Easy Red Velvet Cake
This easy red velvet cake starts with a devil’s food cake mix but gets a boost of flavor and texture from buttermilk and a touch of vinegar. It bakes up moist and vibrant, then gets topped with a silky cream cheese frosting. Perfect as a simple sheet cake, for cupcakes, or as a holiday dessert for Valentine’s Day, Christmas, or any special occasion.
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.
Why You’ll Love This Easy 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 This Red Velvet Cake
- 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
- 1 devil’s food cake mix, moist style with pudding in the mix
- 1 teaspoon baking soda
- 1 1/3 cups buttermilk
- 1/3 cup vegetable oil
- 3 large eggs
- 1 teaspoon vanilla
- 2 teaspoons white vinegar
- 1 bottle, 1 ounce liquid red food coloring or about 1/2 teaspoon of gel
- Frosting
- 4 ounces cream cheese, softened
- 4 tablespoons butter, softened
- 2 1/2 cups powdered sugar
- 1 teaspoon vanilla
- 1 to 1 1/2 tablespoons warm water
- finely chopped pecans or coconut for topping, optional
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-inch 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.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. (For cupcakes, divide the batter into lined muffin tins and bake for 18 to 20 minutes, or until a toothpick comes out clean.)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 the mixture is smooth and well-blended. Sift the confectioners’ sugar into the bowl and beat on low speed until blended. Increase the heat to medium and beat until the mixture is smooth and creamy. Beat in 1 teaspoon of vanilla and add warm water as needed to achieve a soft, spreadable frosting.Frost the cake. Spread the cream cheese frosting over the cake and sprinkle with chopped pecans or coconut, if desired.
