Red Velvet Cake with Cream Cheese Filling

Rexal
Rexal
This original red velvet cake is the best option for this Christmas, a very original idea with an incredible flavor surprise, filled with creamy cream cheese, this cake will become your family's favorite.
Reviewed by Editorial Team of Kiwilimón
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Ingredients
8
Servings
  • 1 cup butter, for the red velvet 1 cup butter, for the red velvet
  • 1 1/2 cups raw sugar, for the red velvet
  • 4 eggs, for the red velvet 4 eggs, for the red velvet
  • 2 1/2 cups flour, for the red velvet 2 1/2 cups flour, for the red velvet
  • 1/2 cups cocoa, for the red velvet
  • 1 teaspoon salt, for the red velvet 1 teaspoon salt, for the red velvet
  • 1 teaspoon REXAL® baking powder, for the red velvet
  • red food coloring, for the red velvet
  • 1/4 cups butter, for the filling 1/4 cups butter, for the filling
  • 380 grams cream cheese, for the filling 380 grams cream cheese, for the filling
  • 1/4 cups icing sugar, for the filling 1/4 cups icing sugar, for the filling
  • 1 cup icing sugar, for the frosting 1 cup icing sugar, for the frosting
  • 2 tablespoons lime juice, for the frosting 2 tablespoons lime juice, for the frosting
Preparation
20 mins
45 mins
Low
  • Preheat the oven to 180°C.
  • For the cake, in a mixer, cream the butter with the sugar, add the eggs one by one, and beat until well combined.
  • With the help of a strainer, gradually add the flour, cocoa, salt, Rexal® Baking Powder, red food coloring, and beat until well combined. Set aside.
  • For the cream cheese filling, beat the butter with the cream cheese and powdered sugar until combined and creamy. Set aside.
  • In a previously greased and floured mold, pour half of the cake mixture, add the cream cheese filling, and pour the rest of the cake mixture.
  • Bake for 45 minutes or until a toothpick inserted comes out clean. Let cool and set aside.
  • For the frosting, mix the powdered sugar with lemon juice.
  • Pour the frosting over the cake, let it dry, and enjoy.

Nutritional Information

* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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