Community Pick
Easy Red Velvet Cake
"This is a beautiful, easy red velvet cake with a little more chocolate than other versions. Using a white cake mix gives you a headstart and assures a moist cake. Tastes great with cream cheese frosting."
photo by Sharon123
- Ready In:
- 40mins
- Ingredients:
- 6
- Serves:
-
12
ingredients
- 1 box white cake mix, with pudding in the mix
- 3 eggs
- 8 tablespoons margarine
- 1 cup buttermilk
- 2 ounces red food coloring
- 4 tablespoons baking cocoa
directions
- Preheat oven to 350.
- Mix all ingredients in large mixing bowl.
- Beat until well blended-- about 3 minutes.
- Pour batter evenly into two greased and floured 8 or 9 inch round pans.
- Bake at 350 for 30 minutes.
- Let cool in pan for 10 minutes.
- Turn from pan and let cool completely.
- Frost with cream cheese icing.
Questions & Replies
-
Can I use applesauce in stead of buttermilk
Reviews
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very good. made as advertised and turned out great! -
WOW! Velvety and delicious!!! I only used 1 bottle of red coloring and I thought the batter was a little dense, so I added about 1/2 cup more water/buttermilk mixed. Used this for a birthday, where there were 2 cakes -- this was eaten to the last crumb. One guy said "I usually don't even LIKE cakes, but this is REALLY GREAT!" Will definitely make this again. -
The grocery store was out of white cake mix with pudding, but they DID have red velvet cake mix! Otherwise, I followed the recipe exactly. 4 stars for my improvisation... a million stars for deliciousness. I made cupcakes and frosted with cream cheese frosting (recipe on 'zaar). Mmm mmm!!!
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i added 2x more cocoa, used butter, 1 teas vanilla and 1/2 teas almond extract and cream cheese frosting beat into cool whip (much lighter and VERY delicious) -
Loved it. I used yellow cake mix instead, and 1 oz food coloring, and they came out beautifully! Not to mention delicious. Store bought cream cheese frosting works well with this too if you're super short on time.
see 17 more reviews
Tweaks
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I made red velvet cupcakes with cream cheese frosting using this recipe and the results were awesome! Since I was baking cupcakes instead of layer cake, I baked the cupcakes for ~13-15 minutes, and they came out perfect. The cupcakes seemed to rise more than I was expecting, so I had to adjust how much I was filling the liners after the first batch. Also, it turned out that I only had 0.25 ounces of red food coloring (the standard size bottle that can be purchased at the supermarket), so I used all of that and the color was more of a dusty rose than the traditional red color. -
This was an excellent recipe, and very easy to make. I used butter instead of margarine, and a yellow cake mix (I couldn't find a white mix with pudding in the mix). I used 2 heart shaped pans, and it turned out perfect. -
I made this cake as part of another recipe, Bloody Halloween Cake. I chose this recipe because I had all the ingredients on hand. The cake was great and my grandson and I had so much fun making it. Unfortunately, he didn't like the icing on the cake, It had gummy worms, cool whip, sweetended condensed milk, marshmallow cream and vanilla pudding mix, wow was it sweet. I will definately make the cake again, but use the cream cheese icing instead. Thanks for a good recipe, Claire #3. :-) Sue
RECIPE SUBMITTED BY
Claire312
Chicago, 83
