Last week I made the Red Velvet Cake with Ganache and Chocolate Dipped Strawberries and since that was my very own recipe, I thought I’d share it. I worked from 3 different recipes/cookbooks in coming up with my final recipe.
Due to a nut allergy, the cake last week did not have the almond extract, but for my family and friends around here, almond is a must in a Red Velvet Cake. Honestly though, the almond flavoring is probably why I don’t care for Red Velvet. Almond flavoring is just not my thing.
I made this cake for a small family birthday get-together and I decided to “keep it simple”. So… instead of any fancy decorations, I used some leftover fondant flowers from this cake. It was simple, but my daughter thought “soooo pretty Mommy”. I liked it too!
So here it is:Print
- 1 white or yellow cake mix (I use Pillsbury)
- 1 cup (8 oz.) sour cream
- ½ cup buttermilk
- 1/3 cup oil
- 3 eggs
- 1 oz. red food coloring
- ½ tbsp. almond extract
- ½ tbsp. vanilla extract
- 1 tbsp. vinegar
- 2 tbsp. cocoa powder
- 1 box instant vanilla pudding
- Spray your pan with non-stick spray or use parchment paper (see how to do this perfectly here). Thoroughly mix all ingredients together (I like to mix it for at least 3 minutes). Bake at 325° for about 35-45 minutes (for 8″ or 9″ round pans). Allow to cool for 10 minutes in the pan, then flip out and completely cool on a cooling rack.
- Instead of my Aunt Carols Cream Cheese frosting (which is delicious, but not made for decorating), I used my Cream Cheese Buttercream recipe and added 1 Tbsp. of Almond extract to make it more traditional. You can also add nuts to the frosting if you like… something very popular around where I live!
Did I miss any details? Do you have any questions about this cake? Please leave them in the comments!