Red Velvet Cake
Prep Time: 30 minutes
Cook Time: 30 minutes
Red Velvet Cake
A classically beautiful cake, this recipe uses unique ingredients like marshmallow cream and Neufchatel cheese for its light, fluffy texture.
- 2 1/2 cups House-Autry Buttermilk Biscuit Mix
- 1 1/2 cups granulated sugar
- 1/2 cup butter
- 3 tbsp cocoa powder
- 1/2 tsp baking soda
- 1 cup buttermilk
- 4 large eggs
- 2 tbsp red food coloring
- 1 tsp white vinegar
- 1 1/2 tsp vanilla extract
- 1 small jar (7-ounce) marshmallow cream
- 8 ounces Neufchatel cheese - softened
- 8 ounces butter - softened
- 2 pounds powdered sugar
- 1 tsp vanilla extract
- 2 tbsp buttermilk
- 1 cup chopped pecans (optional garnish)
Preheat oven to 350°F. Prepare 3 (9-inch round) baking pans by lightly coating with oil and dusting with flour.
Cream together butter and sugar. Add cocoa, baking soda and House-Autry Buttermilk Biscuit Mix; mix well. Add buttermilk; mix well. Add eggs one at a time until well incorporated. Add red food coloring, vinegar and vanilla; mix well. Pour into prepared pans. Bake for 30 minutes, or until a toothpick inserted in the center of the layers comes out clean. Remove layers from oven. Remove from pans and cool completely on a baking rack.
Marshmallow Cream Cheese Frosting: In a mixer, combine marshmallow cream, cheese, butter and sugar at low speed until well blended. Scrape down sides and increase speed to high; mix until fluffy. Reduce speed back to low and add vanilla extract. Thin with buttermilk, if necessary. Cut each cake layer in half and frost; making 6 layers total. Cover outer edges with chopped pecans.
Products used in this recipe:
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