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Red Velvet Cake with Cream Cheese Frosting by PAM®

Red Velvet Cake with Cream Cheese Frosting by PAM®

Pam Cooking Spray

"An impressive three-layer distinctively red cake with a rich cream cheese frosting the family will love -- great for special occasions."
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2 h servings 669 cals
Serving size has been adjusted!
Original recipe yields 12 servings


  • Calories:
  • 669 kcal
  • 33%
  • Fat:
  • 30.7 g
  • 47%
  • Carbs:
  • 95.8g
  • 31%
  • Protein:
  • 8.5 g
  • 17%
  • Cholesterol:
  • 88 mg
  • 29%
  • Sodium:
  • 208 mg
  • 8%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Ready In

  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.


  • Cook's Tips
  • No 8-inch round cake pans on hand? Disposable cake pans can be purchased at the grocery store. Cake also can be baked in two 9-inch round cake pans. Bake 30 to 35 minutes or until wooden pick inserted in centers comes out clean. Cooled 9-inch cakes can be wrapped, frozen and cut in half horizontally. Frost as directed, to make a 4-layer cake option.
  • Transporting cupcakes? Spray a thin layer of PAM on the plastic wrap to prevent frosting from sticking.

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Read all reviews 5
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I used vegetable oil instead of canola. It was good to me, but my son said it should have been sweeter. Maybe next time I add 1/4 cup of extra sugar.

Just made it and the cake is delicious. Frosting made it that much better!

everyone loved overhere it was really fluffy and velvety.... I didn't make the frosting and made a low fat creamcheese icing to reduce the calories

Best red velvet recipe ever! My boyfriend is going to love it for his birthday!!!!!! Two thumbs up from me!!

Me and my daughter made this recipe today and it was okay. It taste like its missing something. The icing is delicious but the cake recipe isn't all the way right. But it's close.