the ULTIMATE Red Velvet CAKE MIX Hack
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- čas přidán 26. 07. 2023
- This red velvet cake mix hack is the best way to doctor a red velvet box cake mix! If you are wondering how to make a box cake mix taste homemade, this video is for you! Thank you so much for watching!
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RED VELVET CAKE MIX HACK RECIPE
INGREDIENTS
1 box of red velvet cake mix
1 1/4 cup butter milk
1 cup of butter softened
4 eggs
1 tsp vanilla extract
2 Tbls cocoa powder
1 Tbls red gel food coloring
FROSTING:
1 can of cream cheese frosting 16 oz
1 block of cream cheese (8 oz)
1 tsp vanilla extract
DIRECTIONS
Pre-heat oven to 335 degrees. Combine all ingredients in a large bowl and mix on low for a couple minutes. Scrape the bowl and blend on medium speed for 2 minutes. Bake for 35-40 minutes. Immediately wrap the cakes in foil and cling wrap and freeze. This will lock in moisture and make it super easy to frost. Combine the ingredients for the cream cheese frosting, take your cake out of the freezer and assemble.
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#nerissanikole #redvelvetcakerecipe #boxcakemixhack
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That is a beautiful slice of cake im gonna try this! Thanks for sharing your hacks👌
Tried this last night. It looks amazing! Thanks so much!
Looks yummy 😋 Thanks for the hacks Nerissa ❤
Hope you guys are doing well 🥰😇🙏💐
Thank you Wendy ❤️. We are, we are suffering through a heat wave in the Midwest right now. Over 100 with heat index over 115! How are you? I hope you are well ❤️
How do I bake for 6 inch pans?
1:49......those eggs look like easter eggs! Lol
They are! Lol! Well kinda, the chickens that lay them are called Easter Eggers. 😆
Lol
Looks 😋. Can you use this same recipe for redvelvet cupcakes?
Yes, you can. Your oven temp doesn’t necessarily need to be that low and you will need a shorter baking time.
Thank you for your response
hi an ideas to subtitute the buttermilk for something non dairy? ty!!!
Hello! Do you have sour cream? Either milk with a little vinegar added or sour cream would give you that tang. If not you can basically substitute any liquid, but won't have the tanginess. Hope this helps! ❤️
Hi, I'm making your cake the way you made it. How long do you leave it in the freezer prior to frosting it? Thank you, Sharon Avery
Just till frozen about 2 hours.
If you want to make for later use and freeze then let cake cool completely and double wrap and it will last in the freezer for 2 months.
If you put a skim coat of frosting on (very thin layer) it will last for 3 + months in your freezer. This works with any type of cakes. Bundt, cup cakes, pound cakes, ect.
This is how we did it in the bakery… but it does take up space in the freezer and that is where the bakery has an advantage of having walk in freezers.
Hey Nerissa we dont het the Cream Cheese ready made in a jar so I guess I will have to remain with d blocks of cream cheese with milk or butter I guess lol
looking for recipe to print
Can you make and freeze in advance and how long it take to unfreeze to be able to cut and serve ?
Yes you can!! It will take a couple hours to fully defrost.
How long do you freeze the cake? After how long do you need to defrost before adding frosting?! Pls let me know!!
I freeze mine solid, for at least a couple hours. I start frosting as soon as I take it out of the freezer. It will start to thaw immediately and will take maybe 2 hours to fully thaw. ☺️
Any recommendations for cocoa powder substitutions?
Do you happen to have any semi sweet or dark chocolate? You could melt it and add equal amounts to the batter at the end.
My daughter bday is in a few days an she loves red velvet cake so I'm goin mke this for her, I'll post how it turned out an if she liked it! ❤❤
Yay! You're going to love it!
@@NerissaNikole new subscriber btw!
@@NerissaNikole the cake was a success! My daughter loved it! ❤❤❤
What would be the oven temperature and cook time when using a 13x9 inch pan?
A 9 x 13 inch cake typically takes 25-48 minutes to bake, depending on the recipe and temperature. A general rule of thumb is that a larger pan requires a lower temperature. Here are some baking times and temperatures for a
9 x 13 inch cake:
325°F: 45-48 minutes
350°F: 25-35 minutes
Can we use this for cupcakes?
Yes! It works great!
How many grams are in the Duncan Hines cake mix box that you used, please? You know that they're making them smaller now, so I want to make sure I use enough. And was your butter salted or unsalted? Thank you!
Yes, I did! I cant believe they are making them smaller! This was the 15 oz one. I was just in dollar tree and they had the 15 size, but my Walmart is now all 13 oz. I use salted, because that is always what I have on hand, but a lot of people use unsalted and it turns out great. 😊
@@NerissaNikole Thank you!
You're very welcome!
Hey Nerissa I dont have those fancy wrappers girl what can I use in its place so my cake dont burn PLEASE HELP
You can use bath/kitchen towel strips that you can cut into a length that will fit around your pan. Make them wide enough that you can fold them over and cover the height of the pans you're going to use. Get the towel strips nice and wet and then squeeze most of the water out (don't wring them out; just squeeze them good). You can use little binder clips to clip the ends together once they're around your pans. OR you can wet paper towels, fold them over until they're the height of your pans and wrap them up into aluminum foil to make strips. Make the aluminum foil strip long enough that you can fold the ends over together once put around your cake pan (or you can use a binder clip).
Thank you soooo much take care much appreciated
Does anyone have her link to the frosting hack?
The frosting recipe is in the notes above
In the video it says one cup of buttermilk but your recipe says 1 1/4 cups. Which one is it?
nice hack, how was the mouthfeel, the top layer looks kinda dense, could just be youtube though.
It was still a bit frozen when I cut into it 😆. I absolutely could not wait any longer to eat a piece, lol!
@@NerissaNikole mine came out great. I subbed 50g of dark chocolate for the cocoa powder.
Oh that sounds gooood! I'll try that next!
Should the butter be salted or unsalted?
Def need to know this
Good morning! I always use salted, because that is what I always have on hand. The difference between the two is about 1/4 teaspoon salt per 1/2 cup butter. Many people use unsalted butter and do not add any additional salt and say it turns out great.
Do you have a written recipe or are viewers just taking notes?
I'm so sorry, I forgot to copy it into the description box. The recipes are in the description box now! Thank you for mentioning that!
Can we just use plain milk? Don't have vinegar.
You definitely can, it will change the flavor a bit and be less tangy, but it will still taste amazing!
'promo sm' 🍀