Red Velvet Cake with Cake Mix
This doctored red velvet cake recipe proves you don't need to spend hours in the kitchen to bake something truly stunning. With smart additions like sour cream, melted butter, and an extra egg, a simple box mix transforms into a moist, deeply flavored, bakery-worthy cake with that iconic crimson color and tangy cream cheese frosting.
Equipment
- Two 9-inch round cake pans
- Stand mixer or hand mixer
- Large mixing bowl
- Medium mixing bowl
- Rubber spatula
- Offset spatula - for frosting
- Parchment paper
- cake turntable - optional but very helpful for frosting
- Wire cooling racks
- Measuring cups and spoons
- Sifter or fine mesh strainer - for powdered sugar
- Toothpick or cake tester
- Wet cake strips - optional, for level layers
- Kitchen scale - optional, for precision
- Serrated knife - for leveling layers if needed
- Bench scraper - for smoothing frosting
- Cake board or serving plate
Ingredients
- 1 box red velvet cake mix - 15.25 oz / 432g, Duncan Hines or Betty Crocker recommended
- 3 large eggs - room temperature
- 1/2 cup unsalted butter - 113g / 4 oz, melted and cooled slightly
- 1 cup full-fat sour cream - 240ml / 8 fl oz
- 1/2 cup whole milk - 120ml / 4 fl oz
- 1 teaspoon pure vanilla extract - 5ml
- 1 tablespoon white vinegar - 15ml
- 1 tablespoon unsweetened cocoa powder - 7g
- 1 ounce red gel food coloring - 30ml, optional for a deeper color
For the Cream Cheese Frosting
- 16 oz full-fat block cream cheese - 450g, softened to room temperature
- 1/2 cup unsalted butter - 113g / 4 oz, softened to room temperature
- 4 cups powdered sugar - 480g / 1 lb, sifted
- 2 teaspoons pure vanilla extract - 10ml
- salt - a pinch
Instructions
- Preheat oven to 350°F (175°C). Grease two 9-inch round cake pans, line bottoms with parchment, grease parchment, and dust with cocoa powder. If using cake strips, wrap wet strips around the pans.
- In a large bowl, combine the red velvet cake mix and extra cocoa powder. Whisk to combine.
- In a medium bowl, whisk together eggs, melted butter, sour cream, whole milk, vanilla, vinegar, and gel food coloring (if using).
- Pour wet ingredients into dry. Beat on low until combined, scrape bowl, then beat on medium for 2 minutes. Batter will be thick.
- Divide batter evenly between prepared pans. Bake 28-34 minutes until a toothpick comes out clean. Cool in pans 10-15 minutes, then invert onto wire racks to cool completely.
- Beat softened cream cheese and butter on medium-high for 3-4 minutes until light and fluffy. Reduce speed, add sifted powdered sugar in three additions. Add vanilla and salt. Beat 2 more minutes until creamy.
- Place one cooled layer on a serving plate. Spread a generous layer of frosting (about 1/3 of total). Top with second layer. Apply a thin crumb coat over entire cake, refrigerate 20-30 minutes, then frost with remaining frosting.
Notes
- Room temperature dairy: Pull eggs, sour cream, and milk out 30-45 minutes before starting to prevent curdling.
- Crumb coat is essential: Don't skip this step—it prevents red crumbs from bleeding into the white frosting and gives a polished finish.
- Cool completely before frosting: Cream cheese frosting will melt on a warm cake. Refrigerate cooled layers for 30 minutes to firm them up.
- Gel vs. liquid food coloring: Gel food coloring gives richer color without thinning the batter. AmeriColor's "Red Red" is a baker's favorite.
- Level your layers: If layers have domed tops, use a serrated knife to trim them flat before assembling for a stable, even cake.
- Beat the frosting long enough: Under-beaten cream cheese frosting is dense. Beat until visibly lighter and fluffy before adding powdered sugar.
- Storage: Store frosted cake covered in the refrigerator for up to 5 days. Unfrosted layers can be frozen for up to 3 months.
- Cupcake variation: Divide batter into lined muffin tins and bake at 350°F (175°C) for 18-22 minutes.
- Sheet cake option: Pour all batter into a greased 9x13-inch pan and bake for 35-40 minutes. Frost directly in the pan.
- Make ahead: Cake layers can be baked 2 days ahead and wrapped tightly at room temperature. Frosting can be made 3-4 days ahead and refrigerated.