If you have a craving for a dessert that’s as stunning as it is delicious, then look no further than the Red Velvet Cake with Cream Cheese Frosting Recipe. This classic Southern favorite combines a moist, tender cake with a rich, tangy cream cheese frosting that’s absolutely irresistible. The vibrant red color paired with the subtle hint of cocoa makes every bite a celebration, whether it’s a special occasion or just an everyday treat you deserve. I’m beyond excited to share this recipe that’s sure to become a beloved staple in your kitchen, delivering layers of flavor and texture that feel like a warm hug.
Ingredients You’ll Need
Every ingredient in this Red Velvet Cake with Cream Cheese Frosting Recipe plays a vital role, coming together simply yet perfectly to create that iconic taste and texture. From the flour and cocoa powder that build the cake’s tender crumb to the butter and cream cheese that give the frosting its creamy richness, each element is essential and easy to find.
- All-purpose flour (2 1/2 cups/300g, fluffed, spooned & leveled): The sturdy base that creates the cake’s tender crumb.
- Unsweetened cocoa powder (2 tablespoons): Just enough to add a subtle chocolate depth without overpowering.
- Baking soda (1 teaspoon): Helps the cake rise perfectly, ensuring a light, airy texture.
- Salt (1/2 teaspoon): Balances flavors and enhances the other ingredients.
- Unsalted butter (8 tablespoons, softened): Adds moisture and rich flavor to the batter.
- Granulated sugar (1 1/2 cups): Sweetens while contributing to the cake’s tenderness.
- Vegetable oil (1 cup): Keeps the cake incredibly moist and soft.
- Large eggs (2, room temperature): Bind the ingredients together and add richness.
- Vanilla extract (2 1/2 teaspoons): Enhances the aroma and flavor of the cake and frosting.
- White vinegar (1 teaspoon): Reacts with the baking soda for a perfect rise and gives a slight tang.
- Red food coloring (2 tablespoons): Creates that classic, eye-catching red hue.
- Buttermilk (1 cup, room temperature): Adds acidity and moisture, making the cake tender.
- Unsalted butter for frosting (12 tablespoons, softened to room temperature): Provides a smooth, creamy base for the frosting.
- Powdered sugar (5 cups): Sweetens and thickens the frosting to the perfect consistency.
- Full-fat brick cream cheese (16 ounces, softened): Delivers that signature tangy creaminess.
- Vanilla extract for frosting (1 1/2 teaspoons): Adds depth and rounds out the flavor.
- Salt for frosting (1/8 teaspoon): Balances sweetness and enriches flavor.
How to Make Red Velvet Cake with Cream Cheese Frosting Recipe
Step 1: Prepare Your Baking Pans and Ingredients
Start by preheating your oven to 350°F, and prepare two 8-inch round cake pans by lining them with parchment paper or silicone mats, then greasing and flouring the pans. This setup ensures your cakes will come out clean and look perfect. Before mixing the batter, sift together the dry ingredients — flour, cocoa powder, baking soda, and salt — to ensure even distribution and a light cake crumb.
Step 2: Cream Butter and Sugar
Using a stand mixer with the paddle attachment, beat the softened butter and sugar on medium-high speed until pale and fluffy — about 3 to 4 minutes. This step introduces air for a cake that’s tender and moist. It’s so rewarding to watch the mixture transform from gritty sugar and cream-colored butter into a light, velvety base.
Step 3: Add Liquids and Flavorings
Beat in the vegetable oil until well combined, then add the eggs one at a time, mixing just until combined—don’t overbeat! Lower your mixer speed and gently add the vinegar, vanilla extract, and your bold red food coloring. These ingredients bring moistness, flavor complexity, and that dramatic red tone essential to the Red Velvet Cake with Cream Cheese Frosting Recipe.
Step 4: Incorporate Dry Ingredients and Buttermilk
Add the sifted flour mixture in thirds, alternating with the buttermilk. Start and end with the dry ingredients. Mix just until incorporated after each addition to avoid overmixing, which can make the cake tough. A quick hand stir at the end ensures everything is evenly combined for a smooth batter.
Step 5: Bake Your Cakes
Divide the batter evenly between your prepared pans, then gently drop them on your countertop a few times to release any trapped air bubbles. Bake in the preheated oven for 25 to 35 minutes, but start checking at the 25-minute mark. Your cakes are done when a toothpick inserted in the center comes out clean or with just a couple of moist crumbs. Allow the cakes to cool in the pans for about 10 minutes before flipping them onto wire racks to cool completely, which takes around 2 hours.
Step 6: Make the Cream Cheese Frosting
This frosting uses a unique approach to get it silky, stable, and slightly thicker. Beat the butter and powdered sugar together until fluffy — about 2 minutes. Then add the softened cream cheese one piece at a time, mixing well after each to ensure smoothness. Finally, beat in the vanilla extract and salt. If your frosting feels too thin, add a bit more powdered sugar until it’s just right.
Step 7: Frost and Assemble Your Cake
First, level the tops of your cakes with a serrated knife, saving the trimmings for garnish. Place one cake layer on your serving plate and spread about 1 1/2 cups of frosting evenly over it. Add the second layer on top. Use about 1/2 cup of frosting to create a thin crumb coat around the entire cake, trapping crumbs so your final coat looks flawless. Chill the cake for 30 minutes to set this layer. Finally, spread the remaining frosting thickly on the top and sides. For a special touch, pipe a decorative border and sprinkle the reserved crumbs over the top. Your Red Velvet Cake with Cream Cheese Frosting Recipe is now ready to impress!
How to Serve Red Velvet Cake with Cream Cheese Frosting Recipe
Garnishes
Enhance your cake’s visual and flavor appeal with simple garnishes like fresh berries (think raspberries or strawberries), a sprinkle of edible glitter, or delicate chocolate shavings. The crimson cake crumbs reserved from leveling add delightful texture and a rustic charm that pairs perfectly with the smooth frosting.
Side Dishes
Pair the cake with a scoop of vanilla bean ice cream or a dollop of freshly whipped cream for a heavenly dessert duo. A lightly brewed coffee or a glass of cold milk also complements the sweetness and balances the richness of the cream cheese frosting beautifully.
Creative Ways to Present
For festive occasions, stack individual mini cakes or cupcake-sized versions of this red velvet treat, topped with piped cream cheese rosettes. Another fun idea is to create a trifle by layering cake crumbs, frosting, and berries in glass jars for a visually stunning and easy-to-serve dessert.
Make Ahead and Storage
Storing Leftovers
Once frosted, keep your Red Velvet Cake with Cream Cheese Frosting Recipe covered tightly with plastic wrap or stored in an airtight container in the refrigerator. This preserves the freshness and moisture for up to 4 days. Before serving, allow the cake to come to room temperature for optimal softness and flavor.
Freezing
You can freeze the cake layers before frosting by wrapping them tightly in plastic wrap followed by aluminum foil. Freeze for up to 3 months. Thaw in the refrigerator overnight and frost as usual. Alternatively, freeze the fully frosted cake, though the texture of the cream cheese frosting might change slightly after thawing.
Reheating
Cake is best enjoyed at room temperature. If refrigerated, remove the cake an hour before serving. Avoid microwaving as this can alter the frosting texture. Simply letting it sit out allows the flavors to shine and the frosting to soften perfectly.
FAQs
What makes red velvet cake different from chocolate cake?
Red velvet has a mild cocoa flavor combined with buttermilk and vinegar, which create a tender, slightly tangy crumb distinct from a rich, intense chocolate cake. The red coloring is also a hallmark of its appearance, setting it apart visually and flavor-wise.
Can I use regular milk instead of buttermilk?
Buttermilk’s acidity is crucial for the cake’s texture and flavor, reacting with the baking soda to help it rise and tenderize. If you don’t have buttermilk, you can make a substitute by adding 1 tablespoon of white vinegar or lemon juice to a cup of milk and letting it sit for 5-10 minutes before using.
Why is the frosting sometimes runny?
If the cream cheese or butter isn’t properly softened or if there’s too much liquid, the frosting can be runny. Make sure all ingredients are at room temperature and beat the butter and sugar thoroughly before adding the cream cheese for a stable consistency.
Can I make this cake gluten-free?
Absolutely! Substitute the all-purpose flour with a gluten-free blend designed for baking, and be sure to check that your other ingredients like baking powder and cocoa powder are gluten-free. The texture might differ slightly, but it will still be a delicious Red Velvet Cake with Cream Cheese Frosting Recipe.
How do I get the classic red color without using artificial food coloring?
Natural alternatives like beet juice or powdered freeze-dried beetroot can add red hues, but the color might be less vibrant. Adjust the amount to your preference and keep in mind it can subtly affect the flavor.
Final Thoughts
Making this Red Velvet Cake with Cream Cheese Frosting Recipe is such a joy, and the results are worth every moment spent in the kitchen. It’s a dessert that feels special yet is surprisingly easy to make, perfect for celebrating life’s sweetest moments or simply treating yourself. I can’t wait for you to try it and savor every luscious layer!
Print
Red Velvet Cake with Cream Cheese Frosting Recipe
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Total Time: 3 hours 45 minutes
- Yield: 10 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
This classic Red Velvet Cake with Cream Cheese Frosting is a moist, tender cake with a subtle cocoa flavor, beautifully balanced by a rich, tangy cream cheese frosting. Perfect for celebrations, this recipe features a vibrant red batter and a creamy, stable frosting that holds its shape well, making it ideal for layering and decorating.
Ingredients
Cake
- 2 1/2 cups (300g) all-purpose flour (fluffed, spooned, and leveled)
- 2 tablespoons unsweetened cocoa powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 8 tablespoons unsalted butter (softened)
- 1 1/2 cups granulated sugar
- 1 cup vegetable oil
- 2 large eggs (at room temperature)
- 2 1/2 teaspoons vanilla extract
- 1 teaspoon white vinegar
- 2 tablespoons red food coloring
- 1 cup buttermilk (at room temperature)
Cream Cheese Frosting
- 12 tablespoons unsalted butter (softened to room temperature)
- 5 cups powdered sugar
- 16 ounces full-fat brick cream cheese (softened to room temperature)
- 1 1/2 teaspoons vanilla extract
- 1/8 teaspoon salt
Instructions
- Preheat and Prepare Pans: Preheat the oven to 350°F. Line two 8-inch round cake pans with parchment paper or silicone baking mats and grease and flour the pans or spray with nonstick cooking spray with flour.
- Sift Dry Ingredients: Sift together the all-purpose flour, unsweetened cocoa powder, baking soda, and salt in a mixing bowl and set aside. This ensures an even distribution and light texture.
- Cream Butter and Sugar: Using a stand mixer fitted with the paddle attachment, beat the softened butter and granulated sugar on medium-high speed for 3-4 minutes until the mixture is pale and fluffy.
- Add Oil, Eggs, and Flavorings: Beat in the vegetable oil until well combined. Incorporate eggs one at a time, beating just until combined. On low speed, mix in the white vinegar, vanilla extract, and red food coloring thoroughly.
- Alternate Adding Dry Ingredients and Buttermilk: Add the sifted flour mixture in three parts, alternating with the buttermilk in between each addition. Mix on medium speed just until incorporated, about 30 seconds, avoiding overmixing. Finish with a gentle stir by hand.
- Bake the Cake: Divide batter evenly between the pans, tapping each pan on the counter a few times to release air bubbles. Bake at 350°F for 25-35 minutes, testing with a toothpick until it comes out clean. Avoid overbaking by checking early and often.
- Cool the Cakes: Let the cakes cool in the pans on a wire rack for 10 minutes, then invert onto racks to cool completely for about 2 hours before frosting.
- Make Cream Cheese Frosting: Beat softened butter and powdered sugar on medium-high speed in a stand mixer for about 2 minutes until thick and fluffy. Add cream cheese piece by piece, beating until incorporated after each addition. Mix in vanilla extract and salt. If frosting seems too runny, add more powdered sugar to thicken.
- Prepare Cake Layers: Level the cake tops with a serrated knife, saving the trimmed crumbs for garnish.
- Layer and Frost the Cake: Place one cake layer on a serving plate and spread about 1 1/2 cups of frosting over it. Top with the second layer. Apply a thin crumb coat with 1/2 cup frosting, then refrigerate the cake for 30 minutes to set the crumb coat.
- Final Frosting and Decoration: After chilling, spread the remaining frosting evenly over the top and sides. Optionally pipe a border around the edges. Garnish with reserved cake crumbs. Serve at room temperature for best flavor and texture.
Notes
- Sifting the dry ingredients is essential for a light, even cake texture.
- Be careful not to overmix the batter once the flour and buttermilk are added to avoid a dense cake.
- Use full-fat brick cream cheese and softened butter at room temperature for a smooth, stable frosting.
- Chilling the cake after applying the crumb coat helps achieve cleaner, more professional-looking frosting layers.
- Adjust the amount of powdered sugar in the frosting depending on desired consistency.
- Serve the cake at room temperature to fully enjoy its tender crumb and creamy frosting.
