Description
A delicious and moist red velvet cake that uses a boxed mix, enhanced with additional ingredients for a homemade taste. Topped with easy Swiss meringue buttercream, this cake is sure to impress anyone!
Ingredients
Scale
- 1 box red velvet cake mix (preferably Betty Crocker Delights or Duncan Hines)
- 5 ounces all-purpose flour (1 cup spooned in and leveled)
- 7 ounces granulated sugar (1 cup)
- 6 ounces sour cream, room temperature or plain Greek yogurt (¾ cup)
- 2 tablespoons cocoa powder
- ½ teaspoon salt
- ½ teaspoon baking soda
- 1 teaspoon vanilla extract
- 2 ounces vegetable oil (¼ cup)
- 4 ounces unsalted butter, melted (½ cup)
- 12 ounces buttermilk, room temperature (or regular milk + 1 tablespoon of white vinegar, 1 ½ cups)
- 3 large eggs (room temperature)
- 1 tablespoon Super Red Food Coloring
- For Easy Swiss Meringue Buttercream:
- 6 ounces pasteurized egg whites
- 24 ounces sifted powdered sugar
- 2 teaspoons vanilla extract
- ½ teaspoon salt
- 24 ounces unsalted butter (room temperature)
- ⅛ teaspoon yellow food coloring
- 1 teaspoon electric pink food coloring
- 2 tablespoons super red food coloring
Instructions
- Preheat oven to 335℉ and prepare three 8″ round cake pans, preferably with cake goop.
- Add all ingredients for the cake into the bowl of a stand mixer with the paddle attachment and mix on low for 2 minutes to combine.
- Stop to scrape the bowl and then mix on medium for 2 minutes.
- Pour batter into prepared cake pans and bake for 25-30 minutes until a toothpick comes out with a few sticky crumbs.
- Test the cake’s doneness by gently touching the top; if it does not bounce back, bake for an additional minute.
- Let the cakes cool for a few minutes in the pans before transferring them to a cooling rack to cool completely before frosting.
- For the Easy Swiss Meringue Buttercream, combine egg whites and powdered sugar in a stand mixer bowl, mix on low, then whip on high for 1 minute.
- Add salt and vanilla extract to the egg mixture.
- In chunks, add unsalted butter and whip until well combined; it may look curdled initially.
- If the buttercream looks curdled, melt about ⅓ cup of it in the microwave for 10-15 seconds, then pour it back into the mixing bowl to bring it all together.
- Switch to the paddle attachment, mix on low for 15-20 minutes for a very smooth consistency and to remove air bubbles.
Notes
- Room temperature ingredients help create a better texture in the cake.
- Ensure butter and eggs are at room temperature for the buttercream to incorporate better.
- For a more intense red color, add more Super Red Food Coloring if desired.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (1/12 of cake)
- Calories: 450
- Sugar: 40g
- Sodium: 200mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 62g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 80mg