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This Red Velvet Cake Mix recipe with cream cheese buttercream is cake mix based but doctored up to taste like it came straight out of a bakery! It's easy, delicious and beautiful.
Last week I made the Red Velvet Cake with Ganache and Chocolate Dipped Strawberries and since that was my very own recipe, I thought I'd share it. I worked from 3 different recipes/cookbooks in coming up with my final recipe.
Before you get started, please note that this is a cake mix based recipe. I prefer to start with a yellow cake mix, but I often use white as well. Bottom line, it's not totally from scratch. For those that are opposed to doctored cake mix recipes, this is not for you.
If you're looking for a from-scratch Red Velvet Cake recipe, check out this one over on Buttery Sweet --> https://butterysweet.com/easy-red-velvet-cake-recipe/ .
I started with my vanilla cake recipe, added in some of my Aunt Carol's Red Velvet recipe, and took a couple of hints from The Pioneer Woman cookbook recipe.
Down here in southern Mississippi, at least where I live, all red velvet cake recipes include a little bit of cocoa and a little almond extract. Both of those flavors are essential in any Red Velvet Cake recipe. For that reason, this recipe has both!
I made this cake for a small family birthday get-together and I decided to "keep it simple". So... instead of any fancy decorations, I used some leftover fondant flowers from this cake. It was simple, but my daughter thought "soooo pretty Mommy". I liked it too!
Red Velvet Cake Ingredients:
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The awesome thing about this Red Velvet Cake Mix recipe is that it's soft and moist, but also sturdy enough for carving and stacking for tiered cakes. I've done it many, many times with no issues!
This Red Velvet Naked Cake was made for a bridal shower and I loved how easy it was to stack and also that I could see the red cake through the thin frosting. I've also done this for a tier of a wedding cake. You can see that in this naked cakes post.
Please note - I didn't include the cream cheese frosting recipe below but you can find it here --> Cream Cheese Frosting recipe. This recipe is one of the most popular on my blog and I'm sure you'll love it too!
Did I miss any details? Do you have any questions about this cake? Please leave them in the comments!
Printable Recipe
Red Velvet Cake with Cream Cheese Buttercream
5 Stars4 Stars3 Stars2 Stars1 Star
4.3 from 6 reviews
- Author: Rose
- Total Time: 55 minutes
- Yield: 16 1x
Description
This Red Velvet Cake recipe is cake mix based but doctored up to taste like it came straight out of a bakery! It's easy, delicious and beautiful.
Ingredients
Scale
- 1 (15.25 oz.) white or yellow cake mix (I use Pillsbury)
- ½ cup all-purpose flour*
- 1 cup (8 oz.) sour cream
- ½ cup buttermilk
- ⅓ cup oil
- 3 eggs
- 1 oz. red food coloring
- ½ tbsp. almond extract
- ½ tbsp. vanilla extract
- 1 tbsp. vinegar
- 2 tbsp. cocoa powder
- 1 (3.4 oz) box instant vanilla pudding
Find the cream cheese frosting recipe here.
Instructions
- Preheat your oven to 325°F.
- Spray two 7-inch or 8-inch pans with non-stick spray or use parchment paper (see how to do this perfectly here).
- Thoroughly mix all ingredients together (I like to mix it for at least 3 minutes).
- Bake at 325° for about 35-45 minutes (for 7" or 8" round pans).
- Allow to cool for 10 minutes in the pan, then flip out and completely cool on a cooling rack.
- Instead of my Aunt Carols Cream Cheese frosting (which is delicious, but not made for decorating), I used my Cream Cheese Buttercream recipe and added 1 Tbsp. of Almond extract to make it more traditional. You can also add nuts to the frosting if you like... something very popular around where I live!
Notes
*If you like, you can also use an extra 3 ounces or ½ cup of dry cake mix to match the flavor you used in the cake.
- Prep Time: 15
- Cook Time: 40
- Category: Dessert
- Method: Baking
- Cuisine: American
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About Rose Atwater
Rose Atwater is the founder and cake decorator behind Rose Bakes. She is baker, cake decorator, author, wife to Richy and homeschooling mommy to 6 wonderful kiddos! Her work has been featured in American Cake Decorating Magazine, Cakes Decor, Pretty Witty Cakes Magazine, Huffington Post and Cake Geek Magazine. Learn more here...
Reader Interactions
Comments
Amanda
SO pretty!
Reply
Rose Atwater
Thanks Amanda!
Reply
Cat
Just use the red velvet cake mix and save some money on the red food color Rose. Use chocolate pudding instead of the vanilla and no need to add cocoa.
Reply
Clarissa
Rose is this recipe for an 18 oz box of mix?
Reply
Rose
Yes ma'am! I always add a little extra mix to adjust for the new smaller packages. See that here: http://rosebakes.com/smaller-cake-mixes-how-to-adjust-recipe-recipes-fix/.
Reply
Meshia
Does it have to include instant vanilla pudding mix?
Reply
Rose
Not necessarily. The pudding mix makes for a denser cake which I prefer for stacking and carving. If you're doing a single layer cake then it would be fine to leave it out.
Reply
Sue Williams
Hi Rose, found no save link to Zip List so that I can try your Red Velvet Cake recipe. Can you fix that and I will check back later? Thanks, and I love your website and Cake Journal site. Made my first wedding cake for my son's wedding and everyone raved and said I should be doing for a living as well. Not ready for that yet, just practicing for now.
Reply
Rose
I changed the recipe to the Ziplist format!
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Sue Williams
Thanks babe. I can't believe I've spent all evening on your website. Love it and you! Can't wait to try your Cream Cheese Potato Soup. Nothing better than cream cheese, huh?
Reply
Patty
This recipe is a hit with my clients! Thanks for sharing! Just a quick question, after baking the cake..it doesn't rise as my other cakes? I follow the recipe to the t, maybe its my oven? Once again, thanks...for all your tips!
Reply
aishwarya
do you have the eggless version of red velvet or chocolate vanilla ckes
Reply
Rose
No, I'm sorry.
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Ceria Fernandez
What's better, the white or yellow cake mix?
Reply
Rose
I much prefer yellow!
Reply
Megan
Can you use less red gel food color (whatever is needed but I would think less than an oz) instead of the typical (runny) red food coloring I assume you're talking about? Or does that alter it too much? Thanks!
Reply
Rose
Probably!? I'd recommend just playing with it, adding a little at a time until you get a "red" that you like. I've started using air brush food coloring (about 1 Tbsp.) because it's much cheaper to buy in bulk and it works just as well.
Reply
Delia
Hi Rose! My question is, if I use a red velvet cake mix what else do I add to it? Or do I not add anything except for what it calls for on the box?
Thanks in advance!Reply
Rose
I would adapt it like I do this vanilla cake recipe.
Reply
Delia
Thanks! Would I still use the vanilla pudding? I thought I read somewhere to use chocolate pudding instead? Btw that was a beautiful wedding cake!
Reply
Rose
I think chocolate or vanilla would work great! I've never made it with the Red Velvet Box mix so I can't tell you for sure if one or the other would be better.
Reply
Delia
Thank you!
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Lee
Are you still adding in the extra 3oz of mix? I'm sure you've had many chances to tweak it since the cake mix change. On the Cake Central forum, many people were saying that the actual formula had changed and not just the size of the box. What has been your experience?
I love your cake blog!
Reply
Rose
Thanks so much Lee! Yes, I still add the extra 3 oz. of cake mix to every recipe. I sort of lean toward the philosophy, "If it ain't broke, don't fix it" so I have left it alone since it's working!
Reply
Erica Grzejka
Hi Rose,
I love all your stuff! I have to make my first red velvet cake for 100 people. Is this recipe good for stacked cakes, 3 tiers?Thanks for your help,
EricaReply
Rose
Yes - I've used it for many multi-tiered cakes! Best of luck!
Reply
Erica Grzejka
Thank you!
Reply
maria
Hi Rose...can this recipe be used as a wedding cake? I have a bride that wants red velvet as her cake...
Reply
Rose
Absolutely! I've used this exact recipe for wedding and groom's cakes!
Reply
Erica Rivero Grzejka
Hi Rose,
I was wondering if you can help me. When ever I make a red velvet cake it shrinks, not sure why or what I'm doing wrong. I follow the recipe and it's only red velvet that it happens to me.Thanks for your help
EricaReply
Rose
Does it shrink in the oven, or after removing it? If it's shrinking in the oven, you may be baking it too long. If it's shrinking after removing, then maybe flip it out the pan sooner.
Reply
Erica Rivero Grzejka
In the oven. My timer goes off and I open to check the cake and it looks nice, then I take out a few minutes later if not cooked through and it literal falls and shrinks away from pan!
Reply
Jennifer
Is this a good recipe for cupcakes? If not how should I alter it?
Reply
Rose
Yes, I use it as is for cupcakes!
Reply
Lexi
Hi Rose! Do you know how many cupcakes this recipe makes? Thanks for sharing!!
Reply
Rose
For me, around 32-36.
Reply
catrina
Hi Rose. I've not ever used fondant myself. I've had it on bakery made cakes and it tastes awful!!!!! Does your marshmallow fondant taste good? Thanks
Reply
Rose
It just tastes like marshmallows!
Reply
DIana
Hi Rose:
How can i make a denser cake without pudding, cause here in México we can´t get pudding mix.
Reply
Jennifer
Would you use thisexact recipe for cup cakes? How would you differ it? I 'm making some for my husbands Christmas Party
Reply
Kaylene Parkinson
Hi Rose, first of all THANK YOU!!! You are so helpful and giving of your knowledge. I'm fairly new to the cake world so I have loved all of your advice and recipes especially the sour cream vanilla cake
Reply
Kaylene Parkinson
Hi Rose, first of all THANK YOU!!! You are so helpful and giving of your knowledge. I'm fairly new to the cake world so I have loved all of your advice and recipes especially the sour cream vanilla cake
Reply
Rose
You're very welcome!!
Reply
Stephanie
Hello, I want ot make this cake but only find low fat buttermilk...will this cause an issue?
Reply
Rose
It will work just fine!
Reply
Megan
Hi rose. I found your site a few months ago and now your are my go to for cakes. =) I am making my first cake for a paying customer and I don't want to screw it up.. I am thinking about switching out the yellow cake for red velvet and vanilla pudding for chocolate. My question is, Do I still need to add the butter milk if I switch the cake mix? Also have you made it with out the almond extract? Does it taste fine without it cause I don't like using almond extract. And one more thing. The customer asked for coconut cream cheese frosting. Will that taste good together and will fondant lay ok with the coconut frosting?
Reply
Rose
Oooh, I'd hate to tell you for sure on all of those questions. You could certainly switch the cake mix and pudding mix but I'm not 100% sure on how it would taste. As for skipping the buttermilk... you could but you need to replace the liquid with water or milk. Almond can be skipped but here where I live, it's not red velvet if it doesn't have that hint of almond.
For the frosting - I don't know. I've never added coconut to a frosting. You could add coconut flavoring or extract and it would be okay but I don't think I'd add real coconut then try to cover in fondant.
Reply
Bridget
I just had a somewhat unhappy realization. I've been using your red velvet recipe since my first order for a red velvet cake... I hate to admit that, prior to making the RV cake, I had never, ever even tasted red velvet, so I had absolutely no idea what it was supposed to taste like! The more I taste it though, the more I really really like it! I'm doing the cake for my niece's wedding in August, and she wants a purple velvet as one of her flavors. I did a taste test for her a few weekends ago, and everyone loved the cake flavors, but my niece's fiancee (darn him) said that he thought the RV tasted.... odd.... I had no idea why, since I just thought your recipe is what RV cake is supposed to taste like... and I like it very much! After doing (very) little research though, and having re-read your blog above, I realize that ALMOND flavoring must be the ingredient that my niece's fiancee was tasting and that he didn't think belonged... *Heavy sigh*.... Now I'm disappointed because, since it's not *my* wedding, I will probably end up making the cake sans the almond flavoring added (insert eye roll!), even though I firmly believe that the almond makes it all the more better! Thank you for sharing your recipes, and thank you for taking the time that you do to blog and share with all of your followers! Love your recipes!
Reply
Rose Atwater
Awww, I hate that. I know a few people that make it without almond but around where I live, it's definitely more common to have it with the almond. Maybe you could do one tier without it for him and the others with it!? Best of luck!
Reply
Mirelle
Hello Rose,
I have a question in this recipe you dont add the 3 oz of extra flour?thaks for you recipes, allways a hit
Regards from Mexico
Reply
Rose Atwater
Honestly, I do sometimes and don't other times. The recipe works either way - you just a touch more volume and stability in the cake if you add the extra!
Reply
Mirelle
Than you !
Reply
Pamela
Hi Rose.. I want to make a half sheet 12x18 red velvet cake ..Should I do this recipe 3 times , When I use Pillsbury cake mix by cake box instructions and no addtional ingredients, I use 3 boxes for this size pan...thanks in advance,,
PamelaReply
Susan at RoseBakes.com
Hi Pamela, thanks for stopping by the blog. When I do this size cake, I make 3 times the recipe, and it comes out great!
Reply
Pamela
Thank you Rose now they want little smaller so.I'm gonna double it and you said if sheet don't add the box of instant pudding?
Reply
Susan at RoseBakes.com
No, you do add the pudding - just double the written recipe.
Reply
Pamela
the pudding makes a dense cake ..right? so should I leave it out since it's a sheet cake ..one post you had said to leave out for sheet but put in for tier cake layers? ( I'm little confused lol).
Reply
Pamela
You don't think it makes the sheet cake to dense with the instant pudding added to it?
Reply
Rose Atwater
Hi Pamela, I never leave the pudding out. You probably could if you want to, but I use it for all cakes, no matter the shape or size.
Reply
Refilwe Chilisa
Hi when I saw this is got do excited as I thought you were not going to use any ready made mixes. .. it would be nice to use flour..? No instant pudding etc
Reply
Lea
Made this for my niece's birthday. I made it a week before I needed it, then froze it. It turned out so moist, and I had several compliments. I used 1 TBSP of vanilla and no almond. I used a different cream cheese icing that uses more cream cheese. This is going into my favorite cake recipe box. Thank you.
Reply
Susan
Hi Lea! Thanks for stopping by the blog! So glad you enjoyed this recipe!
Reply
Melody Smith
I really enjoy your recipes. Thanks a bunch for sharing. Can your RV cake recipe be used in a bundt pan?
Reply
Rose
Yes!
Reply
Christie
I don't know what I did wrong. My cake came out so dense! I checked and double checked all ingredients. Could it be the red food gel coloring? I measured it out to 1oz on a food scale. I was making your red velvet strawberry shortcake recipe. I had to omit the red velvet bc of how it turned out. My event is tomorrow so no time to try again. 🙁
It shrunk down and pulled away from sides and was so dense it tasted like cake batter and seemed underdone but the outside was completely done, if not overdone.
Has this happened to anyone else before?Reply
Stacy
I love this recipe! Quick question...I have a bride that wants a blue velvet cake. I'm going to try to modify this recipe. Should I leave out the cocoa powder? Any other suggestions.
Reply
Rose
I think the cocoa would be okay - it would just make it a deeper/richer shade of blue. So glad you love it - thanks for reading!!
Reply
Diana
Making my granddaughters wedding cake. We like naked cakes, and kind of thinking of tiered, vanilla, chocolate, red velvet, carrot, with scroll work on the sides, have never made red velvet before, and this looks like my recipe to use. Have you noticed how the outside looks?
Reply
Rose
It's pretty dark red, but I can't find any pics of it exposed.
Reply
diana
Thank you! I'm going to make a test run cake soon, only smaller :), to have an idea how it may look.
Reply
Tracey
Hi Rose!
I love your recipes..they work and taste fantastic!
the one question I have is, how do you make the cakes without them having the dome on top. I've tried to get them to come out flat but I guess I just don't know the trick!Reply
Rose
Thank you!! I have a post about that here: http://rosebakes.com/how-to-bake-a-level-cake-for-cheap-works-for-me-wednesday/
Reply
Melissa Cruz
Can i make cupcakes with this too.
Reply
Rose
Yes!
Reply
Cindee Hurley
Looks delicious!!!! I will try it!!!
Reply
Chaunté Robinson
I didn’t know the box of cake needed to be 18 oz. Do you think it’ll be ok? I used the 15.5 oz box
Reply
Jacklyn
If I didn't use a box cake mix, how would I substitute with cake flour? Or is that not possible? Thanks in advance!
God bless!! ♡
Reply
Rose
Not possible for this one.
Reply
Hally
Hi rose! How many 9" round cakes does this recipe produce?
Reply
Kim~madeinaday
Sounds wonderful! Thank you for sharing on Merry Monday! Hope to see ya next week!
KimReply
Crystalin
Hi Rose! Love your blog and all your amazingly beautiful cakes. I’m curious if this recipe is sturdy enough to hold up for a fondant covered ball cake? I have a cake coming up this weekend and they’ve requested a Poke-ball cake.
Reply
Rose
Yes ma'am!
Reply
Hally
Hi rose! How many 8" round cakes will this recipe produce?
Reply
Rose
Two.
Reply
Lisa Scott
How can I use a red velvet box mix?
Do I need to follow your super moist durable vanilla cake recipe?
Will it turn out alright?
I also don't know how to measure out the red food coloring. Do I need a scale or can I just eye it? LOL I read some comments about the cake not turning out right and they thought it was too much food coloring.
Are you using regular food coloring or the gel? Does it matter?
I am sorry for all the questions. I am making a cake for my girls birthday this weekend and I want it all to work out. I don't have time to play around and see what works for me.Reply
Rose
You could either just follow the box directions on a red velvet cake mix or if you want to doctor it up, you can use a red velvet cake mix (skip their instructions), 3 eggs, 1/2 water, 1/3 cup oil, 1 cup sour cream, 3.4 oz box of instant vanilla pudding mix (do NOT make it), and 1/2 cup all-purpose flour. Bake in (2) 8" pans at 325°F for around 35-45 mins (check at 35).
Reply
Vicky
Is your cream cheese buttercream approved for sale under your state's cottage law? I live in KY and just this year it was made legal to bake from my home, yay!! But my most beloved recipes have cream cheese in the frosting so I'm looking for an alternative recipe, but still high in flavor.
Reply
Betti Hofer
Hi Rose, I'm so excited to try this red velvet recipe for my daughter's wedding! What brand of cocoa do you use to make sure the cake all comes out good with the red food color? Is this a dull red cake or bright?
Reply
Rose
I use Nestle Cocoa Powder. It's a deep, rich red.
Reply
JuJu
I've made your chocolate cake recipe many times and everyone loves it. My granddaughter wants a red velvet cake for her birthday so I was wondering if I could just add red coloring to your chocolate cake recipe rather than using your red velvet recipe. If so, how much of what particular kind of red coloring?
Reply
Susan
Thanks for stopping by the blog. A red velvet cake only has a couple tablespoons of cocoa powder, so it's not a true chocolate cake. A velvet recipe is defined by its use of buttermilk and vinegar that give it a fluffy, smooth texture.
Reply
Kate
This is my go-to Red Velvet recipe, and I always receive a ton of compliments on the taste, texture, and flavor. I follow your directions exactly and it always yields consistent results. (All of your adapted cake mix recipes are amazing. So durable, beautiful, delicious, and moist!) Thanks Rose!!
Reply
Lexi
I absolutely LOVE this recipe! I’ve gotten so many compliments from it! Do you have an idea of how many cupcakes this recipe would make? Thank you!
Reply
Rose
For me, around 32-36.
Reply
Sandy
Rose, Would you be willing to update the recipe to include the ounces for the cake mix and chocolate pudding? It would help me and so many other to ensure we can replicate it perfectly based on fact that the sizes of "boxes" can vary by location. Thank for this amazing recipe!
Reply
Rose
Done! But it's not chocolate pudding - it's vanilla 🙂
Reply
Sandy
Thank you Rose! I make some amazing red velvet cupcakes this weekend. I am just a little confused because you mentioned in earlier comments that you used an 18 oz box. Have you already converted this for 15.25 oz box. I took your advice and had added the extra 3 oz to the mix to use it with a smaller box, but it appears now that the smaller box is going to work.
Reply
Rose
The recipe posted now is the udpated recipe with the smaller mix. The comment is old.
Reply
Khulood
So pretty
Reply
Gina
Hi Rose!
Thank you for being such a great source of delicious recipes and great tips and advice. I usually make your dark chocolate and vanilla cakes for customers. I have a new customer that wants a red velvet cake that needs to be stacked four layers high and shaped. I read many questions about using the red velvet cake mix and see that you tell them to make it according to your white cake recipe. At that point, are we not adding the buttermilk or vinegar? I also find that sometimes the vanilla pudding mix I use makes the white cake look really yellow. In this case, should I still use the vanilla pudding mix or a chocolate with the red velvet cake mix? Thank you!!
GinaReply
Kathy Moore
Can the red velvet cake recipe be used to make petite fours?
Reply
Rose
For me, it's too soft to use for petit fours.
Reply
Ianny
I made this recipe last night for my niece's 1st birthday, and I love it! The cake is moist, and smells so good, also the almond extract does give it a kick! So good!!!
Reply
