Red Velvet Cake is back! Try this easy version starting with a cake mix.
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1 (15.25- to 16.5-ounce) package German chocolate cake mix
1/2 cup Land O Lakes® Butter melted
3 large Land O Lakes® Eggs
1 (1-ounce) bottle red food color
Water, as directed on package
2/3 cup Land O Lakes® Butter softened
6 cups powdered sugar
1 teaspoon vanilla
1/8 teaspoon salt
4 to 6 tablespoons Land O Lakes® Half & Half
Heat oven to 350°F. Place paper or foil baking cups into 48 mini or 24 regular muffin cups; set aside.
Combine cake mix, melted butter, eggs, red food color and water in bowl. Beat at low speed 30 seconds. Beat at medium speed, scraping bowl often, until well mixed.
Fill prepared cups 2/3 full. Bake 12-16 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove to cooling rack. Cool completely.
Place 2/3 cup butter into bowl; beat at medium speed until creamy. Continue beating, gradually adding powdered sugar, vanilla, salt and enough half & half for desired spreading consistency. Pipe or frost onto cooled cupcakes. Sprinkle with decorator sprinkles.
Variation: Red Velvet Layer Cake: Substitute 2 greased and floured 9-inch cake pans for muffin pan cups. Bake 25-30 minutes or until toothpick inserted in center comes out clean.
Explore reviews fromour online community
The only thing I didn't like is the frosting it should have been made with cream cheese frosting otherwise it was good
I made regular sized cupcakes with this recipe. The taste was wonderful and everyone who had one raved about them. My only problem was the appearance. The cupcakes fell after baking. I didn't pipe the frosting, just spread it on. It picked up crumbs from the top of the cake and looked a bit funny, but no one seemed to mind.