Comida Kraft
Recipe Box

The Secret Red Velvet Cake

(3) 3 Reviews
Prep Time
Total Time

16 servings

The cream cheese frosting isn't the only place we used delicious PHILADELPHIA Cream Cheese—it's in the red velvet cake batter too!

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What You Need

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Make It

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  • Heat oven to 350ºF.
  • Beat 2 oz. cream cheese and sour cream in large bowl with mixer until blended. Add egg whites and cake mix; mix well. Pour into 2 (9-inch) round pans sprayed with cooking spray. Bake 30 min. or until toothpick inserted in center comes out clean. Cool 10 min.; remove from pans. Cool completely.
  • Meanwhile, beat remaining cream cheese, butter, vanilla and sugar with mixer until well blended. Refrigerate.
  • Fill and frost cake layers with frosting.


Enjoy a slice of this classic cake on a special occasion.

Special Extra

Sprinkle 1-1/2 tsp. sugar crystals over cake just before servnig.


  • 16 servings

Nutritional Information

Serving Size 16 servings
Calories 320
% Daily Value
Total fat 16g
Saturated fat 9g
Cholesterol 45mg
Sodium 290mg
Carbohydrate 43g
Dietary fiber 1g
Sugars 30g
Protein 4g
Vitamin A 15 %DV
Vitamin C 0 %DV
Calcium 4 %DV
Iron 6 %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.

Ratings & Reviews

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  • KatLandrum |

    Made this cake with high hopes, but it was very thick and heavy. Frosting was very good, but the cake was missing something. I would not make this again.

  • jane3216 |

    Batter was realy thick but the flavor was so good. I was impressed because there weren't many ingredients so it wasn't a big mess to make. I'll make this again but I might try with diffent cake mixes.

  • JensGG |

    Help? I think there must be a missing liquid ingredient in this recipe. Has anyone else tried it? It was so thick I added water, but it turned out kind of flat. It's still cooling, so not sure about flavor yet