Red Velvet Racing Cake

Happy Birthday to my hubby! Red Velvet Cake, special theme with super fast go cart without speed limit:)
Topper is marshmallow fondant, tried to be racing creative, the whole cake was surprise so I have to make it and keep it secret till dinner time:)

Hubby and kids were delighted, no crumbs left on the plates, delicious looking and tasting cake:)


2 1/2 cups whole wheat flour
1 cup brown sugar
1 teaspoon baking soda
1 teaspoon cocoa powder
1 stick of butter, melted
1 teaspoon white distilled vinegar
1 cup buttermilk, at room temperature
2 large eggs, at room temperature
2 tablespoons red food coloring
1 teaspoon vanilla extract

Preheat the oven to 350 F. Lightly butter and flour 6 inch round pans.
In a large bowl, sift together the flour, sugar, baking soda and cocoa powder. In another large bowl, whisk together the butter, buttermilk, eggs, food coloring, vinegar and vanilla.
Using a standing mixer, mix the dry ingredients into the wet ingredients until just combined.
Divide the cake batter evenly among the prepared cake pans. Place the pans in the oven evenly spaced apart. Bake, rotating the pans halfway through the cooking, until the cake pulls away from the side of the pans or toothpick inserted in the center of the cakes comes out clean, about 30 minutes.
Remove the cakes from the oven and run a knife around the edges to loosen them from the sides of the pans. One at a time, invert the cakes onto a plate and then re-invert them onto a cooling rack, rounded-sides up. Let cool completely.

Cream Cheese Frosting:

2 cups reduced fat cream cheese, softened
1 cup sifted powdered sugar
1 stick sweet cream butter, softened
1 teaspoon vanilla extract

In a standing mixer fitted with the paddle attachment, mix the cream cheese, sugar, and butter on low speed until incorporated. Increase the speed to high, and mix until light and fluffy, about 5 minutes.
Reduce the speed of the mixer to low. Add the vanilla, raise the speed to high and mix briefly until fluffy (scrape down the bowl occasionally). Store in the refrigerator before using.
Frost the cake. Place 1 layer, rounded-side down, in the middle of a rotating cake stand. Using a spatula spread some of the cream cheese frosting over the top of the cake. Carefully set another layer on top, rounded-side down, and repeat. Top with the remaining layer and cover the entire cake with the remaining frosting.
Decorate the cake with sprinkles, dry nuts or fondant toppers for your occasions.

Red Velvet cake is a brilliant choice for the celebrations, kids adore it and adults love it!



  1. I do agree that red velvet is a big prize winner when it comes to baking and serving! Happy birthday to your husband. The way you decorated this is amazing as well as creative. Not surprising that it disappeared quickly-delicious post.

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