Red Velvet cake - Quick Red Velvet Cake Recipe

Name: Red Velvet cake - Quick Red Velvet Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: solid shortening for greasing pans; flour for dusting pans; 1 18.25 oz (511 grm). package German chocolate cake mix with pudding; 1 cup (225 ml) sour cream; 1/2 cup (125 ml) water; 1/4 cup (60 ml) vegetable oil; 1 1 oz (28 grm). bottle red food coloring; 3 large eggs; 1 tsp (5 ml) pure vanilla extract; Cream Cheese Frosting

Servings: persons

1
Place rack in center of oven and preheat to 350 degrees (175 C.).
2
Generously grease two 9-inch round cake pans with solid vegetable shortening, then dust with flour.
3
Shake out excess.
4
Place the cake mix, sour cream, water, oil, food coloring, eggs, and vanilla in a large mixing bowl.
5
Blend with mixer on low speed for one minute.
6
Scrape down sides of bowl, increase speed to medium and beat 2 to 3 minutes more.
7
Batter should be well blended.
8
Divide the batter between the pans, smoothing the tops with a rubber spatula.
9
Place pans side by side in the oven.
10
Bake the cakes until they spring back when lightly pressed with your finger and start to pull away from the sides of the pans, 28 to 30 minutes.
11
Remove from oven and place on wire racks to cool for 10 minutes.
12
Run a dinner knife around the edge and invert onto a rack, then invert them again onto another rack so that the cakes are right side up.
13
Allow them to cool completely, 30 minutes more.
14
While cooling prepare Cream Cheese Frosting.
15
Place one cake layer, right side up, on a serving platter.
16
Spread the top with frosting.
17
Place second layer, right side up, on top of first layer and frost the top and sides.
18
Place cake, uncovered, in the refrigerator until frosting sets, 20 minutes.
19
Store in a cake saver or cover with waxed paper in refrigerator, for up to 1 week.

496

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: solid shortening for greasing pans, flour for dusting pans, 1 18.25 oz (511 grm). package German chocolate cake mix with pudding, 1 cup (225 ml) sour cream, and more.

Yes, Red Velvet cake - Quick Red Velvet Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Red Velvet cake - Quick Red Velvet Cake

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions