Easy Red Velvet Cake with Vanilla Cream Cheese Frosting Recipe

Our easy version of Red Velvet Cake starts with a cake mix and uses the "one bowl" method of combining all the ingredients at once to make the batter. Make it even easier by purchasing a container of cream cheese frosting instead of preparing the frosting from scratch.
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  • 1 (18 1/4 ounces) German chocolate cake mix with pudding
  • 1 sour cream
  • 1/2 water
  • 1/4 unsweetened cocoa powder
  • 1/4 vegetable oil
  • 1 McCormick® Red Food Color
  • 3 eggs
  • 2 McCormick® Pure Vanilla Extract
  • Vanilla Cream Cheese Frosting:
  • 1 (8 ounces) cream cheese, softened
  • 1/4 (1/2 stick) butter, softened
  • 2 sour cream
  • 2 McCormick® Pure Vanilla Extract
  • 1 (16 ounces) confectioners’ sugar
1. Preheat oven to 350°F. 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.Test Kitchen Tip: One container (16 ounces) ready-to-spread cream cheese frosting can be used in place of the prepared Vanilla Cream Cheese Frosting.
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Nutrition (per serving)
: 397
: 17
: 4
: 76
: 57
: 335
: 0

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