This red velvet layer cake starts with a boxed mix and adds buttermilk, a little cocoa, vanilla, and sour cream. A generous homemade cream cheese frosting finishes the soft red cake layers without the need for extra decoration.

Prep: About 25 minutes | Cook: According to cake mix package directions | Total: Approximately 2 hours, including cooling and frosting | Servings: According to cake mix yield | Difficulty: Moderate (3 of 5) | Cost: Moderate (3 of 5) | Region: American

Ingredients

For the Cake

• 1 box red velvet cake mix (standard-size package; verify that it yields enough batter for three 8-inch layers)
• 3 large eggs (room temperature)
• 1 cup (240ml) buttermilk (replaces the water in the mix instructions)
• 1/2 cup (120ml) vegetable oil (or melted butter for a richer flavor)
• 1 teaspoon vanilla extract
• 1/2 teaspoon almond extract (optional for added depth)
• 2 Tablespoons sour cream (for extra moistness)
• 2 teaspoons unsweetened cocoa powder (to enhance the chocolate flavor)

For the Cream Cheese Frosting

• 16 oz (450g) cream cheese, softened
• 1/2 cup (115g) unsalted butter, softened
• 4 cups (500g) powdered sugar, sifted
• 1 teaspoon vanilla extract
• 1 Tablespoon heavy cream (optional, for silky consistency)

Instructions

1. Prepare the Cake Batter: Preheat the oven to the temperature on the cake mix package (usually 350°F). Grease and flour three 8-inch cake pans, or line the bottoms with parchment paper.
2. In a large bowl, combine the red velvet cake mix, buttermilk, vegetable oil, eggs, vanilla extract, almond extract, sour cream, and cocoa powder.
3. Mix according to the cake mix package method, scraping down the sides of the bowl as needed. Avoid overmixing.
4. Bake the Cakes: Divide the batter evenly among the prepared pans. Smooth the tops with a spatula.
5. Bake according to the cake mix package directions for your chosen pan size, beginning to check near the earliest suggested time. The layers are ready when a toothpick inserted in the center comes out clean or with a few moist crumbs.
6. Let the cakes cool in the pans for 10 minutes, then turn them out onto a wire rack to cool completely before frosting.
7. Make the Cream Cheese Frosting: Beat the cream cheese and butter together on medium speed until smooth and creamy (about 2 minutes).
8. Gradually add the powdered sugar, one cup at a time, beating on low speed until incorporated.
9. Stir in the vanilla extract and heavy cream (if using), then beat on high speed for another 1-2 minutes until fluffy and smooth.
10. Assemble the Cake: Trim the tops of the cake layers to make them level (save the crumbs for garnish).
11. Place one layer on a serving plate or cake stand. Spread a generous amount of frosting over the top.
12. Repeat with the remaining layers, then frost the sides and top of the cake. Use an offset spatula for a smooth finish.
13. Finish the cake with smooth cream cheese frosting. Chill briefly if needed to help the frosting hold its shape.
14. Slice and serve. Refrigerate leftovers promptly because the frosting contains cream cheese; keep covered and chilled.