don't know where you're from...but it's freakin hot and humid in my neck of the woods 
learned from experience this past weekend that shortening with trans fat is needed in my cream cheese frosting. i had a red velvet mush cake that didn't hold up under fondant and the heat 
good luck!
This Cakeman's Raven red velvet recipe
http://newyork.timeout.com/things-to-do/this-week-in-new-york/18938/recipe-red-velvet-cake
For the red velvet is my favorite, but with Paula Deen's cream cheese frosting
Good luck 
I've used the Cakeman Raven recipe from the Food Network website and my family all liked it. I used it to make 4 6-inch rounds and accidentally burned the edges a little (stupid me accidentally set the oven to 450 instead of 350 and didn't notice till halfway through baking time) and there were still really good. I froze them to take to my parent's house later for taste testing. My boyfriend and I just ate the last two rounds from the freezer (I think they were frozen about 3 months?) last week with a cooked flour frosting and the cake was still great.
http://www.foodnetwork.com/recipes/sara-moulton/southern-red-velvet-cake-recipe/index.html
For cream cheese frosting I usually do an American buttercream with half butter and half cream cheese, powdered sugar, a little milk, and vanilla extract. Not sure on the amounts because I just add ingredients until I get the right taste and consistency.
I really love paula dean's red velvet cupcake recipe. I use it whenever someone requests a red velvet cake. It's delicious. Very similar to cakeman raven's but i've never tried his because her version has never failed me. Her cream cheese frosting is delicious as well but I find it is not very stable in the heat so i use Toba Garret's recipe. It has high ratio shortening and meringue powder added which makes a lovely fluffy smooth frosting! You must try it if you haven't already. 
HTH
I prefer Cakeman's cream cheese with almost equal butter and the least powdered sugar that I can get away with.
RiePie, do you have scratch baking experience? If you don't, I think you will be happier with a box mix unless you have plenty of time to practice. Pm me and I will give you a secret weapon for all three recipes that will wow the crowd... besides the fact that a 14 year old is the baker!
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