This post may contain affiliate links. See our Privacy Policy.
This easy red velvet cake takes a shortcut with a devil’s food cake mix, but you’d never guess it’s semi-homemade. Buttermilk and a touch of vinegar give the cake its signature tang and tender crumb, while a bit of food coloring creates that rich red hue everyone loves.
It’s soft, moist, and topped with a luscious cream cheese frosting that makes it irresistible. Perfect for holidays like Valentine’s Day or Christmas—or anytime you want a beautiful dessert without fussing over multiple layers. You can bake it as a simple sheet cake, turn it into cupcakes for individual servings, or dress it up with chopped pecans or coconut on top.
What You’ll Like About This Red Velvet Cake
Semi-homemade shortcut. A cake mix keeps it simple without sacrificing flavor.
Moist and tender. Buttermilk and vinegar give the cake that classic red velvet texture.
Classic cream cheese frosting. Smooth, tangy, and the perfect match for red velvet.
Holiday-ready. A beautiful, vibrant cake for Valentine’s Day, Christmas, or birthdays.
How to Make It
- Preheat the oven, then grease and flour a 9×13-inch baking pan.
- Mix the cake batter with the devil’s food cake mix, buttermilk, eggs, oil, vanilla, vinegar, and food coloring until smooth.
- Pour into the prepared pan and bake until the cake is set and springs back when lightly touched.
- Let the cake cool completely on a wire rack before frosting.
- Beat together the cream cheese, butter, powdered sugar, and vanilla until smooth, then spread the mixture over the cooled cake. Sprinkle with pecans or coconut, if desired.
Recipe Variations
- Make it layered. Bake the cake in two 9-inch round pans for a layered red velvet cake.
- Turn it into cupcakes. Divide the batter into lined muffin tins and bake for 18–20 minutes for easy individual servings.
- Add chocolate chips. Add a handful of mini chocolate chips for an extra-rich finish.
- Try a whipped topping. Use a light whipped cream cheese frosting instead of the traditional version.
- Make it festive. Top with holiday sprinkles or themed decorations.
- Go nutty. Stir chopped pecans into the batter for added texture.
How to Serve the Cake
- Serve as a simple sheet cake for potlucks, parties, or holiday gatherings.
- Pair with coffee, tea, or a cold glass of milk for an indulgent treat.
- Cut into squares and serve on a dessert platter alongside cookies and brownies.
- Dress it up with extra frosting and berries for a more elegant presentation.
- Make ahead by baking and freezing the cake (unfrosted) for easy prep before an event.
How to Store Easy Red Velvet Cake
Refrigerate. Store leftover cake in the refrigerator, covered, for up to 5 days.
Freeze? Yes—wrap unfrosted cake tightly and freeze for up to 2 months. Thaw, then frost before serving.
To refresh. Bring refrigerated cake to room temperature before serving for the best texture and flavor.
Easy Red Velvet Cake
Ingredients
- Butter and flour for greasing the pan
- 1 (15.25-ounce) box devil's food cake mix
- 1 tsp baking soda
- 1 ⅓ cups buttermilk
- ⅓ cup vegetable oil
- 3 large eggs
- 1 tsp vanilla extract
- 2 tsp white vinegar
- 1 ounce bottle liquid red food coloring , or about 1 teaspoon of gel
Frosting
- 4 ounces cream cheese, softened
- 4 tbsp butter, softened
- 2 ½ cups confectioners' sugar
- 1 tsp vanilla extract
- 1 to 1 ½ tbsp warm water
- chopped pecans or coconut for topping (optional)
Recommended Equipment
Instructions
- Prepare the oven and pan. Position a rack in the center of the oven and heat it to 350°F. Grease and flour a 9-by-13-inch baking pan.*
- Prepare the cake batter. In a mixing bowl, using an electric mixer, combine the cake mix, baking soda, buttermilk, vegetable oil, eggs, 1 teaspoon of vanilla, vinegar, and food coloring. Beat on low speed until well blended. Increase the mixer speed to high and beat for an additional 2 minutes.1 (15.25-ounce) box devil's food cake mix | 1 tsp baking soda | 1 1/3 cups buttermilk | 1/3 cup vegetable oil | 3 large eggs | 1 tsp vanilla extract | 2 tsp white vinegar | 1 ounce bottle liquid red food coloring
- Bake the cake. Pour the batter into the prepared baking pan. Bake for 25 to 30 minutes, or until cake springs back when lightly touched with a finger.
- Cool. Transfer the cake to a rack and let it cool completely.
- Make the frosting. In a mixing bowl, using an electric mixer, beat the softened cream cheese with the butter until smooth and well blended. Sift the confectioners' sugar into the bowl and beat on low speed until blended. Increase the mixer speed to medium and beat until the mixture is smooth and creamy. Beat in 1 teaspoon of vanilla and add warm water—1/2 to 1 teaspoon at a time—as needed to achieve a soft, spreadable frosting.4 ounces cream cheese | 4 tbsp butter | 2 1/2 cups confectioners' sugar | 1 tsp vanilla extract | 1 to 1 1/2 tbsp warm water
- Frost the cake. Spread the cream cheese frosting over the cake and sprinkle with chopped pecans or coconut, if desired.chopped pecans or coconut for topping (optional)
Notes
Nutrition
Disclaimer:
Our nutritional information is based on a third-party application that analyzes the ingredients list to determine the values. The information is meant to be helpful, but should be considered an estimate. Values may differ depending on measurements, brands, serving variations, and database availability.
