German Red Velvet Cake

German Red VelvetPhoto byJustina Price

German Red Velvet Cake

When my café was open, I had a request from a customer to make a Red Velvet Cake with a Cream Cheese Layer and covered with Coconut Pecan Icing that is normally used in a German Chocolate cake. It became a favorite, but we never came up with a name for it. Finally narrowed it down and came up with German Red Velvet Cake. I googled German Red Velvet and what do you know there is such a thing in Germany “Rotor Samtkuchen”. It is a favorite for birthdays and celebrations. Very similar to the American Version. This is my version, and I will show you how I make this delicious cake.

This German Red Velvet Cake is a very easy recipe using a box cake mix and canned icing. It will taste like homemade or something that you would get from a bakery.

First gather your ingredients:

1 Red Velvet Cake Mix

1 package of chocolate pudding

2 cans of Coconut Pecan icing (my favorite is Betty Crocker)

1 can of cream cheese icing

4 eggs

1 cup milk

½ cup vegetable oil

Baking equipment:

2 8’ or 9” cake pans

Spatula

Hand mixier or stand mixer.

Parchment paper

Pan spray

1. Preheat oven to 350*. Spray the cake pans and cut the parchment paper to fit. Set the pans to the side.

2. In a mixing bowl add cake mix and pudding mix and stir together. Add the eggs, oil and milk and mix on low speed until it is mixed well. Stir a few more times to make sure all the ingredients are mixed well. Don’t overmix the cake, it can become tough.

3. Pour the batter between both pans and bake for 30 minutes until a toothpick inserted in the middle comes out clean.

4. Let the cakes cool. When they are cooled put one layer on a cake plate and cut the dome from the top. Ice the layer with the cream cheese icing and put the other layer on top. Refrigerate for 30 minutes.

5. Lastly ice the whole cake with the Coconut Pecan icing. Keep refrigerated slice and enjoy.