How To Doctor Up Boxed Cake Mix

Doctored Cherry-red Velvet Box Mix Cake

How to make a boring cerise velvet box mix taste extra moist and succulent! Almost as good equally homemade. No i volition always know!

This is how I doctor a red velvet box mix to brand information technology taste more like it'due south fabricated from scratch. The added ingredients give the cake a better texture, more than flavor, and more stability for stacking. Doctoring a box mix is a nifty way to make your cake taste better if you're non a confident baker yet or you just need a shortcut.

doctored red velvet

Doctored Carmine Velvet Block Ingredients

This recipe is based on my WASC cake recipe and my chocolate WASC. The reason why we add more ingredients to a box mix is that on its own, a box mix is pretty fluffy and soft. Nothing wrong with that really but most of my readers are professional person cake decorators or passionate hobby bakers and like a firmer cake for stacking.
doctored red velvet cake ingredients

The funny thing is, scarlet velvet from scratch is really really easy to make too. Probably one of the easiest cakes to bake from scratch so if you're interested in taking that spring, check out my accurate carmine velvet cake recipe.

If you don't have buttermilk, you can brand a buttermilk substitute or use milk instead.

Doctored Ruddy Velvet Block Footstep-By-Footstep

Step one – Preheat your oven to 335ºF and prepare three viii″x2″ cake pans with cake goop or your preferred type of pan release.

Step two – Bring your eggs, sour cream, and buttermilk to room temperature.

Step three – Combine the cake mix and all your ingredients in the bowl of your stand mixer with the whisk attachment attached.

doctored red velvet cake ingredients in a bowl

Step 4 – Mix on depression for 30 seconds to combine the ingredients then scrape the bowl.

Footstep five – Increase the speed to medium and mix for two minutes.

Stride 6 – Split the batter betwixt the three pans and broil for 25-30 minutes or until a toothpick comes out of the center cleanly.

doctored red velvet cake in cake pans

Step vii – Allow your cakes cool in the pan until the pan is barely warm (about 10 minutes) then flip them out onto a wire rack to cool fully.

If you desire to decorate your cake right away, I advise placing the cakes into the freezer for lx minutes to wink cool them and and then you tin frost them. Or you tin wrap them in plastic wrap and freeze them overnight if you want to decorate the next day.

Pro-tip: Freezing your cakes warm locks in wet and prevents them from drying out.

Step 8 – After your cakes are cool you can decorate your block however you desire or cheque out the video to see how I decorated mine with this cute ombre wait!

How To Decorate The Block

I colored 1/3 of my buttercream dark pink with super red food coloring from Americolor so ane/3 a light pinkish with the aforementioned food coloring and left the terminal bit white.

If you lot need to learn more most how to decorate cakes you tin cheque out my how to brand your offset block tutorial.

To smooth the outside of my cake, I'grand using the crown gem block comb from Ester Cakes.

doctored red velvet

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Cake Batter and Frosting Calculator

Select an choice below to calculate how much batter or frosting yous need. Adjust the servings slider on the recipe bill of fare to change the amounts the recipe makes.

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Cups of Concoction Needed

8 cups

Cups of Frosting Needed

five cups

Note: measurements are estimated based off the vanilla cake recipe using standard Usa block pans and sizes. Measurements used are for two" tall cake pans merely. Your results may vary. Do not overfill cake pans above manufacturer's recommended guidelines.

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Doctored Red Velvet Box Mix Cake

How to make a dull red velvet box mix taste extra moist and delicious! Almost as adept as homemade. No i will ever know!

Print Rate Never Miss A Cake

Prep Time: 5 mins

Cook Time: 30 mins

Total Time: 35 mins

Serves: 9 cups

Calories: 500 kcal

Ingredients

Doctored Red Velvet Block

▢ 1 box red velvet cake mix I like Betty Crocker Delights super moist red velvet block mix, or Duncan Hines.
▢ 5 ounces (142 chiliad) all purpose flour 1 cup spooned in and leveled
▢ vii ounces (198 g) granulated sugar 1 cup
▢ 6 ounces (170 g) sour foam, room temperature or manifestly greek yogurt - 3/4 cup
▢ 2 Tablespoons cocoa pulverization
▢ 1/2 tsp salt
▢ i/2 tsp blistering soda
▢ one tsp vanilla extract
▢ ii ounces (57 one thousand) vegetable oil 1/4 cup
▢ four ounces (113 one thousand) unsalted butter, melted 1/2 cup
▢ 12 ounces (340 one thousand) buttermilk, room temperature or regular milk + ane Tbsp of white vinegar. 1 1/2 cups
▢ 3 large eggs room temperature
▢ 1 Tablespoon Super Cherry Nutrient Coloring

Easy Swiss Meringue Buttercream

▢ 6 ounces (170 thou) pasteurized egg whites
▢ 24 ounces (680 yard) sifted powdered carbohydrate
▢ 2 teaspoons vanilla extract
▢ ane/2 teaspoon common salt
▢ 24 ounces (680 g) unsalted butter room temperature
▢ 1/eight teaspoon yellow food coloring
▢ 1 teaspoon electric pink food coloring
▢ 2 Tablespoons super carmine food coloring

Equipment

▢
3, eight"x2" block pans
▢
Stand up mixer, hand mixer or fifty-fifty a bowl with a whisk
▢
For decorating: 8" cake lath, demote scraper, first spatula, rustic scallop cake rummage, piping pocketbook and Wilton 2D piping tip.

Instructions

For The Cake

Preheat oven to 335℉. Prepare three eight" circular cake pans. I prefer to employ block goop.
Add together all of your ingredients into the bowl of your stand up mixer with the paddle attachment fastened and mix on depression for 2 minutes to combine.
Stop and scrape the basin and so mix on medium for 2 minutes.
Pour batter into your cake pans and bake for 25-thirty minutes until a toothpick comes out of the center with just a few sticky crumbs clinging to the toothpick. I gently touch on the top of the cake to see if it bounces back to cheque if information technology's washed. If it needs more than fourth dimension only bake for 1 minute more and so check once again.
Let cool a few minutes in the pan before turning out onto a cooling rack. Permit cool fully and frost.

Easy Swiss Meringue Buttercream

Place egg whites and powdered carbohydrate in a stand up mixer bowl. Attach the whisk and combine ingredients on low and then whip on high for 1 infinitesimal to dissolve the powdered sugar
Add in your common salt and vanilla extract
Add in your butter in chunks and whip with the whisk attachment to combine. It volition look curdled at first. This is normal. It will also look pretty xanthous. Keep whipping.
If your buttercream looks curdled, remove about one/3 cup of buttercream and melt it in the microwave for ten-15 seconds until Simply barely melted. Cascade it back into the whipping buttercream to bring it all together.
Switch to a paddle attachment and mix on depression for fifteen-xx minutes to make the buttercream very smooth and remove air bubbles. This isn't required but if you want actually creamy frosting, you don't want to skip it.

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