This Red Velvet Cake is easy to make and looks impressive! The luscious layers of cream cheese filling and soft cake are perfect for a Valentine’s Day dessert.
Valentine’s Day is less than a month away and after 5 years of blogging, I finally decided it was time to share a red velvet recipe. Yes, my friends, this is my first-ever red velvet experience and I loved it.
I’ve had store-bought red velvet desserts but they usually taste primarily like red food coloring so I couldn’t understand why everyone loved them so much. But this red velvet cake is delicious and my oldest daughter’s first comment was that it DIDN’T taste like food coloring!
Start by making the red velvet cake batter. Put a red velvet cake mix, eggs, milk, oil and sour cream into the bowl of a Kitchen Aid stand mixer. Divide the cake batter between three 9-inch pans that have been greased, floured and lined with parchment paper. Bake at 350 degrees for 15 minutes. Allow the cakes to cool for about 30 minutes. Remove the cakes from the pans and peel off the parchment paper. Cool the cakes completely on wire racks.
After the cakes have cooled, prepare the cream cheese whipped cream filling. Beat softened cream cheese using a stand mixer. Then, add heavy cream and vanilla and beat well. With the mixer set at a low speed, slowly add the powdered sugar. Fold whipped cream into the cream cheese mixture.
Before starting to frosting the cakes, cut the domed tops off of the cakes using a large, serrated knife to make them more level.
Add a second cake and another layer of filling.
Top the cake with red sugar sprinkles and jumbo heart sprinkles. Store this red velvet layer cake in the fridge until ready to serve. No one will guess how easy it was to make this pretty Red Velvet Cake and they will love the delicious layers of cream cheese filling and cake.
Red Velvet Cake
Red Velvet Cake:
- 1 red velvet cake mix
- 4 eggs
- ½ cup milk
- ½ cup sour cream
- ⅓ cup vegetable oil
Red Velvet Cake:
- Put the red velvet cake mix, eggs, milk, sour cream and vegetable oil in the mixing bowl. Stir until combined and then beat for two minutes.
- Prepare three 9-inch pans by greasing, flouring and lining them with parchment paper. Divide the batter between the pans and bake at 350 degrees for about 15 minutes.
- Allow the cakes to cool for 30 minutes, remove from pans, peel off the parchment paper and cool completely on a wire rack.
- Once the cakes are cool, frosting with the cream cheese whipped cream filling/frosting recipe from below. Use about three cups on the bottom and middle layers. Use the final three cups to pipe the frosting onto the top layer using a large round tip.
- Garnish with sprinkles.
- Store in the fridge until ready to serve.
- Beat softened cream cheese using a stand mixer.
- Add the heavy cream and vanilla and beat well.
- With the mixer set at a low speed, slowly add the powdered sugar.
- Fold whipped cream into the cream cheese mixture.