There’s no need to start from scratch to bake a show-stopping red velvet cake. My red velvet cake with cake mix takes all the stress out of the process while still delivering a tender, moist crumb and that signature hint of cocoa. By starting with yellow cake mix and adding the right balance of cocoa, buttermilk, vinegar, and red food coloring, my cake turns out soft, vibrant, and completely crave-worthy. Top it with rich cream cheese frosting, and you’ve got a cake mix red velvet cake that’s perfect for birthdays, holidays, or a simple weekday treat.
Red Velvet Cake from Yellow Cake Mix
Most shortcut recipes call for white cake mix, but for my red velvet cake, I always reach for yellow cake mix. Why? Yellow mix contains more fat and egg yolks, which means more flavor and a more tender, flavorful crumb.
Adding unsweetened cocoa gives the cake its classic, mild chocolate flavor, while buttermilk and vinegar react with the baking soda to create a soft, airy texture and a beautiful rise. Red food coloring is optional, but it helps give your cake mix red velvet cake that iconic, vibrant red hue under a smooth layer of cream cheese frosting.
The result is all the richness and flavor of a homemade red velvet cake, without the stress of making it from scratch. Even busy bakers can feel confident creating a show-stopping dessert that tastes like it came from a bakery.
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Avoid Dense Cake Layers
If your cake mix red velvet cake layers ever come out a little flat or dense, here’s a simple trick: spoon the batter into your pans instead of pouring it all at once. Pouring can knock out the air in the batter and lead to uneven layers. Spoon it in evenly, then gently tap the pans on the counter to settle the batter. This preserves the lift from the vinegar and baking soda reaction, giving you fluffy, light cake every time.
Red Velvet Cake Recipe with Cake Mix
Equipment
- Kitchen Scale
- 2 8-inch or 9-inch Round Cake Pan(s)
- Hand Mixer or Stand Mixer
Ingredients
For the Cake
- 18 ounces yellow cake mix (1 large box)*
- 3 tablespoons unsweetened cocoa powder
- ½ cup unsalted butter room temperature (1 stick)**
- 2 large eggs room temperature
- 2 tablespoons red food coloring ***
- ½ tablespoon white vinegar
- 1 tablespoon pure vanilla extract
- 1 cup buttermilk room temperature****
For the Cream Cheese Frosting
- 16 ounces cream cheese room temperature (2 bricks)
- 1 cup unsalted butter softened but still cool (2 sticks)
- 1 teaspoon pure vanilla extract
- 3 cups powdered sugar
Instructions
For the Cake
- Preheat oven to 350°F. Grease two 8- or 9-inch round cake pans and set aside.
- In a medium bowl, whisk the cake mix and cocoa powder together.3 tablespoons unsweetened cocoa powder, 18 ounces yellow cake mix
- In a second larger mixing bowl, using a hand mixer, beat the butter until light and fluffy. Add the eggs one at a time, beating after each addition.½ cup unsalted butter, 2 large eggs
- Stir in the food coloring, vinegar and vanilla, mixing well.2 tablespoons red food coloring, ½ tablespoon white vinegar, 1 tablespoon pure vanilla extract
- Mix in the cake mix and buttermilk in alternating batches, beginning and ending with the cake mix mixture.1 cup buttermilk
- Divide the batter between the prepared cake pans (about 506 grams per pan).
- Bake for 20-30 minutes, or until a toothpick inserted in the center comes out clean.
- Cool the layers for 10 minutes before removing them from the pans to wire racks to cool completely, about 2 hours.
For the Cream Cheese Frosting
- Using a hand mixer, beat the cream cheese on medium-high speed for 1 minute.16 ounces cream cheese
- Add the butter and mix until incorporated, about 1 minute. Add the vanilla extract.1 cup unsalted butter, 1 teaspoon pure vanilla extract
- Reduce the speed to medium and beat for an additional 1 minute. Add the powdered sugar and beat until fluffy and smooth, about 2-3 minutes.3 cups powdered sugar
For Assembly
- Stack the cake layers with about ½-inch of frosting between each layer.
- Cover the cake with a crumb-coat and refrigerate the cake for at least 1 hour.
- When the crumb coating feels dry, finish icing and decorating the cake as you wish.
Notes
- Use room temperature ingredients for a smooth batter and frosting.
- Whisk the cocoa powder into the cake mix to avoid clumps.
- Mix the batter just until combined to keep the cake soft and tender.
- Gel food coloring gives the best red color without thinning the batter.
- Bake your pans on the center rack for even rise.
- Let the cake layers cool completely before frosting.
- Level the cake layers if needed for a cleaner stacked look
- Sift the powdered sugar for an ultra-smooth frosting.
- Chill the crumb coat until firm before finishing the cake.
How to Make Red Velvet Cake with Cake Mix Step-by-Step
Mix the Dry Ingredients: Preheat your oven to 350°F. Line the bottoms of two 8- or 9-inch round cake pans with parchment rounds, then lightly spray the pans with nonstick spray–this helps the cakes release cleanly later. In a medium bowl, whisk together 18 ounces (1 large box) of yellow cake mix and 3 tablespoons of unsweetened cocoa powder. Whisking the cocoa in first helps avoid clumps and ensures your cake has that signature red velvet flavor and color.
Beat the Butter: In a separate larger bowl, use a hand mixer to beat ½ cup of room-temperature unsalted butter until light and fluffy. Then, add 2 large, room-temperature eggs, one at a time, beating well after each. Room-temperature eggs and butter mix more evenly, giving your cake a tender, moist texture. Avoid overmixing here; too much beating can make the cake dense.
Color the Batter: Stir in 2 tablespoons of red gel food coloring, ½ tablespoon of white vinegar, and 1 tablespoon of vanilla extract. The vinegar isn’t just for flavor; it reacts with the cocoa to bring out that classic red velvet tang and vibrant color.
Fold in the Cake Mix: Add the dry cake mix and 1 cup of room-temperature buttermilk in alternating batches, starting and ending with the cake mix. Scrape the sides of the bowl between additions so everything blends evenly. Mix gently until just combined–this keeps your cake soft and prevents it from drying out.
Portion the Batter: Divide the batter evenly between your prepared cake pans (about 506 grams per pan). Smooth the tops lightly with a spatula so they bake evenly. If you only have one pan, bake the layers sequentially. Let the first layer cool on a rack while the second bakes.
Bake the Cakes: Bake your cake mix red velvet cakes in the preheated oven for 20–30 minutes, or until a toothpick inserted in the center comes out clean. Center oven placement ensures even baking. Let the cakes cool in the pans for 10 minutes, then carefully transfer them to a wire rack to cool completely, about 2 hours. Cooling completely is key, as frosting a warm cake can make it slide.
Beat the Frosting: In a bowl, beat 16 ounces (2 bricks) of room-temperature cream cheese on medium-high for 1 minute. Add 1 cup of softened but still cool unsalted butter and mix until incorporated, about 1 minute, then stir in 1 teaspoon vanilla extract. Lower the mixer to medium speed and beat for another minute. Finally, add 3 cups of powdered sugar and beat until smooth and fluffy, about 2–3 minutes. Sifting powdered sugar avoids lumps, and chilling frosting briefly helps if it feels too soft.
Stack the Cakes: Place one cake layer on your serving plate and spread about ½-inch of frosting on top. Add the second layer and gently press down. If the layers are uneven, you can level them with a serrated knife for a cleaner look.
Crumb-Coat the Cake: Spread a thin layer of frosting over the whole cake to trap any crumbs. Refrigerate for at least 1 hour–this makes the final frosting layer smooth and flawless.
Frost the Cake: Once the crumb coat is set, finish frosting the cake as you like–smooth it with an offset spatula, add piping, or sprinkle decorations on top. If the frosting starts to get too soft while decorating, pop the cake back in the fridge for a few minutes to firm it up.
How to Store and Freeze
Store leftover easy red velvet cake in an airtight container or cake dome in the refrigerator for up to 3 days, or freeze it tightly wrapped in 2 layers of plastic wrap and 1 layer of aluminum foil for up to 3 months. Let thaw overnight in the refrigerator before enjoying.
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