

blend the cream cheese and butter till there are no lumps. Now add the vanilla and the powdered sugar….ON SLOW SPEED….then whip it up till you get the desired consistancy.


place your first layer on your plate….put some frosting on it, then add layer #2. Put frosting, then layer # 3. Now you are ready to frost. I start with the top layer, then do the sides. At this point you can do what is called crumb coat. Cover the entire cake with a light coating of frosting….then chill for about a half an hour or so. Now you can frost the whole cake without the fear of getting crumbs in you final coating….or…if you have skills…you can frost the cake without this step.

Now….get a big cup of coffee, a big slice of cake, then enjoy!!

This huge mug is very special to me….my mom gave it to me 4 years ago…she has passed on this year….so it is one of my many connections to my sweet and special momma

Published by mothergoose53

I am a master pastry chef, a culinary chef, a mom, grandma, daughter, sister and auntie ! I love sharing my knowledge of food with everyone ! I got started by baking and cooking with my mom. I am one of 6 kids.. #3 !! There was always a big group to cook for, lots of kiddos , 2 parents and sometimes friends . That's where it all began . I hope you enjoy my blog ! Welcome to my world of food !!

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