My boys love red velvet cake. They got that from their Dad. It's the only thing sweet he would ever eat. So, lately I've been playing with cake recipes. Putting new ingredients together and adding a splash of different flavorings here and there. I'm trying to remember to write down the exact amounts for future reference 'cuz this gal never uses measuring spoons when baking.
Anyways, I decided to bake Bret a cake since he didn't get to partake in our Easter celebration as he was on call all weekend. My goal was to create a cream-filled red velvet that was creamy and not gritty. The great thing was Bret walked in and immediately said, "Wow, what's cooking it smells great!" When I told him red velvet he was all smiles. It worked out even better because he was there to taste test the filling and the icing.
Here is the picture of my cupcakes I used for samples. Once we decided on the correct amounts I began on my cake layers. I'm also attaching the recipe if you'd like to give it a try.
Filled Red Velvet
Ingredients for cake:
1- package Red Velvet cake mix
3 large eggs
1/3 Cup oil (I use canola)
1 1/4 Cup warm water
1- 12 oz package vanilla instant pudding
1/2 teaspoon almond flavor (optional)
Preheat oven to 350*
Grease pan with solid shortening and flour pans
In large bowl combine cake mix, eggs, oil, water, dry pudding mix and almond flavoring. Mix on medium for 2 minutes. Pour into a bundt pan. Lightly drop pan onto counter to remove any air bubbles. Immediately place in oven. Bake 40-45 minutes until center is done.
Ingredients for filling:
12 oz cream cheese at room temperature
1 stick butter softened
1/4 teaspoon vanilla
1 Tablespoon milk
4 - 5 Cups Powdered sugar
1 cup Cool Whip
Cream together cream cheese and butter.
Add vanilla, 1 tablespoon milk
slowly add about 4 Cups of the powdered sugar while blending. Bring it to a light stiffness.
fold in 1 Cup Cool Whip
Once cake is cooled take a Wilton bag using a #21 tip and fill with filling
fill a sandwich bag with icing and snip a corner off
pierce a whole with the back of a knife into the top of the cake or wherever you want your filling
if you're using a bundt pan you can enter the cake from the top or the side in a couple of locations. If you are using a 13x9 in pan you can make multiple "piercings" into the cake or as I show above with the cupcake just make one hole.
Lightly, VERY LIGHTLY apply pressure from the bag and fill. If you overfill it will cause the cake to "burst" as Bret called it!
Now....with the remaining icing add the last cup of powdered sugar for a stiffer "Icing" and apply to top and sides of cake. If you used a bundt cake you apply the icing to the top and allow to gently cascade down the side.