Our easy version of Red Velvet Cake starts with a cake mix and uses the "one bowl" method of combining all the ingredients at once to make the batter. Make it even easier by purchasing a container of cream cheese frosting instead of preparing the frosting from scratch.
15m
PREP TIME
30m
COOK TIME
382
CALORIES
13
INGREDIENTS
Our easy version of Red Velvet Cake starts with a cake mix and uses the "one bowl" method of combining all the ingredients at once to make the batter. Make it even easier by purchasing a container of cream cheese frosting instead of preparing the frosting from scratch.
15m
PREP TIME
30m
COOK TIME
382
CALORIES
13
INGREDIENTS
Ingredients 16 Servings
- Easy Red Velvet Cake
- 1 package (2-layer size) German chocolate cake mix with pudding
- 1 cup sour cream
- 1/2 cup water
- 1/4 cup unsweetened cocoa powder
- 1/4 cup vegetable oil
- 1 bottle (1 ounce) McCormick® Red Food Color
- 3 eggs
- 2 teaspoons McCormick® All Natural Pure Vanilla Extract
- Vanilla Cream Cheese Frosting
- 1 package (8 ounces) cream cheese, softened
- 1/4 cup (1/2 stick) butter, softened
- 2 tablespoons sour cream
- 2 teaspoons McCormick® All Natural Pure Vanilla Extract
- 1 box (16 ounces) confectioners’ sugar
INSTRUCTIONS
- 1 Preheat oven to 350°F. For the cake, beat cake mix, sour cream, water, cocoa powder, oil, food color, eggs and vanilla in large bowl with electric mixer on low speed just until moistened, scraping sides of bowl frequently. Beat on medium speed 2 minutes. Pour batter into 2 greased and floured (9-inch) round cake pans.
- 2 Bake 30 minutes or until toothpick inserted in center comes out clean. Cool in pan 10 minutes. Remove from pans; cool completely on wire rack.
- 3 For the Frosting, beat cream cheese, butter, sour cream and vanilla in large bowl until light and fluffy. Gradually beat in confectioners’ sugar until smooth. Fill and frost cooled cake with frosting.
NUTRITION INFORMATION
(per Serving)
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