How to Make Red Velvet Cake with Chocolate Cake Mix
Can you make red velvet cake with chocolate cake mix? Yes!
With buttermilk, red food coloring and a few simple additions, you can turn an ordinary box of chocolate cake mix into an easy chocolate red velvet cake.
This shortcut red velvet recipe has a rich cocoa flavor, a soft texture and the signature red color.
It can be baked as a cake or cupcakes and finished with cream cheese frosting for an easy dessert that looks completely homemade.
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Can You Make Red Velvet Cake with Chocolate Cake Mix?
Yes, you can use chocolate cake mix to make a shortcut version of red velvet cake.
- Buttermilk adds the slight tang associated with red velvet, while vanilla and red food coloring help create its familiar flavor and appearance.
- Because chocolate cake mix contains more cocoa than a red velvet recipe, the finished cake will have a deeper chocolate flavor and darker red color.
- It won’t be exactly the same as traditional red velvet cake, but it is an easy option when chocolate cake mix is what you have in the pantry.
Ingredients You’ll Need
- Chocolate cake mix: The convenient base for the recipe. A standard 15.25-ounce box works well.
- Unsweetened cocoa powder: Deepens the chocolate flavor.
- Buttermilk: Adds a light tang and helps give the cake a soft texture.
- Red food coloring: Changes the chocolate batter to a deep red shade.
- Eggs: Provide structure and help the cake rise.
- Vegetable oil: Keeps the cake soft.
- Vanilla extract: Rounds out the chocolate flavor.
- Cream cheese frosting: The classic topping for red velvet cake.
How to Turn Chocolate Cake Mix into Red Velvet Cake
- Start by combining the chocolate cake mix and cocoa powder in a large mixing bowl.
- Add the buttermilk, eggs, vegetable oil, vanilla extract and red food coloring.
- Mix until the ingredients are combined and the batter is smooth, stopping to scrape the bottom and sides of the bowl as needed.
- Pour the batter into prepared cake pans or divide it between lined cupcake wells.
- Bake according to the temperature and approximate baking time listed on the cake mix box.
- The cake is ready when a toothpick inserted near the center comes out clean or with a few soft crumbs.
- Let the cake or cupcakes cool completely before adding cream cheese frosting.
Don’t Forget To…
- Scroll down to print the full recipe with step-by-step instructions and exact measurements.
- Check out my Kitchen Essentials for the pans, mixing bowls, and baking tools I use to make this recipe a breeze.
- Save or share this recipe on Pinterest!
Tips for the Best Results
- Use gel food coloring when possible. It creates a stronger red color without adding as much liquid to the batter.
- Expect a deeper burgundy color rather than a bright red cake because the chocolate cake mix creates a dark base.
- Use room-temperature eggs and buttermilk so the batter mixes evenly.
- Avoid overmixing the batter. Mix only until the ingredients are smooth and fully combined.
- Begin checking the cake a few minutes before the suggested baking time because pans and ovens vary.
- Let the cake cool completely before frosting it. Cream cheese frosting can melt and slide off a warm cake.
- For a brighter red cake with a milder chocolate flavor, start with white or yellow cake mix and add cocoa powder instead.
Cake and Cupcake Options
- This chocolate red velvet cake batter can be used for a layer cake, sheet cake or red velvet cupcakes.
- Prepare the pans and follow the approximate baking time printed on the cake mix box for the pan size you are using.
- For cupcakes, fill each liner about two-thirds full so the batter has room to rise.
- Begin checking them after about 18 minutes. They are finished when the tops spring back lightly and a toothpick comes out clean.
Cream cheese frosting is the classic choice for chocolate red velvet cake. Its tangy flavor balances the sweet cake and complements the buttermilk and cocoa.
Vanilla buttercream also works well if you need a frosting that is a little sweeter or easier to pipe. Add chocolate shavings, cake crumbs or festive sprinkles for a simple decoration.
Not exactly. Traditional red velvet cake contains a small amount of cocoa along with acidic ingredients such as buttermilk and vinegar. This gives it a lighter chocolate flavor and slight tang that distinguishes it from an ordinary chocolate cake.
Chocolate cake mix creates a dark batter, so the finished cake will normally be burgundy or deep red instead of bright red. Gel food coloring can produce a stronger color, but it cannot completely cover the dark chocolate base.
Yes. To make a substitute, combine one cup of milk with one tablespoon of lemon juice or white vinegar. Let it sit for about five minutes before adding it to the batter.
More Red Velvet Recipes to Try
If you can’t get enough of that signature cocoa flavor and bold red color, then you must try our Red Velvet Bundt Cake, Red Velvet Brownies, Red Velvet Cookies, Red Velvet Cupcakes, and our Easy Red Velvet Cake Recipe!
Wondering what’s the difference between red velvet cake mix and chocolate cake mix? Be sure to read on to find out!
How to Make Red Velvet Cake from a Chocolate Cake Mix
Ingredients
- 1 box of chocolate cake mix
- 2 tablespoons unsweetened cocoa powder
- 1 cup buttermilk or 1 cup milk with 1 tablespoon vinegar or lemon juice
- 1 ounce red food coloring
- 3 large eggs
- 1/2 cup vegetable oil
- 1 teaspoon vanilla extract
Instructions
- If you don't have buttermilk, mix 1 cup of milk with 1 tablespoon of vinegar or lemon juice. Let it sit for 5 minutes to curdle.
- In a large mixing bowl, combine the chocolate cake mix and unsweetened cocoa powder.
- Add the buttermilk, red food coloring, eggs, vegetable oil, and vanilla extract to the dry ingredients.
- Mix until well combined and smooth.
- Preheat your oven to the temperature specified on the chocolate cake mix box.
- Prepare your baking pans by greasing them or lining them with paper liners if making cupcakes.
- Pour the batter into the prepared pans and bake according to the time specified on the chocolate cake mix box, or until a toothpick inserted into the center comes out clean.
- Allow the cakes or cupcakes to cool completely before frosting with your favorite cream cheese frosting.
Notes
- The chocolate cake mix creates a deep burgundy cake rather than a bright red one.
- Gel food coloring provides a stronger color than liquid food coloring.
- If you don’t have buttermilk, combine 1 cup of milk with 1 tablespoon of vinegar or lemon juice and let it sit for 5 minutes.
- Baking times vary depending on the brand of cake mix and the type of pan used.
- Cool the cake completely before adding cream cheese frosting.
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