Easy Red Velvet Cake
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5.0
9 reviews
Excellent
Easy Red Velvet Cake
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This red velvet cake with cream cheese frosting is an absolute showstopper of a dessert! It’s easy to make and one of the most moist cakes you’ll ever try! Top it with sugared cranberries for the ultimate holiday dessert!
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Ingredients
Cake
- 1 box yellow cake mix 15.2 oz
- 1 cup whole milk
- 1 TBS lemon juice
- ½ cup sour cream
- ½ cup unsalted butter (melted)
- ¼ cup unsweetened baking cocoa
- 4 eggs
- 1 tsp pure vanilla extract
- 1 bottle Red food coloring 1 oz
- 1 ½ cups sugared cranberries (optional garnish)
Frosting
- 12 ounces cream cheese (softened)
- ¾ cup unsalted butter (softened)
- 1 ½ tsp vanilla extract
- 1 ½ cups powdered sugar
Instructions
- Preheat your oven to 350°F and lightly spray two 8" round cake pans with cooking spray and dust with flour.
- First, combine the milk and lemon juice in a large bowl and let it sit for 10 minutes.
- After ten minutes, add the cake mix to the milk and lemon juice and mix well.
- Next, add the sour cream and melted butter and mix well, then add the eggs and mix again until well incorporated.
- Now add the unsweetened cocoa powder and vanilla and mix until smooth, then add the food coloring and mix until it is a consistent color throughout.
- Pour the batter evenly between the two prepared cake pans.
- Before you put the cakes in the oven to bake, reduce the heat to 325°F. Then bake cakes for 25-30 minutes. Cakes are done when a toothpick inserted in the cake comes out clean.
- When the cakes are done, let them cool in the pans for about 10 minutes before transferring to cooling rack to cool completely.
Make frosting
- While the cakes are cooling, make the frosting. Start by combining the cream cheese and butter together. Mix until smooth.
- Add the vanilla and mix well.
- Slowly add the powdered sugar, mixing well as you add it. Mix until nice and smooth.
Assemble cake
- Put one cake on the cake stand or plate bottom side down. You can put a little frosting on the surface to help hold it in place. Frost the cake.
- Put second cake on top of first cake with top side down. You may need to trim cake to make it flat. Frost the entire cake.
- Garnish with sugared cranberries and remaining sugar, if desired.
Notes
- Store cake in the refrigerator before serving because of the cream cheese frosting.
- Remove cake from refrigerator about 30-45 minutes before serving so that it can get soft and come to room temperature.
- Store leftovers in the refrigerator in an airtight container and enjoy within a week.
- Serve topped with sugared cranberries or chocolate swirls or flakes if you’re making this during a time other than the holidays.
- Double the frosting if you like a lot of frosting on your cake. This recipe was written more with the intent of doing a light layer of frosting, so you’ll want to double it if you want it layered with lots of frosting.
Nutrition Information
Show Details
Calories
288kcal
(14%)
Carbohydrates
14g
(5%)
Protein
4g
(8%)
Fat
25g
(38%)
Saturated Fat
15g
(75%)
Cholesterol
108mg
(36%)
Sodium
99mg
(4%)
Potassium
98mg
(3%)
Fiber
1g
(4%)
Sugar
13g
(26%)
Vitamin A
858IU
(17%)
Vitamin C
1mg
(1%)
Calcium
58mg
(6%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 16servings
Amount Per Serving
Calories 288 kcal
% Daily Value*
| Calories | 288kcal | 14% |
| Carbohydrates | 14g | 5% |
| Protein | 4g | 8% |
| Fat | 25g | 38% |
| Saturated Fat | 15g | 75% |
| Cholesterol | 108mg | 36% |
| Sodium | 99mg | 4% |
| Potassium | 98mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 13g | 26% |
| Vitamin A | 858IU | 17% |
| Vitamin C | 1mg | 1% |
| Calcium | 58mg | 6% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
9 reviews
Excellent
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