Best Red Velvet Cake Recipe In The World

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I love to make my very Best Red Velvet Cake recipe this time of year.  My favorite cake all year is a chocolate one made with pudding and sour cream. But for some reason, this red velvet cake has to be made around holidays. This cake has pudding and sour cream as well. This is a very moist cake and does not crumble like other cakes I have enjoyed.

The trick to making cakes moist is putting them in the freezer shortly after removing your cakes from the cake pan. I place my cakes on parchment paper to keep the cakes from sticking to the dinner plate. When I remove the cakes from the freezer the “morning” I want to serve the cake, I cover it with plastic wrap until I am ready to frost it. I have done this trick for years because when my daughters were little I wanted to make their birthday cakes ahead of time. The morning of their birthdays all I had to do was frost the cakes and put candles on them. Less stress on me, the mom. If you want to make a really good frosting click on this: Cream Cheese Frosting. The typical Red Velvet Cake has a cooked frosting and 3-4 layers of cake with the frosting in-between.

Red Velvet Cake

Red Velvet Cake

  • 1 package red velvet cake mix (I prefer Duncan Hine’s brand)
  • 1 package INSTANT Chocolate pudding(they come in either 5 or 5.9 ounces)
  • 1 cup sour cream
  • ½ cup vegetable oil
  • ½ cup water
  • 4 eggs
  • ¾ cup mini chocolate chips (I prefer the mini size)
  1. Preheat oven to 350 degrees. I place everything but the chocolate chips into the mixer bowl. I blend until completely mixed, about 1-2 minutes. Fold in the chocolate chips. Grease a Bundt pan and scoop the mixture into the Bundt pan. Bake for 50 minutes or until a toothpick comes out clean. I wait for about 5-10 minutes before inverting the baked cake onto a parchment paper-lined dinner plate. I freeze the cake overnight or until I need it for a party. The day of the party I remove the frozen cake and place it on the platter I will serve it on. Remove the parchment paper and cover the cake with plastic wrap until partially thawed and ready to frost and serve. This particular cake I measured with a small ruler and placed toothpicks all around the cake to measure exactly where I would cut the cake evenly. After cutting carefully remove the two top portions of the cake and set on another plate. Frost the lower half of the cake with cream cheese frosting or your favorite frosting or filling. Next place the next layer of the cake back onto the cake with filling and then the next layer and press down gently, then it’s ready to frost or let the frosting ooze out and drip down the sides of the cake.

Cream frosting by Linda

My favorite pan

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