EASY RED VELVET CAKE RECIPE

Name: EASY RED VELVET CAKE RECIPE
Prep time: 15 min
Cook time: 30 min
Yield: 16
Cuisine: Deep South,
Ingredients: 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 oz) McCormick® Red Food Color; 3 eggs; 2 tsps McCormick® Pure Vanilla Extract; 1 package (8 oz) cream cheese softened; 1/4 cup (1/2 stick) butter softened; 2 tbsps sour cream; 2 tsps McCormick® Pure Vanilla Extract; 1 box (16 ounces) confectioners’ sugar

This easy red velvet cake recipe is here to help impress your guests during the holidays or any other special occasion. We know that baking can sometimes seem overwhelming, so our recipe for red velvet cake includes a box of German chocolate cake mix. Ready in just 45 minute... Read More Read Less

15m

PREP TIME

30m

COOK TIME

382

CALORIES

13

INGREDIENTS

Servings: 16

Ingredients

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

KEY PRODUCTS

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.