Simple, simple, simple! The easiest recipe for a red velvet cake I have ever found. My husband LOVES this.
Ingredients
- 1 package white cake mix , 18.25 ounce
- 1 package non-instant chocolate pudding mix , 3.5 ounce
- red food coloring , as desired
- 0.5 cups buttermilk
Instructions
-
1
Preheat oven to 350 degrees F (175 degrees C).
-
2
Prepare cake according to package directions, substituting half of the water called for with buttermilk (approximately 1/2 cup). Stir in pudding mix and food coloring.
-
3
Pour into cake pan(s) and bake according to package directions.
Nutrition Facts
Per serving
Want to cook this?
Open in the PantryLink app to scale servings, check your pantry stock, and generate a shopping list.
Sign In to Save Recipe Create Free AccountSuggest an Edit
Help improve this recipe's categorization, image, or dietary info. Earn points and badges!
Suggest Changes in AppPrefer a printed copy? Use our print-friendly view with adjustable servings and font size.
Open Print ViewMore Other Recipes
Pizza Dough Pretzels
These pizza dough pretzels are perfect for when you suddenly get a craving for soft pretzels and you're not at the mall — you won't need to wait for the dough to rise if you use store-bought pizza dough! Serve, of course, with mustard.
Loaded Overnight Breakfast Casserole
A versatile loaded overnight breakfast casserole dish that can be easy to prep, (pre-cooked meats, pre-shredded cheese) and be made more wholesome (fat-free dairy, turkey breakfast meats). Personally, I saute my ham and sausage in bacon grease!
The Real Reuben
Dark pumpernickel rye, heaped corned beef, drained sauerkraut and imported Swiss cheese make this sandwich something special.