Dairy Farmers of Canada

Red Velvet Cake with Cream Cheese Frosting

As seen in "5 ingredients 15 minutes" - January 2022 edition

This showstopper Red Velvet Cake, topped with extra-decadent cream cheese frosting, will wow your guests and delight your taste buds.

  • Prep: 35 minutes
  • Cooking: 40 minutes
  • Refrigeration: 30 minutes
Yields 12
Red Velvet Cake with Cream Cheese Frosting


  • Red Velvet Cake
  • 625 ml (2½ cups) all-purpose flour
  • 60 ml (¼ cup) cocoa powder
  • 5 ml (1 tsp) baking soda
  • 2.5 ml (½ tsp) salt
  • 310 ml (1¼ cups) Canadian buttermilk
  • 45 ml (3 tbsp) red food colouring
  • 250 ml (1 cup) canola oil
  • 10 ml (2 tsp) white vinegar
  • 2 eggs
  • 375 ml (1½ cups) sugar
  • 7.5 ml (½ tbsp) vanilla extract
  • Strawberries to taste
  • Fresh cranberries to taste
  • Pomegranate seeds to taste
  • Cream Cheese Frosting
  • 180 ml (3/4 cup) Canadian butter, room temperature
  • 2 containers (250 g each) Canadian cream cheese, softened
  • 180 ml (¾ cup) Canadian 14% sour cream
  • 30 ml (2 tbsp) lemon zest
  • 45 ml (3 tbsp) fresh lemon juice
  • 625 ml (2 ½ cups) icing sugar
  • 10 ml (2 tsp) vanilla extract


When you see the Blue Cow Logo on a product, it means it’s made with 100% Canadian quality milk.



Preheat the oven to 180°C (350°F).

In a bowl, mix the flour, cocoa, baking soda and salt.

In a second bowl, mix the buttermilk, food colouring, oil and vinegar.

In a third bowl, use an electric mixer to beat the eggs, sugar and vanilla for 2 to 3 minutes until light in colour.

Alternating, add the dry ingredients and buttermilk mixture to the egg mixture while beating, until evenly mixed

Spray two round 20 cm (8 in.) cake moulds with cooking spray and line the bottoms with parchment paper. Distribute the batter into the moulds and smooth out. Bake for 40 to 45 minutes, until a toothpick inserted into the centre comes out clean. Remove from the oven and let cool on a rack.

Cream Cheese Frosting

In a bowl, use an electric mixer to beat the cream cheese, sour cream, zest, lemon juice, icing sugar and vanilla until creamy. Refrigerate for 30 minutes to one hour.


Use a bread knife to cut approximately ½ cm (¼ in.) off the top of both cakes, making sure they are even. Break apart the removed cake in a bowl until you have approximately 60 ml (¼ cup) of crumbs for decorating.

Place one of the cakes on a serving plate. Spread a third of the frosting on the cake, then layer on the second cake. Spread the remaining frosting on the top and sides of the cake. Decorate with the cake crumbs and fruit.

Learn more about

Nutritional information

Per serving
Energy: 784 Calories
Protein: 9 g
Carbohydrate: 78 g
Fat: 49 g
Fibre: 2 g
Sodium: 499 mg