Cake Central › Recipes › Red Velvet Redux--Easy & Durable

Red Velvet Redux--Easy & Durable

BlakesCakes
By: BlakesCakes
Posted 08/31/09 • Last updated 07/24/09 • 2566 views • 34 comments

Posted by BlakesCakes

I find the DH Red Velvet Mix cake to be a bit too fluffy when made using the box directions. By adding an extra egg, sour cream, and buttermilk, the cake is more dense and can withstand fondant. It also retains a nice red color. Enjoy!

Red Velvet Redux--Easy & Durable

Ingredients

  • 1 Duncan Hines Red Velvet Cake Mix 1 box instant white chocolate (hard to find) or chocolate instant pudding mix 4 eggs 1/2 c. sour cream 1/2 c. buttermilk 1/3 c. vegetable oil 1 tsp. vanilla extract

Instructions

  1. Hand mix all ingredients until incorporated and then mix on medium with a hand mixer for 1:30 to 2:00 minutes. Do not overbeat, as it will make the cake tough. Bake at 325 until a toothpick comes out clean, usually about 34-45 mins . Makes great cupcakes, too.
  2. This cake is tasty and sturdy. I often ice with a 50/50 mixture of homemade buttercream and canned cream cheese icing so that the cake can stay at room

Comments (34)

princesscatt 9/7/09 at 4:43pm
Just made a 3 tier cake with this and it was the hit of the party...thanks for sharing the recipe..it's delicious!
chikie 9/7/09 at 7:06pm
I'm gonna try making this recipe...what size box of pudding do you use??
BlakesCakes 10/9/09 at 10:00am
I always use the small boxes of instant pudding--around 3 ounces, I believe.
sugarjunky 10/13/09 at 1:53am
Thanks for posting this recipe. I am planning to try it for a 2 tiered cake for a Halloween party. Can you tell me approximately how many cups of batter this recipe makes? I am making (2) 10 inch rounds and (2) 6 inch rounds. Thanks so much.
Jenny2451 10/14/09 at 11:40pm
Hi! I've been asked to make a 3 tier wedding cake that is all Red Velvet. The tiers will measure 12 inches, 8 inches, and 6 inches. I'm planning on baking three 12 inch layers, square, then splitting them; 3 8 inch round layers, and splitting them, and 2 6 inch round layers and splitting them. She wants a white chocolate cream cheese buttercream frosting. Can you help me with quantities to produce the tiers I will be using? Thanks so very much!
lauralee422 10/27/09 at 10:58am
Does anyone know ifthis freezes well?
meowmix 10/29/09 at 8:17pm
I just did this and it came out amazing. I live in south Florida though so the icing part will be tricky. It's always really hot and humid. Crusting cream cheese icing recipes don't always really crust when it's this hot out! Any suggestions?
rosiecast 11/2/09 at 7:39pm
Has anyone tried making cupcakes with this recipe?
Dramatori 11/6/09 at 11:52am
GREAT recipe, holds up well. I'm going to be using this recipe to make whoopie pies :) Meowmix: Have you tried Christeena's Crusting Cream Cheese recipe? It works pretty good for me here in Indiana. I know it's more humid there, but it's definitely a recipe worth trying.
meowmix 12/9/09 at 1:12pm
I will try it Dramatori! Thanks for the tip. Also i wanted to know if anyone did end up making anything higher than 2 tiers with this cake? I am very interested in making a 3 tier cake for a salon opening. Thanks!
mooj 12/18/09 at 4:24pm
Yes! This freezes well and makes great cupcakes. Thanks so much for posting this recipe - my family is addicted and I've made it twice now for clients who loved it too!
frankdiabetes 1/5/10 at 4:48pm
So good! I used this to make a carved cake, and the trimmings were so tasty that I had to make another batch just for our family...
Firewife54 1/6/10 at 7:34pm
This recipe was so moist and tasty! I will definitely keep this one for the future! Thanks for sharing!
airius 1/28/10 at 7:35pm
Are we to leave off the water completely?
mom2counts 2/25/10 at 8:58am
Made cupcakes yesterday & they were great! I also made a 1/2 sheet pan which I am going to use for a spaghetti cake. I plan to carve the the edges down a little bit & use the crumbs for cake "meat" balls. Wish me luck!
Cakes_n_Cookies 3/14/10 at 5:32pm
Thank you Thank you.. this is my new go to red velvet recipe.
suedepp 6/4/10 at 10:28pm
Do you make the recipe on the box, and then add the ingredients listed? No eggs and no water?
madicakes 6/17/10 at 10:43am
I made some changes to this, which made it taste a little better IMHO. I added some vinegar (to taste) and some additional red food coloring. Both contribute to the unique taste that a red velvet cake has, that the box mix does not seem to provide. All in all though, this is a GREAT cake!!! My husband's new favorite!
amynf1 7/12/10 at 6:53pm
This is the second time I have used this one, it is fabulous. Makes a nice heavy cake perfect for decorating.
cfm328 7/20/10 at 7:50am
Blakescakes, So instead of the Ingredients on the box use the ones above instead (new at all of this). Can you do the same thing you have above for other cake mixes and does the sour cream and butter milk give it a different taste?
Cake Central › Recipes › Red Velvet Redux--Easy & Durable