Recipe summary

Hands-on time:
20 mins. to 25 mins.
Baking time:
35 mins. to 40 mins.
Total time:
55 mins. to 1 hrs 5 mins.
one 8" or 9" layer cake
These colorful layers of Southern tradition with hints of citrus and chocolate boast a rich cream cheese frosting. Our gluten-free baking fans may finally hop on the red velvet bandwagon!
Volume Ounces Grams



  1. 1) Preheat the oven to 350F. Grease the bottoms of two 8" or 9" round pans.
  2. 2) Pour the cake mix into a bowl and sift the cocoa powder into the mix. Whisk thoroughly.
  3. 3) Beat the butter, then add half the mix. Blend on low speed until the mixture is crumbly.
  4. 4) Add the eggs one at a time, beating for 12 to 14 seconds between each addition.
  5. 5) Add 1/3 of the milk at a time alternately with 1/3 of the dry mixture, blending on medium-low speed for about 7 seconds in between additions. Add the red velvet cake flavor, stirring just until blended.
  6. 6) Divide the batter between the two pans (8" pans will give you thicker layers).
  7. 7) Bake the cakes for 35 to 40 minutes, until the middle of the cakes feel firm when pressed. The internal temperature should reach 212F.
  8. 8) Remove the cakes from the oven and allow them to cool on a rack for 10 minutes. Run a thin spatula or knife around the edge of the cakes, then turn them out of the pans to cool completely on the rack.
  9. 9) Fill and frost cooled layers with Cream Cheese Frosting.
  10. Yield: one 8" or 9" layer cake, 12 to 16 servings.