20 Decadent Red Velvet Cake Mix Recipes Delicious

Craving that rich, velvety goodness but short on time? We’ve got you covered with 20 decadent red velvet cake mix recipes that are as easy as they are delicious! Whether you’re whipping up a showstopping dessert for the holidays or just treating yourself to a little indulgence, these quick and creative twists on the classic will have everyone asking for seconds. Ready to bake your way to bliss? Let’s dive in!

Red Velvet Cake Mix Cookies with Cream Cheese Frosting

These Red Velvet Cake Mix Cookies deliver that classic red velvet flavor in a soft, chewy cookie form, topped with a tangy cream cheese frosting that’s downright irresistible.

• 1 (15.25 oz) box red velvet cake mix
• 2 large eggs
• 1/3 cup vegetable oil
• 1 tsp vanilla extract
• 4 oz cream cheese, softened
• 1/4 cup unsalted butter, softened
• 1 1/2 cups powdered sugar
• 1/2 tsp vanilla extract

1. Preheat oven to 350°F and line two baking sheets with parchment paper.
2. In a large bowl, mix the red velvet cake mix, 2 large eggs, 1/3 cup vegetable oil, and 1 tsp vanilla extract until a thick dough forms.
3. Scoop 1-tbsp portions of dough onto the baking sheets, spacing them 2 inches apart. Bake for 9–11 minutes until edges are set (centers will look soft). Let cool completely.
4. Meanwhile, beat 4 oz cream cheese and 1/4 cup unsalted butter until smooth. Gradually add 1 1/2 cups powdered sugar and 1/2 tsp vanilla extract, mixing until fluffy.
5. Spread or pipe frosting onto cooled cookies. Let set for 10 minutes before serving.

The cake mix keeps these cookies tender, while the cream cheese frosting adds a luscious contrast—no one will guess they start with a boxed mix!

Tip: For extra flair, sprinkle crumbled red velvet crumbs or a pinch of cocoa powder on top of the frosting.

Red Velvet Cake Mix Brownies with White Chocolate Chips

These fudgy brownies combine the rich flavor of red velvet with melty white chocolate chips—a dessert that’s as easy as it is indulgent!

Ingredients:

• 1 (15.25 oz) box red velvet cake mix
• 1/2 cup unsalted butter, melted
• 1 large egg
• 1/4 cup milk
• 3/4 cup white chocolate chips

Instructions:

1. Preheat oven to 350°F. Line an 8×8-inch baking pan with parchment paper, leaving an overhang for easy removal.
2. In a large bowl, stir together the red velvet cake mix, melted butter, egg, and milk until a thick batter forms. Fold in the white chocolate chips.
3. Spread the batter evenly into the prepared pan (it’ll be thick—press it down lightly with a spatula).
4. Bake for 20–25 minutes, until the edges are set but the center still looks slightly soft (a toothpick should have a few moist crumbs).
5. Let cool completely in the pan before slicing into squares.

The cake mix keeps these brownies ultra-tender, while the white chocolate adds creamy sweetness against the cocoa’s slight tang. Perfect for when you need a showstopper without the fuss!

Tip: For extra gooeyness, underbake by 1–2 minutes and chill before slicing.

Red Velvet Cake Mix Pancakes with Maple Syrup

Who says cake mix is just for cakes? These fluffy, vibrant pancakes bring all the nostalgic flavor of red velvet to your breakfast table in minutes.

Ingredients:

• 1 (15.25 oz) box red velvet cake mix
• 1 cup all-purpose flour
• 1 tbsp granulated sugar
• 1 tsp baking powder
• 1/4 tsp salt
• 1 1/4 cups milk
• 2 large eggs
• 2 tbsp melted butter, plus extra for greasing
• Maple syrup and powdered sugar for serving

Instructions:

1. In a large bowl, whisk together the red velvet cake mix, 1 cup all-purpose flour, 1 tbsp sugar, 1 tsp baking powder, and 1/4 tsp salt.
2. Add 1 1/4 cups milk, eggs, and 2 tbsp melted butter. Stir until just combined (small lumps are okay). Let batter rest 5 minutes.
3. Heat a griddle or skillet over medium-low heat. Lightly grease with butter. Pour 1/4 cup batter per pancake. Cook 2–3 minutes until bubbles form on top, then flip and cook 1–2 minutes more.
4. Serve warm with a dusting of powdered sugar and generous drizzle of maple syrup.

The cake mix gives these pancakes an irresistible velvety texture and that signature crimson hue—no food coloring required!

Tip: For extra richness, swap milk for buttermilk and add 1/2 tsp vanilla extract to the batter.

Red Velvet Cake Mix Muffins with Chocolate Chips

These tender, cocoa-kissed muffins come together in minutes with a boxed mix, but taste like you spent all morning baking—perfect for lazy weekends or last-minute brunch guests.

Ingredients

• 1 (15.25 oz) box red velvet cake mix
• 1 cup buttermilk
• 2 large eggs
• 1/3 cup vegetable oil
• 1 tsp vanilla extract
• 1 cup semi-sweet chocolate chips
• Optional: 1 tbsp powdered sugar for dusting

Instructions

1. Preheat oven to 375°F. Line a 12-cup muffin tin with liners or grease lightly.
2. In a large bowl, whisk together the red velvet cake mix, 1 cup buttermilk, 2 large eggs, 1/3 cup vegetable oil, and 1 tsp vanilla extract until just combined (small lumps are okay). Fold in 1 cup chocolate chips.
3. Divide batter evenly among muffin cups, filling each 3/4 full. Bake for 18–20 minutes until tops spring back when pressed lightly.
4. Cool in pan for 5 minutes, then transfer to a wire rack. Dust with powdered sugar if desired while slightly warm.

The magic here? Swapping water (as most box mixes instruct) for buttermilk gives these muffins a bakery-style crumb and subtle tang that balances the sweet chocolate.

Tip: For extra gooey pockets, reserve a handful of chocolate chips to press into the muffin tops right after baking.

Red Velvet Cake Mix Cheesecake Bars

These dreamy bars combine the rich flavor of red velvet with creamy cheesecake—perfect for when you can’t decide between cake or cheesecake!

Ingredients

• 1 box (15.25 oz) red velvet cake mix
• 1 large egg
• 1/2 cup (1 stick) unsalted butter, melted
• 16 oz cream cheese, softened
• 1/2 cup granulated sugar
• 2 large eggs
• 1 tsp vanilla extract

Instructions

1. Preheat oven to 350°F. Line a 9×13-inch baking pan with parchment paper, leaving an overhang for easy removal.
2. In a bowl, mix the red velvet cake mix, 1 egg, and melted butter until crumbly. Press evenly into the pan to form the crust.
3. In another bowl, beat the cream cheese and sugar until smooth. Add 2 eggs and vanilla extract, mixing until just combined. Pour over the crust.
4. Bake for 25–30 minutes until the edges are set but the center still jiggles slightly. Cool completely, then chill for 2 hours before slicing.

The contrast between the fudgy red velvet base and the tangy cheesecake layer is downright addictive—no one will guess it starts with a boxed mix!

Tip: For clean cuts, wipe your knife between slices and dip it in hot water.

Red Velvet Cake Mix Donuts with Vanilla Glaze

These Red Velvet Cake Mix Donuts are a fun twist on a classic, delivering that rich cocoa flavor and vibrant color in a handheld treat—perfect for brunch or a sweet snack!

• 1 (15.25 oz) box red velvet cake mix
• 1 cup buttermilk
• 2 large eggs
• 1/4 cup vegetable oil
• 1 cup powdered sugar
• 2 tbsp milk
• 1/2 tsp vanilla extract

1. Preheat oven to 350°F. Lightly grease a donut pan with nonstick spray.
2. In a large bowl, whisk together the red velvet cake mix, 1 cup buttermilk, 2 large eggs, and 1/4 cup vegetable oil until smooth.
3. Pipe or spoon the batter into the prepared pan, filling each cavity 2/3 full. Bake for 10–12 minutes, until the donuts spring back when touched.
4. Let cool in the pan for 5 minutes, then transfer to a wire rack.
5. For the glaze, whisk together 1 cup powdered sugar, 2 tbsp milk, and 1/2 tsp vanilla extract until smooth. Dip the tops of the cooled donuts into the glaze, letting excess drip off.

The cake mix shortcut keeps these donuts tender and moist, while the vanilla glaze adds just the right touch of sweetness—no one will guess how easy they are!

Tip: For extra flair, sprinkle crushed pecans or rainbow sprinkles over the glaze before it sets.

Red Velvet Cake Mix Cupcakes with Buttercream Frosting

These vibrant cupcakes bring that classic red velvet charm with a shortcut—cake mix! Topped with velvety buttercream, they’re a crowd-pleaser for birthdays or any sweet occasion.

Ingredients:

• 1 (15.25 oz) box red velvet cake mix
• 3 large eggs
• 1/2 cup vegetable oil
• 1 cup water
• 1 cup (2 sticks) unsalted butter, softened
• 4 cups powdered sugar
• 2 tsp vanilla extract
• 2 tbsp heavy cream
• Pinch of salt

Instructions:

1. Prep: Preheat oven to 350°F and line a 12-cup muffin tin with cupcake liners.
2. Batter: In a large bowl, whisk together the red velvet cake mix, eggs, vegetable oil, and water until smooth (about 2 minutes). Divide batter evenly among liners, filling each 2/3 full.
3. Bake: Bake for 18–20 minutes, until a toothpick inserted comes out clean. Cool in the pan for 5 minutes, then transfer to a wire rack.
4. Frosting: Beat softened butter on medium speed for 2 minutes until creamy. Gradually add powdered sugar, vanilla extract, heavy cream, and salt, beating until fluffy (3–4 minutes).
5. Finish: Pipe or spread frosting onto cooled cupcakes. For a bakery-worthy touch, top with red sprinkles or a dusting of cocoa powder.

The secret’s in the balance—tangy red velvet paired with rich buttercream melts into pure bliss. Tip: For extra moisture, swap water for buttermilk in the batter!

Red Velvet Cake Mix Trifle with Whipped Cream

This Red Velvet Cake Mix Trifle is a showstopper dessert that layers moist cake, creamy whipped topping, and a hint of cocoa for a decadent yet effortless treat.

• 1 (15.25 oz) box red velvet cake mix (plus ingredients listed on the box: typically eggs, oil, and water)
• 2 cups heavy whipping cream
• 1/4 cup powdered sugar
• 1 tsp vanilla extract
• 1/2 cup crushed chocolate sandwich cookies (optional, for garnish)

1. Preheat oven and prepare the red velvet cake mix according to package directions. Bake in a 9×13-inch pan, then let cool completely. Cut into 1-inch cubes.
2. In a large bowl, beat the heavy whipping cream, powdered sugar, and vanilla extract with an electric mixer until stiff peaks form, about 3–4 minutes.
3. In a trifle dish or large glass bowl, layer half the cake cubes, followed by half the whipped cream. Repeat layers. Sprinkle crushed cookies on top.
4. Chill for at least 1 hour before serving to let flavors meld.

The contrast of fluffy whipped cream against the rich, velvety cake makes every bite irresistible—plus, the no-fuss assembly is perfect for last-minute gatherings.

Tip: For extra decadence, drizzle layers with chocolate syrup or add fresh berries between the cake and cream.

Red Velvet Cake Mix Waffles with Fresh Berries

Turn your favorite cake mix into a decadent breakfast with these fluffy, cocoa-kissed waffles topped with juicy berries—perfect for lazy weekends or brunch with friends.

Ingredients:

• 1 (15.25 oz) box red velvet cake mix
• 1 cup buttermilk
• 2 large eggs
• 1/4 cup vegetable oil
• 1 tsp vanilla extract
• 1 cup mixed fresh berries (strawberries, raspberries, blueberries)
• Maple syrup or whipped cream, for serving

Instructions:

1. Preheat your waffle iron to medium-high (about 375°F) and lightly grease with nonstick spray.
2. In a large bowl, whisk together the red velvet cake mix, buttermilk, eggs, vegetable oil, and vanilla extract until just combined (a few lumps are okay).
3. Pour 1/2 cup batter onto the hot waffle iron and cook for 3–4 minutes, until crisp on the edges and set in the center.
4. Repeat with remaining batter, keeping finished waffles warm in a 200°F oven if needed.
5. Serve immediately topped with fresh berries and a drizzle of maple syrup or dollop of whipped cream.

The rich cocoa flavor and vibrant color of these waffles make them feel like dessert—but the tangy buttermilk keeps them balanced for breakfast. Tip: For extra flair, dust with powdered sugar or sprinkle with mini chocolate chips before adding berries.

Red Velvet Cake Mix Cake Pops with Sprinkles

These bite-sized cake pops are a fun twist on classic red velvet, with a creamy coating and festive sprinkles—perfect for parties or gifting!

Ingredients:

• 1 (15.25 oz) box red velvet cake mix (plus ingredients listed on the box: typically eggs, oil, and water)
• 1 (16 oz) can cream cheese frosting
• 1 (12 oz) package white candy melts
• 2 tsp coconut oil
• ¼ cup rainbow sprinkles
• Lollipop sticks

Instructions:

1. Bake the cake: Prepare the red velvet cake mix according to the package directions in a 9×13-inch pan. Let cool completely.
2. Crumble and mix: Break the cake into fine crumbs in a large bowl. Add ¾ cup cream cheese frosting and mix until it holds together when pressed.
3. Shape: Roll the mixture into 1-inch balls and place on a parchment-lined tray. Chill for 1 hour.
4. Melt coating: In a microwave-safe bowl, melt the candy melts with 2 tsp coconut oil in 30-second intervals, stirring until smooth.
5. Dip and decorate: Dip the tip of each lollipop stick into the melted candy, then insert halfway into a cake ball. Dip the entire pop into the coating, tap off excess, and immediately add sprinkles. Stand upright in a foam block to set.

The secret to these pops? The cream cheese frosting adds tangy richness that balances the sweet candy shell—no one can resist that combo!

Tip: If the coating thickens, stir in an extra ½ tsp coconut oil to keep it dippable.

Red Velvet Cake Mix Pie with Chocolate Ganache

This dreamy dessert combines the rich flavor of red velvet with a silky chocolate ganache—no baking skills required, just a love for decadent treats!

Ingredients:

• 1 (15.25 oz) box red velvet cake mix
• 1/2 cup (1 stick) unsalted butter, melted
• 1 large egg
• 1 cup heavy cream
• 1 cup semi-sweet chocolate chips
• 1/4 tsp salt
• Whipped cream, for serving (optional)

Instructions:

1. Prep the crust: In a bowl, mix the red velvet cake mix, melted butter, and egg until a thick dough forms. Press evenly into a 9-inch pie dish, covering the bottom and sides. Freeze for 15 minutes.
2. Bake: Preheat oven to 350°F. Bake the crust for 12–14 minutes until set but slightly soft (it’ll firm up as it cools). Let cool completely.
3. Make ganache: Heat the heavy cream in a saucepan over medium until just simmering. Pour over the chocolate chips and salt in a bowl; let sit 2 minutes, then whisk until smooth. Pour over the cooled crust.
4. Chill: Refrigerate for 2 hours until the ganache is set. Slice and serve with whipped cream if desired.

The magic here? The cake mix crust stays fudgy and chewy, while the glossy ganache adds a luxe contrast. It’s a showstopper with minimal effort!

Tip: For extra flair, sprinkle crushed red velvet crumbs or chocolate shavings on top before serving.

Red Velvet Cake Mix Bread Pudding with Caramel Sauce

Transform a box of red velvet cake mix into a luscious bread pudding drizzled with warm caramel—perfect for turning pantry staples into something special.

Ingredients:

• 1 (15.25 oz) box red velvet cake mix
• 4 large eggs
• 2 cups whole milk
• 1 cup heavy cream
• 1/2 cup granulated sugar
• 2 tsp vanilla extract
• 1/2 tsp cinnamon
• 1/4 tsp salt
• 1/2 cup caramel sauce (store-bought or homemade), plus extra for serving

Instructions:

1. Preheat oven to 350°F. Grease a 9×13-inch baking dish.
2. In a large bowl, whisk together the red velvet cake mix, 4 large eggs, 2 cups whole milk, 1 cup heavy cream, 1/2 cup granulated sugar, 2 tsp vanilla extract, 1/2 tsp cinnamon, and 1/4 tsp salt until smooth.
3. Pour the batter into the prepared dish and drizzle 1/2 cup caramel sauce over the top. Use a knife to swirl gently.
4. Bake for 40–45 minutes until the center is set but slightly jiggly. Let cool 10 minutes before serving.

The cake mix gives this pudding a vibrant color and tender crumb, while the caramel adds a buttery contrast that’s downright irresistible.

Tip: Serve warm with extra caramel sauce and a scoop of vanilla ice cream for the ultimate dessert mashup.

Red Velvet Cake Mix Whoopie Pies with Marshmallow Filling

These playful whoopie pies combine the rich flavor of red velvet with a fluffy marshmallow filling—perfect for satisfying your sweet tooth with minimal fuss.

Ingredients:

• 1 (15.25 oz) box red velvet cake mix
• 2 large eggs
• 1/2 cup vegetable oil
• 1/4 cup water
• 1/2 cup unsalted butter, softened
• 1 (7 oz) jar marshmallow fluff
• 1 cup powdered sugar
• 1 tsp vanilla extract

Instructions:

1. Preheat oven to 375°F. Line two baking sheets with parchment paper.
2. In a bowl, whisk together the red velvet cake mix, eggs, vegetable oil, and water until smooth. Drop 1-tbsp scoops of batter onto the sheets, spacing them 2 inches apart.
3. Bake for 8–10 minutes until the tops spring back when lightly pressed. Let cool completely.
4. For the filling, beat the softened butter, marshmallow fluff, powdered sugar, and vanilla extract until light and fluffy (about 3 minutes).
5. Spread 1 tbsp of filling onto the flat side of half the cookies, then sandwich with the remaining cookies.

The marshmallow filling stays delightfully soft, while the red velvet cookies add just the right amount of cocoa tang—making these a hit at bake sales or movie nights.

Tip: For extra flair, roll the edges in mini chocolate chips or crushed pecans before the filling sets.

Red Velvet Cake Mix Parfait with Vanilla Yogurt

Layers of fluffy red velvet cake and creamy vanilla yogurt make this parfait a showstopper dessert that’s secretly easy to whip up!

Ingredients:

• 1 (15.25 oz) box red velvet cake mix
• 1 cup water
• 1/2 cup vegetable oil
• 3 large eggs
• 2 cups vanilla yogurt (Greek or regular)
• 1/2 cup whipped cream
• 1/4 cup crushed red velvet cookies (optional, for topping)

Instructions:

1. Bake the cake: Preheat oven to 350°F. In a large bowl, whisk together the red velvet cake mix, 1 cup water, 1/2 cup vegetable oil, and 3 large eggs until smooth. Pour into a greased 9×13-inch pan and bake for 25–28 minutes, or until a toothpick inserted comes out clean. Let cool completely, then crumble into bite-sized pieces.
2. Layer the parfaits: In glasses or bowls, alternate layers of crumbled cake and 2 cups vanilla yogurt, starting and ending with cake. Top each with a dollop of whipped cream and a sprinkle of 1/4 cup crushed cookies (if using).

The contrast of moist cake against the tangy yogurt is pure magic—plus, it’s a genius way to repurpose leftover cake mix!

Tip: For extra decadence, drizzle with chocolate syrup or add fresh berries between layers.

Red Velvet Cake Mix Ice Cream Sandwiches

These dreamy ice cream sandwiches combine the rich flavor of red velvet cake with creamy vanilla ice cream—perfect for summer parties or a nostalgic treat!

Ingredients:

• 1 (15.25 oz) box red velvet cake mix
• 2 large eggs
• 1/2 cup unsalted butter, melted
• 1 pint vanilla ice cream, slightly softened
• 1/4 cup powdered sugar (for dusting, optional)

Instructions:

1. Preheat oven to 350°F. Line a 9×13-inch baking pan with parchment paper, leaving overhang on two sides for easy removal.
2. In a bowl, stir together the red velvet cake mix, 2 large eggs, and 1/2 cup melted butter until a thick dough forms. Press evenly into the prepared pan.
3. Bake for 15–18 minutes until the edges pull away from the pan. Let cool completely in the pan, then transfer to a cutting board using the parchment overhang.
4. Cut the cake in half crosswise. Spread the slightly softened vanilla ice cream evenly over one half, then top with the other half, pressing gently. Freeze for 2 hours.
5. Slice into 8–10 rectangles and dust with 1/4 cup powdered sugar if desired. Serve immediately or wrap individually for later.

The magic here? The cake mix creates a chewy, fudgy texture that holds up against the ice cream without turning soggy—no one will guess how easy these are!

Tip: For a fun twist, roll the edges in mini chocolate chips or crushed Oreos before freezing.

Red Velvet Cake Mix French Toast with Strawberry Syrup

Turn breakfast into a celebration with this decadent twist on French toast—infused with rich red velvet flavor and topped with sweet strawberry syrup.

Ingredients:

• 1 (15.25 oz) box red velvet cake mix
• 4 large eggs
• 1 cup whole milk
• 1 tsp vanilla extract
• 1/4 tsp cinnamon
• 8 slices thick-cut brioche or challah bread
• 2 tbsp unsalted butter
• 1 cup fresh strawberries, sliced
• 1/4 cup maple syrup
• Powdered sugar (for dusting)

Instructions:

1. In a shallow bowl, whisk together the red velvet cake mix, eggs, milk, vanilla extract, and cinnamon until smooth.
2. Heat a large skillet or griddle over medium heat and melt 1 tbsp butter.
3. Dip each slice of bread into the batter, letting excess drip off, and cook for 3–4 minutes per side until crisp at the edges and cooked through.
4. Repeat with remaining bread, adding more butter as needed.
5. Meanwhile, in a small saucepan over low heat, warm the strawberries and maple syrup for 5 minutes until slightly thickened.
6. Serve French toast dusted with powdered sugar and drizzled with strawberry syrup.

The cake mix batter gives this French toast a tender, almost brownie-like texture, while the strawberry syrup adds a bright, fruity contrast. Perfect for lazy weekend brunches when you want to feel fancy without the fuss!

Tip: For extra indulgence, spread a thin layer of cream cheese between two slices before dipping—it’s like a red velvet sandwich!

Red Velvet Cake Mix Cobbler with Cinnamon Topping

This cozy cobbler turns a box of red velvet cake mix into a gooey, cinnamon-kissed dessert that’s as easy as it is eye-catching.

Ingredients:

• 1 (15.25 oz) box red velvet cake mix
• 1 cup (2 sticks) unsalted butter, melted
• 1 cup water
• 1/2 cup granulated sugar
• 1 tbsp ground cinnamon
• 1 tsp vanilla extract
• Vanilla ice cream or whipped cream, for serving (optional)

Instructions:

1. Preheat oven to 375°F and lightly grease a 9×13-inch baking dish.
2. In a large bowl, whisk together the red velvet cake mix, 1 cup water, and 1 tsp vanilla extract until smooth. Pour into the prepared dish.
3. Drizzle 1 cup melted butter evenly over the batter (do not stir).
4. In a small bowl, mix 1/2 cup granulated sugar and 1 tbsp cinnamon. Sprinkle evenly over the batter.
5. Bake for 30–35 minutes until the edges are set but the center is still slightly jiggly.
6. Let cool 10 minutes before serving warm with ice cream or whipped cream.

The magic here? The butter creates a caramelized crust while the center stays luxuriously fudgy—like a cross between a cake and a lava cookie.

Tip: For extra crunch, sprinkle chopped pecans over the cinnamon sugar layer before baking.

Red Velvet Cake Mix Pudding with Whipped Cream

This dreamy dessert combines the rich flavor of red velvet cake with a silky pudding texture—no baking required!

Ingredients:

• 1 (15.25 oz) box red velvet cake mix
• 3 cups whole milk
• 1/4 cup granulated sugar
• 1/4 cup cornstarch
• 1/4 tsp salt
• 1 tsp vanilla extract
• 1 cup heavy whipping cream
• 2 tbsp powdered sugar

Instructions:

1. In a medium saucepan, whisk together red velvet cake mix, whole milk, granulated sugar, cornstarch, and salt until smooth. Cook over medium heat, stirring constantly, for 8–10 minutes until thickened (it should coat the back of a spoon). Remove from heat and stir in vanilla extract.
2. Divide pudding evenly among 6 serving cups. Chill for at least 2 hours until set.
3. Just before serving, beat heavy whipping cream and powdered sugar with a hand mixer on high for 3–4 minutes until stiff peaks form. Dollop onto chilled pudding.

The magic here? Cake mix does double duty—adding bold color and that signature cocoa-kissed flavor without any fuss.

Tip: For extra flair, crumble leftover cake mix over the whipped cream like edible confetti!

Red Velvet Cake Mix Scones with Lemon Glaze

These Red Velvet Cake Mix Scones with a zesty lemon glaze are the perfect shortcut treat—fluffy, vibrant, and ready in under 30 minutes!

• 1 box (15.25 oz) red velvet cake mix
• 2 cups all-purpose flour
• 1 tbsp baking powder
• 1/2 tsp salt
• 1/2 cup cold unsalted butter, cubed
• 3/4 cup heavy cream, plus 2 tbsp for brushing
• 1 large egg
• 1 cup powdered sugar
• 2 tbsp fresh lemon juice
• 1 tsp lemon zest

1. Preheat oven to 400°F. Line a baking sheet with parchment paper.
2. In a large bowl, whisk together the red velvet cake mix, all-purpose flour, baking powder, and salt.
3. Cut in the cold butter with a pastry cutter (or fingers) until the mixture resembles coarse crumbs.
4. In a small bowl, whisk together 3/4 cup heavy cream and the egg. Stir into the dry ingredients until just combined.
5. Turn dough onto a floured surface, pat into a 1-inch-thick circle, and cut into 8 wedges. Transfer to the baking sheet, brush with remaining 2 tbsp heavy cream, and bake for 15–18 minutes until set but slightly soft inside.
6. While cooling, whisk powdered sugar, lemon juice, and lemon zest until smooth. Drizzle over warm scones.

The cake mix keeps these scones tender, while the bright lemon glaze cuts through the richness for a bakery-worthy bite. Tip: For extra tang, add a pinch of salt to the glaze!

Red Velvet Cake Mix Truffles with Cocoa Powder

These bite-sized truffles are a fun twist on classic red velvet, with a rich cocoa dusting that balances their sweet cream cheese center.

Ingredients:

• 1 (15.25 oz) box red velvet cake mix
• 1 (8 oz) package cream cheese, softened
• 1/4 cup unsalted butter, softened
• 1/2 cup powdered sugar
• 1/4 cup unsweetened cocoa powder (for rolling)

Instructions:

1. In a large bowl, combine the red velvet cake mix, cream cheese, butter, and powdered sugar. Mix with a hand mixer or wooden spoon until a thick, uniform dough forms (about 2–3 minutes).
2. Roll dough into 1-inch balls (about 36 total) and place on a parchment-lined baking sheet. Chill in the fridge for 30 minutes to firm up.
3. Place the cocoa powder in a shallow bowl. Roll each chilled truffle in cocoa until fully coated, then return to the baking sheet.
4. Refrigerate truffles for another 15 minutes before serving to set the texture.

The cocoa powder adds a bittersweet contrast to the velvety-sweet dough, making these truffles irresistible for both kids and adults.

Tip: For extra decadence, drizzle melted white chocolate over the truffles after the cocoa coating sets.

Conclusion

With 20 irresistible red velvet cake mix recipes, there’s something for every sweet tooth! Whether you’re craving classic layers, gooey cookies, or a festive twist, these easy treats are sure to delight. Try one (or a few!) and let us know your favorite in the comments. Loved this roundup? Share the sweetness—pin it on Pinterest for later!