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Red Velvet Cake with Cream Cheese Frosting by PAM(R)
January 12, 2019

I made this for my niece’s birthday. I used two 9” pans (bake an extra 10 minutes) and cut it into a total of four layers. FREEZE the cake over night in order to cut layers. Also, DOUBLE the icing recipe, which is the best part! I took another reviewer’s advice and added an extra 1/4 cup of sugar, and it turned out perfect! I will use this recipe again.