Duke’s Red Velvet Cake with Cream Cheese Frosting

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  • Cook time icon 30 minutes (active) plus 30 minutes-1 hour (cooling) Prep | 30 minutes Cooking
Red velvet cake on the plate

Cake

  • ½ cup butter, softened
  • 1½ cups granulated sugar
  • 2 eggs
  • 1 cup buttermilk
  • ½ cup Duke's Mayonnaise
  • 1 tsp. vanilla extract
  • 1 oz. red food color
  • 2 cups flour
  • 1½ tsp. baking soda
  • ¼ cup unsweetened cocoa
  • 1 tsp. salt

Frosting

  • ½ cup butter, softened
  • 1 8 oz. package cream cheese, softened
  • 1 tsp. vanilla extract
  • 4 cups confectioner's sugar

Preparation

Preheat oven to 350°F. Grease and flour two 9″ round cake pans and set aside. For cake, combine dry ingredients in a small bowl and set aside. In a large bowl, mix butter, sugar and eggs until blended. Add buttermilk, mayonnaise, vanilla extract and food color and mix until smooth and uniform in color. Slowly add the dry ingredients to the wet ingredients and blend until combined. Pour into the prepared pans and bake for 30 minutes or until a toothpick inserted in the center comes out clean. While the cake is baking, in a large bowl, combine butter, cream cheese and vanilla extract and beat until uniform and smooth. Add confectioner’s sugar 1 cup at a time, beating after each cup. Cool cake completely before frosting.

Recipe Story

Few treats are quite as irresistible as red velvet cake.  Our cake is so delicious because of its secret ingredient – Duke’s. Yes, the same mayonnaise we use in potato salads works wonders for our red velvet cake. A dollop of Duke’s makes cakes decadently moist and rich with flavor, which will make your day that much sweeter.

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