Red velvet cake is best known for its striking color. Usually a deep shade of red, this chocolate cake is both beautiful and scrumptious. While traditional red velvet is made with beetroot, modern bakers oftentimes replace the finicky ingredient with red food coloring. The fluffy cake not only looks great, but it tastes great too—especially with a rich cream cheese frosting!
Though red velvet seems flawless, it can be made better. Your red velvet experience is about to change forever. Rastafarian Red Velvet Cake is precisely what you need to unwind after a long day. Chocolaty and sweet, this take on red velvet is a fantastic combination of cannabis and the delicious cake that you know and love. Despite the addition of the potent herb, this cake is still just as sweet as you remember.
- 1 ½ cups milk
- 1 tablespoon vanilla
- ½ all-purpose flour
- 1 ½ cups cannabutter, softened
- 1 ½ cups sugar
In 2-quart saucepan, cook milk and flour over medium heat, stirring occasionally until mixture is very thick. Cover surface and cool to room temperature. In large bowl, beat cannabutter and sugar with an electric mixer on high until fluffy. Gradually add flour until smooth. Beat in vanilla. Add frosting to first cake, top with second cake, and frost to top and sides of second cake.
- 1 box chocolate cake mix
- 3 eggs
- 1 cup water
- ½ cup sour cream
- ¼ cup vegetable oil
- 2 tablespoons unsweetened baking cocoa
- Red food color
Preheat oven to 350 F. Spray baking spray with flour on two 9-inch cake pans. In large bowl, beat all cake ingredients together on low for 30 seconds, switching to medium for 2 minutes. Pour batter into pans. Bake 30-35 minutes or until toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan.