Few cakes hold the same charm and elegance as a classic Red Velvet Cake with Cream Cheese Frosting. With its striking red color, velvety soft texture, and perfectly balanced flavor, this cake is a showstopper for birthdays, weddings, Valentine’s Day, and holiday gatherings.
This recipe captures everything you love about red velvet—just the right touch of cocoa, the tang of buttermilk, and that subtle hint of vanilla. Paired with a luscious cream cheese frosting, every slice is moist, fluffy, and indulgent. Best of all, this cake comes together with simple pantry ingredients, so you can bake it from scratch in your own kitchen.
Whether you’re baking to impress a crowd or simply treating yourself, this Red Velvet Cake with Cream Cheese Frosting is a timeless dessert that always delivers.
Why You’ll Love This Recipe
- Moist & Tender – Buttermilk and oil give the cake an ultra-soft crumb.
- Classic Flavor – A hint of cocoa and vanilla make the perfect balance.
- Creamy Frosting – Tangy cream cheese frosting complements the cake beautifully.
- Showstopper Look – The vibrant red layers make it perfect for celebrations.
Ingredients
For the Red Velvet Cake:
- 2 cups all-purpose flour
- 2 tablespoons cocoa powder
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 cup vegetable oil (or non-virgin olive oil)
- 2 large eggs
- 2 cups granulated sugar
- 1 cup buttermilk
- 1 tablespoon vanilla extract
- 2 teaspoons red gel food coloring
- ½ cup hot water
- 2 teaspoons white distilled vinegar
For the Cream Cheese Frosting:
- 3 packages (8 oz each) cream cheese, softened
- ¾ cup unsalted butter, softened (1 ½ sticks)
- 1 tablespoon vanilla extract
- 2 ½ cups powdered sugar
Directions
Prepare the Pans
Preheat the oven to 325°F (163°C). Grease and flour three 9-inch cake pans. Line with parchment paper for easy removal.
Mix the Dry Ingredients
In a large bowl, sift together flour, cocoa powder, baking powder, baking soda, and salt. Set aside.
Make the Wet Mixture
In a stand mixer, beat vegetable oil and eggs until well blended. Add sugar and mix until smooth. Stir in buttermilk, vanilla, and red food coloring.
Combine the Batter
Gradually add the sifted dry ingredients to the wet mixture, mixing gently until combined. Do not overmix. Stir in hot water and vinegar until smooth.
Bake the Cakes
Divide batter evenly among prepared pans. Bake for about 30 minutes, or until cakes spring back when lightly pressed. Cool in pans 5–10 minutes, then transfer to a wire rack. Leave parchment on until completely cooled.
Make the Frosting
Beat cream cheese and butter until smooth. Add vanilla. Gradually add powdered sugar, mixing until creamy and spreadable.
Assemble the Cake
Place the first cake layer on a serving tray, frost, then stack the second and third layers. Spread frosting over the top and sides until fully covered. Smooth or create swirls, depending on your style.
Storage Tips
- Refrigerator: Store covered in the fridge for up to 5 days. Let it sit at room temp for 30 minutes before serving.
- Freezer: Wrap unfrosted cake layers in plastic and freeze up to 3 months. Thaw overnight before frosting.
- Make Ahead: Frosting can be made up to 3 days ahead and stored in the fridge.
Tips for Success
- Use gel food coloring for a vibrant red color without adding too much liquid.
- Don’t skip the vinegar—it reacts with baking soda for a tender crumb.
- For neat slices, chill the cake for 20 minutes before cutting.
- Use room temperature ingredients for a smooth, even batter.
Variations
- Cupcakes: Bake the batter in cupcake liners for 18–20 minutes.
- Layer Swap: Make two thicker 9-inch layers instead of three.
- Decorations: Add red velvet crumbs, chocolate shavings, or fresh berries on top.
FAQ About Red Velvet Cake
1. What makes red velvet different from chocolate cake?
Red velvet has less cocoa, tangy buttermilk, and a distinct flavor that’s not as rich as chocolate cake.
2. Can I use liquid food coloring instead of gel?
Yes, but you may need more to achieve the same vibrant color. Gel is preferred.
3. Why add vinegar to red velvet cake?
Vinegar reacts with baking soda to give the cake its light, tender texture.
4. Can I use a different frosting?
Yes! Cream cheese frosting is classic, but buttercream or whipped cream also work.
5. How do I prevent dry cake?
Avoid overmixing the batter and don’t overbake. Check doneness at 28 minutes.
Wrapping It Up
This Red Velvet Cake with Cream Cheese Frosting is more than just dessert—it’s a celebration on a plate. Soft, moist layers paired with tangy, creamy frosting make this recipe a true crowd-pleaser. From birthdays to holidays to special gatherings, this cake always delivers elegance and flavor.
Once you make it from scratch, you’ll see why red velvet has remained a classic for generations. It’s indulgent, impressive, and absolutely worth the effort.
The Goods
Red Velvet Cake with Cream Cheese Frosting
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Recipes
For the Red Velvet Cake:
- 2 cups all-purpose flour
- 2 tablespoons cocoa powder
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 cup vegetable oil or non-virgin olive oil
- 2 large eggs
- 2 cups granulated sugar
- 1 cup buttermilk
- 1 tablespoon vanilla extract
- 2 teaspoons red gel food coloring
- ½ cup hot water
- 2 teaspoons white distilled vinegar
For the Cream Cheese Frosting:
- 3 packages 8 oz each cream cheese, softened
- ¾ cup unsalted butter softened (1 ½ sticks)
- 1 tablespoon vanilla extract
- 2 ½ cups powdered sugar
Instructions
Prepare the Pans
- Preheat the oven to 325°F (163°C). Grease and flour three 9-inch cake pans. Line with parchment paper for easy removal.
Mix the Dry Ingredients
- In a large bowl, sift together flour, cocoa powder, baking powder, baking soda, and salt. Set aside.
Make the Wet Mixture
- In a stand mixer, beat vegetable oil and eggs until well blended. Add sugar and mix until smooth. Stir in buttermilk, vanilla, and red food coloring.
Combine the Batter
- Gradually add the sifted dry ingredients to the wet mixture, mixing gently until combined. Do not overmix. Stir in hot water and vinegar until smooth.
Bake the Cakes
- Divide batter evenly among prepared pans. Bake for about 30 minutes, or until cakes spring back when lightly pressed. Cool in pans 5–10 minutes, then transfer to a wire rack. Leave parchment on until completely cooled.
Make the Frosting
- Beat cream cheese and butter until smooth. Add vanilla. Gradually add powdered sugar, mixing until creamy and spreadable.
Assemble the Cake
- Place the first cake layer on a serving tray, frost, then stack the second and third layers. Spread frosting over the top and sides until fully covered. Smooth or create swirls, depending on your style.
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