Red Velvet Cake with Cream Cheese Frosting by PAM®

4.5
(32)

An impressive three-layer distinctively red cake with a rich cream cheese frosting the family will love -- great for special occasions.

15
15
15
15
Additional Time:
2 hrs
Total Time:
2 hrs
Servings:
12
Yield:
12 servings

Ingredients

  • PAM® Baking Spray

  • ¾ cup Pure Wesson® Canola Oil

  • 2 cups granulated sugar

  • 1 tablespoon distilled white vinegar

  • 1 ½ teaspoons vanilla extract

  • 3 eggs

  • 1 (1 ounce) bottle red food coloring

  • 3 cups Ultragrain® All Purpose Flour

  • 2 tablespoons unsweetened cocoa powder

  • 1 teaspoon baking soda

  • 1 ⅓ cups lowfat buttermilk

  • 1 (8 ounce) package cream cheese, softened

  • ½ cup unsalted butter, softened

  • 16 ounces confectioners' sugar

  • 1 teaspoon vanilla extract

  • 1 teaspoon Chopped pecans

Directions

  1. Prepare Cake: Preheat oven to 350 degrees F. Spray three 8-inch round cake pans with baking spray; set aside.

  2. Combine oil and granulated sugar in large mixing bowl with an electric mixer on medium speed. Blend in vinegar and vanilla. Add eggs, one at a time, beating until well blended after each addition. Add red food coloring; beat until combined.

  3. Combine flour, cocoa powder and baking soda in medium bowl. Add to sugar mixture alternately with buttermilk. Beat on low speed until blended after each addition. Pour batter evenly into prepared pans.

  4. Bake 20 to 25 minutes or until wooden pick inserted in centers comes out clean. Cool cakes in pans on wire racks 5 minutes. Remove cakes from pans; cool completely on wire racks.

  5. Prepare Frosting: Place cream cheese and butter in medium bowl; beat with an electric mixer on medium speed 1 to 2 minutes or until creamy. Gradually add confectioners' sugar and vanilla; blend until smooth.

  6. Assemble cake by placing one cake layer onto cake plate or cardboard cake round. Spread with some of the frosting. Place second and third cake layers over first with more frosting between layers. Frost top and sides of cake with remaining frosting. Garnish with pecans, if desired.

Cook's Tips

No 8-inch round cake pans on hand? Disposable cake pans can be purchased at the grocery store. Cake also can be baked in two 9-inch round cake pans. Bake 30 to 35 minutes or until wooden pick inserted in centers comes out clean. Cooled 9-inch cakes can be wrapped, frozen and cut in half horizontally. Frost as directed, to make a 4-layer cake option.

Transporting cupcakes? Spray a thin layer of PAM on the plastic wrap to prevent frosting from sticking.

Nutrition Facts (per serving)

670 Calories
31g Fat
96g Carbs
9g Protein
Nutrition Facts
Servings Per Recipe 12
Calories 670
% Daily Value *
Total Fat 31g 39%
Saturated Fat 11g 53%
Cholesterol 89mg 30%
Sodium 208mg 9%
Total Carbohydrate 96g 35%
Dietary Fiber 4g 15%
Total Sugars 71g
Protein 9g
Vitamin C 0mg 2%
Calcium 58mg 4%
Iron 1mg 3%
Potassium 101mg 2%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.