Cake Mix Red Velvet Cake
White cake mix gives you a head start on this cake, which you frost with a scratch cream cheese frosting.
Servings 12
Cost 5
Ingredients
- 1 box white cake mix Betty Crocker
- 4 tablespoons unsweetened natural cocoa powder
- 1 stick unsalted or salted butter, melted (114 grams)
- 3 large eggs
- 1 cup buttermilk
- 2 ounces of red food coloring or 1 T. Super Red
- ¼ teaspoon salt If using the unsalted butter
Cream Cheese Frosting
- 1 stick unsalted butter, softened (114 grams)
- 16 oz cream cheese, softened (450 grams)
- 2-3 cups confectioners' sugar (240 grams) plus more as needed
- 1 ½ teaspoons vanilla extract
- 2 teaspoons fresh lemon juice optional
Instructions
- Preheat oven to 350 degrees F. Grease and flour 2 9-inch round pans or 3 8-inch round pans.
- In a large mixing bowl, stir together all ingredients in order listed. Using an electric mixer, beat until smooth. Pour into pans and bake for 28 minutes or until cakes spring back when lightly pressed.
- Let cool in pans on wire rack for 10 minutes, then invert and let cool completely on a rack.
- To make the frosting, beat the softened butter and 1 cup of the confectioners' sugar until creamy. Add the softened cream cheese and beat until smooth, then beat in another cups of sugar and vanilla extract. For extra tartness, add the lemon juice. Taste test and add more sugar if you like a sweeter frosting. You may use up to 3 cups.
Notes
Sweeter Cheese Flavored Frosting: Follow directions above but use 2 sticks (8 oz) of softened unsalted butter and 1 package (8 oz) of cream cheese. Use 3 to 4 cups powdered sugar, and add ½ teaspoon of salt.
