Red Velvet Volcanoes – a delicious recipe with cake mix, baking soda, eggs, low-fat buttermilk, red food coloring, vanilla. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Cooking time: About 20 Minutes
2
Preheat oven to 350 degrees. Line a 24-cup, 2-inch mini-muffin tin with paper liners.
3
In a mixing bowl, stir together the yellow cake mix (large packet) and baking soda. Add the cocoa cake mix (small packet), eggs, buttermilk, food coloring, and vanilla. Beat with an electric mixer on low speed until blended, then on high for 2 minutes.
4
Spoon batter into prepared muffin cups, filling them three-quarters full. Spoon a generous teaspoonful of marshmallow creme into the center of each cup. Top with a teaspoonful of batter. Do not smooth the batter out.
5
Bake cupcakes for 18 to 20 minutes, or until tops spring back when lightly touched. Cool for 5 minutes, then turn cakes out onto a wire rack to cool completely. Repeat with remaining batter and creme.
6
How kids can help: Measure ingredients (except food coloring, which stains); place liners in tin; put ingredients in mixing bowl; spoon batter and marshmallow creme into muffin cups.
687
kcal
Calories
74
g
Fat
2
g
Carbs
7
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 1 box (18 1/4 oz) fudge marble cake mix, 1 1/2 teaspoon baking soda, 2 eggs, 1 1/2 cups low-fat buttermilk, and more.
Yes, Red Velvet Volcanoes 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.
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