Betty Crocker Red Velvet Cake Mix

Making Decadent Red Velvet Pound Cake

Using a cake mix and pudding mix will cut down on the making time, getting this delightful red velvet pound cake in the oven even faster. The sooner the pound cake is done the better!

Substitute Water With Buttermilk

The very first ingredient in the Betty Crocker red velvet instruction calls for 1 and a quarter cups of water. But simple water cannot make your cake richer in terms of taste or texture.

Instead, substitute the water with equal parts buttermilk. Buttermilk will give your cake a pleasant tanginess. It will also make the cake richer and softer compared to if you just use water. The tanginess goes particularly well with a red velvet recipe. Alternatively, you can replace half the water with sour cream to achieve the tang.

Buttermilk is fairly easy to make at home. You can also try non-dairy buttermilk to better suit your particular diet. Just add 3 parts almond yogurt and 1-part almond milk with a teaspoon of vinegar. Let it sit for 10-15 minutes and your dairy-free buttermilk will be ready.

Red Velvet Cake Mix Add Ins

Essentially, substitute even amounts of melted butter for the oil. Doing this achieves a richer flavor. In addition to that, adding extra eggs is one way to enhance density. Likewise, for a rich consistency, ensure to mix these ingredients equally into the cake batter. With that, it is ideal to use an electric mixer.

Furthermore, substitute the water with the same amount of milk. Or with regards to the red velvet cake, buttermilk. Also, substitute half parts sour cream and half parts water.

In most cases, many store-bought box cakes are generic-tasting and exceedingly sweet. In traditional cream cheese frosting, make sure to use 3/4 parts butter. Or use 1 1/2 parts confectioners sugar to every part cream cheese. After that, cream the butter and cream cheese. Then, add a drizzle of vanilla extract. Afterward, gently add the confectioners sugar till everything incorporates well. Finally, garnish it with toasted almond silvers or with toasted coconut. Likewise, you can add a drizzle of melted white chocolate.

Additionally, the most effective approach is to devote extra attention to the details. In that regard, assemble the decadent layer made of cocoa powder and buttermilk. Also, add it with a heavy dose of red food coloring. Not only that but also get a little help from your preferred cake brand.

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Doctored Red Velvet Cake Ingredients

This recipe is based on my WASC cake recipe and my chocolate WASC. The reason why we add more ingredients to a box mix is that on its own, a box mix is pretty fluffy and soft. Nothing wrong with that really but most of my readers are professional cake decorators or passionate hobby bakers and like a firmer cake for stacking.

The funny thing is, red velvet from scratch is really really easy to make too. Probably one of the easiest cakes to bake from scratch so if youre interested in taking that leap, check out my authentic red velvet cake recipe.

If you dont have buttermilk, you can make a buttermilk substitute or use milk instead.

Betty Crocker Super Moist Red Velvet Cake Mix

• A super moist red velvet cake
• Just add water, oil and eggs
• Versatile baking mix
• Can be used as cupcake mix too
• Delicious cake mix for all occasions
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Betty Crocker Super Moist Red Velvet Cake Mix 432g

£2.75

Betty Crocker Super Moist Red Velvet Cake Mix 432g

20 in stock

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• Additional information

Bright Red Sponge and a delicious flavour. Gorgeous looking red velvety cake by Betty Crocker. For more better flavour add cream cheese icing to it. Go on and treat yourself and your loved ones! Again, very easy to make and easy to love!

• American Import
• The Red Spoon Promise You and your family will enjoy it!
• Moist Cake Mix

Ingredients:

Sugar, Wheat Flour, Fat Reduced Cocoa Powder , Dextrose, Palm Fat, Raising Agents: Monocalcium Phosphate, Sodium Bicarbonate, Modified Corn Starch, Corn Starch, Emulsifiers: Propane-1, 2-Diol Esters of Fatty Acids, Mono- and Diglycerides of Fatty Acids, Sodium Stearoyl-2-Lactylate, Salt, Flavourings, Stabiliser: Xanthan Gum, Colours: Paprika Extract, Carmine.

Nutritional Information:

Betty Crocker Super Moist Cake Mix Red Velvet

Enriched Flour Bleached , Sugar, Corn Syrup, Leavening , Cocoa Processed with Alkali. Contains 2% or less of: Corn Starch, Modified Corn Starch, Partially Hydrogenated Soybean and/or Cottonseed Oil, Propylene Glycol Mono and Diesters of Fatty Acids, Distilled Monoglycerides, Salt, Dicalcium Phosphate, Sodium Stearoyl Lactylate, Red 40, Xanthan Gum, Cellulose Gum, Artificial Flavor.

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Easy Red Velvet Cake Recipe

Our easy red velvet cake recipe is one that you know you can turn to again and again. The combination of cream cheese icing and chocolate is mouth-watering!

• 56minTotal Time

• 1 box Betty Crocker Red Velvet Cake Mix
• 3 medium free range eggs
• 105 ml vegetable oil

• 1 tub Betty Crocker Cream Cheese Style Icing
• 6 g freeze dried raspberries

Made with these Betty Crocker products

Betty’s Easy Steps Hide Images

Preheat your oven to 180°C / Gas Mark 4.

Mix the eggs, oil, water and Red Velvet Cake Mix gently together and whisk for 2-3 minutes until smooth and creamy.

Pour the mixture evenly into your two greased cake tins.

Bake in the centre of the oven for between 23-28 minutes or until a rounded knife inserted fully into the centre of the cake comes out clean, then cool on your cooling rack.

Ice one cake with of the Betty Crocker Cream Cheese Style Icing then sandwich together with the other cake. Cover with the remaining icing and smooth out with the palette knife.

How To Improve Betty Crocker Red Velvet Cake Mix

The common complaint about most boxed mixes is that their flavors can feel a bit artificial. Many of them can leave an awful chemical taste on the palate after you eat it.

Now, Betty Crockers red velvet avoids many of these issues. But there is a warmth and sweetness in homemade cakes that just cannot be matched by their commercial counterparts. So, the trick is to alter the recipe in small but noticeable ways to elevate the cake beyond your typical boxed cakes.

With that in mind, here are some ways you can make Betty Crockers red velvet cake mix even better.

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Is Betty Crocker Cake Mix Vegan

Many cake mixes in a box are accidentally vegan.

They dont contain any dairy, so as long as you use a vegan egg alternative and plant-based milk, youre good to go.

None of Betty Crockers cake mixes are certified vegan, or even clearly vegan, but some of the mixes may be vegan.

Ive gone through the ingredients for all the different mix flavors to see which ones might be vegan .

There are 3 main types of mixes that Betty Crocker makes, so Ive divided the results into those categories:

• Super Moist Delights

• Other Betty Crocker Cake Mixes

Ingredients For Red Velvet Pound Cake

This red velvet cake comes together super easily by using a boxed cake mix and a pudding mix. It combines for an unbelievably moist and rich texture and flavor. Its amazing.

• Eggs: 4 large eggs create a moist dense cake.
• Red Velvet Cake Mix: I like to use Betty Crocker Super Moist cake mix.
• White Chocolate Instant Pudding Mix: You can usually find this with the other pudding mixes, make sure its instant. And you need just the mix, dont make the pudding.
• Vanilla: Adds a bit more flavor.
• Water: This will help dissolve the cake and pudding mixes.
• Oil: For extra moisture.

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Get Everything You Need

How To Improve Boxed Red Velvet Cake Mix

Last Updated on March 25, 2022 by Zara R.

Have you wondered how to improve a boxed red velvet cake mix? If you did, the added ingredients make the cake exceedingly delicious. In that regard, it provides the cake with more stability for stacking and better texture. Also, considering that cake usually seems to be in times of gathering. Therefore, it is best to pair a moist red velvet cake with cream cheese frosting most of the time. In addition to that, it complements any occasion calling for a gorgeous and delicious dessert.

• Best Boxed Red Velvet Cake

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A Little Vanilla Extract Goes A Long Way

It is impressive just how much smell can affect our experiences with food. It can take a good recipe and turn it into something memorable. And for cakes, vanilla extract is the best way to achieve this result.

When making the cream cheese, pour in 1 or 2 teaspoons of pure vanilla extracts. You can even add a splash to the batter before mixing.

Betty Crocker Red Velvet Cake Mix

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Tips From The Betty Crocker Kitchens

• tip 1 If youre a cake or cookie decorator, rummage through your collection of paste or gel colors. Replace the liquid food color with just a small amount of paste or gel colors to tint the batter these food colors are more concentrated and intense, so you dont need as much to achieve the deep red chocolate look that defines Red Velvet Cake.
• tip 2 The acidity of buttermilk here isnt needed to just help activate the leavening like it does in other baked goods. But its part of infusing a subtle tang and tenderness to the crumb of the cake, whose flavor is more a cross between a mild chocolate and vanilla base.
• tip 3 Be sure to measure ingredients accurately in this Classic Red Velvet Cake recipe. Using the right measuring equipment for the ingredient being measured can make a difference in how a recipe turns out.
• tip 4 Bake up a batch of Red Velvet Cupcakes instead of a whole cake. Here’s how: Place a paper baking cup in each of 24 regular-size muffin cups. Heat oven and make cake batter as directed in recipe. Spoon batter evenly into muffin cups, filling each about 2/3 full. Bake 20 to 22 minutes or until the toothpick inserted in the center comes out clean. Remove cupcakes from pan to cooling rack. Cool completely, about 30 minutes. Frost.
• tip 5 When making Red Velvet Cake from scratch, some bakers make a rich cream cheese frosting instead of red velvet cake frosting to fill and frost their cake.

Red Velvet Pound Cake

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This red velvet pound cake is filled with delicious and rich flavors. It is thick and heavy and absolutely delicious! Perfectly moist and super easy, youll love this heavenly cake!

Red Velvet cake is divine. It has such a beautiful color and flavor. It makes it fun to make different desserts with. My favorites are Red velvet brownies, cupcakes, and these red velvet cookie bars with cream cheese frosting.

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Make Your Own Cream Cheese Frosting

Speaking of cream cheese frosting, no velvet cake can be complete without it. But store-bought frosting can have a nasty texture and artificial flavors. So, if you have some extra time, you can whip up your own cream cheese to the top of the cake.

For the frosting, you will need cream cheese, unsalted butter, vanilla extracts, and a bit of brown sugar. Beat the cream, butter, and vanilla in a large enough bowl until it evens out. Then slowly add the sugar and keep whisking. And now you have delicious homemade frosting ready to go. Use it right away or store it in the fridge to use in the future.

Tips And Variations For Red Velvet Pound Cake

Unlike a true red velvet cake which gets its name because of its velvety texture. This pound cake is dense and rich and can really cure that craving your having for a good sublime cake.

• Pan: This can be made in a bundt pan if you desire. Make sure to grease the pan or pans extremely well.
• Use Room Temp eggs: Every good recipe will tell you start with room temperature eggs. At room temperature the yolks will break up easily and mix with the rest of the eggs better creating a nice crumb.
• They take time to Bake: Dont rush cooking your red velvet pound cake. It can take up to 90 minutes for the pound cake to get done, but you dont want to over cook it either. Just till a toothpick comes out clean.
• Cooling it in the Pan: Dont try to remove the red velvet pound cake to soon, itll be more likely to break. Let it cool in the pans before removing.
• Store: Pound cake is best stored at room temperature for 4-5 days in an air tight container. It can be refrigerated for 6-7 days, but the flavor will be best at room temperature.
• Freeze: Pound cake freezes impeccably well. Tightly wrap the cake in plastic wrap, then again in foil. Place in a freezer bag and keep for up to 6 months. Let it come to room temperature on the counter before eating.

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More About This Recipe

• You can count the number of ingredients you need to make these red velvet cake mix cookies on one hand. And, they only take 25 minutes to prep, which means you can make a festive and chocolatey red velvet cookie, even when youre short for time. The ease of making cookies from cake mix cant be beat! Theres no measuring needed, and clean up is a breeze no flour to wipe off the counters or sweep off the floors. Cake-mix cookies are dump and go, but thats not the only reason theyre great. Cookies made from a cake mix turn out soft as a cloud and chewy as can be, and that great taste is the reason we keep making these cookies again and again. If you love all things red velvet, check out our red velvet cake recipes next.

How To Decorate The Cake

I colored 1/3 of my buttercream dark pink with super red food coloring from Americolor and then 1/3 a light pink with the same food coloring and left the last bit white.

If you need to learn more about how to decorate cakes you can check out my how to make your first cake tutorial.

To smooth the outside of my cake, Im using the crown jewel cake comb from Ester Cakes.

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Doctored Red Velvet Cake Step

Step 1 Preheat your oven to 335ºF and prepare three 8×2 cake pans with cake goop or your preferred type of pan release.

Step 2 Bring your eggs, sour cream, and buttermilk to room temperature.

Step 3 Combine the cake mix and all your ingredients in the bowl of your stand mixer with the whisk attachment attached.

Step 4 Mix on low for 30 seconds to combine the ingredients then scrape the bowl.

Step 5 Increase the speed to medium and mix for two minutes.

Step 6 Divide the batter between the three pans and bake for 25-30 minutes or until a toothpick comes out of the center cleanly.

Step 7 Let your cakes cool in the pan until the pan is barely warm then flip them out onto a wire rack to cool fully.

If you want to decorate your cake right away, I suggest placing the cakes into the freezer for 60 minutes to flash cool them and then you can frost them. Or you can wrap them in plastic wrap and freeze them overnight if you want to decorate the next day.

Pro-tip: Freezing your cakes warm locks in moisture and prevents them from drying out.

Step 8 After your cakes are cool you can decorate your cake however you want or check out the video to see how I decorated mine with this cute ombre look!