‘Velvet holiday cheat’: Just 3 ingredients. My grandkids beg for a huge slice every time they visit.

This southern-style 3-ingredient red velvet cake is my little “velvet holiday cheat” that I lean on when life is busy but I still want something that makes the whole house feel special. It starts with a boxed red velvet cake mix, but the way we doctor it up gives it that rich, old-fashioned flavor my grandma would have approved of. My grandkids beg for a huge slice every time they visit, and I love that I can have it in the oven in about 10 minutes with almost no dishes to wash. It’s perfect for holidays, Sunday dinners, or any night you want something festive without fuss.

Serve this red velvet cake in big, generous slices with a cold glass of milk for the kids or a hot cup of coffee for the grown-ups. A little dollop of whipped topping on each slice makes it feel extra special without adding more work. If you’re serving it for a holiday or family gathering, set it right on the beige granite or your usual kitchen counter so people can help themselves, and pair it with something simple like a fruit salad or a scoop of vanilla ice cream. The cake is rich and moist, so you don’t need much else—just good company around the table.

Servings: 10-12

1 box (about 15.25 oz) red velvet cake mix

Preheat your oven to 350°F (175°C). Lightly grease a 9×13-inch baking pan with cooking spray or a thin swipe of oil, making sure to get into the corners so the cake releases easily later.

In a large mixing bowl, pour in the red velvet cake mix. Add the entire can of evaporated milk. Using a whisk or a hand mixer on low speed, mix until the batter is smooth and no dry streaks of mix remain. The batter will be a bit thicker than a traditional cake batter, which helps it bake up extra moist and rich.

Pour the batter into the prepared 9×13-inch pan. Use a spatula to spread it into an even layer, smoothing the top so it bakes evenly and looks pretty when sliced.

Bake in the preheated oven for 22–28 minutes, or until the top springs back lightly when touched in the center and a toothpick inserted in the middle comes out with just a few moist crumbs (not wet batter). Ovens vary, so start checking around 20 minutes.

Remove the cake from the oven and place the pan on a cooling rack or a thick towel on your kitchen counter. Let the cake cool completely in the pan; this helps it set up nicely so you can cut generous, tidy slices later.

Once the cake is completely cool, spread the thawed whipped topping evenly over the surface of the cake, going all the way to the edges. It doesn’t have to be perfect—soft swirls and little peaks give it that cozy, homemade look.

Set the frosted cake in the fridge for at least 30 minutes before serving. This helps the whipped topping firm up a bit and makes it easier to cut. When ready, slice into big squares right in the pan and serve on simple plates, just like you’d do at a family get-together around the kitchen counter.