Red Velvet Cake With Cream Cheese Frosting By Pam®

Name: Red Velvet Cake With Cream Cheese Frosting By Pam®
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: PAM(R) Baking Spray; 3/4 cup Pure Wesson(R) Canola Oil; 2 cups granulated sugar; 1 tablespoon distilled white vinegar; 1 1/2 teaspoons vanilla extract; 3 eggs; 1 (1 ounce) bottle red food coloring; 3 cups Ultragrain(R) All Purpose Flour; 2 tablespoons unsweetened cocoa powder; 1 teaspoon baking soda; 1 1/3 cups lowfat buttermilk; 1 (8 ounce) package cream cheese, softened; 1/2 cup unsalted butter, softened; 16 ounces confectioners' sugar; 1 teaspoon vanilla extract; Chopped pecans (optional)

Servings: persons

PAM(R) Baking Spray
3/4 cup Pure Wesson(R) Canola Oil
2 cups granulated sugar
1 tablespoon distilled white vinegar
1 1/2 teaspoons vanilla extract
3 eggs
1 (1 ounce) bottle red food coloring
3 cups Ultragrain(R) All Purpose Flour
2 tablespoons unsweetened cocoa powder
1 teaspoon baking soda
1 1/3 cups lowfat buttermilk
1 (8 ounce) package cream cheese, softened
1/2 cup unsalted butter, softened
16 ounces confectioners' sugar
1 teaspoon vanilla extract
Chopped pecans (optional)

1
Prepare Cake: Preheat oven to 350 degrees F. Spray three 8-inch round cake pans with baking spray; set aside.
2
Combine oil and granulated sugar in large mixing bowl with an electric mixer on medium speed. Blend in vinegar and vanilla. Add eggs, one at a time, beating until well blended after each addition. Add red food coloring; beat until combined.
3
Combine flour, cocoa powder and baking soda in medium bowl. Add to sugar mixture alternately with buttermilk. Beat on low speed until blended after each addition. Pour batter evenly into prepared pans.
4
Bake 20 to 25 minutes or until wooden pick inserted in centers comes out clean. Cool cakes in pans on wire racks 5 minutes. Remove cakes from pans; cool completely on wire racks.
5
Prepare Frosting: Place cream cheese and butter in medium bowl; beat with an electric mixer on medium speed 1 to 2 minutes or until creamy. Gradually add confectioners' sugar and vanilla; blend until smooth.
6
Assemble cake by placing one cake layer onto cake plate or cardboard cake round. Spread with some of the frosting. Place second and third cake layers over first with more frosting between layers. Frost top and sides of cake with remaining frosting. Garnish with pecans, if desired.

2517

kcal

Calories

147

Fat

289

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: PAM(R) Baking Spray, 3/4 cup Pure Wesson(R) Canola Oil, 2 cups granulated sugar, 1 tablespoon distilled white vinegar, and more.

Yes, Red Velvet Cake With Cream Cheese Frosting By Pam® 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.

That's it — enjoy your meal!