Red Velvet Cake With Cream Cheese Frosting

Written by
Diana Rattray
Southern-cuisine expert and cookbook author Diana Rattray has created more than 5,000 recipes articles in her 20 years as a food writer.
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Diana Rattray
Updated 08/11/19
Red Velvet Cake

Victoria Wall Harris / Photodisc / Getty Images
  • Total: 45 mins
  • Prep: 20 mins
  • Cook: 25 mins
  • Yield: 12 to 16 servings

This red velvet cake recipe is modern and easy. With a nice added crunch of chopped pecans it's sure to be a favorite among family and friends. If you want to make something guests can easily serve themselves, you can also make red velvet cupcakes.

Ingredients

  • 1 box white cake mix (2-layer size)
  • 1 box instant vanilla pudding mix (4-serving size)
  • 4 large eggs
  • 1 tablespoon unsweetened cocoa powder
  • 1 tablespoon white vinegar
  • 1 cup milk
  • 1/2 cup vegetable oil
  • 2 ounces red food coloring
  • For the Cream Cheese Frosting:
  • 4 ounces butter, softened
  • 8 ounces cream cheese, softened
  • 1 tablespoon vanilla extract
  • 1 pound powdered sugar
  • 1 cup pecans (chopped, for topping)

Steps to Make It

  1. Gather the ingredients.

  2. Preheat the oven to 350 F/180 C/Gas 4.

  3. Combine the cake mix, pudding mix, eggs, cocoa, vinegar, milk, oil, and food coloring; beat for 4 minutes on medium speed, scraping the sides and bottom of the bowl several times.

  4. Grease and flour three 8-inch round cakes pans. Distribute the batter among the pans evenly.

  5. Bake for 20 to 25 minutes, or until the cake springs back when lightly touched in the center.

  6. Cool the cake on racks.

Make the Frosting:

  1. Gather the ingredients.

  2. Beat the butter and cream cheese until smooth and light. Add vanilla and confectioners' sugar; beat until smooth.

  3. Spread frosting over layers and sides, sprinkling each layer with chopped pecans.

  4. Serve and enjoy!