My easy red velvet cake recipe takes all the complicated steps out of making a bright and beautiful red velvet cake. I started with a base of cake mix and cocoa powder and added vinegar and food coloring to get that signature fluffy texture and bright color. I topped it off with cream cheese frosting for that classic combination. This cake is wonderfully moist and tastes just like it came from a bakery!
This easy red velvet cake recipe is so simple to put together with just 10 ingredients. I achieved a vivid red with the help of cocoa powder, buttermilk, and a bit of red food coloring for a boost. This cake is moist, tender, and mouth-wateringly good!
What’s in This Red Velvet Cake Recipe?
- Yellow Cake Mix: Makes this cake super easy to get started.
- Cocoa Powder: Unsweetened cocoa powder gives red velvet cake its signature light chocolate flavor. You can use any unsweetened cocoa powder in this recipe, but I find that natural works best.
- Butter: Unsalted butter adds moisture and flavor to the cake and gives body to the frosting.
- Eggs: Provide structure to the cake so that it doesn’t sink after being baked.
- Food Coloring: Gives this cake its signature red color.
- Vinegar: Makes this cake ultra-moist and tender while bringing out the natural red hue of the cocoa powder.
- Vanilla Extract: Adds vanilla flavor to the cake and frosting.
- Buttermilk: Adds moisture and tanginess to the cake.
- Cream Cheese: Brick-style cream cheese provides structure to the frosting and a rich, tangy flavor that helps to offset the sweetness of the cake.
- Powdered Sugar: Sweetens the frosting and gives it structure.
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How to Store
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.
Tips for Success
- Make sure your ingredients are at room temperature!
- Don’t overmix the batter or you’ll end up with a dry, tough cake.
- For a more natural red color, you can use beet powder to color this cake! Start with 1 tablespoon and adjust until you reach the desired color.
- Let the cakes cool completely before frosting; otherwise, the frosting will melt off!
- Sift the powdered sugar to avoid a lumpy frosting.
Easy Red Velvet Cake Recipe
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
Equipment
- Kitchen Scale
- 2 8-inch Round Cake Pan OR
- 2 9-inch Round Cake Pan
- Hand Mixer
Instructions
For the Cake
- Preheat oven to 350°F. Line the bottoms of two 8- or 9-inch round cake pans with parchment rounds, then spray the pans lightly with nonstick spray; 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 Coating 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
How to Make Easy Red Velvet Cake Step-by-Step
Mix the Dry Ingredients: Preheat oven to 350°F. Line the bottoms of two 8- or 9-inch round cake pans with parchment rounds, then spray the pans lightly with nonstick spray; set aside. In a medium bowl, whisk 18 ounces (1 large box) of yellow cake mix and 3 tablespoons of unsweetened cocoa powder together.
Beat the Butter: In a second larger mixing bowl, using a hand mixer, beat ½ cup of unsalted butter until light and fluffy. Add 2 eggs one at a time, beating after each addition.
Color the Batter: Stir in 2 tablespoons of red food coloring, ½ tablespoon of white vinegar, and 1 tablespoon of vanilla extract, mixing well.
Fold in the Cake Mix: Mix in the cake mix and 1 cup of buttermilk in alternating batches, beginning and ending with the cake mix mixture.
Portion the Batter: Divide the batter between the prepared cake pans (about 506 grams per pan).
Bake the Cakes: 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.
Beat the Frosting: Using a hand mixer, beat 16 ounces (2 bricks) of cream cheese on medium-high speed for 1 minute. Add 1 cup of unsalted butter and mix until incorporated, about 1 minute. Add 1 teaspoon of vanilla extract. Reduce the speed to medium and beat for an additional 1 minute. Add 3 cups of powdered sugar and beat until fluffy and smooth, about 2-3 minutes.
Stack the Cakes: Stack the cake layers with about ½-inch of frosting between each layer.
Crumb-Coat the Cake: Cover the cake with a Crumb Coating and refrigerate the cake for at least 1 hour.
Frost the Cake: When the crumb coating feels dry, finish icing and decorating the cake as you wish.
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