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 and articles in her 20 years as a food writer.
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Diana Rattray
Updated 05/14/21
Red Velvet Cake

Victoria Wall Harris / Photodisc / Getty Images
Prep: 20 mins
Cook: 25 mins
Total: 45 mins
Servings: 12 to 16 servings
Nutritional Guidelines (per serving)
489 Calories
25g Fat
63g Carbs
6g Protein
See Full Nutritional Guidelines Hide Full Nutritional Guidelines
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Nutrition Facts
Servings: 12 to 16
Amount per serving
Calories 489
% Daily Value*
Total Fat 25g 31%
Saturated Fat 6g 32%
Cholesterol 68mg 23%
Sodium 308mg 13%
Total Carbohydrate 63g 23%
Dietary Fiber 1g 4%
Total Sugars 51g
Protein 6g
Vitamin C 0mg 2%
Calcium 103mg 8%
Iron 1mg 7%
Potassium 132mg 3%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

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.

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Ingredients

  • 1 box two-layer white cake mix

  • 1 (3 1/2 ounce) package instant vanilla pudding mix

  • 4 large eggs

  • 1 tablespoon unsweetened cocoa powder

  • 1 tablespoon white vinegar

  • 1 cup milk

  • 1/2 cup vegetable oil

  • 2 ounces food coloring

For the Cream Cheese Frosting:

  • 4 ounces unsalted butter, softened

  • 8 ounces cream cheese, softened

  • 1 tablespoon vanilla extract

  • 1 pound confectioners' sugar

  • 1 cup pecans, chopped

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!