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Red Velvet Cake with Cream Cheese Frosting by PAM®

Rated as 4.23 out of 5 Stars

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

2 h servings 669 cals
Original recipe yields 12 servings

Directions

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  • Ready In

  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.

Footnotes

  • 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: 669 calories; 30.7 g fat; 95.8 g carbohydrates; 8.5 g protein; 88 mg cholesterol; 208 mg sodium. Full nutrition

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Reviews

Read all reviews 11
  1. 13 Ratings

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    Rated as 5 out of 5 Stars
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    Rated as 4 out of 5 Stars
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    Rated as 1 out of 5 Stars
Most helpful positive review

I used vegetable oil instead of canola. It was good to me, but my son said it should have been sweeter. Maybe next time I add 1/4 cup of extra sugar.

Most helpful critical review

amazing frosting but horrible cake!!!! cake tasted literally like nothing- had no flavor whatsoever!

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I used vegetable oil instead of canola. It was good to me, but my son said it should have been sweeter. Maybe next time I add 1/4 cup of extra sugar.

Just made it and the cake is delicious. Frosting made it that much better!

everyone loved overhere it was really fluffy and velvety.... I didn't make the frosting and made a low fat creamcheese icing to reduce the calories

amazing frosting but horrible cake!!!! cake tasted literally like nothing- had no flavor whatsoever!

Icing was amazing! The cake was good, but like other reviewers, something was missing. Cake was not quite sweet enough. Next time I'll add more sugar and try cake flour instead of all purpose....

I followed the cake to the T.. However I switched up the cream cheese frosting a tad.. I used 1/2 cup butter, 2 bars cream cheese, 2 cups confectionery sugar, 1 1/2 tsp vanilla and half cup hea...

I made this for my son's birthday. What we loved about it was the moist cake and the icing which was not too sweet. I saw other reviews that did not think it was sweet enough, but we do not like...

Good, but I wouldn't say exceptional. I used close to 1/4 cup cocoa given another reviewer's remarks that some flavor seemed to be missing, and a pinch of salt. Still seemed to be missing some...

The best Red Velvet cake, I just made its look amazing! . Thank you for recipe.