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Signature Red Velvet Cake Mix

Create a red velvet cake recipe with our Signature Red Velvet Cake Mix that will leave your friends and family begging for more.

Signature Red Velvet Cake Mix
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  • Directions
  • Nutrition Facts
  • Ingredients
  • High Altitude Baking

You Will Need

  • 1¼ Cups Water
  • ⅓ Cup Vegetable Oil
  • 3 Large Eggs

Pan Size / Bake Time

  • 2 8": 35-38 minutes
  • 2 9": 30-33 minutes
  • 13 x 9-inch: 35-38 minutes
  • Bundt®: 45-50 minutes
  • 24 Cupcakes: 19-22 minutes

Baking Instructions

  1. PREHEAT oven to 350°F for metal or glass pans, 325°F for dark or coated pans. GREASE sides and bottom of each pan with shortening or oil spray. FLOUR lightly. (Use baking cups for cupcakes).
  2. BLEND cake mix, water, oil and eggs in a large bowl at low speed until moistened (about 30 seconds). BEAT at medium speed for 2 minutes. POUR batter in pans and bake immediately.
  3. BAKE following chart below. Add 3-5 minutes to bake time for dark or coated pans. Cake is done when toothpick inserted in center comes out clean. COOL in pan on wire rack for 15 minutes. Cool completely before frosting.
  4. Alternative Instructions

    Alternative Mixing Instructions: Prepare and bake following the directions above except using 1 cup water, 1/3 cup unsweetened applesauce and 3 eggs. Reduce baking time 1-2 minutes

Nutrition Facts

Serving Size: 1/12 package (43g)
Servings per Container: 12

Amount Per Serving

Variation: Mix % DV Baked % DV Low Fat % DV
Calories: 180 250 200
Calories from Fat 40 110 50
Total Fat: 4.5g 7% 12g 18% 6g 9%
Saturated Fat 1.5g 8% 3g 15% 2g 10%
Trans Fat 0g 0g 0g
Polyunsaturated Fat 1g 5g 1g
Monounsaturated Fat 1g 3g 1.5g
Cholesterol: 0mg 0% 55mg 18% 55mg 18%
Sodium: 260mg 11% 270mg 11% 270mg 11%
Total Carbohydrate: 33g 11% 33g 11% 34g 11%
Dietary Fiber <1g 0% <1g 0% <1g 0%
Sugars 19g 19g 20g
Protein: 2g 3g 3g
Vitamin A: 0% 0% 0%
Vitamin C: 0% 0% 0%
Calcium: 8% 8% 8%
Iron: 10% 15% 15%
Niacin: None None None
Riboflavin: None None None
Folic Acid: None None None
Thiamin: None None None


Sugar, Enriched Bleached Wheat Flour (Flour, Niacin, Reduced Iron, Thiamine Mononitrate, Riboflavin, Folic Acid), Vegetable Oil Shortening (Partially Hydrogenated Soybean Oil, Propylene Glycol Mono- And Diesters Of Fats, Mono- And Diglycerides), Cocoa Powder Processed With Alkali, Colored With (Red 40 With Invert Sugar), Leavening (Sodium Bicarbonate, Dicalcium Phosphate, Sodium Aluminum Phosphate, Monocalcium Phosphate). Contains 2% Or Less Of: Wheat Starch, Salt, Polyglycerol Esters Of Fatty Acids, Dextrose, Cellulose Gum, Xanthan Gum.


High Altitude Baking

High Altitude Directions: Heat oven to 350°F. Stir 1/4 cup flour into mix. Mix as directed above. Bake at 350°F: two 9-inch pans 30-35 min.; 13x9-inch pan 33-38 min; Bundt pan 36-46 min; 30 cupcakes 15-20 minutes

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