Red Velvet Cake with Cream Cheese Frosting Recipe

If you’ve ever craved the perfect slice of something rich, velvety, and with that unmistakable pop of red, you’re going to love this one. Today, I’m sharing my tried-and-true Red Velvet Cake with Cream Cheese Frosting Recipe that’s both classic and irresistibly delicious. It’s a recipe I’ve perfected over time, and I absolutely love how this cake turns out every single time: moist, tender, and with a frosting so creamy, your family will go crazy for it. So grab your apron—let’s get baking!

this Recipe

Ingredients You’ll Need

The magic of this Red Velvet Cake with Cream Cheese Frosting Recipe lies in the harmony of simple ingredients that combine for extraordinary flavor and texture. Some little tips: don’t skip the coffee—it wakes up the cocoa—and make sure your eggs and buttermilk are at room temperature for smooth batter.

• Coffee or boiling water: It intensifies the cocoa flavor and adds complexity to the cake without leaving a coffee taste.
• Unsweetened natural cocoa powder: Use natural cocoa, not Dutch-processed, to react properly with baking soda and vinegar.
• All-purpose flour: Provides enough structure for the cake layers without being too dense.
• Baking powder & baking soda: Both help the cake rise and keep it light and fluffy.
• Salt and ground cinnamon (optional): Salt balances sweetness, and cinnamon adds a subtle warmth if you like a little spice.
• Granulated sugar: Sweetens the cake perfectly without overpowering.
• Vegetable oil and unsalted butter: Oil keeps it moist, while melted butter adds richness and flavor.
• Eggs and egg yolk: Provide structure and richness; yolk intensifies color and flavor.
• Buttermilk: Adds tang and reacts with the leavening for tender crumb.
• Vanilla extract: Essential for that classic cake aroma.
• Red gel food coloring: Gel works best for a vibrant color without thinning the batter.
• Distilled white vinegar: Reacts with baking soda to give the cake lift and tenderness.
• Cream cheese, unsalted butter, powdered sugar, and vanilla extract (for frosting): These create a frosting that’s creamy, sweet, but with a gentle tang—perfect balance.

Variations

One of my favorite things about this Red Velvet Cake with Cream Cheese Frosting Recipe is how easily it adapts to your taste and dietary needs. I encourage you to put your own spin on it—after all, half the fun is making it your own!

• Make it gluten-free: I’ve swapped the all-purpose flour for a 1:1 gluten-free baking blend, and it still comes out deliciously soft.
• Vegan version: Replace the eggs with flax or chia eggs and use dairy-free cream cheese and butter; it’s surprisingly good!
• Less sweet frosting: If you prefer something lighter, try cutting back on the powdered sugar and adding a dollop of whipped cream.
• Chocolate overload: Stir in mini chocolate chips into the batter before baking for an extra chocolate kick.

How to Make Red Velvet Cake with Cream Cheese Frosting Recipe

Step 1: Prepare and mix your dry ingredients

Start by preheating your oven to 325°F and greasing three 8-inch round cake pans with parchment rounds and a good spray of nonstick cooking spray. In a medium bowl, whisk together your all-purpose flour, baking powder, baking soda, salt, and optional cinnamon. I learned early that sifting or whisking the dry ingredients helps avoid lumps and ensures even mixing later on.

Step 2: Boost the cocoa with hot coffee

In a glass measuring cup, whisk the hot coffee (or boiling water) with your cocoa powder. Cover it and let it stand for about 5 minutes. This step really enhances the cocoa flavor and deepens the red velvet’s signature richness. Don’t skip it!

Step 3: Whisk wet ingredients and combine

In a large bowl, whisk together the sugar, vegetable oil, and melted butter until smooth. Add the eggs and egg yolk and whisk vigorously for about 20 seconds until fully combined. Then stir in the buttermilk, vanilla extract, red gel food coloring, vinegar, and your coffee-cocoa mix. Your batter will be beautifully vibrant at this point—trust me, it’s a joy to see!

Step 4: Incorporate the dry mixture carefully

Using a fine mesh sieve, sift the dry ingredients into your wet batter in three additions, whisking gently after each. Avoid overmixing here—you want everything combined but still light. When you pour the batter into your pans, tap them on the counter a few times to release any trapped air bubbles; this little trick saved me from sad holes in my cake more than once.

Step 5: Bake and cool your cakes

Bake for 25 to 30 minutes, checking with a toothpick or cake tester; it should come out clean or with just a few moist crumbs. Trust me, it’s normal for the top to look a little spongy and shiny when it comes out. Once out of the oven, cool the pans on racks until you can handle them, then run a thin knife around edges and invert onto wire racks to cool completely.

Step 6: Whip up the luscious cream cheese frosting

In your stand mixer fitted with the paddle attachment, beat the cream cheese and butter on medium-high until it’s very light, fluffy, and smooth—think cloud-like texture. Scrape the bowl and add vanilla, then slowly add sifted powdered sugar and beat until fluffy (about 3 minutes). If it’s too thick, add a splash of milk. If too thin, add a pinch more powdered sugar. I used to struggle getting the perfect consistency, and this gradual method works every time.

Step 7: Assemble and frost like a pro

Place one cake layer flat side up on your plate. I like to tuck in strips of baking paper beneath edges to keep things tidy—we all love easy cleanup! Spread roughly a third of the frosting evenly over this layer, then top with the second layer and repeat. Finally, add the last layer and frost the whole cake, smoothing or swirling as your heart desires. Slice and get ready to enjoy your masterpiece.

How to Serve Red Velvet Cake with Cream Cheese Frosting Recipe

Garnishes

I love keeping garnishes simple to let the cake shine. Fresh raspberries or strawberries add a lovely pop of color and slight tartness that plays beautifully against the rich frosting. Sometimes I sprinkle crushed toasted pecans on top for crunch, or just some edible rose petals if it’s a fancy occasion. These finishing touches make the cake look as special as it tastes.

Side Dishes

When serving this cake, light is best. I pair slices with a dollop of freshly whipped cream or a scoop of vanilla bean ice cream. If you’re serving coffee alongside, a delicate biscotti or almond cookie complements the flavors so well. Trust me, these little extras elevate the experience.

Creative Ways to Present

For birthdays or holidays, I’ve tried stacking mini layered red velvet cupcakes alongside the cake for variety. Another fun idea is to turn the layers into a red velvet trifle with frosting and berries—delicious and visually stunning! Ribbon around the cake stand and some fresh flowers really turn it into a showstopper.

Make Ahead and Storage

Storing Leftovers

I usually keep leftover cake covered tightly in the fridge. Wrapped well in plastic or stored in an airtight container, it stays moist and fresh for 3-4 days. This cake’s texture and flavor actually deepen overnight, so leftovers are a winner in my book!

Freezing

If I want to save the cake longer, I freeze individual layers wrapped in plastic then foil. When ready to use, I thaw them overnight in the fridge before frosting. The cream cheese frosting doesn’t freeze well on already frosted cake, so I always freeze unfrosted layers for the best results.

Reheating

Since this is a cake, reheating is mostly about bringing it to room temperature for the best flavor and texture. I let chilled or frozen-thawed slices sit out for about 30 minutes before serving. If you’re in a hurry, a 10-second zap in the microwave softens it slightly without drying it out.

FAQs

Final Thoughts

This Red Velvet Cake with Cream Cheese Frosting Recipe holds a special place in my heart because it’s a showstopper that’s approachable to make anytime, not just for holidays or celebrations. Every bite reminds me why I fell in love with baking: it brings loved ones together and creates happy moments. If you give this recipe a try, I’m confident you’ll be just as proud of it as I am. Happy baking, friend!

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