Easy Red Velvet Cake

  • Prep 15 min
  • Total 1 hr 50 min
  • Servings 12

Ingredients

Cake

Frosting

  • 2 oz cream cheese, softened
  • 2 teaspoons milk
  • 1 1/2 cups whipping cream
  • 1/2 cup powdered sugar

Steps

  • 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.

  • Super Moist™ 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.
  • If you just want a bite-sized taste of red velvet, these Red Velvet Cake Pops are perfect for birthday parties and holiday celebrations.
  • Turn your favorite cake mix into cookies with our recipe for Cake Mix Red Velvet Cookies. Made with Betty Crocker™ Super Moist™ Devil’s Food Cake Mix, enjoy this treat in a fun new way.

Nutrition Facts are not available for this recipe
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