Red Velvet Explosion Cake
Celebrate the fourth of July with this stunning red velvet cake. The frosting is truly buttery and magnificent!
1 (15.25-ounce) package red velvet cake mix*
1 1/4 cups buttermilk**
5 tablespoons all-purpose flour
1 cup sugar
2 teaspoons vanilla
Red and blue decorator gel
Edible sparkling star glitter
Heat oven to 350°F. Line 13x9-inch baking pan with aluminum foil; grease and flour pan. Set aside.
Combine all cake ingredients in large bowl; beat at medium speed until well mixed. Spread batter into prepared pan. Bake 28-30 minutes or until toothpick inserted in center comes out clean. Cool completely. Cover with aluminum foil; freeze 1 hour.
Meanwhile, combine half & half and flour in 1-quart saucepan. Cook over medium heat, stirring constantly, 4-6 minutes or until mixture is very thick. Remove from heat; cool completely.
Meanwhile, combine 1 cup butter, sugar and vanilla in medium bowl. Beat at high speed 5-7 minutes or until very smooth and sugar is dissolved. Add cooled flour mixture, 2 tablespoons at a time, beating well after each addition, until smooth and creamy.
Remove cake from freezer; invert onto large 15x10-inch platter. Peel foil off cake. Frost top and sides of cake.
For each firework’s “burst”, pipe dot of blue or red gel onto cake. Pipe 4 concentric circles (about 1/2 inch apart) of red and blue around dot. Starting at center, pull toothpick through all gel circles past outer circle to create firework design. Wipe excess gel and frosting from toothpick as needed.
*Substitute Devil’s food cake mix and 1 (1-ounce) bottle red food color.
**Substitute 4 teaspoons vinegar or lemon juice and enough milk to equal 1 1/4 cups; let stand 5 minutes.
- Check online and at craft stores for fun decorative glitters and stars.
- Curve lines when making firework design, if desired.