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.
Servings 16 slices
Calories 342kcal
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
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
