Valentine’s Day is in a few days and what better way to celebrate it than with cake, and not just any store-bought cake but one you can make yourself for that special someone. One that you can put your heart into it and give it meaning. I think that’s a gift with more sentimental value that no store-bought cake can buy. Now if only Wes got his tail in the kitchen and baked me a cake. Ha! I’d be lucky if he even knew where the ingredients were without having to ask me every 10 seconds. Boy, that would really make my day and let’s not forget ladies, you know you like it when your man can cook/bake for you; that’s ALWAYS hot!
Nevertheless, even if you don’t have a special someone to bake for, red velvet with chocolate whipped cream-cream cheese frosting is one you can make any time of the year. It truly is the easiest and moistest cake to make with the help of Betty Crocker. Doesn’t she just make life much simpler?
If you don’t already know, whipped cream-cream cheese frosting is my go-to frosting. It never fails me. Take away the added chocolate and it’s natural white state can be changed to any color your heart desires with just a few drops of your favorite food color gel to match any theme you’re going for. See the vibrant purple of my Spooky Spider Cake made last year for Halloween? I LOVED this one!
In addition, the mildly tangy flavor of cream cheese cuts the sugary sweetness that most frostings give. But the most important reason why this is my go-to frosting hence, why I love it so much, is that it’s easy to manipulate. Unlike buttercream which can be heavy- weighing down a cake creating a crummy mess, this frosting is light and airy (without any air bubbles!), making straight edges a cinch! Having a crumb coat is practically nonexistent here. Oh and yes, in case you wondered, you can eat the rose petals too.Print
- 2 boxes red velvet cake mix
- eggs (as directed on box)
- oil (as directed on box)
- 1/2 cup granulated sugar
- 1/4 cup unsweetened cocoa powder
- 2 teaspoons pure vanilla extract
- 1–2 teaspoons chocolate extract (optional)
- 1 package (8 oz.) cream cheese, softened
- 2 cups heavy cream
- 1 fresh rose (optional)
- Heat oven to 350 degrees F. Grease and flour bottom and sides of 2 8-inch cake pans; set aside.
- In large bowl, mix all cake ingredients together; do not over mix, small lumps of batter is okay.
- Pour batter of evenly into cake pans (1 box of cake batter per 8-inch pan) and bake for 45 to 50 minutes or until toothpick inserted in center of cake comes out clean.
- Meanwhile, in a chilled large bowl, mix sugar, cocoa, vanilla and chocolate extract.
- Add cream cheese and beat on low speed for 15 to 30 seconds. Gradually increase speed to medium and beat cream cheese until smooth and has full incorporated the chocolate mixture.
- Add heavy cream and beat on high speed until stiff peaks form. Check frequently to prevent overbeating.
- Once cakes have cooled, cut rounded tops to make a flat even surface. Additional cooling may be required at this point.
- On a cake plate above a turntable, invert cake so cut side is facing down, frost the top.
- Place second cake on top, gently press down to release any air bubbles between the layers and generously frost the top allowing excess frosting to run over sides. Frost the sides.
- Using a bench scraper or angled spatula, position it flat along the side of the cake and perpendicular to the table. Use one hand to slowly move the turntable while other hand holds the spatula in place. This will remove excess frosting while giving the cake its straight edge.
- Adjust frosting on top if needed. Garnish with edible fresh rose petals. ENJOY!