I, along with the A Crispy Cookies family, invite you to embark on a delectable journey through the heart of Texas with our Big Red Cake Recipe. As an honor to the iconic Texan soft drink, Big Red, this dessert promises not just a tasty delight but an experience that sums up the spirit of the Lone Star State.
Big Red Cake Recipe
A Big Red Cake is a delicious dessert characterized by the addition of Big Red, a popular red cream soda, as a key ingredient. This unique soda, known for its unique bubblegum and cream soda flavor, imparts a special taste and vibrant color to the cake.
“The best thing in life is delicious Big Red Cake Recipe.”
The recipe typically includes basic ingredients like flour, sugar, butter, eggs, and leavening agents, combined with the carbonated beverage to create a moist and flavorful treat.
The outcome is a cake that looks good and has a special taste, bringing the favorite soda into a delightful dessert. Born in Waco, Texas, the Big Red Cake has become a favorite at home, charming people with its one-of-a-kind mix of flavors and making a lasting impression on dessert lovers.
Big Red Cake Recipe Ingredients
- 1 Box Yellow Cake Mix
- 1 Cup Water
- 3 Eggs
- 1/3 Cup Vegetable Oil
- 1 Small Box Cherry Gelatin
- 1 Can Big Red
- 1 Cup Boiling Water
- 1 Box Vanilla Instant Pudding
- 1 tub of Frozen Whipped Topping
- 2 Cups Milk
Best Big Red Cake Recipe Step-by-Step Instructions
- Preheat and Prepare:
- I begin by preheating the oven to 350°F and generously spraying a 9 x 13-inch baking pan with non-stick cooking spray.
- Mixing Magic – The Cake:
- In a large bowl, I combine the cake mix, water, oil, and eggs. I beat the mixture with a mixer for 4-5 minutes until it achieves a velvety consistency.
- Bake the Base:
- The batter is poured into the prepared baking pan, spreading evenly. The cake bakes for approximately 30-35 minutes, and I test its readiness with a toothpick.
- Poke and Cool:
- After baking, I use a toothpick to poke holes about ½ inch apart along the top of the cake and set it aside to cool.
- Creating Big Red Magic – The Sauce:
- In a medium saucepan, I bring 1 cup of water to a boil and set it aside. I carefully mix in gelatin, stirring until dissolved. The can of Big Red is added, creating a flavorful sauce poured evenly over the cake.
- Whipped Frosting Alchemy:
- In a large bowl, I whisk together vanilla instant pudding and milk until blended. Adding a cool whip, I stir until the mixture reaches a luscious consistency. Spreading it evenly over the cake, I ensure every bite is adorned with this dreamy topping.
- Chill and Set:
- The final touch involves refrigerating the cake for at least 3 hours, allowing the flavors to meld and the dreamy concoction to reach its full potential.
How To Assemble The Cake
- Once the cakes are completely cooled, frost the top of one cake layer.
- Place the second cake layer on top and frost the entire cake.
- Decorate as desired with additional red sprinkles or eatable flowers.
Time Table
| Prep Time: 20 min | Cook Time: 40 min | Total Time: 4 hours |
Total Time for Big Red Cake Recipe Preparation: Approximately 4 hours (including preparation, baking, cooling, and refrigeration time).
Tips for Perfection
- To enhance the cake’s vibrancy, consider adding a second can of Big Red to the gelatin mixture.
- Optimal texture is achieved by allowing the cake to cool sufficiently before applying the whipped frosting.
- Refrigerate the cake for a minimum of 5 hours for enhanced flavor and consistency.
Full Nutrition Facts for Big Red Cake Recipe
- Servings: 16
- Calories: Approximately 250-310 calories
- Total Fat: 12-15g
- Saturated Fat: 4-6g
- Cholesterol: 30-50mg
- Sodium: 250-350mg
- Total Carbohydrates: 35-40g
- Dietary Fiber: 0-1g
- Total Sugars: 20-25g
- Protein: 2-4g
The nutrition facts for the Big Red Cake recipe can vary based on the specific brands and quantities of ingredients used.
Keep In Mind
- The frosting and gelatin mixture will significantly contribute to the sugar content.
- The use of oil and eggs in the cake mix will contribute to the fat content.
- If using low-fat or sugar-free alternatives, the nutritional values will be different.
- These values do not include additional toppings or decorations.
Now, enjoy your homemade easy Big Red Cake recipe that not only looks amazing but also tastes absolutely delicious. It’s perfect for birthdays, parties, or any special occasion. As I cut into this Big Red Cake, the flavors transport me to a Texas summer day, filled with laughter and warmth. I encourage you to savor each bite, turning ordinary moments into extraordinary memories. Elevate your dessert game with the Big Red Cake, a dreamy delight embodying the spirit of Texas and the joy of the treat. Enjoy the sweet symphony and create your own slice of Lone Star magic. Happy baking! 🍰😊
If you liked this recipe, explore these more easy and fantastic recipes
Spread the Delight!
If this Big Red Cake recipe brings you joy, shower it with 5-star love and pass on the sweetness to your nearest and dearest. May your delight match ours as you savor every bite. Don’t forget to share your cherished family recipe tales in the comments below.
Big Red Cake Recipe: A Texas-Style Tradition in 2024
Ingredients
- 1 Box Yellow Cake Mix
- 1 Cup Water
- 3 Eggs
- ⅓ Cup Vegetable Oil
- 1 Small Box Cherry Gelatin
- 1 Can Big Red
- 1 Cup Boiling Water
- 1 Box Vanilla Instant Pudding
- 1 tub of Frozen Whipped Topping
- 2 Cups Milk
Instructions
- I begin by preheating the oven to 350°F and generously spraying a 9 x 13-inch baking pan with non-stick cooking spray.
- In a large bowl, I combine the cake mix, water, oil, and eggs. I beat the mixture with a mixer for 4-5 minutes until it achieves a velvety consistency.
- The batter is poured into the prepared baking pan, spreading evenly. The cake bakes for approximately 30-35 minutes, and I test its readiness with a toothpick.
- After baking, I use a toothpick to poke holes about ½ inch apart along the top of the cake and set it aside to cool.
- In a medium saucepan, I bring 1 cup of water to a boil and set it aside. I carefully mix in gelatin, stirring until dissolved. The can of Big Red is added, creating a flavorful sauce poured evenly over the cake.
- In a large bowl, I whisk together vanilla instant pudding and milk until blended. Adding a cool whip, I stir until the mixture reaches a luscious consistency. Spreading it evenly over the cake, I ensure every bite is adorned with this dreamy topping.
- The final touch involves refrigerating the cake for at least 3 hours, allowing the flavors to meld and the dreamy concoction to reach its full potential.
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