Carlton Haynes is the innovative, professional chef by trade who loves to cook.
Red Velvet Cake From The Box
Many people thinks that making a good Red Velvet cake takes a lot of work, but you can use a box mix with some good cream cheese and sour cream that will knock you off your feet, if you follow this quick and easy recipe you can really make a great tasting Red Velvet that your family and friends will love. So come on and follow me with this great tasting and easy to make recipe. I will suggest you use Philadelphia Brand Cream Cheese and Breakstone Sour Cream to make the flavors stand out......Enjoy!
A Quick And Easy Red Velvet Cake
1 package 8oz of cream cheese, soften and divided
2oz of sour cream
1/2 cups of vegetable oil
2 egg whites
1 package 2 layer size red velvet cake mix (this should equal 2 /12 cups this will replace your flour)
1 cup of buttermilk
1/2 cup of butter soften
1/2 teaspoon of vanilla
2 cups of powdered sugar
Heat oven to 350 degrees, beat 2 ounces of cream cheese and sour cream in a large bowl with mixer until blended. Add egg whites and cake mix, oil and butter milk then mix well.
Pour the mixture into 2 9 inch round pans sprayed with cooking spray. Bake for 30 minutes or until toothpick inserted in center comes out clean. Cool completely.
Meanwhile beat the remaining cream cheese, butter, vanilla and sugar with mixer until well blended. Refrigerate.
Fill and frost cake layers with frosting, special extra sprinkle with 1 1/2 teaspoon sugar crystals for a little added sparkle. You could also add almonds or pecans around the cake for added flavor and texture.
© 2011 Chef Carlton Haynes
Lucy on April 20, 2019:
Just took the cake out of the oven and it looks beautiful.
I followed the recipe to a T.
I will icing in the morning.
Thank u for such an easy recipe...
Chef Carlton Haynes (author) from Radcliff Ky on August 02, 2018:
Hello Judy you are so right the cake is only suppose to have 1/2 cup of vegetable oil hat was a missprint on my behave I am so sorry.
Judy on July 30, 2018:
Too much oil!!! I have been baking cakes for 50 years and have never thrown one in the garbage until today. I thought 1.5 cups of oil was way too much but I added it anyway. The batter was beautiful, light and fluffy so I thought it would bake well. However, the result was a flat, greasy cake! I see in some comments that you only added 1 cup of oil at a time. You should put that in your instructions!
The Handicapped Chef on February 14, 2017:
So sorry Mrs. Lowery it calls for 1 1/2 cups of oil but what I did was add one cup first then if I needed more I added it I should have stated that in my findings
Mrs. Lowery on February 14, 2017:
Followed directions perfectly. I wish I had known that possibly not all of the oil would be used. The cake is super flat and very greasy. I thought 1.5 cups of oil was a little much, but I wanted to follow the recipe.
Chef Carlton Haynes (author) from Radcliff Ky on December 17, 2016:
I am not sure if you read this recipe correctly but this is not a recipe for a red velvet this is a recipe to enhance a box cake version of a Red Velvet cake and it calls for butter milk and oil what it is lacking baking soda and coca which is already in the box mixture is I and please try t again because its a good enhanced version on bettering a box cake
ss on December 16, 2016:
Cake did not rise. I am a seasoned baker :(
was wondering if I had to add all your ingredients to the ingredients on the box. Becos your recipe does not have liquid, water or milk.
Chef Carlton Haynes (author) from Radcliff Ky on November 04, 2016:
Hello Paula, it calls for 1 1/2 cups of oil but what I did was add one cup first then if I needed more I added it but it took all of the oil I hope this works I know your going to have a very tasty cake ....enjoy.
Paula on November 04, 2016:
Your Method directions omit adding the oil. I'm assuming it is added at the time egg whites and cake mix is added?
Janet on October 17, 2016:
I just finished mixing this up and my batter is super stiff, not like a cake mix batter at all, is that the way it's suppose to be, or is there an ingredient such as oil, water, or milk that is missing
Chef Carlton Haynes (author) from Radcliff Ky on March 07, 2016:
Becky use 2 ounces of cream cheese in your cake batter the rest goes into making your frosting while your cake is baking ....good luck
Carlton Haynes on March 07, 2016:
Becky use 2 ounces of cream cheese
in your cake batter the rest goes into making your frosting while your cake is baking ....good luck
Chef Carlton Haynes (author) from Radcliff Ky on January 16, 2016:
It only ask for 2 ounces if you have extra you can add it to your frosting .
MelB on January 16, 2016:
I'm confused on the sour cream. Two ounces in the cake. Where does the rest go?
Chef Carlton Haynes (author) from Radcliff Ky on September 10, 2015:
Jennandjulie glad you enjoyed making this cake it is my go to cake for last minute affairs keep up the good work and thank s fpr trying my recipe.
Jennandjulie on September 10, 2015:
Super easy to make. We only had to bake it for 20 mins and it was done. We also made a double batch of the icing so that we had a good amount to make it actually look layered.
Chef Carlton Haynes (author) from Radcliff Ky on July 09, 2013:
ladies thank you or the comments his is super easy to make but the flavor is just like you brought it from your local bakery and yes they do have t in a pre-mix box also for cupcakes.
idigwebsites from United States on July 09, 2013:
I'm not aware there's actually a red velvet cake mix? I'm gonna find for that. I love red velvet cakes and cupcakes. Thanks for simplifying the way to make it, for us. Up and useful :)
Theresa Ast from Atlanta, Georgia on July 08, 2013:
Sound and looks wonderful. I love that it is fast and easy. Sharing.