Red Velvet Cake with Cream Cheese Frosting

If you’re craving a classic dessert that balances rich flavor and velvety texture, Red Velvet Cake with Cream Cheese Frosting delivers in every bite. With its dramatic crimson crumb, silky smooth frosting, and a subtle cocoa undertone, this cake always steals the show—whether for birthdays, anniversaries, Valentine’s Day, or cozy weekend baking. Best of all, this recipe uses straightforward techniques and everyday ingredients to give you bakery‑quality results at home. Read on to learn how to get perfect layers, creamy frosting, and a cake that’s moist, tender, and unforgettable.

Table of Contents

Table of Contents

Why You’ll Love This Recipe

• Perfect Texture Every Time – Light, moist crumb with a velvety mouthfeel that melts in your mouth.
• Balanced Flavor Profile – A harmonious blend of vanilla, cocoa, and tangy buttermilk that enhances the classic red velvet taste.
• Creamy, Smooth Frosting – Lush cream cheese frosting that isn’t overly sweet and complements the cake beautifully.
• Celebration‑Ready – Elegant and festive, ideal for special occasions or dessert tables.
• Beginner‑Friendly – Clear steps and practical tips take the guesswork out of baking.

This isn’t just any cake — it’s a crowd‑pleaser that brings smiles to every table. The cream cheese frosting adds that irresistible tang and richness that makes this cake a timeless favorite.

Ingredients Needed

Here are all the components you’ll need, thoughtfully organized into sections for ease. Use room‑temperature ingredients wherever possible for best results.

For the Red Velvet Cake

• 3 cups (360g) cake flour — spooned into the measuring cup and leveled for accuracy.
• 1 teaspoon baking soda — provides lift and lightness.
• 2 tablespoons (10g) unsweetened natural cocoa powder — gives the signature subtle chocolate base.
• ½ teaspoon salt — balances the sweetness.
• ½ cup (113g) unsalted butter, softened — adds richness without heaviness.
• 2 cups (400g) granulated sugar — sweetens and tenderizes.
• 1 cup (240ml) canola or vegetable oil — keeps the cake extra moist.
• 4 large eggs, separated and at room temperature — yolks add richness; whites add lift.
• 1 tablespoon pure vanilla extract — enhances flavor complexity.
• 1 teaspoon distilled white vinegar — interacts with baking soda for a perfectly tender crumb.
• Red food coloring (gel or liquid) — for that iconic red hue.
• 1 cup (240ml) buttermilk, room temperature — adds acidity and keeps the cake soft.

For the Cream Cheese Frosting

• 16 ounces (452g) full‑fat cream cheese, brick style and softened — key for optimal texture.
• ¾ cup (12 Tbsp; 170g) unsalted butter, softened — balances tang and adds richness.
• 5 cups (600g) confectioners’ sugar — finely sweetens without graininess.
• 1½ teaspoons pure vanilla extract — a flavor anchor.
• Pinch of salt, to taste — smooths sweetness and deepens flavor.

🍰 Pro Tip: Always use full‑fat dairy here. Low‑fat substitutes result in a thinner, less stable frosting.

How to Make Red Velvet Cake with Cream Cheese Frosting

Step 1 — Prep & Oven Setup

1. Preheat your oven to 350°F (177°C).
2. Grease two 9‑inch cake pans thoroughly, then line the bottoms with parchment paper rounds. Greasing the parchment ensures the cakes release cleanly after baking.

This foundational step prevents sticking and ensures even baking.

Step 2 — Mix Dry Ingredients

1. In a large bowl, whisk together cake flour, baking soda, cocoa powder, and salt.
2. Set aside so the dry mix is ready when the wet ingredients are combined.

Sifting and whisking improves texture, preventing lumps and encouraging even rise.

Step 3 — Cream Butter, Sugar & Wet Ingredients

1. In your mixer fitted with a paddle attachment (or a large bowl with a handheld mixer), beat softened butter and sugar on medium‑high until smooth and creamy — about 1 minute.
2. Scrape down the bowl with a rubber spatula to ensure everything is incorporated.
3. Add oil, egg yolks, vanilla extract, and vinegar. Beat on high for 2 minutes until glossy and well combined.

This builds a well‑emulsified base that helps create moist, uniform layers.

Step 4 — Combine Dry & Wet Ingredients

1. With the mixer on low speed, begin alternating dry ingredients and buttermilk into the butter mixture in 2‑3 additions.
2. Mix until just combined — avoid over‑mixing as it can make the cake dense.
3. Add your desired amount of red food coloring until you reach your perfect shade.

Alternating ingredients helps steady the batter and keeps the crumb tender.

Step 5 — Whip Egg Whites & Fold In

1. Using a clean bowl and whisk or paddle, beat the 4 egg whites on high speed until fluffy, soft peaks form — around 3 minutes.
2. Gently fold the whipped egg whites into the batter using a silicone spatula.
3. The result should be a silky, slightly thick batter with a vibrant color.

Folding creates lift and ensures a light texture without deflating the air you’ve built into the eggs.

Step 6 — Bake the Cake Layers

1. Divide the batter evenly between prepared pans.
2. Bake 30–32 minutes, or until the cakes spring back when touched lightly and a toothpick inserted in the center comes out clean or with a few moist crumbs.

Remove from the oven and cool completely in pans set over a wire rack before frosting.

⏱️ Tip: Cakes must be fully cool or the frosting will melt.

Step 7 — Make the Cream Cheese Frosting

1. In a large clean bowl or stand mixer, beat cream cheese and softened butter together on medium‑high for about 2 minutes until smooth and lump‑free.
2. Add confectioners’ sugar, vanilla extract, and a pinch of salt.
3. Start mixing on low for 30 seconds, then increase to high speed for an additional 3 minutes until creamy and silky.
4. If the frosting is too thin, add extra confectioners’ sugar. If too sweet, balance with a bit more salt.

This frosting should be soft, creamy, and easy to spread without being runny.

Step 8 — Assemble & Frost the Cake

1. Using a serrated knife, level the tops of your cakes by slicing off a thin layer.
2. Place one cake layer on a cake stand or serving plate.
3. Spread a generous layer of frosting over it.
4. Add the second layer, then cover the top and sides with remaining frosting.
5. Smooth it beautifully with an icing spatula or add decorative piping if desired.

Chilling the cake before slicing helps it stay intact and makes cleaner slices.

Serving and Storage Tips

• Garnish ideas: Add red sprinkles, edible glitter, fresh raspberries, or a light dusting of cocoa around the plate for presentation impact.
• Room Temp Serving: Let the cake sit at room temperature for 30 minutes before serving for optimal flavor and texture.
• Refrigerator Storage: Cover leftovers tightly with plastic wrap and refrigerate for up to 5 days.
• Freezing Instructions: You can freeze this cake (frosted or unfrosted) for 2–3 months. Thaw overnight in the fridge then bring to room temperature before serving.

Helpful Notes

• Accurate Flour Measuring: Spoon and level your cake flour to avoid a dry, dense cake.
• Buttermilk Substitute: If you don’t have buttermilk, combine 1 cup milk + 1 Tbsp vinegar and let stand 5 minutes.
• Food Coloring Tips: Gel food coloring delivers vibrant red without thinning the batter.
• Avoid Overbaking: Check at 30 minutes; overbaking dries out the cake.

Conclusion

This Red Velvet Cake with Cream Cheese Frosting is the ultimate showstopper dessert — rich, vibrant, and decadently delicious. The velvety crumb paired with tangy, creamy frosting makes every forkful a delight. Whether you’re celebrating a special moment or just craving something sweet, this cake hits all the right notes without complicated steps.

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Frequently Asked Questions (FAQ)

Can I substitute buttermilk?

Yes! Create a simple buttermilk substitute by mixing 1 cup milk with 1 tablespoon vinegar or lemon juice and letting it rest for 5 minutes.

Why did my cake turn out dense?

Overmixing the batter or inaccurate flour measurement can weigh it down. Mix only until combined and properly level flour.

Can I use all-purpose flour?

Cake flour produces a finer, softer crumb. If you must use all‑purpose flour, reduce total flour slightly and add 2 teaspoons cornstarch.

How do I make this cake gluten‑free?

Swap cake flour with a gluten‑free 1:1 baking flour blend. Some blends perform better with added xanthan gum.

Can I make cupcakes instead?

Yes! Bake the batter in cupcake liners at 350°F (177°C) for 18–22 minutes.