Name: Red Velvet Cake Mix Recipe
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: American
Ingredients: Preheat oven to 325 degrees. Use (additional) butter or non-stick cooking spray to coat the bottom and inside edges of three cake pans to prevent sticking.; In a large bowl, combine cake mix, flour and sugar. Stir to make sure everything is mixed together.; Add Greek yogurt, butter, milk, eggs and vanilla and use a hand-mixer or stand mixer to combine, scraping the sides and bottom halfway through to make sure your batter evenly combines.; Divide cake batter between three pans and bake for about 22-25 minutes or until top of the cake is spongy to the touch or a toothpick inserted into the middle of the cake comes out clean.; Let cake cool and then use a knife to help release the edges of the cakes before flipping the cakes onto a wire rack to cool completely.; Once cakes are cool, top one layer completely with your preferred icing. (I absolutely LOVE buttercream icing with this cake, though I know cream cheese icing is the more traditional route.) Add next layer and repeat until you have three layers of cake, all covered with icing.; Slice and enjoy!

Description

1 15.25 ounce red velvet cake mix
1 cup flour
1 cup sugar
1 cup whole milk Greek yogurt
1/2 cup butter, melted
1 cup whole milk
4 eggs
1 teaspoon vanilla extract

Ingredients

Preheat oven to 325 degrees. Use (additional) butter or non-stick cooking spray to coat the bottom and inside edges of three cake pans to prevent sticking.
In a large bowl, combine cake mix, flour and sugar. Stir to make sure everything is mixed together.
Add Greek yogurt, butter, milk, eggs and vanilla and use a hand-mixer or stand mixer to combine, scraping the sides and bottom halfway through to make sure your batter evenly combines.
Divide cake batter between three pans and bake for about 22-25 minutes or until top of the cake is spongy to the touch or a toothpick inserted into the middle of the cake comes out clean.
Let cake cool and then use a knife to help release the edges of the cakes before flipping the cakes onto a wire rack to cool completely.
Once cakes are cool, top one layer completely with your preferred icing. (I absolutely LOVE buttercream icing with this cake, though I know cream cheese icing is the more traditional route.) Add next layer and repeat until you have three layers of cake, all covered with icing.
Slice and enjoy!

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