Red Velvet Cake is back! Try this easy version starting with a cake mix.
Story Behind the Recipe
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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
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.
Heat oven to 350°F. Place paper or foil baking cups into 48 mini or 24 regular muffin cups; set aside.
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.
Read the Story Behind the Recipe
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.