Red Velvet Cake with Creamy Frosting - Kraft Recipes Top
Comida Kraft
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Red Velvet Cake with Creamy Frosting

Prep Time
Total Time

16 servings

If you suspect that people are more interested in the cream cheese frosting than the red velvet cake, use a boxed mix and make the frosting from scratch.

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What You Need

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Make It

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  • Heat oven to 325ºF.
  • Line bottom of 2 (8-inch) round pans with parchment paper; spray with cooking spray. Prepare cake batter as directed on package; pour into prepared pans.
  • Bake 30 to 33 min. or until toothpick inserted in center comes out clean. Cool in pans 10 min. Invert cakes onto wire racks; gently remove pans. Cool cakes completely.
  • Meanwhile, beat cream cheese, milk and sugar in medium bowl with mixer until blended. Gently stir in 2 cups COOL WHIP.
  • Fill and frost cake layers with cream cheese mixture. Top with remaining COOL WHIP and dust with cocoa powder just before serving.

Special Equipment Needed

Special Extra

Add red and white sprinkles to make this show-stopping cake extra special.

How to Store

Refrigerate until ready to serve. Store any leftovers in refrigerator.


  • 16 servings

Nutritional Information

Serving Size 16 servings
Calories 240
Total fat 13g
Saturated fat 5g
Cholesterol 45mg
Sodium 270mg
Carbohydrate 27g
Dietary fiber 0g
Sugars 15g
Protein 3g
% Daily Value
Vitamin A 4 %DV
Vitamin C 0 %DV
Calcium 6 %DV
Iron 4 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

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