Cake Central › Recipes › Quick & Moist Red Velvet w/Chambord Cream Cheese Filling

Quick & Moist Red Velvet w/Chambord Cream Cheese Filling

I've tried a number of scratch and box mix based red velvet recipes without success. Some were too dry, others too oily, etc. After reading more cc RV recipes last night I finally gave up and put my own twist on a box of DH RV. Apologies if this is a duplicate - I didn't read through every single RV recipe posted on this site.

Ingredients

  • Cake: 1 box of Duncan Hines Moist Deluxe Red Velvet cake mix 1 box of vanilla instant pudding (3.4 oz box) 1 and 1/4 cup fresh brewed coffee cooled down to room temperature 1/3 cup vegetable oil 4 large eggs 1 teaspoon vanilla

Instructions

Preheat oven to 350 degrees. Prepare your cake pan(s) (e.g., grease and flour, or non-stick spray, or cake release ... whatever you prefer). Place the cake mix and instant pudding powder into your mixing bowl, combine these dry ingredients with a spoon or whisk; break up any clumps of mix or pudding. Add coffee, vegetable oil, eggs and vanilla to the dry ingredients. Mix on LOW speed until combined and fairly smooth (don't beat the living daylights out of it!). Pour batter into your pan(s) and place in preheated oven. Baking time will vary depending on your pans and altitude. Use times listed on the cake mix box as a guide. Cool in pan(s) on a wire rack for 10 minutes. Remove from pan(s), cover completely with plastic wrap and freeze for at least an hour or two. Remove from freezer to counter; let thaw while you prepare filling and icing. Note: I often make a couple of weeks in advance and keep frozen until needed. Filling - Combine the following ingredients to taste: 1/2 recipe of the crusting cream cheese icing recipe submitted by EDENCAKES (Kathy Finholt from Iowa is the original creator). Seedless raspberry preserves to taste (start with a couple of tablespoons and add more as needed) Chambord raspberry liquor to taste (start with a tablespoon, taste and add more as desired). Tort and fill cake; ice as desired. Note: filling also makes an excellent icing. Place cake in a plastic cake keeper and let sit at room temperature overnight - yes, I know it contains cream cheese. Microbiology 101: the high sugar content inhibits bacterial growth and I've never had a problem with spoilage. If your room temperature is excessively warm then refrigerate the cake (use a cake keeper that seals securely - my favorite is by Sterilite and has 2 latches, $5 at Walmart). Let cake come to room temp before serving.

Comments (8)

This sounds delicious! Though I just wanted to comment about using the boxes of RV (not just this recipe, but all of the RV recipes that use a RV box) - the boxes use WAY too much cocoa to be like a traditional red velvet cake. I made an RV with the box and extended it, but it was basically a red chocolate cake (yummy though!). RV is really supposed to have a small amount of cocoa (like 2 TBSP - it varies) and be a buttermilk type recipe. I bet this recipe is wonderful though, not criticizing I promise! You may already know this - just wanted to make sure in case you had an order or someone asking for red velvet and they are expecting the traditional and get a very chocolate cake! :)
Red Velvet Cake has been handed down in my family for 90 years and we have never used cream cheese icing. The traditional cake has a cooked white icing. The cake is in 4 thinner layers and the icing absolutely makes the cake. The cake must be kept in the fridge.
Sounds delicious!!!!
Thank you so much for the comments and various perspectives. I was looking for a recipe that pleased my taste buds rather than adhered to historical RV standards; perhaps the problem is that I just don’t like RV cake. I can see where this recipe would not meet a traditionalist's expectations since it's decidedly different from all of the other "real" red velvets I've tasted and disliked. LOL - perhaps I should have called it faux velvet. For years my mother cut the end off of her roast before placing it in the oven because that's what she'd always seen her mother do. She finally asked grandma "why do we cut the ends off our roasts?" Turns out grandma had a small old fashioned oven, thus a small roasting pan. She had to cut down the meat to fit it into the pan. Mom has a modern full size oven and big pan ... after that day she stopped cutting the end off. Point of this story is that it never hurts to have an open mind, reevaluate old practices and try something new. Cheers!
Sounds great! I always use doctored cake mix recipes, and for RV, I've been using chocolate pudding along with the red velvet mix (not vanilla like this recipe). I'm not familiar with Traditional Red Velvet cake, but would the chocolate pudding make the recipe WAY too chocolately?
Hi I am just a pioneer!!LOL. I alwasy love to cook and recently I got into baking I am pretty much had gone mad and bought myself all kind of things to bake!!LOL. I really would like to try a RV recipe and after reading these comments definetely learn a lot about techniques, practices and ideas. I think is awesome you came out of the box and gave your cake your own idea. People are always afraid of making changes and you seen not to have and fear to try something new...You FIERRCEEE!!..HAHA..I will let you know how the cake comes out..I will do it tonight..Cheers!
What could I use instead of coffee? We aren't big coffee lovers. Would hot chocolate work (using water not milk)? Then we'd get more chocolate flavor...
I cannot find the Chambord Cream Cheese filling. Could you post the recipe for that?
Thanks
Cake Central › Recipes › Quick & Moist Red Velvet w/Chambord Cream Cheese Filling