Easy Red Velvet Cake with Cake Mix: A Beloved Family Classic
Red velvet cake recipe with cake mix is my favorite shortcut for creating a show-stopping dessert with minimal effort. Back in my Thompson family kitchen, the holidays were always filled with the warm, sweet aroma of sugar and spices. While traditional Italian desserts like panettone were always on the table, it was my Aunt Mary’s Southern red velvet cake that stole the spotlight.
With its striking red color, delicate cocoa flavor, and velvety cream cheese frosting, it was love at first bite. Today, I’ve simplified her classic recipe into an easy-to-follow version that starts with a boxed mix — no one will ever know the difference.
Ingredients for the Best Red Velvet Cake
Here’s everything you’ll need to whip up this gorgeous cake:
For the Cake:
- One 15.25-ounce box of red velvet cake mix
- 1 cup buttermilk (instead of water for extra richness)
- ½ cup vegetable oil
- 3 large eggs
- 1 teaspoon vanilla extract
For the Cream Cheese Frosting:
- 8 oz cream cheese, softened
- ½ cup unsalted butter, softened
- 3–4 cups powdered sugar, sifted
- 1 teaspoon vanilla extract
- Pinch of salt
Optional: Red sprinkles or mini heart-shaped candies for decoration!
Instructions
Step 1: Prep Your Pans
- Preheat your oven to 350°F (175°C).
- Grease a 9×13-inch pan or two 9-inch round cake pans. For easier removal, you can line the pan with parchment paper if you like.
Step 2: Make the Cake Batter
- In a large bowl, combine the cake mix, buttermilk, vegetable oil, eggs, and vanilla extract.
- Mix on low speed for 30 seconds, then increase to medium and beat for 2 minutes until the batter is smooth.
Step 3: Bake
- Pour the batter evenly into your prepared pan(s).
- Bake for 30 to 35 minutes, or until a toothpick inserted into the center emerges clean.
- Let the cakes cool in their pans for 10 minutes, then carefully transfer them to wire racks to cool completely.
Step 4: Make the Frosting
- In a separate bowl, whip the cream cheese and butter together until smooth and creamy..
- Slowly mix in the powdered sugar, one cup at a time, beating thoroughly after each addition.
- Stir in the vanilla extract and salt. Beat until light and fluffy.
Step 5: Frost and Decorate
- Once the cakes are completely cool, spread the cream cheese frosting generously.
- Decorate with red sprinkles or cute Valentine’s decorations for an extra festive touch.
Tips for the Best Red Velvet Cake Recipe with Cake Mix
- Swap liquids: Using buttermilk instead of water adds tenderness and a slight tangy flavor.
- Don’t overmix: Mixing too much can lead to a dense cake. Mix until just combined.
- Bring eggs, cream cheese, and butter to room temperature before using to achieve the best texture.
Variations You’ll Love
- Cupcakes: This recipe makes about 24 cupcakes. Bake at 350°F for 18-22 minutes.
- Heart-Shaped Cake: Perfect for Valentine’s Day! Use a heart-shaped pan and reduce baking time slightly.
- Chocolate Twist: Add ½ cup of mini chocolate chips to the batter for a chocolate-studded version.
FAQs About Red Velvet Cake Recipe with Cake Mix
Can I make this cake ahead of time?
Absolutely! Bake the cakes, wrap them tightly in plastic wrap, and store at room temperature for up to 2 days before frosting.
How should I store the finished cake?
Store it in an airtight container in the refrigerator for up to 5 days. Let it sit at room temperature for 20 minutes before serving for the best flavor.
Can I freeze it?
Yes! Freeze frosted or unfrosted cakes. Individually wrap each slice and store in the freezer for up to 2 months.
Conclusion:
This isn’t just cake—it’s a shortcut to joy. Using a boxed mix makes it fuss-free, but the additions of buttermilk and homemade frosting bring it straight into made-from-scratch territory.
Whether you’re celebrating a holiday, a birthday, or simply satisfying your sweet tooth, this red velvet cake recipe with cake mix delivers elegance and flavor without all the stress.
So grab your apron, whip out that cake mix, and let’s create something unforgettable! 🍰💕
