Easy Red Velvet Cake Recipe

4.5 15 16
Easy Red Velvet Cake Recipe
Easy Red Velvet Cake Recipe photo by Taste of Home
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Easy Red Velvet Cake Recipe

Read Reviews
4.5 15 16
Publisher Photo
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
MAKES:
12 servings
TOTAL TIME:
Prep: 35 min. + chilling Bake: 30 min. + cooling
MAKES:
12 servings
TOTAL TIME:
Prep: 35 min. + chilling Bake: 30 min. + cooling

Ingredients

  • 1 package (18-1/4 ounces) fudge marble cake mix
  • 1 teaspoon baking soda
  • 2 eggs
  • 1-1/2 cups buttermilk
  • 1 bottle (1 ounce) red food coloring
  • 1 teaspoon vanilla extract
  • FROSTING:
  • 5 tablespoons all-purpose flour
  • 1 cup milk
  • 1 cup butter or margarine, softened
  • 1 cup sugar
  • 2 teaspoons vanilla extract

Directions

In a mixing bowl, combine contents of cake mix and baking soda. Add eggs, buttermilk, food coloring and vanilla; blend on low until moistened. Beat on high speed for 2 minutes. Pour into two greased and floured 9-in. round cake pans. Bake at 350° for 30-35 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes; remove from pans to a wire rack to cool completely.
For frosting, whisk flour and milk in a saucepan until smooth. Bring to a boil; cook and stir for 2 minutes or until thickened. Cover and cool to room temperature. In a mixing bowl, cream butter and sugar. Add milk mixture; beat for 10 minutes or until fluffy. Stir in vanilla. Frost between layers and top and sides of cake. Yield: 12 servings.
Originally published as Easy Red Velvet Cake in Taste of Home August/September 1998, p31

Nutritional Facts

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

  • 1 package (18-1/4 ounces) fudge marble cake mix
  • 1 teaspoon baking soda
  • 2 eggs
  • 1-1/2 cups buttermilk
  • 1 bottle (1 ounce) red food coloring
  • 1 teaspoon vanilla extract
  • FROSTING:
  • 5 tablespoons all-purpose flour
  • 1 cup milk
  • 1 cup butter or margarine, softened
  • 1 cup sugar
  • 2 teaspoons vanilla extract
  1. In a mixing bowl, combine contents of cake mix and baking soda. Add eggs, buttermilk, food coloring and vanilla; blend on low until moistened. Beat on high speed for 2 minutes. Pour into two greased and floured 9-in. round cake pans. Bake at 350° for 30-35 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes; remove from pans to a wire rack to cool completely.
  2. For frosting, whisk flour and milk in a saucepan until smooth. Bring to a boil; cook and stir for 2 minutes or until thickened. Cover and cool to room temperature. In a mixing bowl, cream butter and sugar. Add milk mixture; beat for 10 minutes or until fluffy. Stir in vanilla. Frost between layers and top and sides of cake. Yield: 12 servings.
Originally published as Easy Red Velvet Cake in Taste of Home August/September 1998, p31

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Reviews forEasy Red Velvet Cake

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MY REVIEW
ReneeLP User ID: 2941923 276722
Reviewed Oct. 24, 2017

"This is the BEST and easiest red velvet cake I have ever made. My husband absolutely loved it and the icing is out of this world. You have got to try this. It is my red velvet cake recipe from now on. I would give it 10 stars if I could. I did double the icing as someone suggested. I split the layers and made 4 thinner layers. You will need the extra icing if you do that."

MY REVIEW
Brenda2772 User ID: 2165447 218476
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."

MY REVIEW
ronniz User ID: 6357767 48512
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."

MY REVIEW
[email protected] User ID: 1005610 29490
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!"

MY REVIEW
tmantom89 User ID: 6504784 29488
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."

MY REVIEW
gratefulservant_AZ User ID: 635512 65270
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)"

MY REVIEW
gorbetz User ID: 1696964 52503
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."

MY REVIEW
snowhater User ID: 4563441 202768
Reviewed Dec. 22, 2010

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

MY REVIEW
glitterpeaches User ID: 4364048 58311
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."

MY REVIEW
cookie51304 User ID: 880065 22372
Reviewed Aug. 14, 2010

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

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