Red Velvet Cake with Cream Cheese Buttercream

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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.

I started with my vanilla cake recipe, added in some of my Aunt Carol's Red Velvet recipe, and took a couple of hints from The Pioneer Woman cookbook 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. 

So, here it is...

Rose's Red Velvet Cake

Ingredients:

• 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

From here, it's simple. 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 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!

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!

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