Red Velvet Cake with Cream Cheese Frosting

This Red Velvet Cake is a classic Southern favorite, known for its vibrant red hue, soft, moist texture, and signature cream cheese frosting. With a perfect balance of cocoa flavor and rich frosting, this cake is ideal for birthdays, holidays, or any special occasion!

Why You’ll Love This Recipe

• Moist and Velvety Texture – Buttermilk and oil ensure a soft and tender crumb.
• Classic Red Velvet Flavor – A hint of cocoa and vanilla for a subtle chocolate taste.
• Luscious Cream Cheese Frosting – Sweet, tangy, and ultra-creamy.
• Perfect for Any Celebration – A show-stopping cake for birthdays, holidays, or gatherings.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

For the Cake:

• 2 ½ cups all-purpose flour
• 1 ½ cups granulated sugar
• 1 teaspoon baking soda
• 1 teaspoon cocoa powder
• 1 teaspoon salt
• 2 large eggs
• 1 ½ cups vegetable oil
• 1 cup buttermilk
• 1 tablespoon red food coloring
• 1 teaspoon vanilla extract
• 1 teaspoon white vinegar

For the Cream Cheese Frosting:

• 8 oz cream cheese, softened
• ½ cup unsalted butter, softened
• 4 cups powdered sugar
• 1 teaspoon vanilla extract

Directions

Step 1: Preheat and Prep

1. Preheat your oven to 350°F (175°C).
2. Grease and flour two 9-inch round cake pans.

Step 2: Mix Dry Ingredients

3. In a large bowl, sift together flour, sugar, baking soda, cocoa powder, and salt. Set aside.

Step 3: Combine Wet Ingredients

4. In another bowl, whisk together eggs, vegetable oil, buttermilk, red food coloring, vanilla extract, and vinegar until smooth.

Step 4: Make the Batter

5. Gradually add the wet ingredients to the dry ingredients, stirring until just combined. Do not overmix to keep the cake light and fluffy.

Step 5: Bake the Cake

6. Divide the batter evenly between the two cake pans.
7. Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean.
8. Let the cakes cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.

Step 6: Prepare the Cream Cheese Frosting

9. In a large mixing bowl, beat cream cheese and butter together until creamy.
10. Gradually add powdered sugar and vanilla extract, beating until smooth and fluffy.

Step 7: Assemble the Cake

11. Place one cake layer on a serving plate and spread a generous layer of cream cheese frosting on top.
12. Place the second layer on top and frost the top and sides evenly.

Step 8: Serve and Enjoy

13. Slice and serve this decadent Red Velvet Cake at your next gathering—it’s guaranteed to impress!

Servings and Timing

• Yield: 10-12 slices
• Prep Time: 15 minutes
• Bake Time: 25-30 minutes
• Cooling Time: 30 minutes
• Total Time: 1 hour 15 minutes

Variations

• Cupcake Version: Pour batter into cupcake liners and bake for 18-20 minutes.
• Extra Moist Cake: Add ½ cup sour cream for a richer texture.
• Chocolate Lover’s Twist: Increase cocoa powder to 2 tablespoons for a deeper chocolate flavor.
• Gluten-Free Option: Substitute with a 1:1 gluten-free flour blend.

Storage/Reheating

• Refrigeration: Store in an airtight container in the fridge for up to 5 days.
• Freezing: Wrap unfrosted cake layers tightly and freeze for up to 2 months. Thaw and frost before serving.
• Room Temperature: Keep at room temperature for up to 4 hours before refrigerating.

FAQs

Why is red velvet cake red?

The red color comes from food coloring, enhanced by the reaction of cocoa, vinegar, and buttermilk.

Can I use natural food coloring?

Yes, beet powder or pomegranate juice can be used for a natural red color.

What can I substitute for buttermilk?

Mix 1 cup milk with 1 tablespoon lemon juice or vinegar and let it sit for 5 minutes.

Can I make the frosting less sweet?

Reduce powdered sugar and add a pinch of salt to balance the sweetness.

How do I make a three-layer cake?

Divide the batter into three 8-inch cake pans and bake for 20-25 minutes.

Can I make this cake ahead of time?

Yes! The cake layers can be baked a day in advance and stored in the fridge before frosting.

Why is my cake dry?

Overbaking or adding too much flour can dry out the cake. Use proper measuring techniques and check for doneness early.

Can I use butter instead of oil?

Yes, but oil keeps the cake extra moist. If using butter, use 1 ½ cups melted butter.

How do I get smooth frosting?

Beat the frosting until light and fluffy, and let the cake cool completely before frosting.

What’s the best way to cut clean slices?

Use a sharp, warm knife (dip in hot water and wipe dry) for clean, precise slices.

Conclusion

This Red Velvet Cake with Cream Cheese Frosting is a timeless classic—moist, fluffy, and packed with flavor! Whether you’re celebrating a special occasion or just craving a delicious homemade dessert, this cake is guaranteed to impress. Enjoy every creamy, chocolatey bite!

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