Easy Red Velvet Cake Recipe
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Easy Red Velvet Cake Recipe
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My easy red velvet cake recipe takes all the complicated steps out of making a bright and beautiful red velvet cake.
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Ingredients
For the Cake
- 18 ounces yellow cake mix (1 large box)
- 3 tablespoons unsweetened cocoa powder
- ½ cup unsalted butter room temperature (1 stick)
- 2 large eggs room temperature
- 2 tablespoons Red food coloring
- ½ tablespoon white vinegar
- 1 tablespoon pure vanilla extract
- 1 cup buttermilk room temperature
For the Cream Cheese Frosting
- 16 ounces cream cheese room temperature (2 bricks)
- 1 cup unsalted butter softened but still cool (2 sticks)
- 1 teaspoon pure vanilla extract
- 3 cups powdered sugar
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Instructions
For the Cake
- Preheat oven to 350°F. Line the bottoms of two 8- or 9-inch round cake pans with parchment rounds, then spray the pans lightly with nonstick spray; set aside.
- In a medium bowl, whisk the cake mix and cocoa powder together.
- In a second larger mixing bowl, using a hand mixer, beat the butter until light and fluffy. Add the eggs one at a time, beating after each addition.
- Stir in the food coloring, vinegar and vanilla, mixing well.
- Mix in the cake mix and buttermilk in alternating batches, beginning and ending with the cake mix mixture.
- Divide the batter between the prepared cake pans (about 506 grams per pan).
- Bake for 20-30 minutes, or until a toothpick inserted in the center comes out clean.
- Cool the layers for 10 minutes before removing them from the pans to wire racks to cool completely, about 2 hours.
For the Cream Cheese Frosting
- Using a hand mixer, beat the cream cheese on medium-high speed for 1 minute.
- Add the butter and mix until incorporated, about 1 minute. Add the vanilla extract.
- Reduce the speed to medium and beat for an additional 1 minute. Add the powdered sugar and beat until fluffy and smooth, about 2-3 minutes.
For Assembly
- Stack the cake layers with about ½-inch of frosting between each layer.
- Cover the cake with a Crumb Coating and refrigerate the cake for at least 1 hour.
- When the crumb coating feels dry, finish icing and decorating the cake as you wish.
Notes
- Storage: Store red velvet cake in an airtight container in the refrigerator for up to 3 days or in the freezer for up to 3 months.
Nutrition Information
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Serving
1slice
Calories
960kcal
(48%)
Carbohydrates
104g
(35%)
Protein
9g
(18%)
Fat
58g
(89%)
Saturated Fat
35g
(175%)
Polyunsaturated Fat
3g
Monounsaturated Fat
15g
Trans Fat
2g
Cholesterol
199mg
(66%)
Sodium
698mg
(29%)
Potassium
205mg
(6%)
Fiber
1g
(4%)
Sugar
76g
(152%)
Vitamin A
1942IU
(39%)
Calcium
244mg
(24%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 8slices
Amount Per Serving
Calories 960 kcal
% Daily Value*
| Serving | 1slice | |
| Calories | 960kcal | 48% |
| Carbohydrates | 104g | 35% |
| Protein | 9g | 18% |
| Fat | 58g | 89% |
| Saturated Fat | 35g | 175% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 15g | 75% |
| Trans Fat | 2g | 100% |
| Cholesterol | 199mg | 66% |
| Sodium | 698mg | 29% |
| Potassium | 205mg | 4% |
| Fiber | 1g | 4% |
| Sugar | 76g | 152% |
| Vitamin A | 1942IU | 39% |
| Calcium | 244mg | 24% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
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