how to make red velvet cake mix better
This elevated red velvet cake recipe transforms a simple box mix into a bakery-worthy treat with rich cocoa flavor, tender crumb, and dreamy cream cheese frosting. Perfect for birthdays, holidays, or cozy nights in.
Equipment
- Mixing Bowls
- Whisk
- Spatula
- Cake Pans
- Oven
- Wire Racks
- Parchment Paper
- Electric Mixer
Ingredients
Cake
- 1 box red velvet cake mix
- 3 large eggs
- 1 cup buttermilk
- 1/2 cup sour cream
- 1/2 cup melted butter
- 2 tbsp unsweetened cocoa powder
- 1 tsp vanilla extract
- 1 tsp distilled vinegar
- 1 pinch salt
- 1/2 cup mini chocolate chips optional
Frosting & Decoration
- cream cheese frosting prepared
- fresh berries or red velvet crumbs for garnish
Instructions
- Preheat oven to 350°F (175°C). Grease and flour your cake pans or line them with parchment rounds.
- In a large bowl, whisk together melted butter, eggs, buttermilk, sour cream, vanilla, and vinegar until smooth.
- Add the red velvet cake mix and cocoa powder. Stir gently until just combined — do not overmix.
- Optional: Fold in mini chocolate chips for added richness.
- Divide batter evenly into prepared pans and smooth the tops. Bake for 25–30 minutes or until a toothpick comes out with moist crumbs.
- Let cakes cool in pans for 10 minutes, then transfer to wire racks to cool completely.
- Make the cream cheese frosting: Beat softened cream cheese, butter, vanilla, and powdered sugar until smooth and fluffy.
- Frost cooled cakes and decorate with red velvet crumbs or fresh berries. Slice and serve.
Notes
This recipe is easily adaptable: make cupcakes, mini cakes, or trifles. Store in fridge for up to 4 days or freeze slices for up to 2 months. Add espresso powder for deeper chocolate notes.