Just made a 3 tier cake with this and it was the hit of the party...thanks for sharing the recipe..it's delicious!

I'm gonna try making this recipe...what size box of pudding do you use??

I always use the small boxes of instant pudding--around 3 ounces, I believe.

Thanks for posting this recipe. I am planning to try it for a 2 tiered cake for a Halloween party. Can you tell me approximately how many cups of batter this recipe makes? I am making (2) 10 inch rounds and (2) 6 inch rounds. Thanks so much.

Hi! I've been asked to make a 3 tier wedding cake that is all Red Velvet. The tiers will measure 12 inches, 8 inches, and 6 inches. I'm planning on baking three 12 inch layers, square, then splitting them; 3 8 inch round layers, and splitting them, and 2 6 inch round layers and splitting them. She wants a white chocolate cream cheese buttercream frosting. Can you help me with quantities to produce the tiers I will be using? Thanks so very much!

Does anyone know ifthis freezes well?

I just did this and it came out amazing. I live in south Florida though so the icing part will be tricky. It's always really hot and humid. Crusting cream cheese icing recipes don't always really crust when it's this hot out! Any suggestions?

Has anyone tried making cupcakes with this recipe?

GREAT recipe, holds up well. I'm going to be using this recipe to make whoopie pies :)

Meowmix: Have you tried Christeena's Crusting Cream Cheese recipe? It works pretty good for me here in Indiana. I know it's more humid there, but it's definitely a recipe worth trying.

I will try it Dramatori! Thanks for the tip. Also i wanted to know if anyone did end up making anything higher than 2 tiers with this cake? I am very interested in making a 3 tier cake for a salon opening. Thanks!

Yes! This freezes well and makes great cupcakes. Thanks so much for posting this recipe - my family is addicted and I've made it twice now for clients who loved it too!

So good! I used this to make a carved cake, and the trimmings were so tasty that I had to make another batch just for our family...

This recipe was so moist and tasty! I will definitely keep this one for the future! Thanks for sharing!

Are we to leave off the water completely?

Made cupcakes yesterday & they were great! I also made a 1/2 sheet pan which I am going to use for a spaghetti cake. I plan to carve the the edges down a little bit & use the crumbs for cake "meat" balls. Wish me luck!

Thank you Thank you.. this is my new go to red velvet recipe.

Do you make the recipe on the box, and then add the ingredients listed? No eggs and no water?

I made some changes to this, which made it taste a little better IMHO. I added some vinegar (to taste) and some additional red food coloring. Both contribute to the unique taste that a red velvet cake has, that the box mix does not seem to provide. All in all though, this is a GREAT cake!!! My husband's new favorite!

This is the second time I have used this one, it is fabulous. Makes a nice heavy cake perfect for decorating.

Blakescakes, So instead of the Ingredients on the box use the ones above instead (new at all of this). Can you do the same thing you have above for other cake mixes and does the sour cream and butter milk give it a different taste?

cfm328: I do that all the time, using yellow cake and french vanilla pudding, chocolate cake with devil's food pudding, white cake with cheesecake pudding or vanilla pudding...the possibilities are endless, and all delicious! You do not add the water called for on the box, just these ingredients. The batter is very thick and it makes a quite dense, moist cake.

Hello :) I'm new here. I love this recipe & have made it several times. I am trying to figure out how much I need. Do you know how many cups of batter each recipe makes? I see someone else asked that but I don't see that it was ever answered. Please let me know. Thanks & Happy Baking! :)

Just realized my last comment didn't really make sense. oops! I am making a wedding cake out of this and am trying to figure out how many times I will have to double or triple the recipe. I'm not at home right now & I'm trying to make a list for the grocery store. I have made this cake before.... but didn't really pay attention to how much batter it makes. So... just need to know.. if anyone does! :) thanks!

I love this recipe, I get good reviews all of the time! I have tried several recipes and none of them were as moist as this one! And because you are basically using all the ingredients, you cannot tell it's a box cake!

Love this recipe! Very easy and tastes better than the straight up box mix. I doubled the recipe for one 12 x 18 inch cake...after cooling it was about 1.75-2 inches high. Thank you for sharing!

This had good flavor and texture, however, it tasted like a red, chocolate cake. It does not have the true flavor of a real red velvet cake.

I have got rave reviews. I love this recipe!

Has anyone used milk with lemon juice or vinegar to sub for the buttermilk?

All I could find was sugar free white chocolate instant pudding mix. Is that ok or will it taste different because it's sugar free? I think I might just give it a try and see how it turns out. I'm also using low fat buttermilk instead of regular because it's what I have on hand. Fingers crossed:)

may i know how much instant white chocolate is needed for this recipe?

I made something very similar to 0this today and my family went nuts over it. I didn't have buttermilk so I omitted it and I used 1/2 butter and half oil instead of all oil. Fantastic recipe.

Hi! Great cake! Thanks! I used the white chocolate pudding and milk/vinager sub. for buttermilk. I also added a 1/4 C of mini-chocolate chips, filled with cheesecake mousse, topped with rasp. puree, and tall whipped cream (Bettercreme) frosting swirls. Crazy good and big, big hit. Will definately be a keeper! Made 36 cupcakes.

I purchased some red velvet extract. Can I use this instead of the vanilla extract? It also adds a deep red color so it substitutes for the red food coloring in other red velvet recipes.

Used this recipe for cupcakes. IT IS AWESOME!!! Thank you so much. The batter is very thick just fyi and I got 27 cupcakes (I like mine to come just a bit over the liner)

The buttermilk makes the cake rich and delicious!   

This is my go to recipe now.

Can I use a stick of butter instead of the oil? Or is that unnecessary? 

I've never subbed butter for the oil, but according to Duncan Hines:

"Butter, Margarine or Shortening for Oil. You may substitute these fats instead of oil, but you'll have to melt it and then measure in its liquid form. Use the exact amount specified in the recipe. Also, remember to cool it down before adding it to your favorite mix."

I just tried this recipe and it truly was amazing!  I don't taste the bitterness of red coloring at all, it is moist, fluffy, yet sturdy.  Thank you for sharing!

Can anyone tell me if a single recipe will make a nice tall 8" cake or should I make 1.5 recipes? I like for my layers to be a full 2 inches tall. Thanks so much!

No, I don't feel that it will make 2 full 8" round layers that are a good 2" tall.  

The mix sizes have decreased since the original post, so I'd suggest making at least 1.5, or maybe even 2 batches.  You can freeze leftover mix or make cupcakes.

Curious if anyone has tried this with BC cake mix? I'm not a DH fan, I love my BC mixes ;) Thanks!!

I haven't tried it with BC--I didn't know that they make a red velvet mix ;)--but I can't see why it wouldn't work. 

Since BC already has pudding in the mix, I just wouldn't add the instant pudding powder and I'd use chocolate extract rather than vanilla.

This is an old recipe--back when mixes were 18.25oz vs. 15.26.  With the amount of fat in this recipe, I'd  add 3 oz. of additional dry mix.  This way I'd get a fuller cake and it would bake better.

Do these ratios work with the new smaller boxes of mix.... Or do we need to tweak the ingredients?

See my response right above your question.

I am in the process of trying this recipe because it states it holds up under fondant.  I am making a 2-tier baby shower cake that will be covered in fondant.  So far the recipe seems to be going good.  The batter is very thick and I was able to use one box per 8" pan with some bubble up of the cake over the pan.  I think the batter has more of a chocolate flavor than I like in Red Velvet so in one batch I added a teaspoon of vinegar to see if that will make a difference.  I will update once the 10" rounds are baked and I get everything stacked.

Hello,

Will this work in a 9x13 cake pan?