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A hand with glittery blue nail polish holds a red velvet cupcake topped with white swirled frosting. More red velvet cupcakes with frosted tops are arranged on a wooden board in the background.

How to Make Red Velvet Cake from a Chocolate Cake Mix

Turn a box of chocolate cake mix into an easy chocolate red velvet cake with buttermilk, vanilla and red food coloring. Bake it as a cake or cupcakes and finish it with cream cheese frosting.

Course desserts
Cuisine American
Keyword Chocolate red velvet cake, How to turn chocolate cake mix into red velvet, Red velvet chocolate cake
Servings 12
Author momma lew

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

  1. 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.
  2. In a large mixing bowl, combine the chocolate cake mix and unsweetened cocoa powder.
  3. Add the buttermilk, red food coloring, eggs, vegetable oil, and vanilla extract to the dry ingredients.
  4. Mix until well combined and smooth.
  5. Preheat your oven to the temperature specified on the chocolate cake mix box.
  6. Prepare your baking pans by greasing them or lining them with paper liners if making cupcakes.
  7. 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.
  8. Allow the cakes or cupcakes to cool completely before frosting with your favorite cream cheese frosting.

Recipe 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.

Store unfrosted cake in an airtight container at room temperature for up to two days. Once the cake has been covered with cream cheese frosting, keep it covered in the refrigerator for up to four days.

Let refrigerated cake sit at room temperature for about 20–30 minutes before serving. This gives the cake and frosting time to soften.

Unfrosted cake layers can also be wrapped tightly and frozen for up to two months. Thaw them in the refrigerator before unwrapping and frosting.