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Red Velvet Cake Recipe with Cake Mix

Red Velvet Cake with Cake Mix

Wholesome Cove
This doctored cake mix recipe creates a moist, tangy red velvet cake with a soft crumb and rich cream cheese frosting, ready in under an hour.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Course Dessert
Cuisine American
Servings 12 slices
Calories 420 kcal

Equipment

  • Large mixing bowl
  • Hand mixer or stand mixer
  • Rubber spatula
  • Measuring cups and spoons
  • 9-inch round cake pans - 2 pans
  • Parchment paper or non-stick baking spray - for greasing
  • Wire cooling rack
  • Offset spatula
  • Toothpick or cake tester
  • Rotating cake turntable - (optional, for easier frosting)
  • Cake leveler - (optional, for leveling domed layers)
  • Piping bag and tip set - (optional, for decorative frosting)
  • Digital kitchen scale - (optional, for precise measurements)
  • Bench scraper - (optional, for smooth sides)

Ingredients
  

  • 1 box red velvet cake mix - 15.25 oz / 432g
  • 1 box instant vanilla pudding mix - 3.4 oz / 96g
  • 4 large eggs - room temperature
  • 1 cup buttermilk - 240ml, room temperature
  • 1/3 cup vegetable oil - 80ml
  • 1 cup sour cream - 240g
  • 1 tsp pure vanilla extract - 5ml
  • 1 tbsp unsweetened cocoa powder - 7g
  • 1 tbsp red gel food coloring - 15ml, optional for brighter red

For the Cream Cheese Frosting

  • 8 oz cream cheese - 226g, softened
  • 1/2 cup unsalted butter - 113g, softened
  • 4 cups powdered sugar - 480g, sifted
  • 1 tsp vanilla extract - 5ml
  • salt - pinch

Instructions
 

  • Preheat oven to 350°F (175°C). Grease two 9 inch round cake pans and line bottoms with parchment paper.
  • In a large bowl, whisk together red velvet cake mix, instant vanilla pudding mix, and unsweetened cocoa powder until evenly combined.
  • In a separate bowl, whisk eggs, buttermilk, vegetable oil, sour cream, vanilla extract, and gel food coloring until smooth.
  • Pour wet ingredients into dry and mix on low speed for 30 seconds, then beat on medium speed for 2 minutes until smooth. Scrape down sides as needed.
  • Divide batter evenly between prepared pans and tap gently to release air bubbles. Bake for 28-32 minutes, until a toothpick comes out clean.
  • Cool cakes in pans for 10 minutes, then turn out onto wire racks to cool completely (about 1 hour) before frosting.
  • Beat softened cream cheese and butter until smooth. Add vanilla and salt. Gradually add powdered sugar one cup at a time, beating until fluffy.
  • Place one cooled layer on a plate and spread about a third of the frosting on top. Add second layer and frost top and sides. Slice and serve once set.

Notes

  • Bring eggs, buttermilk, and sour cream to room temperature before mixing to prevent clumping and uneven baking.
  • Don't skip the cocoa powder - it rounds out the flavor even though red velvet isn't meant to taste strongly of chocolate.
  • Measure pudding mix by weight if possible (96g) for the most accurate texture.
  • Use gel food coloring instead of liquid for a deeper red without thinning the batter.
  • Test the cake a few minutes before the timer goes off to avoid overbaking.
  • Let cake layers cool completely before frosting or the frosting will melt and slide off.
  • Chill the frosted cake for 20 minutes before slicing for cleaner cuts.
  • If your cake domes in the center, trim it flat with a cake leveler or serrated knife before stacking.
  • Sift powdered sugar if clumpy to ensure a smooth, non-grainy frosting.
  • Store frosted cake in an airtight container in the refrigerator for up to 5 days.

Nutrition

Serving: 1sliceCalories: 420kcalCarbohydrates: 58gProtein: 5gFat: 19gSaturated Fat: 9gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gCholesterol: 75mgSodium: 380mgPotassium: 120mgFiber: 1gSugar: 44gVitamin A: 10IUCalcium: 8mgIron: 6mg
Keyword cake mix red velvet, cream cheese frosting red velvet, easy red velvet cake, red velvet cake with cake mix, semi-homemade red velvet cake
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