This is how I doctor a red velvet box mix to make it taste more like it's made from scratch. The added ingredients give the cake a better texture, more flavor, and more stability for stacking. Doctoring a box mix is a great way to make your cake taste better if you're not a confident baker yet or you just need a shortcut.
The doctored version is the shortcut, and the scratch red velvet cake recipe is the full from-scratch version for when you want maximum flavor and texture control.
Doctored Red Velvet Cake Ingredients
This recipe is based on my WASC cake recipe and my chocolate WASC. The reason why we add more ingredients to a box mix is that on its own, a box mix is pretty fluffy and soft. Nothing wrong with that really but most of my readers are professional cake decorators or passionate hobby bakers and like a firmer cake for stacking. 
The funny thing is, red velvet from scratch is really really easy to make too. Probably one of the easiest cakes to bake from scratch so if you're interested in taking that leap, check out my authentic red velvet cake recipe.
If you don't have buttermilk, you can make a buttermilk substitute or use milk instead.
Doctored Red Velvet Cake Step-By-Step
Step 1 - Preheat your oven to 335ºF and prepare three 8"x2" cake pans with cake goop or your preferred type of pan release.
Step 2 - Bring your eggs, sour cream, and buttermilk to room temperature.
Step 3 - Combine the cake mix and all your ingredients in the bowl of your stand mixer with the whisk attachment attached.
Step 4 - Mix on low for 30 seconds to combine the ingredients then scrape the bowl.
Step 5 - Increase the speed to medium and mix for two minutes.
Step 6 - Divide the batter between the three pans and bake for 25-30 minutes or until a toothpick comes out of the center cleanly.
Step 7 - Let your cakes cool in the pan until the pan is barely warm (about 10 minutes) then flip them out onto a wire rack to cool fully.
If you want to decorate your cake right away, I suggest placing the cakes into the freezer for 60 minutes to flash cool them and then you can frost them. Or you can wrap them in plastic wrap and freeze them overnight if you want to decorate the next day.
Pro-tip: Freezing your cakes warm locks in moisture and prevents them from drying out.
Step 8 - After your cakes are cool you can decorate your cake however you want or check out the video to see how I decorated mine with this cute ombre look!
How To Decorate The Cake
I colored ⅓ of my buttercream dark pink with super red food coloring from Americolor and then ⅓ a light pink with the same food coloring and left the last bit white.
If you need to learn more about how to decorate cakes you can check out my how to make your first cake tutorial.
To smooth the outside of my cake, I'm using the crown jewel cake comb from Ester Cakes.
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Note: measurements are estimated based off the vanilla cake recipe using standard US cake pans and sizes. Measurements used are for 2" tall cake pans only. Your results may vary. Do not overfill cake pans above manufacturer's recommended guidelines.
Recipe
Equipment
- Three, 8"x2" cake pans
- Stand mixer, hand mixer or even a bowl with a whisk
- For decorating: 8" cake board, bench scraper, offset spatula, rustic scallop cake comb, piping bag and Wilton 2D piping tip.
Ingredients
Doctored Red Velvet Cake
- 1 box red velvet cake mix I like Betty Crocker Delights super moist red velvet cake mix, or Duncan Hines.
- 5 ounces all purpose flour 1 cup spooned in and leveled
- 7 ounces granulated sugar 1 cup
- 6 ounces sour cream, room temperature or plain greek yogurt - ¾ cup
- 2 Tablespoons cocoa powder
- ½ teaspoon salt
- ½ teaspoon baking soda
- 1 teaspoon vanilla extract
- 2 ounces vegetable oil ¼ cup
- 4 ounces unsalted butter, melted ½ cup
- 12 ounces buttermilk, room temperature or regular milk + 1 tablespoon of white vinegar. 1 ½ cups
- 3 large eggs room temperature
- 1 Tablespoon Super Red Food Coloring
Easy Swiss Meringue Buttercream
- 6 ounces pasteurized egg whites
- 24 ounces sifted powdered sugar
- 2 teaspoons vanilla extract
- ½ teaspoon salt
- 24 ounces unsalted butter room temperature
- ⅛ teaspoon yellow food coloring
- 1 teaspoon electric pink food coloring
- 2 Tablespoons super red food coloring
Instructions
Before you Begin
- Preheat the oven to 335º F and prepare your cake pans. Bring eggs, sour cream, and buttermilk to room temperature before mixing. Cold ingredients can cause the batter to look lumpy. If short on time, warm eggs in a bowl of warm water for 5 minutes.
For The Cake
- Preheat oven to 335º F. Prepare three 8-inch round cake pans with cake goop or preferred pan release.
- Add all cake ingredients to the bowl of your stand mixer with the paddle attachment. Mix on low for 30 seconds, then scrape the bowl.
- Increase to medium speed and mix for 2 minutes until smooth.
- Divide batter evenly between prepared pans.
- Bake for 25 to 30 minutes until a toothpick comes out clean or with just a few moist crumbs. Check at 25 minutes.
- Cool in the pan for 10 minutes, then flip onto a wire rack. Wrap warm layers in plastic wrap and freeze for at least 1 hour before frosting for best moisture and handling.
Easy Swiss Meringue Buttercream
- Place egg whites and sifted powdered sugar in the stand mixer bowl with the whisk attachment. Mix on low to combine, then whip on high for 1 minute to dissolve the powdered sugar.
- Add in your salt and vanilla extract
- Add butter in chunks and whip to combine. The buttercream will look curdled at first. Keep whipping.
- If it looks curdled, remove ⅓ cup, melt it in the microwave for 10 to 15 seconds until barely melted, and pour it back into the mixer to bring it together.
- Switch to the paddle attachment and mix on low for 15 to 20 minutes until smooth and free of air bubbles.
- Divide and color as desired.
Video
Notes
- Unfrosted layers: wrap and freeze up to 3 months.
- SMB-frosted cake: room temperature under a dome, up to 3 days.
- Cream cheese-frosted cake: refrigerator in an airtight container, up to 5 days. Bring to room temperature before serving.
Carrie Christiansen says
I was searching for a red velvet cake comparable to Nothing Bundt Cakes red velvet & since i've made your chocolate cake for years - I stumbled on this recipe! Thank you so much for this ~ It was THE BEST!
The only changes I made were I used 12 oz of coffee instead of buttermilk and I also added 1 cup of mini chocolate chips. Simply Devine. I will definitely be adding this to my saved cake recipes and no doubt be making it again and again. =)
TJ says
Just made this as cupcakes and it is SO good! Moist, rich - completely changes the game. My son (whose Bday these are being made for) will be so happy. IF I don't eat all the cupcakes before they even get iced... that is.
Adell says
Can you use a 9 x 13 pan?
Elizabeth Marek says
Yes you can
Megan Mollett says
Made your Wasc recipe with funfetti cake mix and received insane reviews yesterday! Thank you! Can this recipe be made into cupcakes? I normally fill mine 50-55g.
Elizabeth Marek says
Yes it would work great for cupcakes 🙂 So glad you liked the recipe
Aly says
Can you make these into cupcakes with the same temp and shorter time?
Elizabeth Marek says
yes you can
Julie Snyder says
Can you make cupcakes with this recipe?
Elizabeth Marek says
yes you absolutely can
N.A says
They changed the box to 13.25oz from 15.25oz. Would you use the 13.25oz or add the additional 2oz of mix from another box?
Thank you
Elizabeth Marek says
Its not enough to make a difference