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    Home » Dessert » Cake

    Red Velvet Cake

    Modified: Feb 26, 2025 · Published: Jan 19, 2016 by Tonia Larson

    This post may contain affiliate links.

    ↓ JUMP TO RECIPE ↓ JUMP TO VIDEO

    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.

    A red velvet layer cake sliced.

    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!

    Make The Cakes

    Red Velvet cake layer

    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.

    Cream Cheese Frosting

    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.

    Red Velvet Cake Layer

    Before starting to frosting the cakes, cut the domed tops off of the cakes using a large, serrated knife to make them more level.

    Decorate The Red Velvet Cake

    Cream Cheese Whipped Cream Frosting On Cake

    Place a cake round on a turntable and spread a dab of the filling on it. Put one cake in the center and use an angled spatula to spread 1/3 of the filling over it (about 3 cups).

    Middle cake layer with frosting

    Add a second cake and another layer of filling.

    pipe frosting on top

    Add the final cake and pipe on the final layer of filling as your frosting. I used a large round decorating tip from this set and these pastry bags.

    Red velvet cake on a white cake stand.

    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.

    More Valentine’s Day Recipes

    Valentine’s Day is the perfect time to bake for the ones you love! Here are a few more red velvet recipes to try.

    • Red Velvet Cookies
    • Ooey Gooey Red Velvet Bars
    • Red Velvet Hot Chocolate Cookie Cups
    Red velvet cake with creamy frosting.

    Red Velvet Cake

    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.
    5 from 2 votes
    ↑ Click stars to rate!
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    Prep Time: 1 hour hour
    Cook Time: 30 minutes minutes
    Total Time: 1 hour hour 30 minutes minutes
    Servings: 16 slices
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    Ingredients

    Red Velvet Cake:

    • 1 red velvet cake mix
    • 4 eggs
    • ½ cup milk
    • ½ cup sour cream
    • ⅓ cup vegetable oil
    • Sprinkles

    Cheesecake Filling/Frosting:

    • 2 8 oz packages cream cheese softened
    • ¼ cup heavy cream
    • 2 teaspoon vanilla extract
    • 2 cups powdered sugar
    • 6 cups whipped cream or whipped topping

    Instructions

    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.

    Cheesecake Filling/Frosting:

    • 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.

    Video

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    Nutrition

    Serving: 1slice | Calories: 342kcal | Carbohydrates: 39g | Protein: 5g | Fat: 19g | Saturated Fat: 10g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 0.004g | Cholesterol: 85mg | Sodium: 302mg | Potassium: 186mg | Fiber: 1g | Sugar: 28g | Vitamin A: 564IU | Vitamin C: 0.1mg | Calcium: 106mg | Iron: 1mg
    Course: Cake
    Cuisine: American
    Author: Tonia Larson

    More Cake

    • Slow cooker blueberry dump cake with vanilla ice cream on top.
      Slow Cooker Blueberry Dump Cake
    • Slow cooker chocolate pudding cake in a bowl with vanilla ice cream.
      Chocolate Pudding Cake
    • Top down view of a cinnamon Bundt cake and slices of the cake.
      Cinnamon Bundt Cake
    • Chocolate pudding dirt cake cups topped with Oreos, gummy fish, gummy worms, and edible flowers.
      Dirt Cake Cups

    About Tonia Larson

    Hi! I’m Tonia, the owner and recipe creator at The Gunny Sack, where I’ve shared easy recipes for busy people for 14+ years! My family-friendly meals, easy side dishes, and delicious desserts include mouthwatering photos, dynamic videos, and step-by-step instructions to help you cook at home.

    « Smoothie Booster
    Easy White Chicken Enchiladas »

    Comments

      5 from 2 votes (1 rating without comment)

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      Recipe Rating




    1. Cindy Weishuhn says

      January 24, 2016 at 4:31 pm

      5 stars
      Looks amazing, just wondering does this cake need to be kept refrigerated?

      Reply
      • Tonia says

        January 24, 2016 at 10:30 pm

        Yes, it needs to be refrigerated.

        Reply
    2. Jessica @ A Kitchen Addiction says

      January 21, 2016 at 10:45 am

      What a gorgeous cake! Love the whipped cream frosting!

      Reply
    3. Linda says

      January 20, 2016 at 4:25 pm

      I do not see frosting instruction on page.

      Reply
      • Tonia says

        January 21, 2016 at 12:15 am

        Thanks Linda! That is an important part of the recipe. I’m not sure how I missed that one but it’s up there now!

        Reply
    4. Glenda says

      January 20, 2016 at 3:35 pm

      Did I miss the amounts!
      needed for the frosting????

      Reply
      • Tonia says

        January 21, 2016 at 12:17 am

        Nope, thanks Glenda! I forgot to add the second recipe but it’s up there now!

        Reply
    Tonia Larson from The Gunny Sack.

    Hi, I'm Tonia! Welcome to The Gunny Sack, where I’ve shared easy recipes for busy people for 14+ years! Meet Tonia Larson →

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