Red Velvet Cake with Cream Cheese Frosting

I make this Red Velvet Cake with Cream Cheese Frosting when I want a dessert that feels both classic and special. The cake is soft, moist, and beautifully vibrant, with a subtle cocoa flavor and tender crumb. The tangy cream cheese frosting adds the perfect creamy contrast, making every slice rich and balanced.

Why You’ll Love This Recipe

I love how this cake delivers a delicate chocolate flavor without being overpowering. The buttermilk keeps it tender, and the slight tang pairs beautifully with the smooth frosting.

I also appreciate how impressive it looks when sliced. The deep red layers with thick, creamy frosting always feel celebratory, whether I’m baking it for a birthday, holiday, or simply because I’m craving something indulgent.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

2 1/2 cups all-purpose flour
1 1/2 cups granulated sugar
1 teaspoon baking soda
1 teaspoon cocoa powder
1/2 teaspoon salt
1 1/2 cups vegetable oil
1 cup buttermilk, room temperature
2 large eggs
2 tablespoons red food coloring
1 teaspoon vanilla extract
1 teaspoon white vinegar

for the cream cheese frosting:
8 ounces cream cheese, softened
1/2 cup unsalted butter, softened
3–4 cups powdered sugar
1 teaspoon vanilla extract

Directions

1. I preheat the oven to 350°F (175°C) and grease and line two 9-inch round cake pans.

2. In a large bowl, I whisk together the flour, sugar, baking soda, cocoa powder, and salt.

3. In a separate bowl, I mix the vegetable oil, buttermilk, eggs, red food coloring, vanilla extract, and vinegar until smooth.

4. I gradually add the wet ingredients to the dry ingredients, mixing just until combined. I avoid overmixing to keep the cake tender.

5. I divide the batter evenly between the prepared pans and bake for 25–30 minutes, or until a toothpick inserted into the center comes out clean.

6. I let the cakes cool in the pans for about 10 minutes, then transfer them to a wire rack to cool completely before frosting.

7. For the frosting, I beat the cream cheese and butter together until smooth and creamy. I gradually add the powdered sugar and vanilla extract, beating until fluffy.

8. I frost the cooled cake layers generously, spreading frosting between the layers and over the top and sides.

Servings and Timing

Servings: 12 slices

Preparation time: 20 minutes
Cooking time: 30 minutes
Total time: 50 minutes (plus cooling time)

Variations

I sometimes bake the batter in cupcake tins for individual servings. If I want a slightly richer chocolate flavor, I increase the cocoa powder slightly while maintaining the classic red velvet profile.

I also enjoy adding a thin layer of raspberry jam between the cake layers for a subtle fruity twist.

Storage/Reheating

I store the frosted cake in the refrigerator in an airtight container for up to 5 days. Before serving, I let it sit at room temperature for about 20–30 minutes so the frosting softens slightly.

I can freeze unfrosted cake layers wrapped tightly for up to 2 months. I thaw them overnight in the refrigerator before frosting.

FAQs

What gives red velvet cake its flavor?

I find that the combination of cocoa powder, buttermilk, and a touch of vinegar creates its unique subtle chocolate and tangy flavor.

Can I make this without food coloring?

I can reduce or omit the food coloring, though the cake will not have its traditional red appearance.

Why use buttermilk?

I use buttermilk because it adds moisture and tenderness while enhancing the slight tangy flavor.

How do I prevent the cake from drying out?

I avoid overbaking and make sure to measure the flour correctly to maintain a moist texture.

Can I make this as a sheet cake?

I can bake it in a 9×13-inch pan, adjusting the baking time slightly until the center is fully set.

Conclusion

I find this Red Velvet Cake with Cream Cheese Frosting to be a timeless dessert that never disappoints. The soft, vibrant cake paired with smooth, tangy frosting creates a perfect balance of flavor and texture. Whenever I want a show-stopping yet classic treat, I turn to this recipe.

Red Velvet Cake with Cream Cheese Frosting

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• Author: lina
• Prep Time: 20 minutes
• Cook Time: 30 minutes
• Total Time: 50 minutes (plus cooling time)
• Yield: 12 slices
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

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Description

A classic and indulgent red velvet cake with a soft, moist crumb and subtle cocoa flavor, layered and frosted with rich, tangy cream cheese frosting for a perfectly balanced dessert.

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Ingredients

• 2 1/2 cups all-purpose flour
• 1 1/2 cups granulated sugar
• 1 teaspoon baking soda
• 1 teaspoon cocoa powder
• 1/2 teaspoon salt
• 1 1/2 cups vegetable oil
• 1 cup buttermilk, room temperature
• 2 large eggs
• 2 tablespoons red food coloring
• 1 teaspoon vanilla extract
• 1 teaspoon white vinegar
• 8 ounces cream cheese, softened
• 1/2 cup unsalted butter, softened
• 3–4 cups powdered sugar
• 1 teaspoon vanilla extract

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Instructions

1. Preheat the oven to 350°F (175°C) and grease and line two 9-inch round cake pans.
2. In a large bowl, whisk together the flour, sugar, baking soda, cocoa powder, and salt.
3. In a separate bowl, mix the vegetable oil, buttermilk, eggs, red food coloring, vanilla extract, and vinegar until smooth.
4. Gradually add the wet ingredients to the dry ingredients, mixing just until combined. Do not overmix.
5. Divide the batter evenly between the prepared pans and bake for 25–30 minutes, or until a toothpick inserted into the center comes out clean.
6. Cool the cakes in the pans for 10 minutes, then transfer to a wire rack to cool completely.
7. For the frosting, beat the cream cheese and butter together until smooth and creamy.
8. Gradually add the powdered sugar and vanilla extract, beating until light and fluffy.
9. Frost the cooled cake layers, spreading frosting between layers and over the top and sides.

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Notes

• Avoid overmixing the batter to maintain a tender crumb.
• Bring refrigerated ingredients to room temperature for smoother mixing.
• Store frosted cake in the refrigerator for up to 5 days in an airtight container.
• Let the cake sit at room temperature for 20–30 minutes before serving for best texture.
• Unfrosted cake layers can be frozen for up to 2 months if tightly wrapped.

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Nutrition

• Serving Size: 1 slice
• Calories: 640 kcal
• Sugar: 52 g
• Sodium: 320 mg
• Fat: 38 g
• Saturated Fat: 9 g
• Unsaturated Fat: 27 g
• Trans Fat: 0 g
• Carbohydrates: 70 g
• Fiber: 1 g
• Protein: 6 g
• Cholesterol: 55 mg