Better Than Scratch Red Velvet Cake
Rich, moist red velvet cake with vibrant color and classic cocoa flavor, perfect for celebrations and special occasions, appealing to cake lovers of all ages.
Ingredients
Instructions
- Mix the cake mix and cocoa powder together.
- Add vanilla extract, buttermilk, red food coloring, margarine, and eggs to the mixture.
- Blend until the ingredients are moistened and well combined.
- Mix the baking soda with the vinegar and stir into the cake batter.
- Beat the mixture at medium speed for four minutes.
- Pour into layers and bake at 325°F for 25 to 30 minutes.
Tips & Substitutions
For a richer flavor, consider adding an extra tablespoon of cocoa powder. If you don't have buttermilk, you can substitute it with regular milk mixed with a tablespoon of vinegar or lemon juice. Ensure the margarine is melted to help mix the batter smoothly. Mixing the cake mix and cocoa thoroughly before adding wet ingredients prevents clumping.
Serving Suggestions
Serve the Red Velvet Cake with a generous layer of Mrs. G. T. Halls' Chocolate Icing for a decadent treat. It pairs wonderfully with a scoop of vanilla ice cream or a dollop of whipped cream on top. For a complete dessert experience, consider serving it alongside a light fruit salad or even Candy Bar Salad for a delightful contrast.
Storage & Reheating
Store leftover cake in an airtight container at room temperature for up to three days or in the refrigerator for up to a week. To keep the cake moist, wrap slices in plastic wrap or foil. Reheat individual slices in the microwave for about 10-15 seconds; this will help restore some of the cake's original texture.
Nutrition & Diet Analysis (per serving)
Each serving of Better Than Scratch Red Velvet Cake contains roughly 876 calories, with 4g protein, 45g carbohydrates, and 54g fat. It is a good source of calcium (10% of the Daily Value). Note that it is relatively high in sodium, at 1559mg per serving (68% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use a different cake mix for this recipe?
Yes, you can substitute the Duncan Hines Butter cake mix with another brand or flavor, but it may alter the final taste and texture. A vanilla or yellow cake mix will work well, but ensure you adjust the other ingredients if needed.
What can I use instead of margarine?
You can replace margarine with unsalted butter for a richer flavor. If you prefer a dairy-free option, use a plant-based butter substitute. Just make sure it’s softened or melted for easy mixing.
How can I make this cake more chocolatey?
To enhance the chocolate flavor, increase the cocoa powder to 3 teaspoons instead of 2. You can also add chocolate chips to the batter for an extra layer of chocolate goodness. Pair this with chocolate icing for a truly indulgent dessert.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).