Red Velvet Cake with Easy Cream Cheese Frosting {Cake Mix Recipe} 

I have nothing against using cake mixes, even though I do add to them.  They are perfect for when you’re in a pinch and need a dessert…quick. By adding a few extra ingredients you’ll have a deliciously, moist cake that will impress anyone. 

There is one thing about making cream cheese frosting…you need quite a bit of sifted powdered sugar, which takes time to do. So I add a can of store-bought cream cheese frosting to a quick batch of my buttercream, it’s the perfect semi-homemade alternative. To frost this cake fast and neatly, use a disposable piping bag fitted with a 1M open star tip.  Then fill the piping bag with the frosting, and pipe dollops on each cake layer as you stack the cake. Finish the top with a healthy amount of cute sprinkles, and it’s as easy as that! 

Here’s My Notes:

1)Buttermilk is a staple in my fridge, it’s a must-have for me, but feel free to use regular milk.

2)This cake is perfect to make ahead, you can bake it the night before you plan to serve…super stress free. 

3)I baked my cake in three 6-inch cake pans, you can totally bake it in two 9-inch cake pans.  Bake in a preheated oven for 25-30 minutes, or until when you press the cake lightly it springs back.

Red Velvet Cake with Quick Cream Cheese Frosting 

Yields: one 6-inch three layer cake or one 9-inch two layer cake

Ingredients

Cake:

1 (18.25oz.) red velvet cake mix

3 eggs 

1/3 cup butter, melted 

1 1/4 cup milk or buttermilk 

2 teaspoons vanilla 

Frosting:

1 (16oz.) can cream cheese frosting 

1 cup (2 sticks) butter, softened 

3 cups powdered sugar, sifted 

1 teaspoon vanilla 

Cute Sprinkles 

Directions 

Preheat oven to 350 degrees F. Line three 6-inch cake pans with parchment paper and spray with non-stick cooking spray. 

In a mixing bowl, beat all the cake ingredients together with a hand mixer for about 3-4 minutes or until fully combined. 

Divide batter evenly between the prepared cake pans. Bake in preheated oven for 30-35 minutes or until when you lightly press the top it springs back. Allow the cake layers to cool in the pans for about 10 minutes before turning them out onto a wire cooling rack to cool completely. 

While the cake layers are cooling, prepare the frosting: In the bowl of a stand mixer fitted with a pattle attachment, cream together the can of frosting, butter, and sifted powdered sugar for about 5 minutes or until creamy and smooth. Beat in the vanilla. Place the prepared frosting in a piping bag fitted with a 1M piping tip. 

Assembly 

Once the cake has completely cooled, frost the cake one layer at a time by piping dollops over the top of each layer. Finish the cake with sprinkles. Enjoy ! 💘 

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