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Recipe

Easy Red Velvet Cake

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There are many of you who will make serving this cake, all-time favorite, a tradition for birthdays and other special occasions.

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( 180 Ratings)

180 Ratings

5 Stars 49%

4 Stars 26%

3 Stars 11%

2 Stars

1 Stars

Member Reviews ( 40 )

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PREP TIME 15 Min
TOTAL TIME 1 Hr 50 Min
SERVINGS 12

Cake

1: box Betty Crocker® SuperMoist® German chocolate cake mix

1: cup buttermilk or water

1/2: cup vegetable oil

3: eggs

1: bottle (1 oz) red food color

2: tablespoons unsweetened baking cocoa

Frosting

2: oz cream cheese, softened

2: teaspoons milk

1 1/2: cups whipping cream

1/2: cup powdered sugar

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1 Heat oven to 350°F (325°F for dark or nonstick pans). Grease bottom and sides of 13x9-inch pan or two 9-inch round cake pans and lightly flour, or spray with baking spray with flour.
2 In large bowl, beat cake ingredients with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Pour into pan(s).
3 Bake as directed on box. Cool rounds 10 minutes; remove from pans. Cool completely.
4 In chilled large bowl, mix cream cheese and milk until smooth. Beat in whipping cream and powered sugar with electric mixer on high speed, scraping bowl occasionally, until soft peaks form. Frost top of 13x9-inch cake or fill and frost cake layers. Store loosely covered in refrigerator.

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Expert Tips

SuperMoist® devil's food cake mix can also be used for a dark red velvet cake; omit cocoa.

You will need the whole 1-ounce bottle of red food color to achieve the intense red color that is characteristic of this special cake.

Got questions? Our experts have the answers. Ask Betty now.

Nutrition Information:

1 Serving (1 Serving)

Calories 150

(Calories from Fat 40),

Total Fat 4 1/2g

(Saturated Fat 2g,
Trans Fat 1g),

Cholesterol 10mg;
Sodium 150mg;
Total Carbohydrate 27g

(Dietary Fiber 0g,
Sugars 19g),

Protein 1g;

Percent Daily Value*:

Exchanges:

0 Starch;
0 Fruit;
2 Other Carbohydrate;
0 Skim Milk;
0 Low-Fat Milk;
0 Milk;
0 Vegetable;
0 Very Lean Meat;
0 Lean Meat;
0 High-Fat Meat;
1 Fat;

Carbohydrate Choices:

*Percent Daily Values are based on a 2,000 calorie diet.

Review & Comments

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1 - 3 of 40 Reviews View All

Posted 11/28/2011 4:01:40 PM REPORT ABUSE jbrinkman said:

Rating:

This cake was fabulous, cannot believe sarahjwitt has such trouble. I used the buttermilk and also used an 8 oz Daisy sour cream. Even though I greased and floured my bundt pan, I still had a little trouble getting it to come out but I just put it in the fridge to cool down more even though it was cool to the touch. It came out, I used a can cream frosting to cover some of the blemishes but it was amazing, so moist, amazing and very easy.

This reply was: Helpful Inspiring

Posted 10/7/2011 1:33:02 PM REPORT ABUSE tnnlsn said:

Rating:

Delicious! I used buttermilk and followed the directions on the box to adjust the oven temperature for baking in my non-stick pans. The cake was moist and it was indeed easy.

This reply was: Helpful Inspiring