Here’s a thought that crossed my spoiled mind this evening. What if, say, like my family in Australia, I can’t just run to the store and grab a box of red velvet cake mix off the shelf. I’ve obviously forgotten that it wasn’t that many years ago that I didn’t even know what a red velvet cake was! Imagine that.

This week I received an email from a fellow cake maker who asked me to share my favourite red velvet cake recipe since she wasn’t able to buy a box mix. Fellow bakers give me mixed reactions when I openly admit to using (insert scary music here)…. red velvet cake out of a box!! Well, I do and I’m not afraid to say it. Why not? It’s bad enough getting covered in red cake mix, which I usually do, without having to mess with red food colouring when measuring it out for a “from scratch” recipe.

Actually, there is a little history to my dread of red…  I used to own a small bakery in Australia and had left some decorating items out on the dining table in my brand new dining room, in my brand new home.  To cut a long story short, my youngest daughter was a climber and the result was red food colouring all over her and the brand new carpet!  We bleached it out and then had to dye the carpet back lovingly with teabags.  So you might now understand my dislike of red food colouring, even if red is my favourite color!

Ok, back to the cake at hand.  I tend to look at box cake mixes as a starting point, and usually tweak them by changing out the oil with apple sauce for instance, and adding my own flavourings, add-ins etc. I’m sure the good people at Duncan Hines, Betty Crocker and Pillsbury didn’t just whip them together in five minutes. It is my understanding that they have spent years perfecting their mixes for our convenience. And very often that is the time I have no compunction in reaching for one.

Sure there is nothing quite like a delicately created sponge or genoise but there are times when I just need to get out two dozen cupcakes in a hurry and trust me, 5 year olds very rarely call me out on using a box cake mix over a scratch baked cake. Their beaming little faces covered in frosting are all the proof I need that sometimes, it’s ok.

So let’s get this red velvet cake made!

Ingredients:

• 1/4 cup dutch processed (dark) cocoa powder
• 2 tablespoons red gel food coloring
• 1/4 cup hot water
• 6 tablespoons unsalted butter ( softened)
• 2 tablespoons vegetable shortening
• 1 2/3 cups sugar
• 3 large eggs
• 1 cup buttermilk
• 1 teaspoon pure vanilla extract
• 2  1/2 cups cake flour
• 1 teaspoon salt
• 1 tablespoon apple cider vinegar
• 1 teaspoon baking soda

Method:

Preheat oven to 325°. Line muffin pan with paper liners.

Whisk together cocoa powder, food coloring, and hot water. Set aside to cool.

In the bowl of your electric mixer fitted with a paddle attachment, cream butter and shortening until smooth. Scrape down bowl and add sugar. Beat until mixture is light and fluffy, about 5 minutes. Add eggs, one at a time, beating well after each addition.

Stir buttermilk and vanilla into the cooled cocoa mixture. Sift cake flour and salt together into another bowl. With the mixer on low, alternate adding the flour mixture (in 3 parts) and the cocoa mixture (in 2 parts) to the egg mixture. Beat until incorporated.  Combine vinegar and baking soda and stir until baking soda dissolves; the mixture will fizz. Add to batter and stir until just combined.

Fill cupcake pans 2/3 full with batter. Bake 20 to 25 minutes, or until a toothpick inserted in the center comes out clean. Remove from oven, transfer to a wire rack, and let cool for 10 minutes. Remove cupcakes from pan, and let cool completely.

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I’ve always wanted to try making cake balls.  The whole idea just looks like fun.  I’ve seen them on other sites and thought I would definitely have to give them a go some day.

Well hubby got promoted recently so why not use that as an excuse to make some for him to take into the office right?  Easy as can be.

The recipe below uses a boxed cake mix but if you can’t get your hands on one or would just prefer to make it your red velvet cake from scratch here is the recipe.

Red Velvet & Cream Cheese Cake Balls

Ingredients: 1 box red velvet cake mix (I used Duncan Hines – cook as directed on box for 13 X 9 cake) 1 1/2 cups of my cream cheese frosting or you can use the can cream cheese frosting (16 oz.) 1 package chocolate bark (regular or white chocolate) Parchment or wax paper.

Red Velvet & Cream Cheese Cake Balls

Method:

1. After cake is cooked and cooled completely, crumble into large bowl.
2. Mix thoroughly with the cream cheese frosting.  I used a wooden spoon to mix it around.
3. Using a melon baller or teaspoon roll mixture into quarter size balls and lay on cookie sheet covered with parchment.   You can also use a mini ice-cream scoop but I’m a hands on kinda gal.
4. Chill for several hours. I froze mine for two hours.
5. Melt chocolate in microwave per directions on package.
6. Roll balls in chocolate and lay on parchment until firm.  (I dropped the balls into the chocolate, completely covered them and then scooped them up with a fork and tapped on the side of the bowl until most of the excess chocolate came off.)

I also only melt a few pieces of chocolate bark at a time because it starts to cool and thicken. It’s easier to work with when it’s hot.

I refrigerated mine again until ready to pack up and send to the office.

I love baking for others so of course Valentine’s Day provides ample opportunity.  I’m getting an early start by making these delicious red velvet cupcakes for my friends.  Hubby has three to take to work for the guys and I will take the rest with me.

These little beauties have a hidden gooey cream cheese frosting center and are also topped with more and then rolled in sparkly red sugar just for fun.

I had to try this recipe out.  It’s not mine it’s from my friend over at Art of Dessert who has perfected it!

Red Velvet Cake
1 1/2 cups butter, softened to room temperature
2 1/4 cups sugar
3 large eggs
1 1/2 cups vanilla yogurt
1 ounce red food coloring (liquid or gel)
1 1/2 tsp. vanilla extract
3 1/4 cups flour
3 Tbs. cocoa powder
2 tsp. baking powder
1 1/2 tsp. baking soda
3/4 tsp. salt

Preheat oven to 350 degrees F. Grease and flour two 8-inch or 9-inch cake pans or line three muffin pans with cupcake liners.

In a large mixing bowl, cream butter and sugar till light and fluffy. Add eggs one at a time. Combine yogurt, red food coloring and vanilla extract in a small bowl. Sift together flour, cocoa powder, baking powder, baking soda and salt in another bowl. Alternate adding the yogurt mixture and flour mixture into the large bowl. Pour batter into prepared pans or lined muffin pans. Bake for 30-35 minutes (15-20 minutes for cupcakes) or until a toothpick inserted in the center of the cake comes out clean. Cool completely.

Cream Cheese Frosting

With the mixer on a low speed, beat the cream cheese and butter till blended. Mix in vanilla and lemon extracts. Slowly add the powdered sugar, a cup at a time. Once all the powdered sugar is added, increase to a higher speed to whip up the frosting till light and fluffy.

Recipe by Art of Dessert