Ingredients
Scale
- 1 box (15.25 oz) Red Velvet or Chocolate Cake Mix
- 1 can (21 oz) Cherry Pie Filling (for the dump cake method) or 1 cup melted butter
- 3 large eggs (at room temperature)
- 1 cup whole milk (replaces the water called for on the box)
- 1/2 cup sour cream (the secret to ultra-moist cake)
- 1 teaspoon vanilla extract
Instructions
- Preheat your oven to 350°F (175°C). Lightly grease a 9×13 inch baking pan with non-stick spray or butter. Gather all your ingredients and ensure your eggs and milk are at room temperature. This helps the batter emulsify better, leading to a smoother texture in your finished cake.
- In a large mixing bowl, combine the dry cake mix with the melted butter, whole milk, eggs, and sour cream. Instead of following the box instructions to use water and oil, these substitutions add richness. Whisk together until just combined. Be careful not to overmix, as this can make the cake tough. If you are making a dump cake version, simply spread the fruit filling at the bottom of the pan and sprinkle the dry mix on top, followed by sliced butter.
- Pour the batter into the prepared baking pan. Spread it evenly using a spatula. Place the pan in the center rack of the oven. Bake for 30 to 35 minutes, or until a toothpick inserted into the center comes out clean or with just a few moist crumbs. For dump cakes, bake until the top is golden brown and the fruit filling is bubbling around the edges.
- Remove the cake from the oven and let it cool completely in the pan on a wire rack. Cooling is essential for the structure of the cake to set, especially for red velvet which can be delicate. Once cooled, frost with cream cheese frosting for the red velvet version or a rich chocolate ganache for the chocolate version. Slice into squares and serve.
- Cook Time: 45 minutes