Blood Red Velvet Armadillo Cake
Serves: 5
Eloise Gerhold
1 January 1970
Based on User reviews:
52
Spice
51
Sweetness
44
Sourness
44
mins
Prep time (avg)
4.2
Difficulty
Ingredients:
8 tbsps
Butter1 cup
Vegetable Shortening2
Eggs1 tsp
Baking Soda1 tsp
Cocoa Powder1 tsp
Salt1 tsp
Vanilla Extract1 tsp
Vinegar60 g
Red Food Coloring1 cup
Buttermilk2.5 cups
Cake Flour230 g
Cream Cheese (softened)Directions:
1
Watch how to make this recipe
2
For the puffed rice marshmallow treats: Melt the butter over low heat in a large saucepan
3
Add the marshmallows and stir until melted
4
Fold in the puffed rice cereal
5
Press the mixture into a large baking pan using a buttered spatula
6
For the red velvet cake: Preheat the oven to 350 degrees F
7
In the bowl of a stand mixer fitted with a whisk attachment, cream together the shortening, sugar and eggs
8
Next add the baking soda, cocoa powder, salt, vanilla, vinegar, food coloring and buttermilk, and begin mixing on low speed
9
Gradually add in the cake flour and continue mixing until the ingredients are well combined
10
Pour the batter into a greased, football-shaped cake pan
11
Bake until a cake tester comes out clean, 30 minutes
12
Let cool on a cooling rack, then invert the cake from the pan
13
For the cream cheese buttercream: In a stand mixer, beat the butter until light and fluffy
14
Add the cream cheese and vanilla, and beat until fluffy
15
Gradually add the sugar, beating until incorporated and fluffy
16
Frost the top (the domed side) of the entire cake
17
Cut out and use the marshmallow treats to form the head, tail and feet of the armadillo
18
Attach black licorice rope vines to make the eyes and tail