Easy Red Velvet Cake
Total TimePrep: 35 min. + chilling Bake: 30 min. + cooling
- 1 package fudge marble cake mix (regular size)
- 1 teaspoon baking soda
- 1-1/2 cups buttermilk
- 2 large eggs, room temperature
- 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
- 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.
- Bake at 350° for 30-35 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.
- 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.
- 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.
Nutrition Facts1 piece: 429 calories, 22g fat (11g saturated fat), 80mg cholesterol, 536mg sodium, 56g carbohydrate (48g sugars, 1g fiber), 5g protein.
Feb 14, 2018
Wow, this recipe is a keeper! Rave reviews at work and at home! The cake is delicious and the frosting puts it way over the top. Nice to see a red cake recipe with real "red cake frosting." I was a little hesitant to use a mix, but it turned out every bit as delicious as my "scratch" recipe.
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.
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.
Mar 7, 2013
No comment left
Feb 28, 2013
No comment left
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.
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!
Nov 30, 2012
No comment left
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.
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)