Easy Red Velvet Cake

How to Make Easy Red Velvet Cake

We’ll break down how to make a red velvet cake with mix. Then when you’re ready to get in the kitchen, refer to the complete recipe below for all the directions:

Prep the Pan

To ensure you can get the cake out of the pan(s) without sticking, greasing, and flouring the bottom and sides is very important. Wipe a clean folded paper towel across shortening to pick up some of it on the towel. Wipe the bottom and sides of the pan(s) with the shortening on the paper towel, being sure to get all corners. Then spoon a tablespoon or two of all-purpose flour into each pan. Working over the sink, rotate the pan and tap it to cover all the greased areas with a dusting of flour. Turn the pan upside down and tap it on the edge of the sink to remove any excess flour.

Or you can use a one-step method by spraying your cake pan(s) with baking spray that contains flour. This one step spray does the work of greasing the pan and dusting it with flour.

Beat the Batter

All the cake batter ingredients go into a large mixing bowl at once and beaten with an electric mixer. Isn’t that easy. Beat them on low speed 30 seconds to work out any lumps, then increase the speed to medium to incorporate air into the batter for a light and fluffy cake.

Bake and Cool the Cake

Bake the cake as directed on the box, depending on which pan(s) you are using. Bake the minimum time and then test if a toothpick inserted in the center comes out clean. If not, add a few minutes additional bake time and test the cake again with a clean toothpick.

Mix and Frost the Cake

If you place your mixing bowl in the freezer for at least 10 minutes while the cake is cooling, it will help mix the frosting ingredients faster, making it light and airy when whipped. First beat the softened cream cheese with milk until it’s creamy. Then beat in your whipping cream and powdered sugar and beat until soft peaks form. To check to see if you have soft peaks, stop the mixer and lift out the beaters. Look at the peaks that form from the frosting touching the beaters. If the peaks have tips that bend over—you’ve beaten the frosting enough. If they don’t create peaks like this yet, continue to beat it a little longer, before checking the peaks again.

Frost the top of the 13 x 9 cake or refer to our article on how to fill and frost a layer cake.

Easy Red Velvet Cake Ingredients

Here’s what each ingredient brings to this simple red velvet cake recipe. Each one is important and contributes to a cake you’ll be proud to serve:

Cake Ingredients

Cake Mix: For the best red-velvet flavor, we prefer Super Moist Delights German Chocolate Cake Mix. You could use Super Moist Devil's Food cake mix, just omit the cocoa added to the recipe, or of course, our Super Moist Red Velvet Cake Mix, if it’s available during the season you’re baking the cake.

Buttermilk: Buttermilk adds a little tang to the cocoa, to produce the signature red velvet flavor. If you don’t have any buttermilk on hand, here’s an easy substitute. Measure 1 tablespoon white vinegar into a liquid measuring cup and add enough milk to equal 1 cup. Or you could just use water, but you’ll lose out on the subtle background flavor that buttermilk brings to the cake.

Vegetable Oil: You’ll want to use either vegetable or canola here, as they are flavorless oils that won’t skew the flavor of this cake like other oils can.

Eggs: They add lift and structure to the cake so that it’s moist, fluffy, and tender without just being a pile of crumbs! Crumbs are tasty, too, however, a beautiful piece of cake is a lot more eye appealing to look at.

Food Color: A 1-ounce bottle of red food color is commonly used to achieve the cake’s signature color. You could experiment with gel food color, as you’ll use less of it. Add enough so that the batter is more red than light brown.

Unsweetened Baking Cocoa: Found in the baking aisle, this gives the cake it’s subtle cocoa flavor.

Frosting Ingredients

Cream Cheese: Creamy with a little tang, cream cheese adds flavor to the frosting that mimics the tang in the cake; helping to beautifully tie the cake and frosting flavors together.

Milk: Used to get the cream cheese smooth and creamy for frosting without lumps, while contributing to the dairy flavor of the frosting.

Whipping Cream: Gives a light and airy texture to the frosting for a frosting that’s lighter than buttercream but heavier than using just a plain whipped cream frosting.

Powdered Sugar: Adds sweetness to the frosting in a form that can dissolve quickly without any graininess.

Storing Easy Red Velvet Cake

Our best red velvet cake from box recipe has the freshest texture and flavor if served on the day it was made. But if you are lucky enough to have any leftovers, you can store them to enjoy another day. The frosting may be a little heavier as it absorbs moisture from the air around it, but it will still be delicious!

Refrigerator Storage: Since the frosting contains dairy ingredients, it’s important to store any remaining cake in the refrigerator. It can be stored up to 5 days. Place a piece of plastic wrap up against any cut edges and gently wrap the outside of the cake with additional plastic wrap or foil. Or you can forgo wrapping and put a large bowl upside-down over the cake to protect the frosting.  

Freezer Storage: Freeze cake on its plate (or still in the pan) uncovered until frozen. Then wrap the cake tightly. Store up to 3 months. To thaw, loosen wrap and store in the refrigerator several hours or overnight.