This recipe for Easy Red Velvet Cake Recipe with Cake Mix is the best red velvet cake that I have ever had. This cake is moist and has a perfect texture. Red velvet cakes are tricky to perfect sometimes but this recipe comes out perfect every single time.
Out of all of the cakes that I make for customers my most requested cake is made with a cake mix. I know, it’s shameful! Have you ever heard that the ladies from the generation before mine can tell if a cake is made from scratch or with a mix? Well, no one has called me out on this one yet.
To get these perfect straight sides, I only use these cake pans.
I make specialty cakes, and I took cake baking and decorating in Culinary School, so I am picky about my cakes. I am a big believer in making homemade from scratch cakes, but I could never find a red velvet cake that I liked. So many recipes have disappointed me because they did not come out soft and moist. When my cake loving family throws it in the garbage, it’s bad, it’s really bad.
I was telling a friend of mine my problem, and she handed me an old church cookbook. Old church cookbooks will never let you down. Seriously, church ladies will never let you down! I saw that it starts with a cake mix, but you add several other ingredients that you use in a traditional red velvet cake.
I decided to try it, because I had been disappointed in every other recipe, and oh, my, it was good, ridiculously good. My family went crazy over it. I went crazy over it! It really is the best red velvet cake that I have ever tried, and it comes out perfect every time.
Tip: Do you want to know how we butter and grease our pans in Culinary School? Pam. I like to use the one that says “baking” on the bottle, but we used the regular cooking spray. You can’t get any easier than that. This cake freezes well. You can freeze this cake without icing and you can freeze this cake with frosting without damaging the frosting. The link to the video is below.
Easy Red Velvet Cake
Ingredients
- 1 box Butter Cake Mix
- 1 tsp vanilla
- 1 cup buttermilk
- 1 stick butter (1/2 cup)
- 1 tbsp vinegar
- 1 tsp cocoa
- 1 tsp baking soda
- 1 1 oz bottle red food coloring
- 3 eggs
Cream Cheese Icing
- 1 stick butter (1/2 cup)
- 3 1/2 cups confection sugar
- 1 8 oz package of cream cheese
- 1 tsp vanilla
Instructions
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For the cake. Mix all ingredients together. Put soda and vinegar in last. Mix for 4 minutes at medium speed. Bake at 375 for 30 to 35 minutes or until toothpick comes out clean.
For the icing. Mix all ingredients for 2 minutes.
Here is my video and tutorial for How to Freeze a Cake with Frosting.
April R - Uncookie Cutter says
Hi Sherry!! This cake looks fantastic! My sister, who is a trained chef, worked in a fancy dancy cupcake shop for a while when she was finishing culinary school and she told me they used boxed cake mix too! I’m sorry if this is something you already know or have linked up too – I didn’t see you this week-but just wanted to invite over to our recipe link party where we make the features :). Anyway, have a great day and War Eagle :). http://uncookiecutter.com/2016/03/mexican-quiche-appetizers-link-make-6/
April R - Uncookie Cutter says
Thanks for linking up at our party, hope to see you back this week! http://uncookiecutter.com/2016/03/chocolate-lemon-cookies-link-make-7/
Sadhna Grover says
Wow, this cake looks awesome. I want to try the egg less version..
lorraine Williamson says
this looks yummy thanks for sharing
Marilyn says
Thank you for sharing this delicious recipe at the #RecipeSharingParty! I hope to see you next week. Pinned and Yummed. Please visit #OverTheMoon on Sunday or #ThursdayFavoriteThings for more sharing fun! Don’t forget to Comment your link #’s so I can be sure to visit and get a chance to be featured!
Lesley says
What size cake does this recipe make?