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Red Velvet Cake with Cream Cheese Frosting Recipe

Red Velvet Cake with Cream Cheese Frosting Recipe

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Jump to Recipe· 4.6 from 147 reviews

If you’ve ever wanted to bake something truly special that looks stunning and tastes even better, you’re in for a treat with this Red Velvet Cake with Cream Cheese Frosting Recipe. I absolutely love how this classic southern dessert always impresses – it’s rich, moist, and that velvety red crumb paired with luscious cream cheese frosting? Pure magic. Stick around, because I’m going to share all my tips and tricks so you can nail this showstopper every single time.

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Why You’ll Love This Recipe

  • Perfect Texture: The combination of buttermilk, cocoa, and vinegar gives the cake that signature tender crumb and slight tang you expect from a red velvet.
  • Cream Cheese Frosting Bliss: The frosting is creamy and smooth without being too sweet, balancing the cake perfectly every bite.
  • Reliable and Easy: With step-by-step guidance, you’ll avoid common pitfalls and feel confident even if you’re new to baking layered cakes.
  • Versatile for Any Occasion: Elegant enough for celebrations but simple enough for everyday indulgence.
A close-up view of a slice of red velvet cake with two thick layers of deep red, moist cake separated by white creamy frosting layers. The cake slice stands on a white plate, with smooth and slightly textured frosting around the sides and a bit of frosting decoration on the edge near the back. The background shows a blurred larger cake with similar colors on a white marbled surface. Photo taken with an iphone --ar 2:3 --v 7 - Red Velvet Cake with Cream Cheese Frosting, classic Southern red velvet cake, moist red velvet cake recipe, easy red velvet cake tutorial, homemade cream cheese frosting this Recipe

Ingredients You’ll Need

These ingredients come together beautifully to create that classic red velvet flavor and texture. When shopping, I always look for fresh buttermilk and good-quality cream cheese – they truly make a difference.

Flat lay of a small mound of plain all-purpose flour, a small mound of corn starch, a small heap of unsweetened cocoa powder, a small pile of fine white baking soda powder, a small pinch of salt crystals, a small white ceramic bowl of golden canola oil, a small white ceramic bowl with melted unsalted butter, a small white ceramic bowl filled with superfine sugar, two large brown eggs with clean shells, a small white ceramic bowl of clear white vinegar, a small white ceramic bowl of creamy buttermilk, a small white ceramic bowl of golden vanilla extract, a small white ceramic bowl with bright red liquid food coloring, a block of creamy white cream cheese, a small white ceramic bowl of softened unsalted butter, a small white ceramic bowl of powdered icing sugar, a small white ceramic bowl with fresh yellow lemon juice, and a small white ceramic bowl of additional vanilla extract, all arranged in perfect symmetry and balance, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997 - Red Velvet Cake with Cream Cheese Frosting, classic Southern red velvet cake, moist red velvet cake recipe, easy red velvet cake tutorial, homemade cream cheese frosting
  • All-purpose flour: The base of our cake, providing structure but keeping the texture tender when combined with corn starch.
  • Corn starch: Adds softness to the crumb, so the cake isn’t dense.
  • Unsweetened cocoa powder: Just a hint of cocoa adds that iconic red velvet depth.
  • Baking soda: Reacts with the vinegar and buttermilk to help the cake rise and gives a subtle tang.
  • Salt: Enhances all the flavors。
  • Canola oil: A neutral-tasting oil that keeps the cake moist without overpowering other flavors.
  • Unsalted butter: Melted and cooled for richness in the cake and creamy frosting.
  • Superfine sugar: Dissolves easily for a smooth texture.
  • Eggs: They bind everything together and add richness.
  • White vinegar: Key for the classic red velvet tang, and great to substitute with other light vinegars if needed.
  • Buttermilk: The star ingredient for moisture and flavor—trust me, don’t skip or swap this!
  • Vanilla extract: A warm, aromatic background note.
  • Red food coloring: Liquid or gel, high quality gives a gorgeous vibrant color.
  • Cream cheese: The heart of the frosting, make sure it’s full fat and soft.
  • Icing sugar: For that silky smooth frosting sweetness.
  • Lemon juice: Adds a fresh tang to the frosting, balancing the richness.
Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

I love how versatile this Red Velvet Cake with Cream Cheese Frosting Recipe is. I often tweak it depending on the season or what I have on hand – feel free to personalize it to your taste and dietary needs!

  • Chocolate Lovers’ Twist: Add an extra tablespoon of cocoa for a deeper chocolate flavor – my family is obsessed with this richer version.
  • Vegan Variation: Swap out butter for plant-based alternatives and use flax eggs, then make a dairy-free cream cheese frosting; this version is delicious, although the texture will be slightly different.
  • Nutty Addition: Fold in finely chopped pecans or walnuts into the batter for crunch and warmth, a twist I discovered when wanting a little surprise inside.
  • Layer Cake Mini Muffins: I sometimes make mini cupcakes with the same batter and frosting for party platters – they bake faster and everyone loves grabbing bite-sized treats.

How to Make Red Velvet Cake with Cream Cheese Frosting Recipe

Step 1: Prepare and Preheat

First, get that oven ready—set it to 160°C (320°F) if you have a fan-forced oven or 180°C (355°F) for a standard one. This ensures the cake cooks evenly and stays moist. Grease and line two 8-inch round pans with baking paper—this makes life so much easier when it’s time to remove the cakes!

Step 2: Whisk the Dry Ingredients

In a large bowl, sift together your flour, corn starch, cocoa powder, baking soda, and salt. You’ll want these combined and lump-free to avoid dense spots in your cake. Giving it a good whisk also helps the rising agents spread evenly.

Step 3: Mix the Wet Ingredients

In another bowl, whisk together the canola oil and melted butter until smooth. Then add your sugar, eggs, white vinegar, buttermilk, vanilla extract, and the all-important red food coloring. Whisk everything until it looks like luscious, deep red velvet batter. The color will brighten as you mix!

Step 4: Combine Wet and Dry

Gently pour the wet into the dry ingredients and whisk until just combined. Don’t overmix here; a few small lumps are perfectly okay. Over-beating can make the cake tough instead of tender, and you want that soft, velvet crumb!

Step 5: Bake and Cool

Divide your batter evenly between the two prepared tins, smoothing the tops. Bake for about 35-40 minutes until the edges are lightly browned and a toothpick comes out clean. One trick I learned is rotating the pans halfway through baking to get even cooking. Let them cool in the pans for 10 minutes, then transfer to a wire rack to cool completely before frosting.

Step 6: Make the Cream Cheese Frosting

Beat together the softened butter and cream cheese in a mixer until pale, thick, and creamy — usually about 3-4 minutes. Then add your icing sugar, lemon juice, and vanilla extract, and beat for another 5 minutes. This creates a light, fluffy frosting that’s just tangy enough. You can tweak the thickness by adding more sugar or lemon juice to your preferred consistency.

Step 7: Assemble Your Cake

If your cakes have domed on top, gently level them with a serrated knife (trust me, it makes the layers stack better). Place one cake on your serving plate, spread a quarter of the frosting evenly, then flip the second cake upside down onto the first. Top with half of the remaining frosting, spreading from the center out. Use the rest of the frosting to cover the sides smoothly. If you want, crumble any trimmed cake and sprinkle it on top or around the sides for extra texture and a rustic look. Pop it in the fridge for 1-2 hours so the frosting sets perfectly. Enjoy!

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Pro Tips for Making Red Velvet Cake with Cream Cheese Frosting Recipe

  • Use Fresh Buttermilk: I learned the hard way that real buttermilk makes all the difference in moisture and tang—don’t try to substitute with milk and vinegar here.
  • Room Temperature Ingredients: Bringing your eggs, butter, and cream cheese to room temp helps them incorporate smoothly and avoids lumps in the frosting.
  • Don’t Skip the Vinegar: It reacts with baking soda to help the rise and keep that bright red color – the flavor would be flat without it.
  • Rotate Cake Pans: If your oven heat is uneven, swapping pan positions halfway through baking prevents one cake from cooking faster than the other.

How to Serve Red Velvet Cake with Cream Cheese Frosting Recipe

A slice of red velvet cake is shown on a white plate placed on a white marbled surface. The slice has two thick layers of deep red, soft, and moist cake, separated by a thin layer of smooth white cream. The edges of the slice feature delicate swirls of the same white cream, adding texture and decoration to the side. In the background, the rest of the cake, also covered in white cream, is slightly out of focus. Photo taken with an iphone --ar 2:3 --v 7 - Red Velvet Cake with Cream Cheese Frosting, classic Southern red velvet cake, moist red velvet cake recipe, easy red velvet cake tutorial, homemade cream cheese frosting

Garnishes

I usually keep it simple with a sprinkle of red velvet crumbs from the leftover trimmed cake because it looks beautiful and adds a subtle texture. Sometimes, a few fresh raspberries or edible flowers make it extra festive – especially for birthdays or holidays.

Side Dishes

This cake pairs wonderfully with a cup of strong coffee or a light herbal tea. If you want to be indulgent, a scoop of vanilla bean ice cream or a dollop of whipped cream alongside elevates it to dessert perfection!

Creative Ways to Present

For a special occasion, I like to decorate the cake edges with piped rosettes of cream cheese frosting, or add fresh flowers and metallic cake toppers. I once made mini tiers for a friend’s bridal shower by stacking cupcakes and mini cakes – it looked stunning and called for oohs and aahs all around.

Make Ahead and Storage

Storing Leftovers

I keep the frosted cake covered tightly in the refrigerator for up to 4 days. Keeping it chilled not only keeps the frosting firm but also ensures the cake remains fresh and moist. Just bring it to room temperature about 30 minutes before serving for the best taste and texture.

Freezing

Unfrosted cakes freeze beautifully. I wrap each cake layer individually in clingfilm and then place them into a freezer bag. They stay good for up to 6 months. When ready to use, defrost at room temperature for a few hours or overnight, then frost as normal. I don’t recommend freezing the cake after it’s frosted as the texture can get a little funky.

Reheating

This cake is best enjoyed chilled or at room temperature, so instead of reheating, I recommend letting leftovers come to room temp before serving. If you’re craving warmth, a quick 10-15 second zap in the microwave can soften it slightly, but be careful not to overdo it or the frosting might separate.

FAQs

  1. Can I use a substitute for buttermilk in this Red Velvet Cake with Cream Cheese Frosting Recipe?

    Buttermilk is essential here because it reacts with the baking soda to create the cake’s tender crumb and tangy flavor. While some recipes use a milk-and-vinegar combo, I don’t recommend doing that for this one – you’ll likely end up with a less moist, less flavorful cake. Try to buy real buttermilk for the best results.

  2. What type of food coloring should I use for the best red velvet color?

    I prefer using a high-quality gel food coloring because it gives a vibrant color with less liquid, so it won’t affect your batter’s texture. Liquid food coloring works fine too, but you might need more to get that classic rich red hue.

  3. How do I keep my cream cheese frosting from being too runny?

    Make sure your butter and cream cheese are at room temperature—not too warm or too cold. Beat the frosting long enough for it to become thick and airy. If it’s still too soft, add small amounts of icing sugar to thicken or refrigerate for a short time to firm up before frosting the cake.

  4. Can I make this Red Velvet Cake with Cream Cheese Frosting Recipe gluten-free?

    Yes! You can substitute the all-purpose flour with a gluten-free flour blend that’s suitable for baking. Just be sure it includes xanthan gum or another binder for the best texture. The baking times should be similar, but keep an eye on the cakes and test doneness with a toothpick.

Final Thoughts

This Red Velvet Cake with Cream Cheese Frosting Recipe holds a special place in my heart — it’s the one I turn to when I want to impress friends or celebrate something sweet. The balance of flavors, that iconic red crumb, and the luscious cream cheese frosting create a combination that’s just irresistible. I hope you enjoy making it as much as I do, and that it makes its way to your dessert table often. Trust me, once you try this, you’ll have a new favorite go-to cake!

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Red Velvet Cake with Cream Cheese Frosting Recipe

Red Velvet Cake with Cream Cheese Frosting Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.6 from 147 reviews
  • Author: Jessica
  • Prep Time: 30 minutes
  • Cook Time: 40 minutes
  • Total Time: 1 hour 10 minutes
  • Yield: 12 servings
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
Print Recipe

Description

This classic Red Velvet Cake features moist, tender layers infused with a subtle cocoa flavor and a signature tang from buttermilk and vinegar. Paired with a luscious, creamy cream cheese frosting, this cake is perfect for celebrations and dessert cravings alike. The recipe ensures a vibrant red color and a rich taste, achieved through precise ingredient choices and baking techniques.

Ingredients

For the Red Velvet Cakes

  • 2 ¼ cups (338 g) plain / all-purpose flour
  • ¼ cup (35 g) corn starch / cornflour
  • 2 tbsp (16 g) unsweetened cocoa powder
  • 1 tsp (5 g) baking soda / bicarbonate of soda
  • ½ tsp (3 g) salt
  • 1 cup (250 mL) canola oil (or any other flavourless vegetable or cooking oil)
  • 125 g (½ cup) unsalted butter, melted and cooled slightly
  • 1 ½ cups (360 g) caster / superfine sugar
  • 2 large eggs
  • 1 tsp (5 mL) white vinegar
  • 1 cup (250 mL) buttermilk (substitutes do not work well)
  • 2 tsp (10 g) vanilla extract
  • 2 tbsp (40 mL) red liquid food colouring OR 1 tbsp (10 g) high-quality gel food colouring

For the Cream Cheese Frosting

  • 125 g (½ cup) unsalted butter, at room temperature
  • 250 g (8.8 oz / 1 cup) block cream cheese, at room temperature
  • 4 cups (560 g) icing / powdered sugar
  • 2 tbsp (40 mL) lemon juice
  • 1 tsp (5 g) vanilla extract

Instructions

  1. Prepare the Oven and Pans: Preheat your oven to 160°C/320°F (fan-forced/convection) or 180°C/355°F (standard). Grease and line two 20 cm (8 inch) cake pans with baking paper to ensure the cakes release easily after baking.
  2. Mix Dry Ingredients: In a large mixing bowl, sift together the all-purpose flour, corn starch, cocoa powder, baking soda, and salt. Whisk these components thoroughly to combine and ensure even distribution.
  3. Combine Wet Ingredients: In a separate large bowl, whisk the canola oil together with the melted and slightly cooled butter. Add the caster sugar, eggs, white vinegar, buttermilk, vanilla extract, and red food colouring. Whisk everything together until the mixture is smooth and well incorporated.
  4. Incorporate Dry and Wet Mixtures: Pour the wet ingredients into the bowl with the dry ingredients. Whisk gently until just combined, allowing a few lumps to remain; over-mixing can make the cake dense.
  5. Fill the Cake Pans: Evenly divide the batter between the two prepared pans. Smooth the surface slightly with a spatula for even baking.
  6. Bake the Cakes: Place both cake pans in the oven on the same rack and bake for 35 to 40 minutes. Rotate the pans around the 25-minute mark for even baking. The cakes are done when they are lightly browned around the edges and a skewer inserted into the center comes out clean.
  7. Cool the Cakes: Allow the cakes to cool in their pans for 10 minutes. Then transfer them to wire racks to cool completely before frosting.
  8. Make the Cream Cheese Frosting: Using an electric or hand mixer, beat the room-temperature butter and cream cheese in a large bowl until thick, pale, and creamy, about 3 to 4 minutes. Gradually add the icing sugar, lemon juice, and vanilla extract. Beat again for about 5 minutes until very pale, thick, and fluffy. Adjust consistency with additional icing sugar or lemon juice if needed.
  9. Level the Cakes: If the cakes have domed, use a serrated knife to level the tops so the layers stack evenly.
  10. Assemble the Cake: Place one cake layer on a flat serving plate. Spread one quarter of the cream cheese frosting evenly over the top. Carefully invert the second cake layer onto the first (top side down). Spread half of the remaining frosting over the top layer, starting at the center and spreading outward evenly. Use the remaining frosting to cover the sides smoothly with a flat (palette) knife.
  11. Optional Decoration: Crumble any trimmed cake offcuts and press them gently onto the sides and top of the frosted cake for a decorative finish.
  12. Chill: Refrigerate the cake for 1 to 2 hours to firm the frosting. Keep refrigerated until serving to maintain freshness and texture.

Notes

  • Storage: Keep the frosted cake covered in the refrigerator for up to 4 days to preserve its freshness and texture.
  • Freezing: Freeze unfrosted cakes by wrapping them individually in clingfilm and placing them in freezer bags. They can be stored for up to 6 months. Defrost at room temperature for 6 hours or overnight before frosting.
  • Ingredient Substitutions & Tips: Baking soda is essential for the cake’s tangy flavor; substituting 1 tsp with 3 tsp baking powder is possible but may alter flavor.
  • Use only flavourless oils like canola for best results; avoid coconut, olive, or avocado oils.
  • Do not substitute buttermilk in this recipe, as it is critical for flavor and texture.
  • White vinegar can be swapped with apple cider, brown, or malt vinegar, but never balsamic.
  • For even baking, bake both cakes on one rack and rotate midway or bake sequentially.

Nutrition

  • Serving Size: 1 slice (1/12 of cake)
  • Calories: 420 kcal
  • Sugar: 38 g
  • Sodium: 280 mg
  • Fat: 22 g
  • Saturated Fat: 9 g
  • Unsaturated Fat: 11 g
  • Trans Fat: 0.3 g
  • Carbohydrates: 50 g
  • Fiber: 1.5 g
  • Protein: 5 g
  • Cholesterol: 65 mg

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