Perfect for any red velvet fan, this creamy dip is easy to make and tastes just like the iconic dessert. Decorate it with fun sprinkles and customize it with different cookies and fruit for dipping!

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Red Velvet Dip! Perfect for any red velvet fan, this creamy dip is easy to make and tastes just like the iconic dessert. Decorate it with fun sprinkles and customize it with different cookies and fruit for dipping! | HomemadeHooplah.com

About Red Velvet Dip

If you’re looking for an easy treat to serve your guests, dessert dips are always a hit. And when it comes to holidays with vibrant colors, this red velvet dip is an easy fit for any kind of party or celebration.

Plus, if you’re a red velvet fan like I am, this dip is a great way to quickly cure a sweet tooth craving.

I may have been known to whip up a batch of this dip to enjoy while binge watching Netflix.

By myself.

All weekend.

And you know what?

It was glorious.

But wait, what is red velvet?

Now, I know many people may tell you that red velvet either does not have a taste or that it tastes like chocolate cake. And, truthfully, they’re not “wrong.” Red velvet began as a chocolate cake with vinegar and buttermilk, and through a chemical reaction, the cake would turn a red brick color once baked. Fast forward a few years and we typically see red velvet recipes that are essentially chocolate cake with a healthy dosage of red food coloring.

Thankfully, when it comes to packaged cake mix, you still get a hint of that true red velvet flavor without any extra effort.

Can you use out of date cake mix?

If you’re anything like me, the best recipe ideas seem to strike you when you’re not up for leaving the house and you’re left raiding your cupboards for options. And while you’re scavaging, you’re bound to run across something that looks fine but has a date that’s long since passed.

That’s just what happened to me lately while I was hunting for cake mix.

So, when it comes to expired cake mix, what do you do? Are you able to make use of it or not?

To start with, make sure that the cake mix you have has recently been properly stored. This means that it was in a cool, dry place, and that either the seal in still intact or that it’s been stored in a sealed container since it was opened.

Once you confirm the storage, check the date printed on the package. Cake mix is typically good four to five months beyond the “best by” date.

In case you have a product that’s older than this, I would not recommend utilizing it for something like a dip. If you’d like to read more about the concerns of expired cake mix, check out this article.

Can you make this dip in advance?

Certainly one of the most frequent questions I get about dessert dips is whether or not you can make them in advance. I realize why someone would want to do this, as it can be much easier to prepare treats for a party the night before than scrambling to get everything done the day of the big event.

The good news is that the answer to this question is almost always yes. However, each dip has its own factors to consider based on the ingredients.

In the case of this red velvet cake dip, the ingredients you want to be careful of would be the butter and cream cheese.

Butter and cream cheese okay to refrigerate, but dairy can be tricky to freeze. Due to this, I do not recommend freezing this dip.

To refrigerate this dip: Put dip in a container and secure with a lid. Store in the refrigerator for up to two days. Before serving, allow dip to soften at room temperature for about 1 hour.

What to serve with this dessert dip?

When it comes to these sweet dips, the fun part is deciding what to serve with it. There are so many options to choose from.

Below are some of my best suggestions. Feel free to try one (or as many) as you like!

how long can you leave out a dessert dip?

Just like any appetizer, you should keep track of how long your dessert dip has been sitting out at room temperature.

For most foods, the general guideline is that a perishable item should not be in the “danger zone” for more than two hours. And by “danger zone”, this means usually at or just above room temperature. Since this is the temperature the dip will be served at, it should sit out no longer than two hours.

Once your dip has reached it’s maximum serving time, move it back to the refrigerator to chill. If the guests still want more dip, let it chill for at least thirty minutes before taking it back out again.

Notes & tips for this red velvet cake batter dip

  • For this recipe, I highly recommend using a stand mixer or a hand mixer. This isn’t a recipe you can make by hand with a whisk.

Other lovely red velvet recipes

More fun dessert dips

Red velvet cheesecake dip.

Recipe Details

Red Velvet Dip! Perfect for any red velvet fan, this creamy dip is easy to make and tastes just like the iconic dessert. Decorate it with fun sprinkles and customize it with different cookies and fruit for dipping! | HomemadeHooplah.com
4.5 from 4 votes

Red Velvet Dip

15 mins prep
602 kcal
Yields: 8 servings
Perfect for any red velvet fan, this creamy dip is easy to make and tastes just like the iconic dessert. Decorate it with fun sprinkles and customize it with different cookies and fruit for dipping!

Ingredients 

Instructions

  • Using a  (or a  + ), whisk cream cheese and butter on medium-high until smooth and fluffy, about 2-5 minutes.
  • Drop speed to medium and slowly add in the dry red velvet cake mix, powdered sugar, brown sugar, vanilla extract, and red food coloring (optional) until combined. Finish by increasing mixer speed to medium-high; mix until dry cake mix is fully incorporated and there are no more clumps. If dip seems too thick, try adding up to 1-2 tablespoons of milk, thoroughly mixing between each addition.
  • Transfer dip to a serving bowl and decorate with sprinkles if desired.
  • Serve dip immediately with cookies of your choice for dipping.

Nutrition

Calories: 602kcal | Carbohydrates: 90g | Protein: 5g | Fat: 24g | Saturated Fat: 14g | Cholesterol: 62mg | Sodium: 775mg | Potassium: 104mg | Fiber: 1g | Sugar: 51g | Vitamin A: 735IU | Calcium: 251mg | Iron: 2mg

I do my best to provide nutrition information, but please keep in mind that I'm not a certified nutritionist. Any nutritional information discussed or disclosed in this post should only be seen as my best amateur estimates of the correct values.

Author: Chrisy