Finished 8 inch red velvet cake rounds
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Red Velvet Cake

Take that red velvet cake mix from a box and bring it to the next level by adding these few ingredients. 
Course: Dessert
Cuisine: American
Keyword: Red Velvet Cake


  • 3 Eggs
  • 3/4 C Buttermilk
  • 2/3 C Sour Cream
  • 1/3 C Vegetable Oil
  • 1 TBSP Vanilla
  • 1 box Red Velvet Cake Mix


  • You are going to preheat your oven to 325F and place the rack in the center. Prep your cake rounds by smearing a light coating of Crisco and then dusting it with flour. If you have too much Crisco just take a paper towel and wipe some off. It's much easier to apply with a paper towel too. Set those aside and now it's time to make the cake!
    You do not want to use a stand or hand mixer for this recipe. It's all done by hand with a spoon and a large bowl. In the large bowl combine the eggs, buttermilk, sour cream, vegetable oil, and vanilla. Combine with a whisk until smooth. The sour cream is going to be the ingredient to watch here. It likes to break down into little clumps.
    Next, with a spoon, sift in the cake mix until combined. Be sure not to over mix.
    Divide between your cake pans, beat on the counter to get out any air bubbles and place in the oven.
    Bake for 25-27 minutes, until you can touch the tops and they spring back. The toothpick test is kind of hard for this one because this is a moist cake and if you rely on the toothpick method you will overbake your cake.
    Let the cakes cool for about 2-3 minutes in the pans and then transfer to cooling rack.
    When the cakes are just about room temperature, wrap them in saran wrap and place in the freezer.  You want to freeze the cake rounds for at least 30 minutes, overnight if possible. This will make frosting them much easier.