Red Velvet Cake with Cream Cheese Frosting – a delicious recipe with red velvet cake mix, Cream Cheese, milk, icing sugar, Topping, cocoa. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Heat oven to 325 degrees F.
2
Line bottom of two 8-inch round pans with parchment; spray pan with cooking spray.
3
Make cake according to package instructions; pour into pans.
4
Bake 30 to 33 min.
5
or until toothpick inserted in centre comes out clean.
6
Cool cakes in pans 10 min.
7
Loosen cakes from sides of pans with knife; invert onto wire racks.
8
Gently remove pans and parchment.
9
Cool cakes completely.
10
Meanwhile, beat cream cheese, milk, and sugar in medium bowl with mixer until well blended.
11
Gently stir in 2 cups Cool Whip.
12
Trim top of one of the cakes to flatten; place on platter.
13
Spread half of the cream cheese mixture on top; cover with remaining cake layer.
14
Spread remaining cream cheese mixture onto top and sides of cake; dollop with remaining Cool Whip and dust with cocoa powder.
144
kcal
Calories
11
g
Fat
10
g
Carbs
2
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 6 ingredients. The key ingredients include: 1 pkg. (2-layer size) red velvet cake mix, 125 g (1/2 of 250-g pkg.) Philadelphia Brick Cream Cheese, softened, 3 Tbsp. milk, 1/4 cup icing sugar, and more.
Yes, Red Velvet Cake with Cream Cheese Frosting falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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