Perfect for the holidays, Red Velvet Squares with Cream Cheese Filling will wow your guests. Great with some fresh whipped cream!
So, who doesn’t immediately think of a hacked-up armadillo cake when they hear the words “red velvet”? If I hadn’t had red velvet cake several years before the movie “Steel Magnolias” came out, that would probably be my first thought too. But for me, a red velvet cake reminds me of home in Lancaster, Penna., where Oregon Dairy made the absolute best red velvet sheet cakes, topped with fluffy, whipped white frosting. I love red velvet so much that I even requested one for my high school graduation party.
But as much as I love to bake, I have never attempted a red velvet cake, probably because I was afraid of it turning out too dry (a common mistake). I recently remembered a red velvet recipe by Make My Cake bakery in New York and decided that it would be my guinea pig of sorts. This particular recipe intrigued me because instead of the cream cheese topping the cake, it’s baked INTO the cake — sandwiched between two velvety layers of red goodness.
Fortunately, my first attempt at baking a red velvet delicacy was a complete success, and I’m happy I chose this particular recipe to get my feet wet because it did not disappoint and was extremely easy to make (I’m a big fan of one-pan cakes!). Most importantly, you don’t need a glass of milk to wash it down because it’s too dry … but it’s still a nice pairing to this smooth and yummy treat. And, because the cake is red, it’s the perfect treat for a Valentine’s Day party or just to make something extra special for your honey, holiday or not.