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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.

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

  1. Preheat Oven: Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans to prevent sticking.
  2. 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.
  3. 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.
  4. Combine Mixtures: Gradually add the wet ingredients to the dry ingredients, stirring gently until just combined. Avoid overmixing to maintain a tender crumb.
  5. Pour Batter: Evenly divide the batter between the prepared cake pans, smoothing the tops for even baking.
  6. 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.
  7. 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.
  8. 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.
  9. 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.
  10. Serve: Optionally, decorate with sprinkles or additional frosting decorations. Slice and serve this classic red velvet cake for a delightful dessert experience.

Notes

  • Use room temperature eggs and buttermilk for better mixing and cake texture.
  • Do not overmix the batter to keep the cake light and fluffy.
  • Red food coloring intensity can be adjusted for desired color depth.
  • Allow cakes to cool completely before frosting to prevent melting.
  • Store leftovers covered in the refrigerator to keep the frosting fresh.

Keywords: red velvet cake, cream cheese frosting, classic cake recipe, moist cake, holiday dessert

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