Red Velvet Cake

Get ready to indulge in a game-changing dessert! We’re thrilled to share our Red Velvet Cake recipe using our beloved chocolate cake mix!


  1. Line two 6″ round cake pans with parchment paper on the bottom, and then lightly spray the sides with cooking spray.
  2. Preheat the oven to 350°F.
  3. In a medium bowl, beat together the chocolate cake mix, canola oil, buttermilk and eggs. Blend in red food coloring and vinegar using an electric mixer.
  4. Divide the batter between the two cake pans, and bake for 28-35 minutes, until a cake tester comes out clean. Let cool completely on a wire rack. When cool, remove the cakes out of the pan.
  5. Once the cake is cool, make the frosting. Beat the cream cheese and butter for about 45 seconds.
  6. Add the powdered sugar one cup at a time while beating.
  7. Add the vanilla extract and heavy cream and beat again. Add extra heavy cream if needed to form a fluffy, spreadable frosting.
  8. Place one cake layer on a serving dish. Add a heaping one cup of cream cheese frosting on top, and spread it almost to the edge of the cake.
  9. Add the other cake layer on top. Add the remaining frosting to the top of the cake, and using an off-set spatula, move the frosting down the sides of the cake.




  • 1 Duinkerken Chocolate Cake Mix
  • ½ cup buttermilk
  • 2 eggs
  • 1/3 cup canola oil or 1/3 cup  softened butter
  • 2 teaspoons red food coloring
  • ½ teaspoon white vinegar


Cream Cheese Frosting:

  • 8 ounces cream cheese, softened
  • 8 tablespoons (1 stick) unsalted butter, softened
  • 4 cups powdered sugar
  • ½ teaspoon vanilla extract
  • 2 tablespoons heavy cream

Products used in this recipe

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