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Easy Red Velvet Cake Recipe

Easy Red Velvet Cake Recipe

I've been making Red Velvet Cake for many years, trying slight changes in the recipe until coming up with one I consider "tried and proven." Conveniently, it starts with a cake mix and turns out beautifully every time. -Priscilla Weaver, Hagerstown, Maryland
TOTAL TIME: Prep: 35 min. + chilling Bake: 30 min. + cooling YIELD:12 servings


  • 1 package fudge marble cake mix (regular size)
  • 1 teaspoon baking soda
  • 1-1/2 cups buttermilk
  • 2 eggs
  • 1 bottle (1 ounce) red food coloring
  • 1 teaspoon vanilla extract
  • 5 tablespoons all-purpose flour
  • 1 cup milk
  • 1 cup butter, softened
  • 1 cup sugar
  • 2 teaspoons vanilla extract


  • 1. In a large bowl, combine the contents of cake mix and baking soda. Add the buttermilk, eggs, food coloring and vanilla; beat on low speed for 30 seconds. Beat on medium for 2 minutes. Pour into two greased and floured 9-in. round baking pans.
  • 2. Bake at 350° for 30-35 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.
  • 3. For frosting, whisk flour and milk in a small saucepan until smooth. Bring to a boil; cook and stir for 2 minutes or until thickened. Cover and cool to room temperature.
  • 4. In a small bowl, cream butter and sugar until light and fluffy. Beat in vanilla. Add milk mixture; beat for 10 minutes or until fluffy. Spread frosting between layers and over the top and sides of cake. Yield: 12 servings.

Nutritional Facts

1 piece: 429 calories, 22g fat (11g saturated fat), 80mg cholesterol, 536mg sodium, 56g carbohydrate (48g sugars, 1g fiber), 5g protein

Reviews for Easy Red Velvet Cake

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Reviewed Jan. 21, 2015

"I've never had red velvet cake before, so I'm not sure how it compares to other cake recipes. However, the whole family enjoyed this one. I was pleasantly surprised at how tall the cake baked up.

I've been using this frosting recipe for years. Here are my tips:
-the paste will look like mashed potatoes when it is done cooking.
-the paste will form a skin, just peel it off before adding to the creamed sugar and butter.
-use a stand mixer.
-make sure the butter and sugar is nicely creamed.
-add the paste a heaping spoonful at a time.
-mix until the sugar is dissolved (this is usually accomplished by the time you are done added the paste).
I always double this frosting recipe."

Reviewed Jan. 1, 2013

"The cake was fine. I too made the cake for the frosting. Very good, but I did sprinkle some red sugars on top. It gave just a little sweeter taste, which I preferred."

Reviewed Dec. 1, 2012

"This review is mainly for the frosting! It is SO nice to find a Red Velvet recipe that uses REAL Red Velvet frosting. I was introduced to Red Velvet cake by the Southern cooks in my family when I was a little girl years ago. REAL Red Velvet cake has this kind of icing, not that nasty cloying cream cheese frosting. I don't know where that idea came from. I won't eat Red Velvet cake from bakeries because they use cream cheese frosting, which is for Carrot Cake, IMHO. When you follow the directions this frosting is perfect for almost any cake. Very fluffy and not too sweet. Perfect!"

Reviewed Feb. 2, 2012

"Tray a small can of crushed pineapples. Get out all the juice with paper towels. mix with some of the frosting enough to cover the middle of the cake."

Reviewed Jan. 17, 2012

"I did not do the listed frosting. I did the frosting from the Pumpkin Sheet Cake recipe (another one of my favorites)"

Reviewed May. 15, 2011

"This is a great cake. The frosting is my "go to" white frosting. It is a favorite of everyone. Make sure you chill the flour mixture until it is cold."

Reviewed Dec. 22, 2010

"easiest red cake ever! moister and tastier than the old fashion recipes. wish i would have found it sooner."

Reviewed Aug. 15, 2010

"It was okay. I would definitely use a different frosting next time, maybe like others said and do a cream cheese one."

Reviewed Aug. 14, 2010

"Yhe icing makes this cake!!!!!!!!!!!!!!!!!PERFECT!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!"

Reviewed Aug. 14, 2010

"Must follow the directions for the icing exactly--Very important!!!"

Reviewed Aug. 14, 2010

"I have taken this to my work several times & have always been asked for this recipe, the icing is the key specialty ingriedient."

Reviewed Mar. 7, 2010

"Cake was wonderful. I read the other review and decided to try a cream cheese frosting instead. I chose the frosting that went with the frosted banana bars (prize winning). turned out great!"

Reviewed Jan. 8, 2010

"The cake itself was great but the frosting didn't turn out. It tasted horrible."

Reviewed Jul. 7, 2008

"This cake may also be baked in a 13 x 9 x 2 inch pan, with the same delicious results. Thank you for sharing this recipe.


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