Red Velvet Cake with Cream Cheese Frosting Recipe
If ever there’s a showstopper guaranteed to elicit smiles, it’s Red Velvet Cake with Cream Cheese Frosting. This cake’s signature crimson hue and velvety crumb make it a favorite for birthdays, holidays, and just-because days. Paired with tangy, cloud-like cream cheese frosting, every forkful tastes like celebration. Whether you’re an experienced baker or a kitchen newbie, this is the classic, can’t-miss recipe everyone will be requesting time and again.
Ingredients You’ll Need
Every ingredient in this cake has a purpose, working together to build its iconic flavor, softness, and that striking color. With simple pantry staples and a few extra touches, you’ll have everything you need to create a bakery-worthy Red Velvet Cake with Cream Cheese Frosting at home.
- All-purpose flour: The backbone for the cake, creating just the right tender crumb.
- Granulated sugar: Adds sweetness and helps achieve a moist texture.
- Baking soda: Gives the cake its rise and keeps it light.
- Salt: Highlights and balances every other flavor—don’t skip it!
- Cocoa powder: Just a touch brings subtle chocolate notes, key to authentic red velvet.
- Vegetable oil: Ensures extra-moist slices (far superior to butter cakes when it comes to tenderness!).
- Buttermilk (room temperature): The secret to a tangy taste and impossibly soft crumb.
- Large eggs (room temperature): Bind everything together and add richness.
- Red food coloring: For that iconic, vibrant red—gel or liquid both work, but liquid blends in effortlessly.
- Vanilla extract: Gives warmth and depth—always opt for pure vanilla if you can.
- White vinegar: Reacts with baking soda and buttermilk for a light, velvety result.
- Cream cheese (softened): For the frosting—brings a touch of tang and ultra-creamy texture.
- Unsalted butter (softened): Lends richness and helps the frosting hold its shape.
- Powdered sugar: Creates that beautiful, fluffy sweetness in the frosting.
How to Make Red Velvet Cake with Cream Cheese Frosting
Step 1: Prepare Your Pans and Oven
Begin by preheating your oven to 350°F (175°C). This ensures an even bake from the first moment. Grease and flour two 9-inch round cake pans—this not only stops the cake from sticking but also helps with beautifully clean layers once your cake is baked and cooled.
Step 2: Mix the Dry Ingredients
In a medium bowl, whisk together the all-purpose flour, granulated sugar, baking soda, salt, and cocoa powder. This gentle aeration helps distribute the leavening agents and cocoa evenly, setting you up for a smoother batter later on.
Step 3: Blend the Wet Ingredients
In a large mixing bowl, beat together the vegetable oil, buttermilk, eggs, red food coloring, vanilla extract, and white vinegar. Take a moment to enjoy that vivid color transformation! Mixing well ensures every slice of Red Velvet Cake with Cream Cheese Frosting turns out with perfect texture and flavor in every bite.
Step 4: Combine Everything
Gradually add your dry ingredient mixture to the wet, stirring just until everything is smooth and free of lumps. This is where the magic happens, and over-mixing can lead to a dense cake, so fold everything together gently for that signature lightness.
Step 5: Bake the Cakes
Divide the batter evenly between your prepared pans. Slide them into the oven and bake for 30–35 minutes. You’ll know they’re done when a toothpick inserted into the center comes out clean, just barely moist with crumbs—never wet. Let the cakes cool in their pans for 10 minutes before turning them out onto wire racks to cool completely.
Step 6: Make the Cream Cheese Frosting
Beat the softened cream cheese and butter together until velvety-smooth. Add in the vanilla extract, then slowly incorporate the powdered sugar until your frosting is light, fluffy, and perfectly sweet—ready to be slathered generously between layers, over the top, and down the sides.
Step 7: Assemble and Frost
Once the cakes are completely cool, place one layer on your serving plate, spread a thick layer of frosting, then add the second cake layer. Cover the top and sides with the remaining cream cheese frosting. For professional-looking, clean slices, chill the cake for about an hour before cutting. Serve and watch everyone swoon!
How to Serve Red Velvet Cake with Cream Cheese Frosting
Garnishes
A Red Velvet Cake with Cream Cheese Frosting is gorgeous with minimal effort, but a few thoughtful garnishes can make it feel extra special. Try a scattering of fresh berries, a sprinkle of toasted pecans, or even a light dusting of cocoa powder. For a finishing touch, crumbling a bit of spare cake (from trimmed edges) on the frosting creates a bakery-style effect.
Side Dishes
This rich, tangy-sweet cake stands on its own, but it also pairs beautifully with certain sides. A small scoop of vanilla bean ice cream or a dollop of lightly sweetened whipped cream can elevate the dessert experience. If you want to cut through the richness, serve with a few tart raspberries or a cup of strong black coffee—the flavors balance perfectly.
Creative Ways to Present
If you want your Red Velvet Cake with Cream Cheese Frosting to really shine, consider making mini cakes using biscuit cutters, or layering the cake in a trifle dish with extra frosting and berries. Cupcake versions are always a hit at parties and easy for sharing. Remember, the best presentation often highlights those beautiful red layers and snow-white frosting—so slice cleanly and let them take center stage.
Make Ahead and Storage
Storing Leftovers
Red Velvet Cake with Cream Cheese Frosting stores wonderfully in the refrigerator. Simply cover the cake snugly in plastic wrap or place slices in an airtight container. The cake stays moist and delicious for up to 5 days—in fact, the flavors often deepen after a day or two!
Freezing
To freeze, wrap unfrosted cake layers individually in plastic wrap, then aluminum foil, and freeze for up to 2 months. For frosted cake, freeze slices on a tray until solid, then wrap and store. Thaw overnight in the refrigerator before serving for the best texture and taste.
Reheating
Red Velvet Cake with Cream Cheese Frosting is best enjoyed at a cool room temperature. If you prefer it slightly warmer, allow refrigerated slices to sit out for about 30 minutes before serving. Avoid microwaving, as this can make the frosting separate or become runny.
FAQs
Can I use beet juice instead of red food coloring?
Yes, you can use beet juice for a natural red color, though the hue may be softer and earthy undertones more pronounced. Start with about 2–3 tablespoons and adjust to desired color.
Why does my Red Velvet Cake with Cream Cheese Frosting sometimes turn brown?
Too much cocoa powder or not enough food coloring can cause the red to fade into brown. Stick to the recommended amounts for that perfect color balance.
Can I make this recipe into cupcakes?
Absolutely! Divide the batter among lined muffin pans, filling each 2/3 full. Bake at 350°F (175°C) for 18–20 minutes, or until a toothpick comes out clean. Top with the same luscious cream cheese frosting.
Is it possible to make this cake gluten-free?
Yes, substitute a trusted 1:1 gluten-free flour blend for the all-purpose flour. The rest of the ingredients remain the same, though the final cake may be slightly more delicate.
How do I get extra-smooth cream cheese frosting?
Ensure both cream cheese and butter are softened to room temperature before beating. Sifting powdered sugar before adding also helps avoid lumps, resulting in fabulously silky frosting.
Final Thoughts
I can’t encourage you enough to bake this Red Velvet Cake with Cream Cheese Frosting at least once—chances are, it will become your new party trick. Every bite is a delightful blend of flavor, color, and texture, and sharing a slice is truly an act of love. Happy baking!
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Red Velvet Cake with Cream Cheese Frosting Recipe
- Total Time: 55 minutes
- Yield: 12 servings 1x
- Diet: Vegetarian
Description
This classic Red Velvet Cake with Cream Cheese Frosting is a show-stopping dessert perfect for any occasion. The rich, moist cake layers paired with the tangy sweetness of the cream cheese frosting create a perfect balance of flavors.
Ingredients
Cake:
- 2 1/2 cups all-purpose flour
- 1 1/2 cups granulated sugar
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 teaspoon cocoa powder
- 1 1/2 cups vegetable oil
- 1 cup buttermilk (room temperature)
- 2 large eggs (room temperature)
- 2 tablespoons red food coloring
- 1 teaspoon vanilla extract
- 1 teaspoon white vinegar
Cream Cheese Frosting:
- 8 oz cream cheese (softened)
- 1/2 cup unsalted butter (softened)
- 4 cups powdered sugar
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven: Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- Mix dry ingredients: In a medium bowl, whisk together the flour, sugar, baking soda, salt, and cocoa powder.
- Combine wet ingredients: In a large bowl, beat together the oil, buttermilk, eggs, food coloring, vanilla extract, and vinegar until well combined.
- Combine wet and dry: Gradually add the dry ingredients to the wet mixture, mixing just until smooth.
- Bake: Divide the batter between the pans and bake for 30–35 minutes until a toothpick comes out clean. Cool cakes on wire racks.
- Make frosting: Beat cream cheese and butter until smooth. Add vanilla and gradually beat in powdered sugar until light and fluffy.
- Frost cakes: Spread frosting between layers and over the top and sides of the cooled cakes.
- Serve: Slice and enjoy!
Notes
- Chilling the cake before slicing helps create cleaner cuts.
- You can add chopped pecans or coconut to the frosting for extra texture.
- Store leftovers in the refrigerator for up to 5 days.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 490
- Sugar: 45g
- Sodium: 320mg
- Fat: 27g
- Saturated Fat: 10g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 59g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 55mg
