Recipe by BREAKSTONE'S
"Extra cream cheese and BREAKSTONE'S Sour Cream in this crowd pleasing red velvet layer cake make it extra moist and delicious!"
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1 (8 ounce) package
PHILADELPHIA Cream Cheese, softened, divided
1 1/2 cups
BREAKSTONE'S Sour Cream
1 (18.25 ounce) box
(2-layer size) red velvet cake mix
This recipe was so easy to make. Instead of the layer cake, I made cupcakes. It made about 20 cupcakes, putting about 1.5-2 tablespoons batter in each cup. The icing was also delish. The cupcakes got rave reviews from coworkers.
Didn't like this at all. Very heavy. Not what I expected. I guess if I am going to use a box mix, I might as well follow the box directions. Wouldn't make this again.
This cake is very yummy. I followed the directions exactly and it was a very easy cake to make. There is not a lot of batter, but it rises a lot while baking. I am going to make it for my son's 3rd birthday and put Mater and Lightning McQueen on it.
So rich & Yummy!!
This turned out absolutely perfect. Very moist, very delicious. I made 12 cupcakes and a loaf cake, and there was the perfect amount of icing for everything. This recipe is so easy and quick but tastes like you spent hours making it! I received so many compliments that I couldn't possibly admit I used a box of cake mix ;)
This cake is lame.
This cake had no taste at all, although the icing was good.
I loved this cake.
* Percent Daily Values are based on a 2,000 calorie diet.
Breakstone's Red Velvet Cake
Serving Size: 1/16 of a recipe
Servings Per Recipe: 16
Amount Per Serving
Calories from Fat: 131
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