Easy Red Velvet Cake with Vanilla Cream Cheese Frosting

Everything cake should be: moist, light and a perfect vessel for pillowy, heavenly frosting. This decadent red velvet cake is topped with rich cream cheese frosting for a classic combo.

  • Prep Time: 15 minutes
  • Cook Time: 30 mintues
  • Makes: 16 servings
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All You Need

  • 1 pkg chocolate cake mix (approx 510 g)
  • 1 cup (250 mL) sour cream
  • 1/2 cup (125 mL) water
  • 4 tbsp (60 mL) unsweetened cocoa powder
  • 1/4 cup (50 mL) vegetable oil
  • 1 pkg (28 mL) Club House Red Food Colour
  • 3 eggs
  • 2 tsps (10 mL) Club House Pure Vanilla Extract
  • 1 pkg (250 g) cream cheese, softened
  • 1/4 cup (50 mL) butter, softened
  • 2 tbsp (30 mL) sour cream
  • 2 tsps (10 mL) Club House Pure Vanilla Extract
  • 3 1/2 cups (875 mL) icing sugar (approx)


  1. Cake: Preheat oven to 350°F (180°C). In large bowl, beat together cake mix, sour cream, water, cocoa powder, vegetable oil, food colour, eggs and vanilla with electric mixer on low speed just until moistened, scraping sides of bowl frequently. Beat on medium speed 2 minutes. Pour batter into 2 greased and floured 9 in/23 cm round cake pans.

  2. Bake 30 minutes or until toothpick inserted in centre comes out clean. Cool in pan 10 minutes. Turn onto wire rack and cool completely..

  3. Cream Cheese Icing: In large bowl, beat cream cheese, butter, sour cream and vanilla until light and fluffy. Gradually beat in icing sugar until smooth. Fill and frost cooled cake with icing.

  4. Test Kitchen Tip: One container (500 g) ready-to-spread cream cheese icing can be used in place of the prepared Vanilla Cream Cheese Icing.


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