Red Velvet Cake with Cream Cheese Frosting Recipe

If you’ve ever craved a dessert that’s both stunning and utterly delicious, you’re going to love this Red Velvet Cake with Cream Cheese Frosting Recipe. I absolutely love how this cake turns out every single time — it’s moist, tender, and has that perfect balance between cocoa and tangy cream cheese. When I first tried making a red velvet cake from scratch, I struggled to get the colors and flavors just right, but after playing around with this recipe, it quickly became a family favorite. Stick with me, and I’ll share all my tips so you can create a show-stopping cake that everyone will rave about.

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Ingredients You’ll Need

The magic of this Red Velvet Cake with Cream Cheese Frosting Recipe lies in its balanced ingredients list – each component works together to create that classic red velvet flavor and gorgeous texture. When you shop, make sure to pick good-quality cocoa powder and cream cheese at room temperature for the best results.

• Hot Coffee or Boiling Water: Enhances the cocoa flavor, making the cake more decadent without tasting like coffee.
• Unsweetened Natural Cocoa Powder: Adds subtle chocolate notes and contributes to the traditional red velvet color when combined with food coloring.
• All-Purpose Flour: Gives structure; make sure to sift it to avoid lumps and ensure tenderness.
• Baking Powder, Baking Soda, Salt, Ground Cinnamon (optional): These leavening agents help the cake rise beautifully, while salt and cinnamon enhance flavor depth.
• Granulated Sugar: Sweetens and balances the cocoa’s slight bitterness.
• Vegetable Oil and Unsalted Butter: The mix of oil and melted butter provides moisture and richness — it’s the secret to a tender crumb.
• Eggs and Egg Yolk: Eggs bind everything together and give structure; the extra yolk adds richness.
• Buttermilk: Reacts with baking soda for leavening and adds tang to balance the sweetness.
• Vanilla Extract: Brings warmth and rounds out the flavors perfectly.
• Red Gel Food Coloring: Provides that iconic red hue without watering down the batter.
• Distilled White Vinegar: Acts as a tenderizer and boosts the leavening with baking soda.
• Cream Cheese (room temperature): For that signature frosting, it needs to be soft and creamy to blend smoothly.
• Unsalted Butter for Frosting: Adds richness and fluffy texture to the frosting.
• Powdered Sugar (sifted): Sweetens and thickens the frosting with a smooth finish.

Variations

I love how versatile this Red Velvet Cake with Cream Cheese Frosting Recipe can be. Over the years, I’ve tweaked it a bit here and there to suit different occasions and dietary preferences – and honestly, it always turns out fantastic. Feel free to make it your own!

• Vegan Version: I’ve experimented replacing dairy with coconut cream and a flax egg; while it’s delicious, the texture shifts slightly, so I recommend this only if you’re comfortable with slight variations.
• Less Sweet Frosting: My family sometimes finds the frosting a bit sweet, so cutting back on powdered sugar by a half cup balances it nicely.
• Mini Cakes or Cupcakes: Using this batter for cupcakes is a fun way to get individual servings—just reduce bake time and check with a toothpick.
• Spiced Twist: Adding a pinch extra cinnamon or nutmeg gives a warm depth that’s perfect for fall or holiday parties.

How to Make Red Velvet Cake with Cream Cheese Frosting Recipe

Step 1: Preparing Your Pans and Wet Ingredients

First things first, preheat your oven to 325°F and line three 8-inch round cake pans with parchment rounds — don’t skip the parchment! I like to spray the parchment and the sides of the pans generously with nonstick spray so the cakes come out effortlessly. Then, whisk together your hot coffee (or boiling water) and cocoa powder in a glass measuring cup, cover it, and let it sit for 5 minutes. This trick really helps unlock that deep chocolate flavor that’s subtle but so important.

Step 2: Mixing Dry Ingredients

In a medium bowl, whisk together your flour, baking powder, baking soda, salt, and cinnamon if you choose to include it. This step ensures everything is evenly distributed, which helps your cake rise perfectly and have a consistent crumb. Trust me, properly mixing dry ingredients makes a noticeable difference.

Step 3: Combining Wet Ingredients

In your large mixing bowl, whisk sugar, vegetable oil, and melted butter together. Then add the eggs and yolk, and whisk for about twenty seconds until everything is fully emulsified. Next, pour in the buttermilk, vanilla extract, red gel food coloring, and the vinegar. Finally, whisk in the coffee and cocoa mixture. It might look like a lot happening at once, but the batter comes together smoothly and beautifully at this stage.

Step 4: Bringing It All Together

Sift the dry ingredients through a fine mesh sieve directly into the wet batter, in three additions. Gently whisk after each addition just until incorporated — don’t overmix or you risk a tough cake. Divide the batter evenly between your lined pans, and here’s a little something I do: tap the bottom of the pans on the counter a few times to pop any air bubbles. This helps the cake bake evenly and prevents holes inside.

Step 5: Baking and Cooling

Bake for 25 to 30 minutes, or until a toothpick inserted in the center comes out clean. You might notice the cake looks a little spongy on top — that’s normal. Once out of the oven, cool the pans on racks until they’re just warm to the touch. Run a thin knife around the edges to loosen the cakes, invert onto wire racks, and let them cool completely. This patience will reward you with layers that frost beautifully and slice cleanly.

Step 6: Making the Cream Cheese Frosting

Using a stand mixer fitted with the paddle attachment, beat the room-temperature cream cheese and butter on medium-high speed until perfectly smooth, light, and fluffy — about 2 to 3 minutes. Scrape down the bowl so no lumps are hiding, then add vanilla extract and mix again. Gradually beat in the sifted powdered sugar on low speed, then bump it up to medium and whip for another 3 minutes until the frosting is fluffy. If it feels too thick, add a splash of milk or cream to loosen it up. Too thin? Just add a tad more powdered sugar.

Step 7: Assembling Your Cake

Place one cake layer flat-side up on your cake plate or stand. To keep things tidy, I like tucking strips of parchment paper under the edges — it saves you from a messy plate when frosting later. Spread about a third of the frosting evenly over the top, then add the second layer and repeat. Finish with the final layer, flat-side up, and use the remaining frosting to cover the top and sides of the cake. If you want to get fancy, you can pipe edges or leave it rustic — I love the homemade charm of the latter!

How to Serve Red Velvet Cake with Cream Cheese Frosting Recipe

Garnishes

I love topping this cake with a few garnishes to kick it up a notch — fresh raspberries or strawberries add a lovely tart contrast to the sweetness. Sometimes I sprinkle chopped toasted pecans or walnuts around the edges for a delightful crunch. And for special occasions, edible gold leaf or a dusting of cocoa powder makes it feel extra festive and elegant.

Side Dishes

This cake is rich enough to stand on its own, but if you want to serve it with something, you can’t go wrong with a simple fresh fruit salad or a scoop of vanilla bean ice cream. The creaminess of the ice cream is divine against the tangy frosting. Hot coffee or a creamy latte are also my go-to pairings — perfect for an afternoon treat.

Creative Ways to Present

For birthdays, I’ve layered this cake with fresh strawberries inside between the layers for a surprise burst of fruitiness. I’ve also done individual mini cakes — just bake the batter in cupcake tins and frost each with a swirl of cream cheese frosting and a single raspberry on top. For holiday parties, I like making a naked cake (light frosting crumb coat) and decorating with edible rose petals or fresh herbs like mint for a rustic-chic look. It’s fun and always gets compliments!

Make Ahead and Storage

Storing Leftovers

After cutting into the cake, I always cover leftovers tightly with plastic wrap or store them in an airtight container in the fridge. The cream cheese frosting needs to stay cool, and this keeps it fresh for up to 4 days. I find the cake actually tastes better the next day because the flavors meld beautifully!

Freezing

I’ve frozen this cake both before and after frosting. For unfrosted layers, wrap each layer tightly in plastic wrap and then aluminum foil; layer in a freezer-safe container or bag, and freeze for up to 3 months. When you’re ready to frost, just thaw overnight in the fridge. For frosted cake, slice it into individual servings, wrap each piece well, and freeze. Thaw in the fridge overnight before serving — it holds up beautifully!

Reheating

If you want your cake a little warmer, I recommend reheating single slices in the microwave for 10 to 15 seconds — just enough to take the chill off without melting the frosting. If your cake has been frozen, let it thaw fully in the refrigerator before warming gently.

FAQs

Final Thoughts

This Red Velvet Cake with Cream Cheese Frosting Recipe holds a special place in my heart — it’s one of those recipes I always go back to because it never fails to delight. Whether you’re baking for a special occasion or just because, I can’t recommend giving this recipe a try enough. It’s straightforward, incredibly satisfying, and those layers of cream cheese frosting will keep you coming back for more. I hope you find as much joy in baking and sharing this cake as my family and I do!

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