Are you craving a decadent, moist red velvet cake but short on time? This recipe takes the convenience of a box mix and elevates it to homemade deliciousness. Forget those dry, disappointing results – this recipe delivers a stunning, rich red velvet cake that will impress your family and friends. It’s the perfect balance of easy preparation and exceptional taste, making it ideal for both beginner bakers and seasoned pros looking for a quick and satisfying dessert. This recipe is perfect for those searching for easy recipes, healthy-ish meals (we’ll explore some healthier options!), and quick dinner ideas (dessert counts, right?).
Ingredients:
- 1 box (15.25 ounces) red velvet cake mix
- Ingredients listed on the cake mix box (usually oil, eggs, and water)
- 1 cup buttermilk (or substitute: 1 cup milk + 1 tablespoon white vinegar or lemon juice, let sit for 5 minutes)
- 1 teaspoon vanilla extract
- 1/2 cup vegetable oil
- 2 large eggs
Cream Cheese Frosting:
- 8 ounces cream cheese, softened
- 1/2 cup (1 stick) unsalted butter, softened
- 3 cups powdered sugar
- 1 teaspoon vanilla extract
- Pinch of salt
Instructions:
Getting Started:
- Preheat your oven to the temperature specified on the cake mix box. Grease and flour two 9-inch round cake pans. This prevents sticking and ensures a beautiful cake release.
Making the Cake:
- In a large bowl, whisk together the cake mix, buttermilk, oil, eggs, and vanilla extract until smooth. Don't overmix; a few lumps are okay. Overmixing can lead to a tough cake.
- Pour the batter evenly into the prepared cake pans.
- Bake according to the time specified on the cake mix box, or until a wooden skewer inserted into the center comes out clean. This usually takes around 30-35 minutes.
- Let the cakes cool in the pans for 10 minutes before inverting them onto a wire rack to cool completely.
Preparing the Frosting:
- In a large bowl, beat the softened cream cheese and butter together until smooth and creamy.
- Gradually add the powdered sugar, beating until light and fluffy.
- Stir in the vanilla extract and salt.
Assembling the Cake:
- Once the cakes are completely cool, frost the top of one layer with a generous amount of cream cheese frosting.
- Carefully place the second cake layer on top and frost the entire cake with the remaining frosting.
Tips for Success:
- Room temperature ingredients: Using room temperature ingredients ensures even mixing and a smoother batter.
- Don't overmix: Overmixing develops gluten, leading to a tough cake. Mix until just combined.
- Cool completely: Ensure the cakes are completely cool before frosting to prevent the frosting from melting.
- Get creative with frosting: Try adding a splash of red food coloring to your frosting for an even more vibrant red velvet look!
Variations:
- Chocolate Red Velvet: Add 1/4 cup unsweetened cocoa powder to the batter for a richer, chocolatey twist.
- Healthier Options: Substitute applesauce for some of the oil to reduce fat. You can also use whole wheat pastry flour in place of a portion of the all-purpose flour (if using a from-scratch recipe instead of a mix).
- Different Frosting: Experiment with different frostings, such as a chocolate ganache or a simple whipped cream.
Nutritional Information (Approximate, per serving):
This information is based on a 12-serving cake and may vary depending on the specific ingredients used.
Calories: Approximately 350-400 calories Fat: Approximately 20-25g Sugar: Approximately 30-40g
This red velvet cake box mix recipe is a guaranteed crowd-pleaser, offering a delicious dessert without the fuss. It’s the perfect addition to birthdays, holidays, or any occasion that calls for a sweet treat. Enjoy!