Monday, March 1, 2010

The Better Than Sex Cake... okay, for some... me!

In everyone's life, a little Red Velvet Cake must be enjoyed. As promised, here is the recipe for one of the best cakes I have ever had the pleasure of meeting. And pleasure I did.

As rumour goes, this cake recipe was the best kept secret, at least in Canadian history, and within the walls of the Eaton's Restaurant at its flagship store. They even swore their employees to secrecy - it's that good!

Some recipes call for beet juice, a favourite in the dog-days of the 30s Depression, but we've switched it to red food colouring. Beets just don't cut it, for me, anyway.

Without further ado (I know you just can't wait any longer), here is Canada's version of a little slice or two of heaven... Red Velvet Cake... fanfare, applause, money... whatever you deem fit...

Red Velvet Cake or  The Better Than Sex Cake
Classic red velvet cake holds memories for many people. Nowadays, there are red velvet cupcakes, cookies, cheesecakes, and sheet cakes, too. But at the end of the day, the three-layer cake stands tall and reigns supreme.

Prep: 15 min. bake: 20 min. cool: 1 hr., 10 min.


1 cup butter, softened
21⁄2 cups sugar
6 large eggs
3 cups all-purpose flour
3 tablespoons unsweetened cocoa
1⁄4 teaspoon baking soda
1 (8-ounce) container sour cream
2 teaspoons vanilla extract
2 (1-ounce) bottles red food coloring
5-cup cream cheese frosting (recipe below)


Preheat oven to 350°. Beat butter at medium speed with an electric mixer until creamy.

AdvertisementGradually add sugar, beating until light and fluffy. Add eggs, 1 at a time, beating just until blended after each addition.

Stir together flour, cocoa, and baking soda. Add to butter mixture alternately with sour cream, beginning and ending with flour mixture. Beat at low speed just until blended after each addition. 

Stir in vanilla; stir in red food coloring.

Spoon cake batter into 3 greased and floured 8-inch round cake pans.

Bake at 350° for 18 to 20 minutes or until a wooden pick inserted in center comes out clean.

Cool in pans on wire racks 10 minutes. Remove from pans to wire racks, and let cool 1 hour or until completely cool.

Spread 5-cup cream cheese frosting between layers and on top and sides of cake.

Yield: 12 servings.

5-cup cream cheese frosting
Prep: 10 min.


2 (8-ounce) packages cream cheese, softened
1⁄2 cup butter, softened
2 (16-ounce) packages powdered sugar
2 teaspoons vanilla extract


Beat cream cheese and butter at medium speed with an electric mixer until creamy. Gradually add powdered sugar, beating until fluffy. Stir in vanilla.

Yield: about 5 cups.

You're welcome, blogosphere!


  1. How can this be "Canada's version" when the recipe calls for no mayo and/or isn't smothered in brown gravy?

  2. Crap woman. Now I want cake. Don't you know some people are on diets around here? Mmmmmm........caaaaaaaaaaaake......

  3. Bloody hell!! That sounds great. Better than better than sex. Now - if I could only find someone to make it for me... Maybe Lulu? ;-)

  4. Jay, I hear ya on the gravy, but the mayo may be a good addition! I'll have to check that out and get back to you.

    Aunt J, sorry about that! I've been dreaming of this cake for the past two weeks. Eating it, rolling in it. You get the picture!

    Ange, if Lulu makes it I may just have to take up residence!