Red Velvet Cake with Cream Cheese Buttercream



  • 1 white or yellow cake mix (I use Pillsbury)
  • 1 cup (8 oz.) sour cream
  • ½ cup buttermilk
  • 1/3 cup oil
  • 3 eggs
  • 1 oz. red food coloring
  • ½ tbsp. almond extract
  • ½ tbsp. vanilla extract
  • 1 tbsp. vinegar
  • 2 tbsp. cocoa powder
  • 1 box instant vanilla pudding


  1. Spray your pan with non-stick spray or use parchment paper (see how to do this perfectly here). Thoroughly mix all ingredients together (I like to mix it for at least 3 minutes). Bake at 325° for about 35-45 minutes (for 8″ or 9″ round pans). Allow to cool for 10 minutes in the pan, then flip out and completely cool on a cooling rack.
  2. Instead of my Aunt Carols Cream Cheese frosting (which is delicious, but not made for decorating), I used my Cream Cheese Buttercream recipe and added 1 Tbsp. of Almond extract to make it more traditional. You can also add nuts to the frosting if you like… something very popular around where I live!