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Easy Red Velvet Cake

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By Betty Crocker Kitchens
Updated Dec 23, 2020
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When red velvet is the requested cake, don't worry about creating a complicated batter. Just pick up Betty Crocker™ cake mix, red food color and a few other pantry staples for an Easy Red Velvet Cake. The classic frosting is made with cream cheese, milk, whipping cream and powdered sugar. Make red velvet cake for the next birthday party request or just because you're craving it.

More About This Recipe

  • The origins of red velvet cake are a mystery, but it’s been popular in the southern United States since the early 1900s. This recipe starts with Betty Crocker™ Super Moist™ German chocolate cake mix to cut down on prep and the smooth-as-silk cream cheese frosting makes it an extra special dessert to share with friends and family. Once you make this tasty recipe, try your hand at one of our other red velvet cakes. They’re particularly festive for Valentine’s Day! Want to become a cake baking pro? Betty’s got all the cake-making tips you could ever need, including everything from choosing pans to storing leftovers (if you have any, that is)!

Easy Red Velvet Cake

  • Prep Time 15 min
  • Total 1 hr 50 min
  • Servings 12
  • Ingredients 10
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Ingredients

Cake

Frosting

  • 2 oz cream cheese, softened
  • 2 teaspoons milk
  • 1 1/2 cups whipping cream
  • 1/2 cup powdered sugar

Instructions

  • Step 
    1
    Heat oven to 350°F (325°F for dark or nonstick pans). Grease bottom and sides of 13x9-inch pan or two 9-inch round cake pans and lightly flour, or spray with baking spray with flour.
  • Step 
    2
    In large bowl, beat cake ingredients with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Pour into pan(s).
  • Step 
    3
    Bake as directed on box. Cool rounds 10 minutes; remove from pans. Cool completely.
  • Step 
    4
    In chilled large bowl, mix cream cheese and milk until smooth. Beat in whipping cream and powered sugar with electric mixer on high speed, scraping bowl occasionally, until soft peaks form. Frost top of 13x9-inch cake or fill and frost cake layers. Store loosely covered in refrigerator.

Nutrition

Nutrition Facts are not available for this recipe

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