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!
- 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)
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!
Thanks for stopping by!
Can you use a red velvet box cake and doctrine it, instead of the yellow
What flour did you add? AP, SR, or cake?
Hi Traci, sorry that we didn't specify- All Purpose
My go to recipe and always gets rave reviews. I usually do larger cakes and double this recipe in one bowl and make again to obtain as much batter as needed. It is far more dependable than a scratch recipe and so moist and delicious...thank you so much for your recipe.
Thanks so much for your feedback Bill! We are happy to hear it! ;0)
About how many cupcakes does this make?
Hi Vicki, it makes around 6 1/4 cups of batter and so that should give you approximately 25 cupcakes (about 1/4 cup batter per cupcake).