• Red Velvet Cake with Cream Cheese Frosting

Red Velvet Cake with Cream Cheese Frosting

108 16 servings, 1 piece (69 g) each
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16 servings, 1 piece (69 g) each

What’s better than red velvet cake with cream cheese frosting? In our opinion, nothing. Make this popular cupcake combination into a full-blown cake recipe for your next party!

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What You Need

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Make It

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  • Heat oven to 325ºF.
  • Line bottom of two 8-inch round pans with parchment; spray pan with cooking spray. Make cake according to package instructions; pour into pans.
  • Bake 30 to 33 min. or until toothpick inserted in centre comes out clean. Cool cakes in pans 10 min. Loosen cakes from sides of pans with knife; invert onto wire racks. Gently remove pans and parchment. Cool cakes completely.
  • Meanwhile, beat cream cheese, milk, and sugar in medium bowl with mixer until well blended. Gently stir in 2 cups Cool Whip.
  • Trim top of one of the cakes to flatten; place on platter. Spread half of the cream cheese mixture on top; cover with remaining cake layer. Spread remaining cream cheese mixture onto top and sides of cake; dollop with remaining Cool Whip and dust with cocoa powder.

Special Extra

Add red and white sprinkles to make this show-stopping cake extra special.


  • 16 servings, 1 piece (69 g) each

Nutritional Information

Serving Size 16 servings, 1 piece (69 g) each
Calories 240
% Daily Value
Total fat 12g
Saturated fat 5g
Cholesterol 45mg
Sodium 250mg
Carbohydrate 31g
Dietary fibre 1g
Sugars 19g
Protein 4g
Vitamin A 4 %DV
Vitamin C 0 %DV
Calcium 6 %DV
Iron 6 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

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