Steel Magnolias Red Velvet Snack Cake
That iconic groom's cake in a more flavorful and easy-to-make form.
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“I can’t even begin to think how you make gray icing” is the pondering question of Sally Field’s character Mary Lynn Eatenton in the 1989 film Steel Magnolias. The scene with the groom’s cake has forever stayed with fans. While many have recreated the armadillo-shaped groom’s cake to a T, this simple Steel Magnolias Red Velvet Snack Cake does just the trick with a gray icing that adds to the flavor of the cake.
While gray icing is quite easy to make—just simply add the tiniest bit of black food coloring to frosting—the color doesn’t really add anything to the cake. Here, crushed Oreos give the frosting a gray hue and add a bit of cookies and cream magic to this southern belle of a cake.
Here, the cake is super easy to make; a simple whisk-and-dump cake doesn’t require a mixer and can be made in a flash. As the cake is cooling, the frosting is made. A combination of cream cheese and butter is creamed together until super smooth.
A bit of powdered sugar and a splash of vanilla are added next. Finally, the crushed Oreos are added, turning the frosting into the film’s classic grey icing.
This cake is the best of both worlds. This cake’s elegant velvety crumb is countered by the fun and playful Oreo-studded frosting.
Steel Magnolias Red Velvet Snack Cake is easy to make, easy to share, and easy to eat—a win-win-win in any baker’s book!
Steel Magnolias Red Velvet Snack Cake
For the Cake:
- 2 cups all-purpose flour
- 1 tablespoon unsweetened cocoa powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 3/4 cup vegetable oil
- 1 3/4 cups granulated sugar
- 2 large eggs, room temperature
- 2 tablespoons red food coloring
- 1 teaspoon vanilla extract
- 1 cup buttermilk, room temperature
- 1/2 cup sour cream room temperature
For the Frosting:
- 8 ounces cream cheese, room temperature
- 1/2 cup butter (4 ounces) unsalted butter, room temperature
- 2 1/2 cups powdered sugar
- 1 teaspoon vanilla extract
- 24 Oreos, crushed (both cookie and filling)
To make the Cake:
- Preheat oven to 375°F and grease 1 9x13 or 2 9x9 inch cake pans with baking spray, line the bottom with parchment paper, spray again, and set aside.
- In a bowl whisk flour, cocoa powder, baking soda, and salt, set aside.
- In another bowl whisk oil and sugar together. Whisk in eggs, one at a time.
- Whisk in red food coloring and vanilla.
- Gradually whisk in the dry ingredients in 3 additions and the buttermilk and sour cream in 2 additions, beginning and ending with the dry ingredients. Scrape the bottom and sides of the bowl.
- Pour the batter into the prepared pan (or pans) and bake for 20 to 25 minutes until a toothpick inserted comes out clean with a few moist, not wet, crumbs. Let the cake cool completely.
To make the Frosting:
- In a bowl beat cream cheese and butter until smooth and lump free, about 2 minutes, scraping the bottom and sides of the bowl frequently.
- Gradually add in powdered sugar followed by the vanilla. Add in crushed oreos, beat until thoroughly combined. Spread frosting on top of cooled cake, slice, serve, and enjoy!
Recipe adapted from Taste and Tell Blog.
