Who doesn’t love a moist and delicious red velvet cake? But let’s face it, sometimes we just don’t have the time or energy to bake a cake from scratch. That’s where boxed cake mix comes in handy! With a few simple hacks and ingredients, you can turn a basic cake mix into a show-stopping dessert that will impress your guests. Here are some red velvet box cake mix hacks that will take your cake to the next level!
Ingredients:
- 1 box red velvet cake mix
- 1 cup sour cream
- 1/2 cup vegetable oil
- 4 eggs
- 1/2 cup buttermilk
- 1 tsp vanilla extract
Instructions:
- Preheat your oven to 350°F (175°C).
- In a large mixing bowl, combine the cake mix, sour cream, vegetable oil, eggs, buttermilk, and vanilla extract. Mix until well combined.
- Grease a 9×13 inch baking pan with cooking spray or butter.
- Pour the cake batter into the prepared pan and smooth it out with a spatula.
- Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean.
- Let the cake cool completely before frosting.
Nutritional Information:
Serving Size: 1 piece
Calories: 420
Fat: 22g
Saturated Fat: 6g
Cholesterol: 93mg
Sodium: 415mg
Carbohydrates: 51g
Fiber: 1g
Sugar: 32g
Protein: 5g
Cooking Time:
Preparation Time: 10 minutes
Cooking Time: 30-35 minutes
Total Time: 45 minutes
Equipment:
- Large mixing bowl
- 9×13 inch baking pan
- Mixing spoon or electric mixer
- Spatula
- Toothpick
Serving Suggestions:
This cake is delicious on its own, but if you want to take it up a notch, try frosting it with cream cheese frosting and topping it with fresh raspberries or strawberries. You can also dust it with powdered sugar for a simple yet elegant touch.
Variations:
If you want to switch things up, you can try adding some chocolate chips or chopped pecans to the batter. You can also make cupcakes instead of a cake and top them with a dollop of whipped cream.
Substitutions:
If you don’t have buttermilk on hand, you can make your own by adding 1 tablespoon of lemon juice or white vinegar to 1 cup of milk and letting it sit for 5 minutes. You can also substitute Greek yogurt or regular yogurt for the sour cream.
Storage:
This cake will keep well at room temperature for 2-3 days if stored in an airtight container. You can also store it in the refrigerator for up to a week. If you want to freeze it, wrap it tightly in plastic wrap and then in aluminum foil. It will keep for up to 3 months in the freezer.
Tips:
- Make sure all of your ingredients are at room temperature before mixing.
- Don’t overmix the batter, or your cake will be tough.
- If you want to make the cake extra moist, you can poke holes in it with a toothpick after it comes out of the oven and pour some sweetened condensed milk or flavored syrup over it.
- For a more vibrant red color, you can add a few drops of red food coloring to the batter.
Notes:
If you’re watching your sugar intake, you can use a sugar-free cake mix and sugar-free frosting. You can also use low-fat or fat-free sour cream and buttermilk to make the cake lighter.
Frequently Asked Questions:
Can I use a different flavor cake mix?
Yes! You can use a chocolate cake mix or a white cake mix and add some red food coloring to make it red velvet.
Can I make this cake without eggs?
You can try using a flax egg or applesauce as a substitute for eggs, but the texture may be different.
Can I use a different type of frosting?
Yes! Cream cheese frosting is a classic pairing with red velvet cake, but you can use any frosting you like.
Personal Thoughts:
This red velvet box cake mix hack is a game changer! It’s so easy to make, and the addition of sour cream and buttermilk makes the cake incredibly moist and flavorful. I love how versatile this recipe is, and how you can customize it to your liking. Whether you’re a fan of cream cheese frosting or whipped cream, this cake will be a hit at any gathering. Give it a try and see for yourself!
