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–+ servings
a partially eaten slice of red velvet cake upright on a plate.

Red Velvet Cake Recipe with Cake Mix

Course: Cake, Dessert
Cuisine: American
Prep Time: 30 minutes
Cook Time: 20 minutes
Cool Time: 3 hours 10 minutes
Total Time: 4 hours
Servings: 8 slices
Calories: 960kcal
Author: Becky Hardin
No need to start from scratch! This red velvet cake with cake mix is soft, moist, and topped with creamy frosting. Simple enough for busy bakers, impressive enough for celebrations!
Print Recipe
US Customary - Metric

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
    dry ingredients for red velvet cake in a glass bowl.
  • 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
    butter being beaten in a glass bowl with a hand mixer.
  • Stir in the food coloring, vinegar and vanilla, mixing well.
    2 tablespoons red food coloring, ½ tablespoon white vinegar, 1 tablespoon pure vanilla extract
    food coloring added to red velvet cake batter with a hand mixer.
  • Mix in the cake mix and buttermilk in alternating batches, beginning and ending with the cake mix mixture.
    1 cup buttermilk
    dry ingredients for red velvet cake mixed into wet ingredients in a glass bowl with a hand mixer.
  • Divide the batter between the prepared cake pans (about 506 grams per pan).
    red velvet cake batter split into 2 round cake pans.
  • 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.
    2 baked red velvet cake layers in round cake pans on a wire cooling rack.

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
    cream cheese frosting in a glass bowl.

For Assembly

  • Stack the cake layers with about ½-inch of frosting between each layer.
    a dollop of cream cheese frosting on a round of red velvet cake on a white cake stand.
  • Cover the cake with a crumb-coat and refrigerate the cake for at least 1 hour.
    crumb coated red velvet cake on a white cake stand.
  • When the crumb coating feels dry, finish icing and decorating the cake as you wish.
    frosting spread over red velvet cake.

Notes

*White or butter cake mix also works well.
**You can use an equal amount of vegetable oil.
***For a more natural red color, you can use 1 tbsp (or more!) beet powder.
****Swap for an equal amount of milk + 1 tbsp of vinegar.
Tips:
  • 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.
Make-Ahead: Cake layers can be baked up to 2 days ahead and refrigerated, tightly wrapped until ready to frost.
Storage: Store in an airtight container in the refrigerator for up to 3 days or in the freezer for up to 3 months.

Nutrition

Serving: 1slice | Calories: 960kcal | Carbohydrates: 104g | Protein: 9g | Fat: 58g | Saturated Fat: 35g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 15g | Trans Fat: 2g | Cholesterol: 199mg | Sodium: 698mg | Potassium: 205mg | Fiber: 1g | Sugar: 76g | Vitamin A: 1942IU | Calcium: 244mg | Iron: 2mg