Easy Red Velvet Cake
A devil’s food cake mix makes this semi-homemade red velvet cake quick and easy, while buttermilk and a splash of vinegar give it that classic tangy flavor. Topped with smooth cream cheese frosting, it’s perfect for holidays, birthdays, or anytime you want a stunning dessert with minimal effort.
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
*For cupcakes, line a 12-well muffin tin with cupcake liners. Fill about 3/4-full and bake for 18 to 20 minutes, or until the cakes spring back when lightly touched with a finger.
Nutrition
Calories: 414kcalCarbohydrates: 62gProtein: 5gFat: 17gSaturated Fat: 7gPolyunsaturated Fat: 4gMonounsaturated Fat: 4gTrans Fat: 0.4gCholesterol: 69mgSodium: 496mgPotassium: 95mgFiber: 0.5gSugar: 44gVitamin A: 355IUCalcium: 143mgIron: 1mg
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.
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