Hello and Happy Juneteenth my Friends, welcome to my Southern Kitchen!

Today I am making a classic Southern Cake and it is one of my favorites and a staple red dessert of Juneteenth, Red Velvet Cake!

This recipe is incredibly moist it just melts in your mouth, chocolaty, and the best part, it is a Semi-Homemade version using a box Red Velvet Cake Mix but we going to doctored it up and it will taste like you made it from scratch and it is frost with the classic Cream Cheese Frosting! Everyone will love and enjoy this cake, also perfect for Christmas, Valentine’s Day, or anytime of the year!


1 (18.25 ounce) box red velvet cake mix, Duncan Hines or Betty Crocker
1 cup all-purpose flour, spooned in and leveled
1 cup white sugar
2 tablespoons unsweetened cocoa powder, light or dark
1/2 teaspoon salt
1/2 teaspoon baking soda
3/4 cup full fat sour cream, room temperature
1 teaspoon pure vanilla extract
3/4 cup canola or vegetable oil
1 cup buttermilk, room temperature
1/2 cup hot coffee, decaf or original
1 teaspoon distilled white vinegar
3 extra-large eggs, room temperature
1 (fluid ounce) bottle liquid red food coloring
Cake crumbs, for garnish (optional)
Chopped pecans, for garnish (optional)
Sweetened shredded coconut, for garnish (optional)

Preheat Oven to 335 Degrees.

Grease 2 (9-inch) round cake pans with baking spray (Baker’s Joy or PAM Baking) and set aside.

In a medium bowl, add the cake mix, sugar, flour, cocoa powder, baking soda, and salt; whisk or sift together until well incorporated. Set aside.

In a large bowl with electric hand mixer or stand mixer with paddle attachment, add in the sour cream, vanilla extract, eggs, oil, buttermilk, coffee, vinegar, and red food coloring; mix together on low until well combined. Then slowly add and mix in the cake mix mixture and continue mixing until well blended (scrape the bowl occasionally). Pour the batter even layers into the prepared cake pans, shake and bang the pans to get the air bubbles out. Bake for 25 to 30 minutes or until toothpick in the center comes out clean. Remove the cakes from the oven and cool in the pan for 10 to 20 minutes then remove from the pan and let the cakes cool completely on a wire rack. Once the cakes are cooled, add one layer onto a cake stand; frost the top with cream cheese frosting. Then add the second cake layer, frost the top then frost the sides. Sprinkle the top with cake crumbs, chopped pecans or shredded coconut (if desired). Cut them into slices, serve and enjoy!


Cream Cheese Frosting

1 (8-ounce) package cream cheese, softened
1/2 cup (1 stick) unsalted butter, softened
1 teaspoon pure vanilla extract
1 (16-ounce) box (1-pound) powdered sugar, sifted or whisked

In a large bowl with hand mixer or stand mixer with paddled attachment, add the cream cheese and butter; cream on medium speed until fluffy (scrape the bowl occasionally). Next add and mix in the vanilla extract then slowly add and mix in the powdered sugar (start the mixer on low then increase the speed to medium and mix until well combined.


Previous Video

Blueberry French Toast Casserole: [ Ссылка ]

Ellen’s Homemade Buttermilk recipe: [ Ссылка ]

Ellen’s Cake recipes playlist: [ Ссылка ]


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