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
Buttermilk Crumpets
This is an American rendition of a British classic. Serve with your choice of savory or sweet toppings, like fruit spread and butter, double Devonshire cream, clotted cream, etc... I love using crumpets as a base for eggs Benedict. If you have an Instant Pot® you can use the yogurt setting and proof the dough much faster!
Air Fryer Dilly-Roasted Japanese Eggplant and Squash
I came up with this air fryer dilly-roasted Japanese eggplant and squash recipe after I had an abundance of Japanese eggplant and yellow squash in my garden. The great thing about Japanese eggplant is that you don't have to peel it. You can also use zucchini instead of yellow squash.
Pam's Sugar Free Chocolate Pie
A great sugarless pie! Other flavors of sugar free pudding are great too!