We loved the chocolate flavor of this cake so much that we didn’t want to remove any of the cocoa. However, if you’d prefer a deeper red, you can remove some of the cocoa and add more coloring. It’s up to you! (But we love it just as it is!)
Red Velvet Cake - Doctored Cake Mix Recipe
This delicious Red Velvet Cake is super moist and has just the right amount of chocolate flavor. I love red velvet year-round, but especially for Christmas and winter gatherings!
Ingredients
- 1 box yellow cake mix, sifted (15.25 box mix) plus 6 Tablespoons (45g) flour ( I used Duncan Hines Classic Yellow Mix)
- ½ cup (100g) granulated sugar
- 5 Tablespoons (24g) unsweetened cocoa powder ( I sift the cocoa , then measure or weight
- ½ cup (107g) vegetable oil
- 3 large eggs
- 2 teaspoons (8g) vanilla extract
- ½ cup (121g) milk
- 1 cup (242g) sour cream
- 2 Tablespoons (24g) red food coloring ( if you want a brighter red color to your cake, add 3 Tablespoons)
Instructions
Preheat oven to 350 degrees
Grease and flour 2 eight inch round pans
In the bowl of your mixer, place the cake mix plus flour, sugar, sifted cocoa. Whisk to blend these ingredients together. Then add all the remaining ingredients.
Begin mixing on low speed, increasing to medium speed for 1 minute. Scrape the sides and bottom of the bowl. Beat at medium speed for 1 more minute (longer if using a hand mixer.
Pour into prepared pans and bake for 30 - 35 minutes (check at 30 minutes). The cake is done when a toothpick comes out clean or with a just a few crumbs attached. Let cool in pans for 10 minutes then turn out.
Makes 6 ¼ cups batter
Works well for cupcakes
We frosted with our Pipeable Cream Cheese Frosting Recipe
*You may like to try our fantastic Red Velvet Cake recipe from scratch as we mentioned above! Print this one out for later: Delicious Red Velvet Cake from Scratch
Don’t forget to check out our full collection of favorite cake and frosting recipes in our Recipes Section! Or, for free, fun, and simple cake decorating tutorials, don’t miss our Free Cake Tutorials Section!
Finally, if you’re interested in accessing our entire cake video tutorial library, we would love to have you as a member of My Cake School! You can find all of the joining details here: Join My Cake School!
Thanks for stopping by!
Thank you Christmas Princess!
You’re welcome, Scott! ;0) Enjoy the recipe!!
Thank you ???
Mouth watering.
Melissa, I can’t thank you enough for this recipe. This cake was so moist and delicious. It’s now one of my favorites. It was simple to put together, too. I was making a small wedding cake and intentionally made extra for my family. My son in law is a firefighter (handsome, too) and is usually quite successful at avoiding sweets but he had a heck of a time resisting the cupcakes I made using this mix. In fact, He ate nearly a dozen throughout the course of 1 evening. He just couldn’t pass them up on the counter. I would up using 3 cake mixes but had only bought 2 bottles of red food coloring (before finding your recipe). I live out in the boonies so running up to the store wasn’t an option. I thought if I needed more I would use my Americolor Gel. Alas, I did “not” need more. Only two 1 oz bottles was the perfect color for me – a beautiful bright red velvet). Thanks so much and also for the very quick response when I emailed you regarding which mix to use – Classic Yellow or Butter Golden). Have a very Blessed and Merry Christmas!!
Hi Terry! Thank you so much for your feedback, I’m so happy that you and your family loved the recipe! The wedding cake that you posted is gorgeous! Merry Christmas! xo
Hello, for the 6 tablespoons of flour, is it just regular “all-purpose flour”, or should it be “cake flour”?
Hi Lisa, It is all-purpose flour.
Is this cake stackable? I need to make a 10″ bottom tier and 8″ top tier cake and covered with fondant.
Also……do bake this recipe in a 2″ high pan or 3″?
I had the same question
Do you level off the tablespoons of cocoa powder or use heaping tablespoons. I am looking forward to making this cupcakes for Valentine’s Day!
Hi Nadia, yes this cake is stackable (with your supports/dowels of choice) and should be stable enough to cover with fondant. We bake in 2″ pans.
@Toni: We do level off the tablespoons of cocoa powder. Enjoy the recipe!
Has anyone tried to double this recipe yet?
I made this red velvet recipe for this cake. I usually don’t like red velvet cake- this I liked. The extra cocoa in the recipe makes the difference. I did add more food coloring as was suggested. Thanks for the recipe-it’s a keeper!
Hi Janet, Your cake looks wonderful!! We are so happy you like the recipe!!
@Janet- Your cake looks fabulous! Love the colors & flowers. So happy that you enjoyed the cake recipe!
Has anyone tried to double this doctored box red Velvet Cake recipe using boxed cake mix?
What kind of food coloring are you using? Gel colors, AmeriColor, Betty Crocker? Thanks!
Hi Marci, We have not doubled the recipe but doctored cake mix recipes can be doubled with no problem.
Hi T, For the red velvet cake we used McCormick liquid red food color.
@Marci Dees – I did double the recipe to make the cake posted. It worked just fine. I do bake my cakes at 325 degrees instead of 350.
I tried this cake and think it is very good! Thank you for finding a doctored version. Also for the doubling info:)
Melissa,
Is there a way to use the yellow/white durable cake mix and make it a Red Velvet Durable cake mix for carving?
Can you use buttermilk instead of milk?
Hi Linda, It would be adding a little extra acidity since you already have sour cream in the recipe, but I think it would be fine.
thank you for this, i always wanted to know more about this topic.
Can you make this into a pink velvet by just using pink coloring instead of red?
Hi Lindsay, you can experiment using pink coloring but you may want to just go with a white cake recipe like our white almond sour cream cake, etc. since the cocoa in this recipe with give you more of a chocolatey pink color…which may not be what you are going for.
Hi! Did you use Classic Yellow or Butter Golden Duncan Hines Mix? Thank you.?
We used Duncan Hines Classic Yellow
Hi, do you have a doctored red velvet cake/cupcake recipe using a red velvet cake mix?
Thank you!
Hi Alexina, This is our preferred recipe but I think you could use a red velvet cake mix, just leave out the red food coloring.
Great. Thank you!
Can you use this recipe with DH red velvet cake mix?
What would you leave out or add?
Need to make 2- 10 squares and 1- 8 inch square cakes.
Hi Sue, We prefer using the Duncan Yellow Cake mix but you can use the DH Red Velvet, just leave out the red food coloring. Here is a link to the Wilton Chart for batter amounts, in case you need it http://www.wilton.com/cake-serving-guide/cms-baking-serving-guide.html
Hi BeBe/Melissa could this recipe do without the sour cream? This ingredient is pretty costly where I’m from, so I’m wondering if I could eliminate it totally. Or is there some other substitute for it?
Hi Jessie, you could substitute yogurt, preferably greek yogurt if possible. If this is also too expensive, here is a link to other substitutions that might work for you, though I have not tried these. Let me know what works for you if you give it a try.
Ur sooo unique
Can Greek yogurt be subbed for the sour cream?
Hi Tammie, yes, that will be fine.
Hi there, is this recipe suitable for cuppies?
Hi Shirley, yes, it is. If baking standard size cupcakes, bake at 350 degrees for 18 to 20 minutes
Thanks so much, BeBe.
Hello,
According to my sour cream container , 1 cup= 8 ounces is 227 grams. I’m just wondering because the sour cream in your recipe, 242grams= 1 cup. Which is correct?
Thanks,
Amy
Hi Amy, I can see why you have a question about that. I very often use the gram weight chart from Rose Levy Bernbaum, author of The Cake Bible. I did use 242 grams sour cream in the recipe but I think you would be fine using 227g. I may need to change that weight. Thanks so much for your post.
Would it alter the recipe too much to use a white cake mix?
Hi Kayley, you can use the white cake mix. The only change you need to make is you should use whole eggs instead of egg whites. Hope you enjoy the recipe.
Could you add chocolate chips to the recipe?
Hi Alicai, yes, you can add chocolate chips to the cake batter. I would use mini chips because they do not sink to the bottom as the full size chips do.
I tried this recipe today using red velvet cake mix and it came out moist and delicious. Only problem was it was a dark red almost chocolate in colour. I also used self raising flour instead of cake flour. H
What do I change to give me a nice red colour? And is it okay to use self raising flour instead of cake flour?
Hi Debbie, In the paragraph under the first picture of the cake Melissa talks about how the lighting in taking the picture makes the cake look redder than it really is. To make yours more red you can leave out some of the cocoa (though we like this for the flavor it adds) you could also add more red coloring. The flour you add should not be self raising it should be all purpose flour. If you are in the UK, all purpose is the same as plain flour. Hope this helps.
Thanks for your quick reply. I’ll try it with the plain flour.
Do you have adjustments for a 3 layer cake? As opposed to two layer?
Hi Heather, I’m sorry but I have not tested increasing the ingredients to get a 3 layer cake. You can put the cake batter into 3 pans, each pan having 2 cups batter, reducing the baking time to 20-25 min. The layers will be thin but will look fine and you will have more filling. You could also bake in 2 eight inch pans, cut the 2 baked layers in half horizontally to have 4 layers.
Has everyone gotten the 6 1/2 cups of batter this is suppose to give you? I just made it and barely got 4 cups. I’m crossing my fingers that it’s enough for the 6″ cake I’m doing …
HELLO
I wanted to know if this cake can be made in 3 layers instead of two lawyers. If so what are the measurements for the recipe
HELLO
I wanted to know if this cake can be made in 3 layers instead of two layers. If so what are the measurements for the recipe
Hi Shire, The doctored Red Velvet cake recipe can be used as is and baked in three 8 inch pans. The layers will not be as high but that is not a problem. Once filled and frosted your cake will be 4 inches high. The plus of 3 layers is more filling for each slice. Bake at the same temperature as for 2 pans and for 25 to 30 minutes. Check for doneness at 25 minutes with a toothpick inserted in the center of the cake. The cake is done with the toothpick is clean or with just a few crumbs attached.
Curious what I can replace the milk and sour cream with? My son has dairy allergies. Coconut milk yogurt for sour cream an? And silk coconut milk ?
Hi Melissa and Bebe,
Do you have a recipe for cream cheese icing that could be stay out overnight on the cupcakes?
I’m trying to make a semi naked cake for a wedding and found that this cake has a lot of crumbs, any suggestions for more caramelization along the sides?
HIi Brianne, I am sorry your question was overlooked, always repost if you think this has happened. I am sorry you had this problem with your cake layers. The problem could be the cake pans used. We find that cake pans that are heavier such as Magic Line or Fat Daddio’s are thicker and heavier and the outside of cakes do not bake quite as quickly and are less crumbly than cakes baked in thinner pans. Also, make sure that the pan is well greased and floured. Another thing, make sure you are using large eggs so you won’t be decreasing the amount of moisture in the cake. Hope all goes well for your next cake.
Hi Melissa and Bebe,
I️ would like to give cake pops a try and was wondering if this recipe can be used for that?? If so, might you know how many I️t would make in one batch? I’d like to try I️t with the cream cheese frosting recipe on the site. Thank you in advance ?
Hi Jessica, Yes, the doctored Red Velvet and also the Red Velvet (scratch) can be used for cake pops. I would go with the doctored cake recipe just because it is quicker. You should get 48 cake pops, maybe a few more. As for our Cream Cheese frosting recipe, I would make one change in the recipe. Use only 1 stick of butter instead of two. This will make it less soft and that will be helpful in making cake pops. If the cream cheese frosting becomes too soft, just refrigerate for 10 to 15 minutes. Hope all goes well
Wow, thank you so much Bebe ? I️ love that you and Melissa respond so quickly. It’s so helpful. Just one more thing, would all doctored cake mixes work then? And if so, which buttercream would work best? Classic or fluffy?
Hi Jessica, Yes, you could use any doctored cake mix. We just used plain boxed cake mix (undoctored) because after mixing in frosting to form the balls and dipping in candy coating the taste is altered. Using either the Classic or Fluffy frosting recipe will be fine. Since the Classic recipe is all butter the cake balls would firm up faster when chilled, but either is fine. You will only be using a small amount of frosting so leftover frosting can be refrigerated for 1 to 2 weeks depending on date of ingredients used or frozen for later use. If frozen, thaw and let come to room temperature and re-mix as needed. Cake pops can be tricky and time consuming. Here is a link to a Craftsy post you might find helpful:
https://www.craftsy.com/blog/2014/04/dipping-cake-pops/
Thank you Bebe, really appreciate I️t. Have a great day!
Has anyone made this into a Blue Velvet Cake? If so, what were the conversions. ALSO – if using gel coloring what is the substitution. Thank you.
Hi there,
I just tried the doctored red velvet. I used Americolor gel paste super red. have you ever tried paste colors or do you recommend liquid? I didn’t have the liquid red handy.
Hi Cheri, We have always used liquid red food coloring for the red velvet cake. I think it would be fine to use gel paste. Did you like the outcome when you used it?
Hello! Is it better to use Dutched or natural cocoa powder for this? Thank you!
Hi Sarah, We do not use dutch cocoa powder. We use Ghirardelli unsweetened cocoa powder. You can use your favorite brand.
Hello —
Can I ask why the added flour to the mix? I did use King Arthur AP flour (higher protien than regular AP flour)
I wonder if it added to my issue : My cake tasted great, but the bottom was a littly crumbly, but the middle and top were smooth and silky — getting rave compliments.
FYI I used gel food coloring –about 4-6 drops and made sure I added 2Tbsp of water to make up the liquid difference.
Thanks
Mary
Hi Mary, Originally the cake mix used was a 18.25 ounce box. Adding 6 Tablespoons flour was a tip I read from The Cake Mix Doctor book to supplement some of the missing weight. We don’t do this for all of our cake mix recipes. Lower protein flour will give you a more tender cake so I typically would not use King Arthur high Protein flour. I don’t know that the small amount of 6 Tablespoons used would affect your cake. I not sure why the bottom was a bit crumbly. I’m happy that did not affect the taste. Thanks for the tip on the gel food coloring, very good to know.
Thanks for your response. I didn’t use the acutal high protien flour, it just that the KA All purpose has more protien than the standard AP flour. Next time I will use just regular AP flour — or possibly skip it in this recipe. I know that when I make bread with KA flours, I usually have to have more liquid than if I use other flours.
Thanks again. Like I said, it was a hit, just the bottom was the issue.
(oh, I made it in a 13×9 pan since I was sending it in to my husbands work)
I don’t have quite enough sour cream. Can I use part nonfat Greek yogurt and some extra fat?
I’m trying to use up the cream cheese icing in the freezer and cake mix in the cupboard
Hi Judy, Yes, that should work well.
Hi Bebe,
Thank you or answering
Me!!!
I decided to make it easy on myself and do a half batch. I measure everything by grams, so dividing io in half was easy. It made 11 cupcakes.
I forgot to add the red color, but the plain one we tasted very good. I’m using up some of my cream cheese frosting in the freezer, which is great.
I’m going to deliver them to a few doctor offices tomorrow.
Hi!
Will this hold up under fondant?
Thanks!
Hi Allyson, Yes, it should hold up to fondant with no problem.
Hi instead of the sour cream can i use white chocolate pudding instead?
Hi Germaine, I think the recipe probably could be adjusted to use white chocolate pudding but I have not experimented so I can’t be certain of the the adjustments. Sour cream is often used in cake mix recipes using pudding. If you do not have sour cream, you can substitute with regular or greek yogurt.
Can you doctor up a box red velvet cake, instead of a yellow cake mix?
Also my daughter is getting married in September, can I make my cakes ahead of time and freeze them, and frost them day before her wedding?
Hi Debbie, Using yellow cake is our preferred method but I think you could use red velvet cake mix, just leave out the red food coloring. Yes, you can make your cake layers in advance and freeze until needed. We have frozen layers for two months and they were fine. After we bake the layers we cool in the pans about 5 minutes, then turn them out on a cardboard cake circle (wrap the cake circles in aluminum foil so they can be reused). Let them cool another 5 minutes or so then wrap individually in plastic wrap, then aluminum foil. It is important that they be kept air tight in the freezer. Freezing layers while still warm will give you a more moist cake. When you are ready to frost the day before the wedding, remove from the freezer. Place the wrapped layers on the counter top. When condensation forms on the aluminum foil, unwrap and allow to come to room temperature. You could frost the layers while partially frozen (you will have fewer crumbs). If you plan to smooth your frosting using the Viva towel method, the cakes will need to be fully thawed. Hope all goes well for the wedding. Best wishes!
Thank you for answering me back, I tried using the red velvet cake instead of the yellow, omitting the food coloring, I put the coco in it, I’m thinking I should omit that or cut back on it, it has too much of a chocolate taste instead of a red velvet taste, what is your opinion on it. Should I omit the coco or cut back on it?
Thanks
Hi Debbie, If you find the cocoa is too strong, I suggest cutting back to 3 Tablespoons instead of 5 T. I would not leave out the cocoa. Without cocoa it would taste like a yellow cake tinted red. The red food coloring does not add any flavor. I hope this adjustment will work for you.
I’m using a Duncan Hines red velvet cake mix, it also has cocoa in it, so 3tbs won’t be to much.
Hi Debbie, Sorry I overlooked that. I don’t know for sure but I would think the cocoa in the red velvet cake mix would be enough, so I would not add any more cocoa.
Hi I have a question about thawing the cakes. You mentioned that once condensation starts to build up on the cakes to unwrap the aluminum foil. Would I take the plastic wrap off as well or let the cake come to room temperature still wrapped in the plastic? Thanks
Hi T’Andrea, We also take the plastic wrap off. Below I will link you to freezing, settling, crumb coating questions and answers that I think you will find helpful. Let us know if you have other questions.
https://www.mycakeschool.com/cake-decorating-faqs/
Good afternoon
Can you use this recipe for a bundt cake?
Hi Cheryl, We have not baked the recipe in a bundt pan but I think you could do so with no problem. I think the recipe makes only 5 to 5 1/2 cups batter so a 10 cup bundt pan is the size you will need. A 10 cup bundt pan holds 10 cups water — if you are not sure the size you have….but holds 6 cups batter. Also, when we posted this recipe Duncan Hines was the brand we liked. Recently, Duncan Hines has a new package for its product. We do not know what has changed but the texture and flavor of the cake is not the same. We are now using Betty Crocker Super Moist yellow for this recipe. You may have another brand you prefer and that is fine. Hope you will enjoy the recipe.
Hi there, I’m making a wedding cake and they want purple velvet cake. Can I still use this recipe and substitute regal purple food coloring for the red food coloring?
Good Evening!
Can you use this recipe for a sheet cake?
Hi Melanie, Yes, it can be used for a sheet cake. For a 9×13 sheet pan, bake at 350 degrees for 35 to 40 minutes. Check with a toothpick in the center for doneness. If using a pan with a dark interior, decrease the temperature to 325 degrees.
Thanks for answering back. I made it last night and I really love it! This will be my new go to recipe!
Good evening. If using a red velvet cake mix instead should I use the same ingredients plus cocoa powder? or should I leave cocoa out
Hi Sofia, Check the ingredients on your box of red velvet mix to see if it contains cocoa. If it does not, I would add cocoa. You also may not need to add as much red coloring.
Thank Mrs BeBe. how much cocoa should I add if it doesnt have?
How can I increase the ingredients to make a three layer cake from a box cake mix
Hi Barbara, The best thing to do is to double the recipe and you will have some leftover for cupcakes. The cupcakes can be served or frozen (air tight) to be used later.
Hi Jane, I am sorry but have not tried dark cocoa powder so I can’t be sure of the outcome.
To be sure I’m understanding, the directions are to sift the cake mix?
Hi there! Could you please tell me if you used liquid or gel food coloring? Thank you!
Hi Bek, we use liquid for red velvet I’m sure that you could work with gels if you’d rather!
Thank you kindly! :)
Can I use a bunt pan?
Hi Flossie, Yes, you can use a bundt pan. Fill the pan about 2/3’s full. If you are using a bundt pan that has a dark interior bake at 325 degrees. The baking time will be different than the time stated in the recipe so keep an eye on it.
Hi there! How Can I double the recipe? TIA
Hi Rocio, To double the recipe…..every ingredient twice. This recipe makes 6 1/4 cups batter, 12 1/2 cups if you double it. If your mixing bowl is large enough, double everything in one bowl. If it is not large enough to hold 12 1/2 cups of batter, make the recipe twice. Keeping one bowl of batter in the refrigerator while making the second bowl of cake batter. You may need to add a minute or two the the baking time for the refrigerated cake batter.
Do you have the frosting recipe on this sight? I can’t seem to find it.
Hi Emma, A link to the cream cheese recipe we used is in the text, just above the recipe. I have linked 2 recipes below, the first is easier to pipe if you plan to do decorative piping on the cake. The second is softer, after making you may need to refrigerate 15 minutes or so until it is the spreading consistency you like. Over mixing will make the frosting soft. Also, be sure to use full fat cream cheese. Reduced fat or cream cheese in containers do not work well. I hope you will enjoy the recipe.
https://www.mycakeschool.com/recipes/cheese-frosting-pipeable/
https://www.mycakeschool.com/recipes/cream-cheese-frosting/#mv-creation-37-jtr
Hello. I am a bit perplexed when making this recipe. I have been a baker for over 20 years, and I came upon this recipe about a year ago and gave it a try. The cake is absolutely delicious! However, each time I have made it (a total of about 6 times now), the cakes always fall. I never have this issue when baking, and I can’t figure out what is happening. Have you experienced this issue at all? Thank you for your time.
Hi any substitute for sour cream like yoghurt?
Hi Brianne, I am sorry you are having this problem. Using an oven thermometer check to see if your oven is heating to the temperature you have set.
Hi Lea, You can use yogurt as a substitute. My first choice is greek yogurt, otherwise regular plain yogurt (not reduced fat).
I’m wondering if a white cake mix made with whole eggs (not egg whites) would take the color better. What are your thoughts?
im soo glad for this recipe …SOME of us need a good set of training wheels for THIS scientific (well to me it is ) CAKE!!! anyways
someone commented about the cake falling …i honestly think its the sifting that does it ..so maybe they can JUST go for the bowl and not the sifter ..why? do i say its the sifting because i have sifted cake mixes and all that…and it fell also
Hi Diane, It may take the color better, we haven’t tried using a white cake mix. You could use one additional tablespoon of red food coloring for a deeper color.
What type of milk do you use?
I used whole milk.
We used whole milk.
Hi do all ingredients still need to be room temp?
Do you think this recipe would work for a small tiered cake? I’m making a 3 or 4 inch cake to stack on top of a 6 inch cake.
Hi Tamara, The recipe will be fine for your cake.
Hi Rachel, I put the milk and sour cream out when begin preheating the oven. The chill is off but they are not at room temperature. I put the eggs in a bowl of very warm water for about 5 minutes.
Hi. What happens if I leave out the sour cream? What does the sour cream do when used in a cake recipe? Can I use 2% milk or applesauce if that’s all I have?
Hi Ludivina, Sour cream has a high fat content, it makes cakes more moist and rich. If you don’t have sour cream, a good substitute is yogurt. Greek yogurt is best but regular yogurt would be fine also. Another option is cottage cheese. You could also use buttermilk. If you do not have buttermilk, this is how to make a substitute. Using a 1 cup measuring cup for liquid, add 1 Tablespoon vinegar or lemon juice. Add whole or 2% milk to the 1 cup mark. Stir and let sit for 5 minutes and it will be ready to use.
I’m new to baking, I thought sour cream would make a cake more dense? Is that inaccurate information?
Hi Mary, There can be confusion when using the word dense in describing a cake. It often means the cake has a tight crumb (dense) but it is also very tender. Dense is also used to describe a cake that falls due to baking at the wrong temperature or other reasons.
How many cupcakes will this make?
I don’t know for sure but I think it will make 24 to 26 standard size cupcakes.
Thank you for answering everyone’s questions ❤️
Not everyone does that.
I found my answer just by reading the comments
Thanks, we hope that you enjoy the recipe!