Something Swanky

Red Velvet Cake Mix Biscotti

Red Velvet Biscotti #redvelvet #valentines #biscotti

So….. I lied. Turns out I had another red velvet recipe in the arsenal. But, hey! Who doesn’t like that, right??

This week is a little crazier than usual. I’m gearing up to head to SLC for the Build Your Blog Conference! And I am seriously so excited, and I can’t wait to meet so many of you there!!

This is my first blog conference “season,” and I’m crazy nervous about it! I mean, nervous in a good way, of course. But… still nervous. Like I keep going through my checklist about a million times trying to get ready…

Red Velvet Biscotti #redvelvet #valentines #biscotti

So far, I’ve…

Broken in a new pair of jeans. Don’t laugh, it was not easy!

Ordered TWO sets of adorable business cards.

Learned that I do, in fact, need to bring a media kit.

Bought a laptop that doesn’t need to be plugged in to work.

Acquired 3 roomies and a rental car.

Found baby sitters for the times my husband has class or work.

Outlined a meal plan for the rest of the week and stuck it on the fridge.

Trimmed, filed, and buffed my nails (waiting until tomorrow to paint– don’t want any chips for this weekend)!


Things I still have yet to do…

Get the lasagna ready and in the fridge for Chris.

Sew a new laptop cover (my new one is bigger).

Actually make said media kit.


Change my rental time from 9am to 8am.

Decide what I’m going to say when I speak at the conference…. (KIDDING…. er… maybe…)

Schedule out posts for while I’m gone (eeek! Including two sponsored posts!)

Write two guests posts for friends (already late on those– sorry gals).

Clear out my inbox (will take at least 2 hours) and set the away message for the weekend.

Start and finish a blog design.

Start and finish an Etsy banner design.

Participate in all of my FB blogger support groups.

Cut out fruit into heart shapes for my daughter’s preschool Valentine’s day party.

Address all of my daughter’s valentines.

Red Velvet Biscotti #redvelvet #valentines #biscotti

One of those lists definitely seems longer than the other…. Good thing tomorrow is a preschool morning!!

Anyway. I hope you all are having a fantastic week and looking forward to Valentine’s day!! These biscotti are SUPER easy to make (they use a cake mix!), just be sure to make them the night before so they have time to cool completely.

And for those of you heading to BYBC– see you soon!!!!!!!!

Red Velvet Biscotti


  • 1 red velvet cake mix
  • 1 cup all-purpose flour
  • 1/2 cup butter, melted
  • 2 eggs
  • 1 teaspoon vanilla


  1. Preheat oven to 350 f.
  2. Combine cake mix, flour, butter, eggs & vanilla in a large bowl until dough forms.
  3. Divide dough in half & shape into a 12x2 inch log; place logs on the prepared baking sheet.
  4. Make your hand into a "wide" "c" and then press lightly on the dough log w/ your hand to get the biscotti shape.
  5. Bake at 350 F for 30 - 35', lightly browned.
  6. Cool on baking sheets for 15 minutes, then cut the logs into 1/2 inch slices.
  7. Arrange slices on the baking sheets, side up.
  8. Bake for 10' more, cool completely.

Notes about this recipe:

  • I dipped mine in white chocolate and pecans, but do whatever you want with these to make them fun!!
  • Don’t over bake them– they’ll crumble.


Biscotti from Friends:

Follw me!


Ashton is the owner and author ofSomething Swanky. Although first and foremost a wife and mother, she considers herself an online entrepreneur, freelance writer and photographer, and brand ambassador.Her focus is in food styling, food photography and recipe development.
Follw me!

Latest posts by Ashton (see all)


20 Responses to “Red Velvet Cake Mix Biscotti”

  1. Aimee @ ShugarySweets posted on February 13, 2013 at 9:01 am (#)

    Yikes girl, you have a lot on your plate! I wish I was going to hang out with all of you this weekend!! BlogHer food will be here soon though! these biscotti sound delicious, love that it’s from a cake mix! thanks for the shout out on my recipe.

  2. Alyssa posted on February 13, 2013 at 10:57 am (#)

    This biscotti sounds really good and I love how easy it is to make. I have never made biscotti before because I was always thought it was hard, now I will have to try it. I hope you have a great time at the conference and that you get everything done before you go!

  3. RobinLynn posted on February 13, 2013 at 3:11 pm (#)

    The recipe says to “stir in chips”. where do the chips come from?

    • Ashton posted on February 13, 2013 at 5:50 pm (#)

      Bah! I know, I need to go in an remove those! It’s optional to add white chips in if you want, and that line of instructions is from the original duncan hines recipe (which I forgot to source, because I’m so crazy getting ready to leave for out of town!). But I will make the corrections soon!

    • Avery posted on May 14, 2014 at 7:13 pm (#)

      I think you’re long overdue for making the correction on this recipe now! if I hadn’t bothered to look at the comments section, I too would have been wondering “what chips?” Please – be professional and correct the recipe once and for all – we’re not all professional bakers.

    • Ashton posted on May 21, 2014 at 12:11 am (#)

      Breaking news: I’m not a professional either. Sorry to disappoint. I do the best I can here, and managing my time is a beast (just like it is for everyone else).

      But hey, the squeaky wheel gets the grease this time, so props to you on that– it’s updated. Hope that makes you feel better!

    • Avery posted on May 21, 2014 at 8:09 pm (#)

      Thank you kindly. And as far as making me feel better by your doing this minor correction, it should actually make YOU feel better b/c it means that (1) people are interested in and reading your blog and notice what you write (2) this action is now off your plate forever, and (3) it helps everyone who is trying to make your recipe be able to do so with full confidence!

  4. Shiloh Barkley posted on February 13, 2013 at 5:23 pm (#)

    Kicking ass!

  5. Dorothy @ Crazy for Crust posted on February 13, 2013 at 5:32 pm (#)

    I’m so excited for you at your conference! You’re gonna do GREAT on your speech. Know I’m rooting for you! :) These biscotti, well. They’re amazing! I am in love with cake mix at the moment…

  6. Elizabeth @ Confessions of a Baking Queen posted on February 13, 2013 at 6:11 pm (#)

    To do list galore :)I have a love/hate relationship with knowing I have tons to do! How exciting you are speaking at the conference- I am sure you will do amazing! You are so talented :)

  7. Chandra@The Plaid and Paisley Kitchen posted on February 14, 2013 at 5:03 pm (#)

    Oh My that is quite the long to do list! While I am writing this you are currently on your way to Utah. I am sure that you accomplished the whole thing. These biscotti look amazing

  8. Meg @ Sweet Twist posted on February 14, 2013 at 7:49 pm (#)

    Wish I was joining you a BYBC…have fun!!

    And there is never too many red velvet recipes. :-)

  9. Jenn@eatcakefordinner posted on October 30, 2013 at 7:23 pm (#)

    Shut up . . . red velvet biscotti – oh my GOSH. I want this.

  10. carole posted on November 7, 2013 at 5:17 pm (#)

    wanted say today you 2 recipes got of your website once agin homerun. both. they better be watching you for if aint missing out tried to put something on the facebook could not find anywhere to. so here said.

  11. carole posted on November 7, 2013 at 5:19 pm (#)

    this is second time triedto get to you and say once agin this cake mix biscotti and oatmea fluff. ; thanks

  12. Kelli D posted on December 19, 2013 at 6:52 pm (#)

    What is the yield of biscotti for this recipe? 3 dozen – 4 dozen? Just wondering. Please post. Thanks for sharing!

  13. Chelsea S. posted on July 28, 2014 at 11:17 pm (#)

    Thanks so much for this recipe! I’ve made it a number of times, adding my own tweak here and now (I love adding chopped pistachios to offset the sweetness of red velvet, plus the complements of green and red). My family loves dark, roasted coffee and the red velvet biscotti pairs nicely. I’ve shared this link time and again. Much obliged!


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