Recipes

Ingredients

Cream Cheese Filling

  • 1 (8 oz) package cream cheese, softened
  • 4 tablespoons butter, softened
  • 1/2 cup Imperial Sugar Extra Fine Granulated Sugar
  • 1 large egg
  • 2 tablespoons all-purpose flour
  • 1 teaspoon vanilla extract

Red Velvet Cake

  • 2 1/3 cups all-purpose flour*
  • 1 3/4 cups Imperial Sugar Extra Fine Granulated Sugar
  • 3 tablespoons cocoa powder
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 1/4 cups vegetable oil
  • 2 large eggs
  • 1/2 cup sour cream
  • 1/2 cup whole milk
  • 1 tablespoon vanilla extract
  • 1 tablespoon white vinegar
  • Red gel food coloring, as needed

Cream Cheese Icing

  • 2 cups Imperial Sugar Confectioners Powdered Sugar
  • 4 oz cream cheese, softened
  • 3/4 cup heavy cream
  • 1 tablespoon vanilla extract
  • *Spoon & Sweep method: Use a spoon to fill measuring cup with flour until required amount is obtained. Scooping measuring cup directly into flour bag will firmly pack flour resulting in too much flour required for recipe.

Instructions

  1. Preheat oven to 350°F.  Grease a 10-inch bundt pan with baking spray or butter and flour it. Set aside.
  2. Prepare cream cheese filling first. In a stand mixer, beat cream cheese, butter, and sugar until light and fluffy, about 2 minutes. Add egg, flour, and vanilla and continue beating until smooth.  Set aside while preparing cake batter.
  3. In medium bowl, mix flour, sugar, cocoa powder, baking soda, and salt. Set aside.
  4. In large bowl whisk together vegetable oil, eggs, sour cream, milk, vanilla extract, and vinegar. Beat in flour mixture until well combined. Add red food coloring, until desired color.
  5. Pour half of cake batter into prepared bundt pan. Top evenly with cream cheese filling, leaving a 1-inch border around edge of pan. Top with remaining cake batter.
  6. Insert a butter knife into cake batter and lightly swirl cream cheese filling into cake. Do not swirl too much; you just need to swirl knife a couple of times through layers.
  7. Bake for 55 to 65 minutes, until center is set and a toothpick inserted comes out clean. Allow cake to cool completely (in bundt pan) before inverting onto cake plate.
  8. While cake cools, prepare icing – Beat powdered sugar, cream cheese, heavy cream, and vanilla extract for 2 minutes, until well combined. Place in a piping bag and pipe on to top of cooled cake. Serve immediately, and store leftovers in the refrigerator.

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