Hannah Dasher’s Red Velvet Cake Will Convert Even the Biggest Skeptics

Name: Hannah Dasher’s Red Velvet Cake Will Convert Even the Biggest Skeptics
Ingredients: 1 (15.25 oz.) box yellow cake mix, such as Duncan Hines; 1 (3.4 oz.) box instant vanilla or chocolate pudding mix; 1/4 cup unsweetened Dutch-processed cocoa powder; 1 tsp. vanilla extract; 4 large eggs; 1/2 cup neutral oil; 1 cup chocolate milk, such as Yoo-hoo; 1 (1 oz.) bottle red food coloring; Cream Cheese Icing (recipe below); Pecan halves, toasted; 12 oz. (1 1/2 blocks) cream cheese, softened; 1/2 (1 stick) butter, softened; 2 tsp. vanilla extract; Pinch of salt; 8 to 10 cups confectioners' sugar, plus more as needed

For richer flavor, Hannah uses chocolate milk to make thistreat

By Editorial Staff

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Hannah Dasher

Even red velvet skeptics won’t be able to resist Hannah Dasher’s “I Don’t Like Red Velvet” Red Velvet Cake! This show-stopping three-layer beauty gets its rich, irresistible flavor from an unexpected secret ingredient: chocolate milk. Combined with cocoa powder and a hint of vanilla, it creates a cake so moist and delicious, it’ll convert even the biggest doubters. Topped with fluffy cream cheese icing and crunchy toasted pecans, this stunning dessert is perfect for celebrations or whenever you need something extra special.

For more delicious recipes from Hannah, check out her new cookbook Stand By Your Pan: 100 Easy & Affordable Comfort Food Recipes So Good They’ll Hurt People’s Feelin’s.

Ingredients

1 (15.25 oz.) box yellow cake mix, such as Duncan Hines
1 (3.4 oz.) box instant vanilla or chocolate pudding mix
1/4 cup unsweetened Dutch-processed cocoa powder
1 tsp. vanilla extract
4 large eggs
1/2 cup neutral oil
1 cup chocolate milk, such as Yoo-hoo
1 (1 oz.) bottle red food coloring
Cream Cheese Icing (recipe below)
Pecan halves, toasted

12 oz. (1 1/2 blocks) cream cheese, softened
1/2 (1 stick) butter, softened
2 tsp. vanilla extract
Pinch of salt
8 to 10 cups confectioners' sugar, plus more as needed

Instructions

Make cake: Heat oven to 350°F. Butter 3 (8-inch) round cake pans; dust with flour. In bowl, whisk cake mix, pudding mix and cocoa. In separate bowl, whisk vanilla, eggs, oil, chocolate milk and food coloring. Pour wet mixture into dry ingredients and mix by hand or with an electric mixer on medium speed until just combined. Do not overmix. Divide batter evenly among prepared pans and smooth tops. Bake cakes, spacing cake pans evenly on oven rack (don't let them touch), for about 15 min., or until cakes barely shrink from sides of pans. Let cool on wire rack for 15 min. Unmold cakes onto parchment and place on wire racks to cool for 15 to 20 min.

Make Icing: In bowl, beat cream cheese and butter on high speed until smooth. Beat in vanilla and salt. Reduce to low and gradually beat in confectioners' sugar to make smooth, spreadable frosting. Increase speed to high; continue beating until fluffy, about 2 min. more. Add more confectioners' sugar if icing is too thin.

Frost cake: Place one layer of cake on a plate or cake stand and cover with icing. Repeat with remaining layers. Ice sides of cake and place pecan halves around top, if desired. Let cake stand in refrigerator until icing sets, about 1 hr., before serving. Slice and serve. Cake can be stored in refrigerator in airtight container for up to 5 days. If refrigerated, let cake stand at room temperature for about 10 min. before serving.

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