red velvet mix recipe

Written ByJenny Smyth Posted on
Jump to Recipe Jump to Video Print Recipe

The Best red velvet mix recipe

I’m so excited to share with you my favorite red velvet mix recipe that’s been a staple in our household for years. This classic dessert is a crowd-pleaser, and I love how it brings people together. The story behind red velvet cake is fascinating – it originated in the 1920s as a reaction to the artificial food coloring used in traditional chocolate cakes.

The distinctive red color comes from the reaction between the acidic buttermilk and the cocoa powder. When I first made this recipe, I was blown away by how moist and tender it turned out, and my family loved it just as much as I did. Since then, I’ve experimented with different variations, but this basic recipe remains my go-to.

One of the best things about this recipe is how easy it is to make – just mix together the dry ingredients, add in some buttermilk, eggs, and oil, and you’re good to go! It’s perfect for potlucks, family gatherings, or even just a quick dessert for a weeknight dinner. My kids love helping me mix everything together and getting their hands dirty (in a good way!)

We’ve even had friends over who are vegan or gluten-free ask for this recipe because it’s so versatile and adaptable. And let’s not forget about the health benefits – using natural food coloring like beet juice gives us an excuse to indulge without feeling too guilty. But honestly, this cake is so good that you won’t need an excuse to make it!

It’s become a staple in our household that we can’t live without.

Red Velvet Cake Mix

4.6 from 1699 votes

A moist and tangy red velvet cake mix that’s perfect for any occasion. This mix can be used as a base for various red velvet treats.

Prep Time15 mins
Cook Time30 mins
Resting Time0 mins
Total Time45 mins
Servings: 4Cuisine: InternationalCalories: 350 kcal

🥘Ingredients

Dry Ingredients

2 cups all-purpose flour
1 cup granulated sugar
1/4 cup unsweetened cocoa powder
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt

Wet Ingredients

1 cup vegetable oil
1 cup buttermilk
2 large eggs
2 tbsp red food coloring
1 tsp vanilla extract

For the Cream Cheese Frosting

8 oz cream cheese, softened
1/2 cup unsalted butter, softened
3 cups powdered sugar
1 tsp vanilla extract

👨‍🍳Directions

1Preheat oven to 350°F (175°C).
2Grease and flour two 9-inch round cake pans.
3In a large mixing bowl, combine all the dry ingredients: flour, sugar, cocoa powder, baking powder, baking soda, and salt.
4Whisk until well mixed.
Set aside.
5In a separate bowl, mix the wet ingredients: vegetable oil, buttermilk, eggs, red food coloring, and vanilla extract.
6Whisk until well combined and the mixture is smooth and uniform in color.
7Gradually add the dry ingredients to the wet ingredients, mixing just until combined and no dry spots remain.
8Be careful not to overmix.
9The batter should be thick and glossy.
10Pour the batter evenly into the prepared cake pans.
11Tap the pans gently on the counter to remove any air bubbles.
12Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center of the cakes comes out clean.
13The cakes should spring back when lightly touched and the edges should start to pull away from the sides of the pan.
14Remove the cakes from the oven and let them cool in the pans for 10 minutes.
15Then, transfer them to a wire rack to cool completely before frosting.
16While the cakes are cooling, prepare the cream cheese frosting.
17In a large bowl, beat the softened cream cheese and butter together until smooth and creamy.
18Gradually add the powdered sugar, mixing well after each addition.
19Add the vanilla extract to the frosting and continue to beat until the frosting is light and fluffy.
20If the frosting is too thick, add a little milk or water, one tablespoon at a time, until it reaches your desired consistency.
21Once the cakes are completely cooled, spread a layer of frosting on one cake and place the second cake on top.
22Spread the remaining frosting on the top and sides of the cake, smoothing it out as you go.

🔧Equipment

Mixing bowl
Whisk
Electric mixer
Baking pans
Oven

📊Nutrition Facts (per serving)

🔥Calories: 350 kcal🧈Total Fat: 12g💛Saturated Fat: 5g❤️Cholesterol: 30mg🧂Sodium: 600mg🌾Total Carbs: 45g🥦Dietary Fiber: 3g🍬Sugars: 5g🥩Protein: 15g

📝Notes

Tips: You can substitute whole wheat flour for a healthier option.

Watch Video Of How Red Velvet Cake Mix Works

This recipe is always a good idea for any occasion – whether you’re hosting a dinner party or just need something quick and easy for your family. My favorite thing about this recipe is how versatile it is – I’ve adapted it to suit different dietary needs by substituting dairy-free milk or using natural food coloring like beet juice.

When reheating leftovers or making individual portions for on-the-go snacking, be sure to wrap them tightly in plastic wrap or aluminum foil before microwaving on high for about 10-15 seconds per serving (depending on your microwave power). You can also top your leftover cake with cream cheese frosting (made by mixing softened cream cheese with butter until smooth), chopped nuts, or even shaved coconut flakes – get creative!

❓ Frequently Asked Questions About Red Velvet Cake Mix

Q1: What is red velvet cake?

Red velvet cake is a type of chocolate cake that gets its distinctive red color from the reaction between acidic buttermilk and cocoa powder. It’s often associated with American cuisine and has become a popular dessert around the world.

Q2: What makes red velvet cake special?

Red velvet cake is special because of its unique flavor profile – it’s not too sweet, not too rich, and has just the right amount of tanginess from the buttermilk. The reaction between the acidic buttermilk and cocoa powder also gives it a unique flavor that sets it apart from other chocolate cakes.

Q3: Can I use regular milk instead of buttermilk?

While you can use regular milk as a substitute for buttermilk, keep in mind that it will change the flavor profile of your cake slightly. Buttermilk adds a tangy taste that complements the cocoa powder perfectly – if you don’t have buttermilk on hand, you can try substituting with plain yogurt or milk mixed with vinegar or lemon juice (about 1 tablespoon vinegar or lemon juice per cup of milk). However, if you want that authentic taste of red velvet cake, stick with real buttermilk!

Q4: How do I store leftover red velvet cake?

If you have leftover red velvet cake, store it in an airtight container at room temperature for up to three days. If you want to keep it longer or freeze it for later use, be sure to wrap it tightly in plastic wrap or aluminum foil before placing it in an airtight container or freezer-safe bag.

Q5: Can I make red velvet cupcakes instead of a full-sized cake?

Yes! Red velvet cupcakes are just as delicious as their full-sized counterparts – simply divide your batter evenly among cupcake liners and bake at 350°F (175°C) for about 18-20 minutes or until a toothpick inserted into the center comes out clean.

Similar Posts