Red Velvet 13×9 Cake
Deliciously flavorful red velvet cake that no one would guess is from a box. Its tender crumb and bright color add to the specialness of this cake. Piped cream cheese frosting in a variety of pink combinations makes this cake easy to decorate and looks amazing!
This red velvet cake mix hack is going to surprise you, keeping it as simple as can be while adding some additional items.
Now let’s talk about the decorating… OMG, do you love it? It got rave reviews and I personally think it’s so pretty. I am loving the soft color with some brightness added.
How do you frost this cake, it must take a lot of time?
I get this question often, no it does not take a lot of time, it’s actually simple, have all your frosting ready in separate piping bags with the piping tips. And create swirls and dollops of the frosting to cover the cake.
- I have a video here on how to place the frosting onto the cake
- and the lemon cake recipe is here)
- and you might find this post helpful on frosting cakes like this one, it’s chocolate 🙂
Place each frosting color in a piping bag with a star tip, I used 857, 2D, 4B, and 32. I added a small portion of red with white in the same piping bag to make the two-tone swirl. I used soft pink for the other colors a small amount for the lightest color and more for the darker pink colors. Americolor soft pink concentrated gel color. (Chefmaster is another brand I like). I have a video linked in the post on how I place the frosting.
How do you make boxed red velvet cake better?
This recipe takes a box mix and makes it taste like it came from a great bakery. Box mixes have ultra-milled flour, which is great for light and fluffiness, but if you want a cake to stand up to frosting, fillings, and stacking without the feeling like it might collapse and be so light in texture you want to eat five pieces, this recipe ensures the cake to be light while allowing it to be a bit more substantial, perfect for large cakes, layer cake, add a filling or more icing and you won’t be disappointed.
There are a few elements on how to improve boxed red velvet cake mix, this recipe includes sour cream which gives this cake a velvety texture
Do you have other recipes for doctored cake mix recipes?
This 2 Layer White Cake is always super delicious and easy to make. Need something bigger give my White Sour Cream Cake a try. I also have a Chocolate Cake that I’ve made more than 30 times.
Which brand of red velvet cake mix should I use?
I recommend Betty Crocker or Duncan Hines Red Velvet Cake Mix.
Can I make this cake in round cake pans?
This cake can be baked in 8″ or 9″ pans or a bundt pan. Adjust the baking time according to the pan size, smaller pans will take less time to bake. There is more batter in this recipe so be sure to leave room for the cake to rise as it bakes (at least an inch).
I don’t want to use Red Velvet Cake Box Mix do you have another option?
I have a from-scratch delicious Red Velvet Cake Recipe, and also a small batch Single Layer 8″ Red Velvet Cake.
I added some additional red food coloring, I wanted the cake bright red. I’m so glad I added it, it’s so pretty!
I topped the cake with cream cheese frosting. Using cooler temperature butter helped to make sure the frosting would be thick, and easy to pipe, and that the frosting would hold its shape.
Once I was done piping the frosting, I placed the cake in the fridge to make sure it was firm. It’s January and 80°, who would have guessed it would be so warm 🙂
I think this is my favorite Valentine’s Cake. It’ll be a great cake to make for your sweet Valentine! Or make this for yourself, or someone special, or to have some fun on a weeknight to celebrate everyday moments!
What food coloring do you use?
Americolor Gel Food Coloring (soft pink) and Chefmaster Gel Food Coloring (super red) are my two favorites. (I do not prefer the taste of Wilton food color)
I like using disposable piping bags, it makes for easy cleanup, and it ensures I have plenty of them to make as many colors as I’d like each time I bake.
This cake is thick and delicious, you can slice the whole cake in half so it becomes two thinner layers of cake, add a layer of your favorite cake filling pastry cream is yummy or add chocolate frosting for the filling or strawberry jam would be fun .
Where did I get the pan I baked the cake in?
I bought it at Home Goods, here is a not wavy edge oven safe pan, or I also bake cakes in a 13×9 pan like this one.
Red Velvet 13×9 Cake
Ingredients
- 1 box 13.25 oz Betty Crocker Delights Super Moist, Red Velvet Cake Mix
- 1 cup all purpose flour
- 1 cup granulated sugar
- 1 cup sour cream
- 10 oz whole milk
- 1 tablespoon white vinegar
- 1/4 cup unsweetened cocoa
- 1 tablespoon red gel food coloring,
- 1/2 teaspoon salt
- 1/2 teaspoon baking soda
- 1 teaspoon vanilla extract, or vanilla bean paste
- 1/4 cup oil, I use avocado oil
- 1/4 cup melted unsalted butter, which is 4 oz
- 3 large eggs, room temperature
Instructions
- Preheat the oven to 350°
- Prepare your baking pan iwth a pan release on the bottom and 1 inch up on the sides.
- In the bowl of a mixer add the cake mix, flour, sugar, sour cream, milk, vinegar, cocoa, red food coloring, salt, baking soda, vanilla, oil, butter, and eggs.
- Mix on low until all ingredients are combined, then mix on medium speed for 2 minutes. Stop the mixer and scrape the sides and bottom of the mixing bowl to be sure all ingredients will get well mixed. Mix on medium speed for 2 more minutes.
- Pour cake batter into the prepared pan. Spread smooth.
- Bake for 55-60 minutes, then begin testing for doneness. When a toothpick comes out cream. This is a large cake be patient. Test every 2 minutes.,
- Allow the cake to cool completely, this will take about an hour. Place the cake in the fridge once completely cooled if you prefer a more dense cake. If frosting the next day, cover the cake and leave on the counter, or cover it with plastic wrap and foil and place the in the refrigerator or freeze.
- The cream cheese frosting recipe is in the post below this recipe. Other great options are chocolate frosting, buttercream frosting, swiss meringue frosting, or try Italian meringue frosting. I have lots of frosting recipes on my website.
Cream Cheese Frosting
Ingredients
- 1 lb butter, room temperature (not soft) which is 2 cups
- 4 oz cream cheese, room temperature
- 4-6 cups powdered sugar start with 4 cups, and more until desired thickness of frosting is achieved
- pinch salt, if desired if using unsalted butter or you find it a little too sweet
- 3 tablespoons heavy cream or milk
- 1 teaspoon vanilla extract
Instructions
- In the bowl of a mixer add butter and cream cheese and mix on high until light, smooth, and creamy.
- Add in the powdered sugar and mix on low to combine, then medium to mix well, add in the vanilla, then drizzle in the heavy cream. Continue mixing on medium to medium-high speed, mixing for 3 minutes. Until the frosting is thick and smooth.
- This frosting can be adjusted thicker or thinner by adding a little more powdered sugar or heavy cream.
- Divide the frosting into smaller bowls for each color you'll be making.
- I spread a very thin layer of frosting all over the cake with a small offset spatula.
- Place each color in a piping bag with a star tip, I used 857, 2D, 4B, 32. I added a small portion of red with white in the same piping bag to make the two-tone swirl. I used soft pink for the other colors a small amount for the lightest color and more for the darker pink colors. Americolor soft pink concentrated gel color. (Chefmaster is another brand I like). I have a video linked in the post on how I place the frosting.