2-Ingredient Red Velvet Cake
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.
2-Ingredient Red Velvet Cake
Equipment
Ingredients
Instructions
Notes
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!