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Easy Red Velvet Cake With Cream Cheese Frosting

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Easy Red Velvet Cake

Easy Red Velvet Cake

Diana Rattray
If you're like me, the holidays have you going full speed ahead and you barely have time to prepare dinner, let alone make a holiday dessert. This easy red velvet cake is a fabulous dessert to make when you're pressed for time, and it's both festive and delicious. Sprinkle chopped pecans or coconut on this cake to make it look very special.


  • 1 devil’s food cake mix (moist style with pudding in the mix)
  • 1 teaspoon baking soda
  • 1 1/3 cups buttermilk
  • 1/3 cup vegetable oil
  • 3 large eggs
  • 1 teaspoon vanilla
  • 2 teaspoons white vinegar
  • 1 bottle (1 ounce) liquid red food coloring*
  • --
  • Frosting:
  • 4 ounces cream cheese, softened
  • 4 tablespoons butter, softened
  • 2 1/2 cups powdered sugar
  • 1 teaspoon vanilla
  • 1 to 1 1/2 tablespoons warm water
  • finely chopped pecans or coconut for topping, optional


*If you use the more concentrated paste or gel coloring, beat in enough to make the batter a vivid red color.

Grease and flour a 13x10x2-inch baking pan. Heat oven to 350°. In the bowl of an electric mixer, combine the cake mix, baking soda, buttermilk, vegetable oil, eggs, 1 teaspoon vanilla, vinegar, and food coloring. Beat on low speed until well blended. Beat on high speed for 2 minutes. Pour the batter into the prepared baking pan. Bake for 25 to 30 minutes, or until cake springs back when lightly touched with a finger. Let cool on a rack.

Frost the cooled cake with cream cheese frosting and sprinkle with chopped pecans or coconut, if desired.

In a mixing bowl with electric mixer, beat the softened cream cheese and butter together until blended. Slowly beat in the powdered sugar until smooth and creamy. Beat in 1 teaspoon of vanilla and enough of the warm water to make a soft, spreadable frosting.

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