Red velvet cupcake

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It is rich and wet red velvet cupcake It's incredibly decadent and the perfect holiday dessert for the holidays! You will never guess the "secret" ingredient! So good!!

Homemade red velvet cupcake

I have a confession to make …

I never understood the big problem of red velvet cake. I mean, it's pretty and everything, but I never really "got it", I guess you could say.

Up to THIS red velvet cake.

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I understand now.

I am. A believer.

You will be too when you see how easy it is to make this red velvet cake … and, of course, when you try it! There is a "secret ingredient" that makes this red velvet bread so incredibly moist and decadent …

The “secret ingredient” in our Red Velvet cake

What is the secret ingredient in this red velvet bread that makes it extra moist and delicious? What made me believe again in red velvet?

Bananas!

Yes, bananas!

Just think how smooth and rich banana bread is, and then you can see how you would do the same with this red velvet bread too!

A sponge cake traditionally has one pound of each of the following four ingredients: flour, sugar, eggs, and butter. We use a box cake shortcut for our red velvet cupcake to make it a super easy recipe. The "secret" ingredient provides the density and moisture you expect from a cake, so I went ahead and decided to call it a cake.

Whether you call it Red Velvet Pound Cake, Red Velvet Loaf, or Red Velvet Bread… it's Definitely a must try!

For your convenience in recreating our red velvet bread, I have provided ad links that can be purchased; disclosure policy here.

Red Velvet Cake Ingredients

Ingredients for the cream cheese frosting

  • 1 cup unsalted sweet cream butter
  • 4 ounces cream cheese
  • 3 cups powdered sugar
  • 3 tablespoons thick whipped cream
  • 1 teaspoon of vanilla extract
  • Chocolate shavings (use this handy chocolate shaver to make your own)
  • Candy canes, crushed

Used kitchen supplies

How to make a red velvet cupcake

First, watch our quick (1 minute) video demo to see how we made this red velvet bread. Then read on for helpful baking tips!

Baking Tips

  • The exact baking time can vary with your oven: the cake is made when a toothpick inserted in the middle comes out clean.
  • When you are done baking the cake, remove it from the oven and place the bread pan on a wire cooling rack to bring it up to room temperature.

Icing ideas

Want a super simple white chocolate icing ready in minutes? It's no easier than our 2-ingredient “magic” white chocolate coconut oil icing (click here for recipe).

If you prefer traditional thick cream cheese frosting, keep looking for the printable recipe card at the bottom of the post, where I've included instructions for making this option.

Whichever glaze you choose, cover your red velvet bread liberally with chocolate shavings. For the holiday season, we add minced mints for extra sparkle.

When you're ready to frost and garnish, remove the red velvet bread from the pan and place it on a cutting board or serving plate.

If you use cream cheese frosting, take out a plastic frosting bag for easy application. If you use our white chocolate frosting, just pour the warm frosting slowly over the cake so that it hardens as you pour it.

Sprinkle with chocolate shavings and candy canes before the glaze hardens completely. Allow the frosting to settle completely before cutting.

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Red velvet cupcake (with video)

This rich and moist red velvet cupcake is incredibly decadent and the perfect holiday dessert for the holidays!

Course: Dessert

Cuisine: American, Party

Keyword: bread, cake, christmas, holiday, cupcake, red velvet

Servings: 12

Calories: 584 kcal

Author: Stacey, also known as the soccer mom

Ingredients

For the cake

  • 1 box red velvet cake mix
  • 3 eggs
  • 1/3 cup canola oil
  • 1 1/2 cups mashed bananas

For the frosting:

  • 1 cup softened unsalted sweet butter cream
  • 4 ounces softened cream cheese
  • 3 cups powdered sugar
  • 3 tablespoons thick whipped cream
  • 1 teaspoon of vanilla

Ingredients:

  • 1 cup of chocolate shavings
  • 1/2 cup crushed candy canes

Instructions

For the cake

  1. Preheat oven to 350 ° F. Prepare a bread pan by greasing the bottom and sides with butter or nonstick cooking spray.

  2. In a stand mixer, combine the dry cake mix, oil, eggs, and mashed bananas.

  3. Pour the dough into the bread pan and bake for 40 minutes at 350 ° F. (Note: the exact baking time may vary with your oven; the cake is made when a toothpick inserted in the middle comes out clean.)

  4. When you are done baking the cake, remove it from the oven and place the bread pan on a wire cooling rack to bring it up to room temperature.

For the cream cheese frosting:

  1. Using a stand mixer, combine the softened butter and cream cheese, powdered sugar, whipped cream, and vanilla. Mix on medium speed until stiff peaks combine and form.

To decorate:

  1. When you're ready to frost and garnish, remove the red velvet bread from the pan and place it on a cutting board or serving plate.

  2. If you use cream cheese frosting, take out a plastic frosting bag for easy application. If you use our white chocolate frosting, just pour the warm frosting slowly over the cake so that it hardens as you pour it.

  3. Sprinkle with chocolate shavings and candy canes before the glaze hardens completely. Allow the frosting to settle completely before cutting.

  4. Let the frosting harden for about 10 minutes before enjoying it.

Recipe Notes

Note: Nutritional information is only a rough estimate; Actual values ​​will vary based on the exact ingredients used and the amount of recipe prepared.

Be sure to pin our Red Velvet Loaf on Pinterest:

More of our favorite baked holiday goodies:

Hot chocolate cookies

BEST sticky caramel pudding cake (gluten free)

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Sponge cake Red velvet

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