Red Velvet Cake - Doctored Cake Mix Recipe
We loved the chocolate flavor of this cake so much that we didn't want to remove any of the cocoa. However, if you'd prefer a deeper red, you can remove some of the cocoa and add more coloring. It's up to you! (But we love it just as it is!)
Red Velvet Cake - Doctored Cake Mix Recipe
This delicious Red Velvet Cake is super moist and has just the right amount of chocolate flavor. I love red velvet year-round, but especially for Christmas and winter gatherings!
Ingredients
- 1 box yellow cake mix, sifted (15.25 box mix) plus 6 Tablespoons (45g) flour ( I used Duncan Hines Classic Yellow Mix)
- ½ cup (100g) granulated sugar
- 5 Tablespoons (24g) unsweetened cocoa powder ( I sift the cocoa , then measure or weight
- ½ cup (107g) vegetable oil
- 3 large eggs
- 2 teaspoons (8g) vanilla extract
- ½ cup (121g) milk
- 1 cup (242g) sour cream
- 2 Tablespoons (24g) red food coloring ( if you want a brighter red color to your cake, add 3 Tablespoons)
Instructions
Preheat oven to 350 degrees
Grease and flour 2 eight inch round pans
In the bowl of your mixer, place the cake mix plus flour, sugar, sifted cocoa. Whisk to blend these ingredients together. Then add all the remaining ingredients.
Begin mixing on low speed, increasing to medium speed for 1 minute. Scrape the sides and bottom of the bowl. Beat at medium speed for 1 more minute (longer if using a hand mixer.
Pour into prepared pans and bake for 30 - 35 minutes (check at 30 minutes). The cake is done when a toothpick comes out clean or with a just a few crumbs attached. Let cool in pans for 10 minutes then turn out.
Makes 6 ¼ cups batter
Works well for cupcakes
We frosted with our Pipeable Cream Cheese Frosting Recipe
*You may like to try our fantastic Red Velvet Cake recipe from scratch as we mentioned above! Print this one out for later: Delicious Red Velvet Cake from Scratch
Don't forget to check out our full collection of favorite cake and frosting recipes in our Recipes Section! Or, for free, fun, and simple cake decorating tutorials, don't miss our Free Cake Tutorials Section!
Thanks for stopping by!
Hi Debbie, In the paragraph under the first picture of the cake Melissa talks about how the lighting in taking the picture makes the cake look redder than it really is. To make yours more red you can leave out some of the cocoa (though we like this for the flavor it adds) you could also add more red coloring. The flour you add should not be self raising it should be all purpose flour. If you are in the UK, all purpose is the same as plain flour. Hope this helps.
Thanks for your quick reply. I'll try it with the plain flour.
Do you have adjustments for a 3 layer cake? As opposed to two layer?
Hi Heather, I'm sorry but I have not tested increasing the ingredients to get a 3 layer cake. You can put the cake batter into 3 pans, each pan having 2 cups batter, reducing the baking time to 20-25 min. The layers will be thin but will look fine and you will have more filling. You could also bake in 2 eight inch pans, cut the 2 baked layers in half horizontally to have 4 layers.
Has everyone gotten the 6 1/2 cups of batter this is suppose to give you? I just made it and barely got 4 cups. I'm crossing my fingers that it's enough for the 6" cake I'm doing ...
HELLO
I wanted to know if this cake can be made in 3 layers instead of two lawyers. If so what are the measurements for the recipe
HELLO
I wanted to know if this cake can be made in 3 layers instead of two layers. If so what are the measurements for the recipe
Hi Shire, The doctored Red Velvet cake recipe can be used as is and baked in three 8 inch pans. The layers will not be as high but that is not a problem. Once filled and frosted your cake will be 4 inches high. The plus of 3 layers is more filling for each slice. Bake at the same temperature as for 2 pans and for 25 to 30 minutes. Check for doneness at 25 minutes with a toothpick inserted in the center of the cake. The cake is done with the toothpick is clean or with just a few crumbs attached.
Curious what I can replace the milk and sour cream with? My son has dairy allergies. Coconut milk yogurt for sour cream an? And silk coconut milk ?
Hi Melissa and Bebe,
Do you have a recipe for cream cheese icing that could be stay out overnight on the cupcakes?
I’m trying to make a semi naked cake for a wedding and found that this cake has a lot of crumbs, any suggestions for more caramelization along the sides?
HIi Brianne, I am sorry your question was overlooked, always repost if you think this has happened. I am sorry you had this problem with your cake layers. The problem could be the cake pans used. We find that cake pans that are heavier such as Magic Line or Fat Daddio's are thicker and heavier and the outside of cakes do not bake quite as quickly and are less crumbly than cakes baked in thinner pans. Also, make sure that the pan is well greased and floured. Another thing, make sure you are using large eggs so you won't be decreasing the amount of moisture in the cake. Hope all goes well for your next cake.