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The Secret To A Quick Red Velvet Cake

Updated on December 17, 2016

Red Velvet Cake From The Box

Some times we do not have time to make cakes from fresh ingredients and you have to use a box mix but you can still make it tasty with the right inredients.
Some times we do not have time to make cakes from fresh ingredients and you have to use a box mix but you can still make it tasty with the right inredients.

Red Velvet

Many people thinks that making a good Red Velvet cake takes a lot of work, but you can use a box mix with some good cream cheese and sour cream that will knock you off your feet, if you follow this quick and easy recipe you can really make a great tasting Red Velvet that your family and friends will love. So come on and follow me with this great tasting and easy to make recipe. I will suggest you use Philadelphia Brand Cream Cheese and Breakstone Sour Cream to make the flavors stand out......Enjoy!

A Quick And Easy Red Velvet Cake

1 package 8oz of cream cheese, soften and divided

2oz of sour cream

1 1/2 cups of vegetable oil

2 egg whites

1 package 2 layer size red velvet cake mix (this should equal 2 /12 cups this will replace your flour)

1 cup of buttermilk

1/2 cup of butter soften

1/2 teaspoon of vanilla

2 cups of powdered sugar

Method

Heat oven to 350 degrees, beat 2 ounces of cream cheese and sour cream in a large bowl with mixer until blended. Add egg whites and cake mix, oil and butter milk then mix well.

Pour the mixture into 2 9 inch round pans sprayed with cooking spray. Bake for 30 minutes or until toothpick inserted in center comes out clean. Cool completely.

Meanwhile beat the remaining cream cheese, butter, vanilla and sugar with mixer until well blended. Refrigerate.

Fill and frost cake layers with frosting, special extra sprinkle with 1 1/2 teaspoon sugar crystals for a little added sparkle. You could also add almonds or pecans around the cake for added flavor and texture.

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      The Handicapped Chef 9 months ago

      So sorry Mrs. Lowery it calls for 1 1/2 cups of oil but what I did was add one cup first then if I needed more I added it I should have stated that in my findings

    • profile image

      Mrs. Lowery 9 months ago

      Followed directions perfectly. I wish I had known that possibly not all of the oil would be used. The cake is super flat and very greasy. I thought 1.5 cups of oil was a little much, but I wanted to follow the recipe.

    • Handicapped Chef profile image
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      Handicapped Chef 11 months ago from Radcliff Ky

      ss

      I am not sure if you read this recipe correctly but this is not a recipe for a red velvet this is a recipe to enhance a box cake version of a Red Velvet cake and it calls for butter milk and oil what it is lacking baking soda and coca which is already in the box mixture is I and please try t again because its a good enhanced version on bettering a box cake

    • profile image

      ss 11 months ago

      Cake did not rise. I am a seasoned baker :(

      was wondering if I had to add all your ingredients to the ingredients on the box. Becos your recipe does not have liquid, water or milk.

      Sad!!!

    • Handicapped Chef profile image
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      Handicapped Chef 12 months ago from Radcliff Ky

      Hello Paula, it calls for 1 1/2 cups of oil but what I did was add one cup first then if I needed more I added it but it took all of the oil I hope this works I know your going to have a very tasty cake ....enjoy.

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      Paula 12 months ago

      Your Method directions omit adding the oil. I'm assuming it is added at the time egg whites and cake mix is added?

    • Handicapped Chef profile image
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      Handicapped Chef 13 months ago from Radcliff Ky

      Hello Janet thanks for trying the recipe ........I think you for got to add the vegetable oil it calls for 1 1/2 cups of oil but what I did was add one cup first then if I needed more I added it but it took all of the oil I hope this works.

    • profile image

      Janet 13 months ago

      I just finished mixing this up and my batter is super stiff, not like a cake mix batter at all, is that the way it's suppose to be, or is there an ingredient such as oil, water, or milk that is missing

    • Handicapped Chef profile image
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      Handicapped Chef 20 months ago from Radcliff Ky

      Becky use 2 ounces of cream cheese in your cake batter the rest goes into making your frosting while your cake is baking ....good luck

    • profile image

      Carlton Haynes 20 months ago

      Becky use 2 ounces of cream cheese

      in your cake batter the rest goes into making your frosting while your cake is baking ....good luck

    • Handicapped Chef profile image
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      Handicapped Chef 22 months ago from Radcliff Ky

      MelB

      It only ask for 2 ounces if you have extra you can add it to your frosting .

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      MelB 22 months ago

      I'm confused on the sour cream. Two ounces in the cake. Where does the rest go?

    • Handicapped Chef profile image
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      Handicapped Chef 2 years ago from Radcliff Ky

      Jennandjulie glad you enjoyed making this cake it is my go to cake for last minute affairs keep up the good work and thank s fpr trying my recipe.

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      Jennandjulie 2 years ago

      Super easy to make. We only had to bake it for 20 mins and it was done. We also made a double batch of the icing so that we had a good amount to make it actually look layered.

    • Handicapped Chef profile image
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      Handicapped Chef 4 years ago from Radcliff Ky

      ladies thank you or the comments his is super easy to make but the flavor is just like you brought it from your local bakery and yes they do have t in a pre-mix box also for cupcakes.

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      idigwebsites 4 years ago from United States

      I'm not aware there's actually a red velvet cake mix? I'm gonna find for that. I love red velvet cakes and cupcakes. Thanks for simplifying the way to make it, for us. Up and useful :)

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      Theresa Ast 4 years ago from Atlanta, Georgia

      Sound and looks wonderful. I love that it is fast and easy. Sharing.