Introduction

Red velvet cake is a stunningly vibrant and moist dessert with a hint of cocoa and a luscious cream cheese frosting. Perfect for celebrations or whenever you crave something both elegant and delicious.

Red Velvet Cake with Cream Cheese Frosting Recipe - Recipe Image

Ingredients

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
8 ounces cream cheese (softened)
1/2 cup unsalted butter (softened)
4 cups powdered sugar
1 teaspoon vanilla extract (for frosting)
1-2 tablespoons milk (if needed for frosting consistency)

Instructions

Step 1: Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
Step 2: In a large bowl, sift together the flour, sugar, baking soda, salt, and cocoa powder.
Step 3: In another bowl, whisk together the vegetable oil, buttermilk, eggs, red food coloring, vanilla extract, and white vinegar until well blended.
Step 4: Gradually add the wet ingredients to the dry ingredients, mixing until just combined. Avoid overmixing.
Step 5: Divide the batter evenly between the prepared pans. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
Step 6: Let the cakes cool in the pans for 10 minutes, then transfer them to a wire rack to cool completely.
Step 7: To make the frosting, beat the softened cream cheese and butter together until smooth and creamy.
Step 8: Gradually add the powdered sugar and vanilla extract, mixing until well combined. Add milk 1 tablespoon at a time if the frosting is too thick.
Step 9: Once the cakes are cool, place one layer on a serving plate and spread a generous amount of frosting on top.
Step 10: Place the second cake layer on top and frost the top and sides of the cake evenly.
Step 11: Optionally decorate with sprinkles or other decorations before slicing and serving.

Tips & Variations

Use room temperature ingredients to ensure even mixing and a tender crumb.
For a richer flavor, try substituting half the vegetable oil with melted butter.
If you prefer a natural food coloring option, beet juice can be used instead of red food coloring.
Chill the cream cheese and butter before beating for a fluffier frosting texture.

Storage

Store the cake covered in the refrigerator for up to 4 days to keep the frosting fresh. Bring to room temperature before serving for the best texture. Leftover cake can also be frozen for up to 2 months; thaw overnight in the fridge and frost as desired if needed.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular milk instead of buttermilk?

Yes, you can substitute buttermilk by adding 1 tablespoon of white vinegar or lemon juice to 1 cup of regular milk. Let it sit for 5 minutes before using to mimic buttermilk’s acidity.

Why is there vinegar in the recipe?

Vinegar reacts with baking soda to help the cake rise and contributes to the red velvet cake’s tender texture. It also enhances the bright red color when combined with the food coloring and cocoa powder.

Red Velvet Cake with Cream Cheese Frosting Recipe

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★★★★★

4.5 from 668 reviews

This classic Red Velvet Cake recipe combines a moist, tender cake with a rich cream cheese frosting to create an irresistible dessert. Perfectly balanced with a hint of cocoa and a vibrant red hue, it’s an ideal choice for celebrations or an indulgent treat.

Author: Zane
Prep Time: 30 minutes
Cook Time: 30 minutes
Total Time: 1 hour
Yield: 12 servings 1x
Category: Dessert
Method: Baking
Cuisine: American

Ingredients

Scale

For the 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

For the Cream Cheese Frosting:

8 ounces cream cheese (softened)
1/2 cup unsalted butter (softened)
4 cups powdered sugar
1 teaspoon vanilla extract
1–2 tablespoons milk (optional, for consistency)

Instructions

Preheat Oven: Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans to prevent sticking.
Mix Dry Ingredients: In a large bowl, sift together the all-purpose flour, granulated sugar, baking soda, salt, and cocoa powder to ensure even distribution and a light cake texture.
Mix Wet Ingredients: In a separate bowl, whisk together the vegetable oil, room temperature buttermilk, eggs, red food coloring, vanilla extract, and white vinegar until well combined and smooth.
Combine Mixtures: Gradually add the wet ingredients to the dry ingredients, stirring gently until just combined. Avoid overmixing to maintain a tender crumb.
Pour Batter: Evenly divide the batter between the prepared cake pans, smoothing the tops for even baking.
Bake: Bake in the preheated oven for 30-35 minutes or until a toothpick inserted in the center comes out clean. This ensures the cake layers are fully cooked yet moist.
Cool: Allow the cakes to cool in the pans for about 10 minutes before transferring them to a wire rack to cool completely. Proper cooling prevents the frosting from melting.
Prepare the Cream Cheese Frosting: In a mixing bowl, beat the softened cream cheese and butter together until smooth and creamy. Gradually add powdered sugar and vanilla extract, mixing until well combined. Add milk one tablespoon at a time if the frosting is too thick, adjusting to desired consistency.
Assemble the Cake: Place one cooled cake layer on a serving plate and spread a generous amount of cream cheese frosting on top. Place the second cake layer over the frosting and cover the entire cake with the remaining frosting, smoothing it over the sides and top.
Serve: Optionally, decorate with sprinkles or additional frosting decorations. Slice and serve this classic red velvet cake for a delightful dessert experience.