Red Velvet Cake w/fondant

Red Velvet Cake w/fondant

Moist and delicious, classic red velvet cake with covered fondant.

Reemol Bony


2 servings
  1. 21/2 cups Flour
  2. 1/2 cup Unsweetened chocolate
  3. 1 tsp Baking soda
  4. 1/2 tsp Salt
  5. 1 cup Butter , softened
  6. 2 cups sugar Granulated
  7. 4 Eggs
  8. 1 cup Sour cream
  9. 1/2 cup Milk
  10. 1 ounce Red food color
  11. 2 tsps Vanilla extract
  12. Vanilla cream cheese frosting:
  13. 1/4 cup Butter , softened
  14. 2 tbsps Sour cream
  15. 2 tsps Vanilla extract
  16. 400 gms Icing sugar


45 mins
  1. Add Photo

    Preheat oven to grease and flour roundcake pans. Sift flour, coco powder, baking soda and salt. Set aside.

  2. Add Photo

    Beat butter and sugar in a large bowl until light and fluffy. Add eggs one at a time. Mix in sour cream, milk, food color and vanilla extract. Add sifted flour And pour the batter into the prepared tins.

  3. Add Photo

    Bake for approx 40 minutes. Remove from oven and cool for some time. Transfer to wire rack and let the cakes cool completely.

  4. Add Photo

    For the Frosting, beat cream cheese, butter, sour cream and vanilla in a large bowl until light and fluffy. Gradually beat in the icing sugar until smooth. Fill and frost cooled cake with frosting.

  5. Change

    Cover with rolled fondant as this will give a different look and feel to the cake for any special occasions (Fondant ingrediants and preparation method is available in other recipes like Prunes Cake, etc).

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