17 hours ago
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I still can’t believe this red velvet cake only uses 2 ingredients. A box of cake mix and a can of soda are all you need to make a soft, fluffy cake in minutes! It’s perfect for Valentine’s Day or anytime a red velvet craving hits.
Why This Recipe Wows
- Ridiculously Easy: Only two ingredients and minutes to mix, no eggs, oil, or butter required. This is total dessert magic!
- Fluffy & Moist: Soft, tender cake that’s surprisingly light and melts in your mouth.
- Versatile & Fun: Dress it up with frosting, a dusting of powdered sugar, or even berries for Valentine’s Day or any special treat.
2-Ingredient Red Velvet Cake Ingredients
- Type of Soda: I used Coke, but you can use cola, lemon-lime, Ginger Ale, or Dr Pepper. I’d stay away from zero-sugar or diet sodas.
- Swap the Soda: You can use 1 cup of unsweetened applesauce instead of a can of soda, OR 1 ½ cups of club soda.
- Cake Mix: A 13.25-ounce box of cake mix will still work, but I prefer the 15.25-ounce box. I look for the Pillsbury brand.
- Topping: Top this cake with cream cheese frosting, buttercream, or even just a dusting of powdered sugar!
How to Make 2-Ingredient Red Velvet Cake
This 2 Ingredient Red Velvet Cake is perfect when you want a last-minute Valentine’s Day treat. For a little extra love on the dessert table, you can also make red hot cinnamon popcorn, cherry cordials, or cheesecake stuffed strawberries.
- Prep: Preheat the oven to 350ºF and spray a 9 x 13-inch baking pan with nonstick spray. Set aside. Add the cake mix and can of Coke to a large bowl.
- Mix: Use a hand mixer to mix on medium speed until fully combined.
- Bake: Add the cake batter to the prepared baking pan, then smooth the top. Bake for 28-30 minutes, until the center of the cake springs back when slightly pressed or a toothpick comes out clean. Let the cake cool completely before serving. Frost your 2 ingredient red velvet cake with your choice of frosting, or dust with powdered sugar.
Alyssa’s Pro Tip
Make Cupcakes! Fill 12 muffin liners ⅔ of the way full with batter. Then bake at 350ºF for 18-20 minutes or until the centers of the cupcakes spring back when gently pressed.
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1 9 x 13-inch baking pan or 2 8-inch round cake pans
- ▢ 1 (15.25-ounce) box red velvet cake mix
- ▢ 1 (12-ounce) can Coca-Cola 1 ½ cups
Preheat the oven to 350 degrees Fahrenheit and spray a 9 x 13-inch baking pan with nonstick cooking spray. Set aside.
Add 1 (15.25-ounce) box red velvet cake mix and 1 (12-ounce) can Coca-Cola to a large bowl and use a hand mixer to mix on medium speed until fully combined.
Add the cake batter to the prepared baking pan and smooth over the top.
Bake for 28-30 minutes, until the center of the cake springs back when slightly pressed on, or a toothpick inserted into the center of the cake comes out clean.
Let the cake cool completely before serving. Frost with your choice of frosting, or dust with powdered sugar.
Storage Instructions
- Fridge: Cover this cake with plastic wrap and store at room temperature for up to 5 days.
- Freezer: Let the cake cool completely, then wrap it in a few layers of plastic wrap and freeze for up to 3 months. Let thaw at room temperature for a couple of hours, then eat when ready!
Calories: 124kcalCarbohydrates: 22gProtein: 2gFat: 4gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gSodium: 224mgPotassium: 90mgFiber: 1gSugar: 12gVitamin A: 1IUCalcium: 41mgIron: 1mg
Nutrition information is automatically calculated, so should only be used as an approximation.
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About Alyssa Rivers
Alyssa Rivers is the author of 'The Tried and True Cookbook', a professional food photographer and experienced recipe-developer. Having a passion for cooking, her tried and true recipes have been featured on Good Morning America, Today Food, Buzzfeed and more.
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