Red Velvet Cake with Cream Cheese Frosting Recipe

Introduction

Red Velvet Cake is a classic dessert known for its vibrant red color and subtle cocoa flavor. This moist and tender cake paired with creamy cream cheese frosting is perfect for special occasions or any time you crave a sweet treat.

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

1. Step 1: Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans to prevent sticking.
2. Step 2: In a large bowl, sift together the flour, sugar, baking soda, salt, and cocoa powder for the dry ingredients.
3. Step 3: In a separate bowl, whisk together the vegetable oil, buttermilk, eggs, red food coloring, vanilla extract, and white vinegar until well blended.
4. Step 4: Gradually add the wet ingredients to the dry ingredients, mixing gently until just combined. Be careful not to overmix, as this can affect the cake’s texture.
5. Step 5: Divide the batter evenly between the prepared cake pans and bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
6. Step 6: Let the cakes cool in the pans for 10 minutes, then transfer them to a wire rack to cool completely before frosting.
7. Step 7: To make the cream cheese frosting, beat the softened cream cheese and butter together until smooth and creamy.
8. Step 8: Gradually add the powdered sugar and vanilla extract, mixing well. If the frosting is too thick, add milk a little at a time until you reach your desired consistency.
9. Step 9: Place one cake layer on a serving plate and spread a generous amount of frosting on top. Add the second layer and frost the top and sides of the cake evenly.
10. Step 10: Optionally, decorate the cake with sprinkles or additional frosting decorations. Slice and enjoy your homemade red velvet cake!

Tips & Variations

• Use room temperature ingredients to help the batter mix more evenly and create a tender crumb.
• For a richer flavor, substitute half the vegetable oil with melted butter.
• If you prefer a less sweet frosting, reduce the powdered sugar slightly or add extra cream cheese.
• Try adding a teaspoon of espresso powder to the dry ingredients to enhance the cocoa flavor.
• Decorate with crushed pecans or shredded coconut for added texture and flavor.

Storage

Store the cake covered in an airtight container or wrapped tightly with plastic wrap in the refrigerator for up to 4 days. Allow the cake to come to room temperature before serving for the best texture and flavor. The frosting may firm up when chilled, so you can let the cake sit at room temperature for about 30 minutes before slicing. You can also freeze the unfrosted cake layers for up to 2 months; thaw completely before frosting and assembling.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular milk instead of buttermilk?

Yes, buttermilk adds acidity that helps tenderize the cake and activates the baking soda. If you don’t have buttermilk, you can make a substitute by adding 1 tablespoon of lemon juice or white vinegar to 1 cup of milk and letting it sit for 5-10 minutes before using.

Why is my red velvet cake not bright red?

The intensity of the red color depends on the amount and type of red food coloring used. Using gel food coloring can give a more vibrant color with less amount. Also, natural cocoa powder is best for achieving that classic red velvet color; dark cocoa powders may darken the batter instead.

Red Velvet Cake with Cream Cheese Frosting Recipe

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★★★★★

4.8 from 91 reviews

This classic Red Velvet Cake recipe features moist, tender layers of red-hued cake with a subtle cocoa flavor, perfectly complemented by a rich and creamy homemade cream cheese frosting. Ideal for celebrations or a special dessert, this cake is baked to perfection and assembled with love for a delightful treat.

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

Ingredients

Scale 1x2x3x

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 (if needed 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 and ensure even baking.
2. Mix Dry Ingredients: In a large bowl, sift together the all-purpose flour, granulated sugar, baking soda, salt, and cocoa powder to create a uniform dry mixture.
3. Mix Wet Ingredients: In a separate bowl, whisk the vegetable oil, room temperature buttermilk, eggs, red food coloring, vanilla extract, and white vinegar until the mixture is well blended and smooth.
4. Combine Mixtures: Gradually pour the wet ingredients into the dry ingredients, stirring gently until just combined. Avoid overmixing to keep the cake tender.
5. Pour Batter: Evenly divide the cake batter between the two prepared 9-inch round pans, smoothing the tops for even baking.
6. Bake: Place the pans in the preheated oven and bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean, indicating doneness.
7. Cool: Allow the cakes to cool in their pans for about 10 minutes before transferring them to a wire rack to cool completely, ensuring easier frosting application.
8. Beat Cream Cheese and Butter: In a mixing bowl, beat the softened cream cheese and unsalted butter together until the mixture is smooth and creamy, forming the frosting base.
9. Add Sugar and Vanilla: Gradually add powdered sugar and vanilla extract to the cream cheese mixture, beating well. If the frosting is too thick, add milk one tablespoon at a time until the desired consistency is achieved.
10. Layer the Cakes: Place one cooled cake layer on a serving plate and spread a generous layer of cream cheese frosting evenly over the surface.
11. Add Second Layer: Place the second cake layer on top of the frosted layer, then cover the top and sides of the assembled cake with the remaining cream cheese frosting for a smooth finish.
12. Garnish and Serve: Optionally, decorate the cake with sprinkles or other decorations. Slice and serve to enjoy this classic, decadent dessert.

Notes

• Ensure all wet ingredients like eggs and buttermilk are at room temperature for better mixing and texture.
• Do not overmix the batter to maintain a tender crumb in the cake.
• If you don’t have buttermilk, you can make a substitute by adding 1 tablespoon of white vinegar or lemon juice to 1 cup of milk and letting it sit for 5 minutes.
• For a more intense red color, use high-quality gel food coloring instead of liquid.
• Allow the cake layers to cool completely before frosting to avoid melting the cream cheese frosting.
• This cake is best served the day it’s made, but can be stored covered in the refrigerator for up to 3 days.

Keywords: Red Velvet Cake, Cream Cheese Frosting, Classic Cake, Moist Cake, Baking Dessert