Originally from Down South, and once the signature dessert at the Waldorf-Asotria in the 1920s, the Red Velvet Cake has become an American favorite. It's hip, fun, and easy to make. Red Velvet Cake is a hit at every party.
- 1 pkg Duncan Hines® Red Velvet Cake Mix
- 1 1/4 cup water
- 1/3 cup vegetable oil
- 3 large eggs
- 1 tub Duncan Hines® Creamy Home-Style Cream Cheese Frosting
- Sprinkles or additional garnishes
- Preheat oven to 350°F for metal or glass pans, 325°F for dark or coated pans. Grease sides and bottom of each pan with shortening. Flour lightly. (Use baking cups for cupcakes).
- Blend dry mix, water, oil and eggs in large bowl at low speed until moistened (about 30 seconds). Beat at medium speed for 2 minutes. Pour batter in pans and bake immediately.
- Bake in a 13 x 9-inch pan for 35-38 minutes. Add 3-5 minutes to bake time for dark or coated pans. Cake is done when toothpick inserted in center comes out clean.
- Cool in pan on wire rack for 15 minutes. Cool completely before frosting.
- Garnish, and enjoy!
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Rating:
janine.mccaw (10 discussions) on Mar 20, 2013 at 09:39 AM
I tried it using buttermilk and two tsp of cocoa, and yes, it was moist, but... I don't know, there's just something missing IMO. So many cakes, so little time.
Rating:
luchetti1225 (4 discussions) on Feb 2, 2013 at 11:07 AM
When using cake mix from box add 1 cup sour cream 1/2 cup water and 6 tablespoons melted butter and 2 egg whites it comes out so moist and homemade taste
No Rating
SunRae65 (1 discussion) on Jul 20, 2012 at 11:09 AM
I am making the Siginiture Duncan Hines cake mix for a graduation party. I usually make this from scratch however, the cost of my butter cream icing and then I fill the cupcakes with the boiled icing from scratch that it was getting too costly. I want to use buttermilk like the original recipe instead of water, 1tsp vanilla and not sure if I should use butter,crisco or the orinal oil the cake mix calls for? And some people say to add 2tbs cocoa but my original recipe calls for only 2 and thats in the mix. Please help! Otherwise I am going back to scratch :) The dye was going to be costly for what I use per cake mix. Thank uou for your help <3
No Rating
vgs (1 discussion) on May 7, 2012 at 04:03 PM
Does anyone know how to adapt a Duncan Hines Red Velvet Cake Mix to make a wedding cake?
Comment by: SunRae65 (1 discussion) on Jul 20, 2012 at 11:22 AM
I made a red velvet
Comment by: SunRae65 (1 discussion) on Jul 20, 2012 at 11:28 AM
I made a red velvet from scratch for a wedding. Not sure how to tweak this box mix yet :) However, I frosted my layers with the boiled icing and iced the cake with the tradtional butter cream wedding cake icing. And it was fabulous and worth all the effort and making everything from scratch. Now like you I have a graduation party and am trying to find out how to tweak this cake mix everyone is raving about and wanting to use buttermilk. Please follow up with any suggestions. I have alos done the above in cupcakes filling the center with the boiled frosting and frosting them with the butter cream. Good stuff :)
No Rating
phillymom4 (2 discussions) on Mar 23, 2012 at 01:10 PM
would butter cream frosting work well with this cake..
Comment by: Joyscape (no discussions) on Sep 18, 2012 at 10:02 PM
It would be confusing and unexpected. It would be like making a creamcheese pie without creamcheese.
Comment by: AuntKim (no discussions) on Mar 29, 2013 at 01:07 PM
All good Southerners use only buttercream :) My Granny would never put cream cheese on a good red velvet!
Rating:
debbie.hogan1 (1 discussion) on Feb 1, 2012 at 12:38 AM
I only buy Duncan Hines and Red Velvet is my absolute favorite. It is better than Granny's Red Velvet, perfection!!!!
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Bakers Away (1 discussion) on Jan 29, 2012 at 11:13 PM
I absolutely love this cake mix. I have the original recipe for the cake and this one in my opinion is much better. I will try using milk instead of water when I make it again as I'm sure it will enhance the flavor.
Also Red Velvet cake is not Red Velvet cake without the original frosting. I have the recipe and will share it with all of you. It's a bit tricky to make but I won't use any other frosting except the frosting the Red Velvet cake was meant to have on it. I'm a traditionalist what can I say
Red Velvet Cake Frosting
In a small pan on medium heat mix until a thick rue (the texture of paste) is formed, stirring constantly with a wire whisk.
6 Tablespoons flour
1 cup milk
Put mixture in refrigerator and chill.
Next: Cream 1 cup sugar
1 cup butter
1 teaspoon vanilla
until very light and fluffy
Slowly add flour mixture and beat until whip cream consistency
This is the best frosting EVER and works on any cake
Also Red Velvet cake is not Red Velvet cake without the original frosting. I have the recipe and will share it with all of you. It's a bit tricky to make but I won't use any other frosting except the frosting the Red Velvet cake was meant to have on it. I'm a traditionalist what can I say
Red Velvet Cake Frosting
In a small pan on medium heat mix until a thick rue (the texture of paste) is formed, stirring constantly with a wire whisk.
6 Tablespoons flour
1 cup milk
Put mixture in refrigerator and chill.
Next: Cream 1 cup sugar
1 cup butter
1 teaspoon vanilla
until very light and fluffy
Slowly add flour mixture and beat until whip cream consistency
This is the best frosting EVER and works on any cake
Comment by: khazelet (no discussions) on Mar 16, 2012 at 04:58 PM
Great frosting! I just tried your frosting and I like it! I think I beat it a little too much as it went past whipped cream texture to kind of clumpy but it still spread OK and tasted great! No too sweet and very light tasting. I have never used a roux in frosting before! nice!
thanks for sharing!
chocolatesbyken (dot) blogspot.com
thanks for sharing!
chocolatesbyken (dot) blogspot.com
Comment by: Becky.Brown.Sebastian (no discussions) on May 29, 2012 at 09:59 PM
This is the exact frosting I have!!!! Using buttermilk is in the original scratch recipe. Suggest using it instead. Don't have buttermilk? Add lemon juice and let it set for five minutes.
No Rating
Patsydl (1 discussion) on Oct 17, 2011 at 11:06 PM
Is that white chocolate curls on top or shaving's . Where do you get that ?
Comment by: Bakingqueen14 (3 discussions) on Dec 21, 2011 at 03:38 PM
Yes I believe it is
Comment by: chickencombo13 (no discussions) on Feb 12, 2012 at 01:49 PM
http://candy.about. com/od/workingwith chocolate/tp/ Chocolate-Curls.htm take out the three spaces (it wouldn't let me post the full link)
Comment by: Bakingqueen14 (3 discussions) on Dec 21, 2011 at 03:38 PM
No, but it makes it soooo much better
No Rating
Baker Wife (6 discussions) on Aug 5, 2011 at 04:59 PM
I did both cake andcupcakes amazing!
No Rating
PlasmaPear (1 discussion) on Jul 26, 2011 at 04:16 PM
I haven't actually started to make it, but what does it mean when it says "blend dry mix, water, oil and eggs in large bowl at low speed" ? Please help (:
Comment by: elmo.forever (1 discussion) on Aug 5, 2011 at 03:11 PM
They mean adding the dry mix, water, oil and eggs in a large bowl and blending it with an electric mixer at low speed [:
No Rating
TammeiT (1 discussion) on Jun 26, 2011 at 06:04 PM
I baked this recipe in a Bundt pan, frosted it with cream cheese frosting then sprinkled it with coconut and chopped pecans. Big Hit!!
Comment by: navyseal69720 (no discussions) on Jan 22, 2012 at 08:43 PM
I think it would be better with out the coconut and the nuts
Rating:
ChrisE (1 discussion) on Jun 13, 2011 at 07:05 PM
The taste of this mix is terrific with a light chocolaty flavor. However, I must warn everyone of the unnatural and unholy red dye Duncan Hines puts in this thing. Literally, it turns your s**t red when you use the toilet. I almost considered going to the hospital until I remembered what I had eaten the previous night.
Duncan Hines needs to find an all natural alternative to the current Red #40 (Allura Red AC - http://bit.ly/jEFQt ) such as carminic acid ( http://bit.ly/jjG5o )
In Europe, Allura Red AC is not recommended for consumption by children. It is banned in Denmark, Belgium, France and Switzerland.
In the United States, Allura Red AC is approved by the Food and Drug Administration (FDA) for use in cosmetics, drugs, and food. On June 30, 2010, the Center for Science in the Public Interest (CSPI) called for the FDA to ban Red 40. Executive Director Michael Jacobson said, "These synthetic chemicals do absolutely nothing to improve the nutritional quality or safety of foods, but trigger behavior problems in children and, possibly, cancer in anybody."
Duncan Hines needs to find an all natural alternative to the current Red #40 (Allura Red AC - http://bit.ly/jEFQt ) such as carminic acid ( http://bit.ly/jjG5o )
In Europe, Allura Red AC is not recommended for consumption by children. It is banned in Denmark, Belgium, France and Switzerland.
In the United States, Allura Red AC is approved by the Food and Drug Administration (FDA) for use in cosmetics, drugs, and food. On June 30, 2010, the Center for Science in the Public Interest (CSPI) called for the FDA to ban Red 40. Executive Director Michael Jacobson said, "These synthetic chemicals do absolutely nothing to improve the nutritional quality or safety of foods, but trigger behavior problems in children and, possibly, cancer in anybody."
Comment by: shirley.schirz (no discussions) on Apr 11, 2012 at 05:27 PM
This is the post I signed on to find; a just made these as cupcakes for oldest brother & his wife arriving by plane tonite; it's their 48th anniversary today. The red dye in this mix got on to everything! I almost threw the whole batch out, but decided to bake six cupcakes as a test run. They were marvelous, so I baked the rest. But, my gosh, my tongue is red, my teeth are red, my gums...and I just had my teeth cleaned and brightened yesterday! Ugh! My teeth brushed up clean, but my fingers and tongue will be red for a while, I suspect. Oh, I can hardly tell my company what to expect in the toilet tomorrow. I'll never forget this anniversary. At my age, it's hard to find 'new life experiences.' I can't help but smile!
Rating:
js_cakes (2 discussions) on Jun 3, 2011 at 02:15 PM
This is my favorite cake to eat and make! I use about a tablespoon more oil, use a bundt pan, and bake it at 325 for 35-40 minutes...so moist! But my cream cheese frosting is what gets 'em every time. 1 brick of cream cheese, 1 stick butter, a little less than 1 box confectionary sugar, 1 1/2 teaspoon vanilla and 1-2 tablespoon milk!!! People don't know it comes from a box and alwways offer to $20+ a cake at the bake sales!
Comment by: katievu7 (no discussions) on Jul 22, 2011 at 11:15 PM
i've tried your recipie,,,n i LOVE it!!!!!!! so does everyone else :D please pose more ideas!!! thnx!!!
No Rating
PepperSalad (1 discussion) on May 22, 2011 at 09:01 AM
Oh my gosh, I just bought two packages of this and I absolutely canNOT wait. They always turn out delicious, even though I'll have to take a long run afterwards. Fingers crossed they turn out good!
Remember to grease the baking pans!
-PepperSalad
Remember to grease the baking pans!
-PepperSalad
