Argo cornstarch, baking powder, baking soda, barilla pasta, Bertolli extra-virgin olive oil, black pepper, Bob's Red Mill, Borden, brown sugar, casserole, Chiquita, Clabber Girl, College Inn, Cool Whip, crock pot, Daisy sour cream, dessert, Dole, domino sugar, eat, Eggland's Best eggs, food, Gold Medal flour, granulated sugar, Green Giant, Hershey, Hodgkin’s Mill, Jell-O, Jif peanut butter, Johnsonville, kosher salt, Kraft, land o lakes butter, Libby, McCormick spices, Morton salt, Pam Cooking Spray, Pepperidge Farm, Philadelphia cream cheese, Powdered sugar, recipe, Sara Lee, Sargento, slow cooker, Thorn Apple Valley, Toll House, TruMoo milk, tyson, vanilla, vanilla extract, Vlasic, Wesson vegetable oil, whipped topping
Ask me any year what type of cake I want for my birthday and my answer will always be the same, red velvet. I love the light chocolate flavor that’s not as heavy as regular or dark chocolate. Sure those still have a place in my heart but I am totally, undoubtedly in love with red velvet cake. Add the cream cheese frosting and WOW, cake perfection.
This recipe turned out simply perfect. It was easy to follow, smelled heavenly while cooking, and even the frosting was the perfect level of cream cheese flavor and had a fluffy finish. Not saying I should be making my own birthday cake, but next time… I’m making my own cake and I don’t even mind!
Recipe and photo courtesy of Martha Stewart.
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Quick Tip: Decorate the top of your cake with shaved chocolate, it’s lovely and delicious!