Comida Kraft
Recipe Box

The Secret Red Velvet Cake

The Secret Red Velvet Cake is rated 2.6666666666666665 out of 5 by 3.
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 until ready to use.
  • Fill and frost cake layers with frosting before serving.

Size Wise

You'll know it is a special occasion when the aroma from this special treat fills the house.

Special Extra

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

Storing Cream Cheese Frosted Cakes

Cakes frosted with a cream cheese icing must be stored in the refrigerator.


  • 16 servings

Nutritional Information

Serving Size 16 servings
Calories 280
Total fat 13g
Saturated fat 8g
Cholesterol 45mg
Sodium 320mg
Carbohydrate 38g
Dietary fiber 0g
Sugars 27g
Protein 3g
% Daily Value
Vitamin A 8 %DV
Vitamin C 0 %DV
Calcium 8 %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.

Ratings & Reviews

Rated 1 out of 5 by from Made this cake with high hopes, but it was very thick and heavy. 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.
Date published: 2014-02-10
Rated 3 out of 5 by from Help? 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
Date published: 2010-11-13
Rated 4 out of 5 by from Batter was realy thick but the flavor was so good. 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.
Date published: 2010-11-21
  • 2016-10-21T10:59CST
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