Velvety Delight: Mom's Classic Red Velvet Cake
Indulge in the rich, luscious taste of Mom's Classic Red Velvet Cake, a delightful dessert that brings warmth and nostalgia to any gathering. This easy-to-follow recipe combines a tender cake base made with a hint of chocolate and a stunning red hue, topped with creamy, luscious cream cheese frosting. Perfect for birthdays, holidays, or just because, this cake will brighten up any occasion. Share the love of homemade baking with family and friends and create lasting memories with each slice.
N/A
Servings
260
Calories
9
Ingredients
Ingredients
white or yellow cake mix
1 (18 ounce) box (Choose either option based on your preference.)
instant chocolate fudge pudding
1 (3.5 ounce) box (Instant mix.)
sour cream
1 cup (Room temperature for better mixing.)
oil
1/3 cup (Canola or vegetable oil works best.)
extra large eggs
4 (Room temperature for best results.)
vanilla extract
1 teaspoon (Use pure extract for best flavor.)
red food coloring
1 (1 ounce) bottle (Gel or liquid coloring both work.)
cream cheese frosting
1 (16 ounce) container (Store-bought or homemade.)
crushed pecans or walnuts
1/4 cup (Optional topping.)
Instructions
1
Preheat your oven to 350°F (175°C).
2
In a large mixing bowl, combine the white or yellow cake mix and the instant chocolate fudge pudding mix. Mix well to incorporate.
3
Add the sour cream, oil, extra large eggs, vanilla extract, and red food coloring to the dry mixture. Using an electric mixer, blend on medium speed for 2-3 minutes until the batter is smooth and well combined.
4
Divide the batter evenly between two 8 or 9-inch round cake pans that have been greased and floured.
5
Bake in the preheated oven for 25-30 minutes or until a toothpick inserted in the center comes out clean. Refer to the cake mix package directions for precise baking times.
6
Once baked, allow the cakes to cool in the pans for about 10 minutes before transferring them to a wire rack to cool completely.
7
Once the cakes have cooled, frost the top of one layer with cream cheese frosting, place the second layer on top, and frost the top and sides of the entire cake.
8
Sprinkle the top of the cake with crushed pecans or walnuts for added texture and flavor.
9
Slice, serve, and savor each delicious bite!
Nutrition Information
15g
Fat
28g
Carbs
3g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is Mom's Classic Red Velvet Cake?
It is a rich, luscious dessert with a tender cake base, a hint of chocolate, a stunning red hue, and a topping of creamy cream cheese frosting.
What type of cake mix should I use?
You can use one 18-ounce box of either white or yellow cake mix based on your personal preference.
Does this recipe use chocolate pudding?
Yes, it uses one 3.5-ounce box of instant chocolate fudge pudding mix to enhance the flavor and texture.
Why is sour cream included in the recipe?
One cup of sour cream is added to provide moisture and a rich texture to the cake; using it at room temperature allows for better mixing.
What kind of oil is best for this red velvet cake?
The recipe recommends 1/3 cup of canola or vegetable oil for the best results.
How many eggs are needed?
This recipe requires 4 extra-large eggs, preferably at room temperature.
Should I use pure vanilla extract?
Yes, using 1 teaspoon of pure vanilla extract is recommended for the best flavor profile.
How much red food coloring is required?
You will need one 1-ounce bottle of red food coloring to achieve the signature stunning red hue.
Can I use gel or liquid food coloring?
Both gel and liquid food coloring work well for this specific recipe.
What type of frosting should I use?
The recipe calls for one 16-ounce container of cream cheese frosting, which can be either store-bought or homemade.
Are there any recommended toppings for the cake?
Yes, you can sprinkle 1/4 cup of crushed pecans or walnuts on top of the frosted cake for added texture and flavor.
What temperature should the oven be set to?
Preheat your oven to 350°F (175°C) before you begin baking.
How do I start the mixing process?
Begin by combining the dry cake mix and the instant chocolate fudge pudding mix in a large bowl and mixing them well.
How long should I blend the batter?
Use an electric mixer on medium speed for 2 to 3 minutes until the batter is smooth and well combined.
What size cake pans are needed?
The recipe is designed for two 8 or 9-inch round cake pans.
How do I prepare the pans for baking?
The cake pans should be greased and floured before the batter is added to prevent sticking.
How long does the cake need to bake?
Bake the cakes in the preheated oven for 25 to 30 minutes.
How can I tell when the cake is done?
Insert a toothpick into the center of the cake; if it comes out clean, the cake is finished baking.
How long should the cake cool in the pan?
Allow the cakes to cool in the pans for about 10 minutes before moving them to a wire rack.
Is it important to cool the cake completely before frosting?
Yes, you should transfer the cakes to a wire rack to cool completely to ensure the frosting does not melt.
How do I layer and frost the cake?
Frost the top of the first layer, place the second layer on top, and then frost the top and sides of the entire cake.
How many calories are in a serving?
There are approximately 260 calories per serving of this cake.
What is the fat content per serving?
Each serving contains about 15 grams of fat.
How many carbohydrates are in this red velvet cake?
There are 28 grams of carbohydrates per serving.
Does this cake contain any protein?
Yes, each serving provides 3 grams of protein.
What makes this cake 'velvety'?
The combination of the cake mix, chocolate pudding, and sour cream creates a particularly tender and velvety crumb.
Is this a good recipe for birthdays?
Yes, it is described as a perfect dessert for birthdays, holidays, or any celebration.
How many ingredients are in this recipe?
There are a total of 9 ingredients used in this recipe.
Is this recipe difficult to make?
No, it is an easy-to-follow recipe that uses convenient ingredients like cake mix and pudding mix.
Can I use homemade cream cheese frosting?
Absolutely! While the recipe mentions a 16-ounce container, you can certainly use your favorite homemade version.