Decadent Red Velvet Delight Cake
Indulge in the luxurious flavors of this Decadent Red Velvet Delight Cake, an elevated twist on traditional chocolate cake using a German chocolate cake mix. This rich and moist cake is infused with vibrant red food coloring, creamy sour cream, and paired with a luscious white chocolate cream cheese frosting. Topped off with toasted coconut and optional sugared cranberries, this eye-catching dessert is perfect for any celebration or gathering, impressing guests with both flavor and presentation. Treat yourself and your loved ones to this stunning and delightful dessert that brings joy to every bite.
N/A
Servings
237
Calories
14
Ingredients
Ingredients
German chocolate cake mix
1 (layer size pkg.)
Sour cream
8 ounces (add directly)
Water
3/4 cup (add directly)
Cooking oil
1/3 cup (add directly)
Eggs
3 (crack and add directly)
Red food coloring
1 ounce (equivalent to 2 tablespoons)
White baking chocolate
4 ounces (melted)
Butter
1/3 cup (softened)
Cream cheese
4 ounces (softened)
Vanilla extract
2 teaspoons (add directly)
Powdered sugar
4 cups (add gradually)
Milk
1-3 tablespoons (add to achieve desired consistency)
Flaked coconut
1 1/2 cups (toasted)
Sugared cranberries
optional (for garnish)
Instructions
1
Preheat your oven to 350 degrees F (175 degrees C). Grease and flour two 9x1-1/2-inch round cake pans, or use two 8x8x2-inch square baking pans. Alternatively, you may coat the pans with nonstick baking spray. Set aside.
2
In a large mixing bowl, combine the German chocolate cake mix, sour cream, water, cooking oil, eggs, and red food coloring. Using an electric mixer, beat the mixture on low speed for 30 seconds until combined. Scrape down the sides of the bowl and increase to medium speed, beating for an additional 2 minutes until the batter is smooth.
3
Evenly divide the batter between the prepared cake pans. Bake in the preheated oven for 25 to 30 minutes for the round pans or 30 to 35 minutes for the square pans, or until a toothpick inserted into the center comes out clean. Allow the cakes to cool in the pans for 10 minutes before transferring to wire racks to cool completely.
4
While the cakes are cooling, prepare the frosting. In a small saucepan, melt the 4 ounces of white baking chocolate over low heat, stirring frequently until smooth. Remove from heat and let cool for about 10 minutes.
5
In a very large mixing bowl, beat the softened butter, cream cheese, and vanilla extract with an electric mixer on medium speed for 30 seconds or until well blended and creamy. Gradually add 2 cups of powdered sugar, mixing well, and then beat in 1 tablespoon of milk.
6
Add the remaining 2 cups of powdered sugar incrementally, mixing until smooth. Finally, beat in the cooled melted white chocolate until fully combined. If needed, adjust the consistency of the frosting by adding additional milk, one teaspoon at a time.
7
Once the cakes are completely cooled, place one layer on a serving plate. Spread a generous amount of frosting on top of the first layer, then place the second layer on top. Continue to frost the top and sides of the cake with the remaining frosting.
8
Sprinkle the toasted coconut evenly over the frosted cake for added texture and flavor. If desired, garnish with sugared cranberries for a festive touch.
9
Cover the cake and refrigerate until ready to serve, allowing the flavors to meld together.
Nutrition Information
11g
Fat
30g
Carbs
3g
Protein
18g
Sugar
Frequently Asked Questions
Frequently Asked Questions
What is the primary flavor profile of the Decadent Red Velvet Delight Cake?
This cake is an elevated twist on traditional chocolate cake, using a German chocolate cake mix combined with red food coloring and sour cream for a rich, moist red velvet flavor.
What temperature should I preheat my oven to for this recipe?
The oven should be preheated to 350 degrees F (175 degrees C).
What size cake pans are recommended?
You can use two 9x1-1/2-inch round cake pans or two 8x8x2-inch square baking pans.
How should I prepare the baking pans?
Grease and flour the pans or coat them with a nonstick baking spray before adding the batter.
What ingredients are mixed into the cake batter?
The batter consists of German chocolate cake mix, sour cream, water, cooking oil, eggs, and red food coloring.
How long should I beat the cake batter with a mixer?
Beat on low speed for 30 seconds to combine, then increase to medium speed and beat for an additional 2 minutes until smooth.
How long does it take to bake the round cake layers?
Round pans typically take 25 to 30 minutes to bake.
How long does it take to bake the square cake layers?
Square pans typically require 30 to 35 minutes of baking time.
How do I check if the cake is finished baking?
Insert a toothpick into the center of the cake; if it comes out clean, the cake is done.
How long should the cakes cool in the pans?
Allow the cakes to cool in their pans for 10 minutes before transferring them to wire racks.
What makes the frosting unique for this recipe?
The frosting is a white chocolate cream cheese frosting, featuring melted white baking chocolate, cream cheese, and butter.
How should I melt the white baking chocolate?
Melt 4 ounces of white baking chocolate in a small saucepan over low heat, stirring frequently until smooth.
How long should the melted white chocolate cool before adding it to the frosting?
Let the melted white chocolate cool for approximately 10 minutes before incorporating it into the frosting mixture.
What is the first step in making the frosting?
Beat softened butter, cream cheese, and vanilla extract together for 30 seconds until well blended and creamy.
How much powdered sugar is required for the frosting?
A total of 4 cups of powdered sugar is used, added incrementally to the frosting base.
How can I adjust the consistency of the frosting?
You can add milk one teaspoon at a time until you reach your desired consistency.
What toppings are recommended for this cake?
The cake is topped with toasted flaked coconut and can be garnished with optional sugared cranberries.
How many calories are in one serving of this cake?
Each serving contains 237 calories.
What is the fat content per serving?
There are 11 grams of fat per serving.
How many carbohydrates are in a serving?
Each serving contains 30 grams of carbohydrates.
How much sugar is in each serving of the cake?
There are 18 grams of sugar per serving.
How much protein is in one serving?
The cake provides 3 grams of protein per serving.
How much red food coloring is needed for the recipe?
You will need 1 ounce of red food coloring, which is equivalent to 2 tablespoons.
What amount of sour cream is used in the batter?
The recipe calls for 8 ounces of sour cream.
Can I store the cake at room temperature?
No, because of the cream cheese frosting, the cake should be covered and refrigerated until ready to serve.
How much toasted coconut is used?
The recipe uses 1 1/2 cups of toasted flaked coconut.
How much butter is used for the frosting?
The frosting requires 1/3 cup of softened butter.
How much cream cheese is in the frosting?
The frosting uses 4 ounces of softened cream cheese.
How many eggs are required for the batter?
The batter requires 3 eggs.
Why is it important to refrigerate the cake before serving?
Refrigeration allows the flavors to meld together and keeps the white chocolate cream cheese frosting stable.