Extra Special Red Velvet Cake ‘using a Mix’ and Matcha Buttercream

Extra Special Red Velvet Cake ‘using a Mix’   

INGREDIENTS:                

1 box Red Velvet Cake Mix, (Yellow, White or Chocolate)

6 Tbsp. Flour

1/2 C  Granulated Sugar

5 Tbsp. Unsweetened Cocoa Powder

1/2 C  Vegetable Oil

3 Large Eggs

2 tsp. Vanilla Extract

1/2 Cup Milk

1 Cup Greek Yogurt or ‘Sour Cream’

2 Tbsp. – 3 Tbsp. Red Food Coloring (if you prefer a brighter red velvet cake ) 

DIRECTIONS: Preheat oven to 350 degrees, Grease and flour 2 or 3 eight-inch round pans, (or Cake pan you would prefer.to use)

Place the cake mix, flour and cocoa in a flour sifter and sift into a large mixing bowl.   

Add sugar, Stir or whisk to blend the dry ingredients together. In a separate bowl whisk eggs, add to dry ingredients, then add all the remaining ingredients. Begin mixing on low speed, increasing to medium speed for 1 minute. Scrape the sides and bottom of the bowl. Beat at medium speed for 1 more minute (longer if using a hand mixer).

Pour into prepared pans and bake for 30 - 35 minutes. The cake is done when a toothpick comes out clean or with a just a few crumbs attached. Let cool in pans for 10 minutes then turn out.

MATCHA BUTTERCREAM

2 ¾ C – 3 C Powdered Sugar

2 Tbsp. Cooking Grade Matcha

1/2 C (1 sticks) unsalted butter, softened

1/ 4 C Cream Cheese, softened (I use Neufchâtel)

5 – 6 Tbsp. Half-Half or Milk

1-2 tsp. Vanilla Extract

INSTRUCTION: 

Combine powdered sugar and matcha and whisk together. In a bowl of a stand mixer beat the butter until light and fluffy.)  Place the dry ingredient into the butter mixture 1/2 cup at a time along with the milk, 1 tablespoon at a time, scraping the sides of the bowl after each addition. until fully mixed. Continue to beat until the buttercream is light and fluffy. (I add extra powder sugar or milk when need, to achieve fluffy frosting and taste: the matcha might be too strong for taste)    

Randall is a fan of 
Red Velvet Cake