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Red Velvet Cake Recipe with Cake Mix

Red Velvet Cake with Cake Mix

Wholesome Cove
This doctored red velvet cake recipe transforms a simple box mix into an incredibly moist, bakery-quality dessert. The secret lies in adding instant pudding mix, sour cream, and extra eggs to create that signature tender crumb and rich flavor everyone loves.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Dessert
Cuisine American
Servings 12 slices
Calories 520 kcal

Equipment

  • Two 9-inch round cake pans
  • Stand mixer or electric hand mixer
  • Large mixing bowls
  • Rubber spatula
  • Wire cooling racks
  • Offset spatula For frosting
  • Parchment paper
  • Cake leveler or serrated knife
  • Measuring cups and spoons
  • Toothpicks For testing doneness

Ingredients
  

For the Cake

  • 1 box red velvet cake mix 15.25 oz or 432g, Duncan Hines or Betty Crocker
  • 1 package instant chocolate pudding mix 3.4 oz or 96g
  • 4 large eggs room temperature
  • 1 cup whole milk 240ml
  • 1 cup sour cream 240g
  • 1/2 cup vegetable oil 120ml
  • 2 tablespoons vanilla extract 30ml
  • 1 tablespoon white vinegar 15ml
  • 1-2 tablespoons red food coloring optional, for deeper color

For the Cream Cheese Frosting

  • 16 oz cream cheese 454g, softened
  • 1 cup unsalted butter 226g, softened
  • 6 cups powdered sugar 720g
  • 2 teaspoons vanilla extract 10ml
  • 1/4 teaspoon salt

Instructions
 

  • Preheat oven to 325°F (163°C). Spray two 9-inch round cake pans with baking spray, line with parchment paper, and spray again.
  • In a large bowl, whisk together the red velvet cake mix and instant chocolate pudding mix until well combined.
  • In another bowl or stand mixer, combine eggs, milk, sour cream, oil, vanilla extract, white vinegar, and food coloring (if using). Mix on low speed for 30 seconds.
  • Add dry mixture to wet ingredients. Mix on low for 30 seconds, scrape bowl, then beat on medium for 2 minutes until smooth.
  • Divide batter evenly between prepared pans. Bake for 28-32 minutes until a toothpick inserted in center comes out with moist crumbs.
  • Cool cakes in pans for 15 minutes on wire racks, then invert onto racks, remove parchment, and cool completely (about 1 hour).
  • Beat cream cheese and butter on medium speed for 3-4 minutes until fluffy. Add vanilla and salt, then gradually add powdered sugar. Beat on medium-high for 2-3 minutes.
  • Level cake layers with a cake leveler or serrated knife to remove any domed tops.
  • Place first layer on serving plate, spread 1½ cups frosting on top. Add second layer, apply thin crumb coat, refrigerate 30 minutes, then frost with remaining frosting.

Notes

  • Let eggs, milk, and sour cream come to room temperature for 30 minutes before mixing for best results.
  • The instant pudding mix is essential for creating the signature moist texture - don't skip it.
  • Use gel food coloring if you need extra color, as it won't thin the batter like liquid coloring.
  • Don't overbake - the toothpick should have a few moist crumbs, not come out completely clean.
  • Cakes must be completely cool before frosting or the cream cheese frosting will melt.
  • The 30-minute crumb coat chill makes a huge difference in achieving smooth, professional sides.
  • Store frosted cake covered at room temperature for up to 2 days, or refrigerate for up to 5 days.
  • Unfrosted cake layers can be frozen for up to 3 months - wrap tightly in plastic wrap then foil.
  • For cupcakes, divide batter among 24 lined muffin cups and bake at 350°F for 18-22 minutes.
  • Replace sour cream with buttermilk for a tangier flavor profile.

Nutrition

Serving: 1SliceCalories: 520kcalCarbohydrates: 68gProtein: 5gFat: 26gSaturated Fat: 13gPolyunsaturated Fat: 3gMonounsaturated Fat: 8gCholesterol: 110mgSodium: 380mgPotassium: 150mgFiber: 1gSugar: 52gVitamin A: 12IUCalcium: 8mgIron: 6mg
Keyword cake mix recipe, cream cheese frosting, easy cake, layer cake, red velvet cake
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