Classic Red Velvet Cake with Cream Cheese Frosting

Have you ever wondered what makes Red Velvet Cake with Cream Cheese Frosting such an iconic dessert across generations? It’s not just the striking red color or the tangy-sweet frosting—it’s the luxurious texture, the perfect balance of cocoa and vanilla, and that signature hint of buttermilk that make this cake unforgettable.

This classic American dessert has deep Southern roots and is beloved for its romantic hue and melt-in-your-mouth crumb. Whether you’re baking it for Valentine’s Day, a birthday celebration, or just to satisfy a sweet craving, this cake never fails to impress. The rich, tender cake layers contrast beautifully with the velvety cream cheese frosting, creating a show-stopping treat that looks as good as it tastes.

The secret to a truly moist red velvet cake lies in the chemistry between vinegar, buttermilk, and baking soda—an old-school trick that gives the cake its rise and softness. And when paired with a tangy cream cheese frosting, the result is a dessert that’s both elegant and indulgent.

If you love this recipe, don’t miss our Strawberry Crunch Cheesecake – Easy & Delicious Recipe for another timeless treat.

Whether you’re a beginner or a seasoned baker, this easy-to-follow guide will help you bake the perfect red velvet cake with cream cheese frosting from scratch. Let’s dive in!

Ingredients for Red Velvet Cake with Cream Cheese Frosting

To make this delicious red velvet cake, you’ll need two sets of ingredients: one for the cake layers and one for the frosting. All ingredients are easy to find, and we’ve included substitution tips where needed.

For the Cake:

• 2 ½ cups all-purpose flour (sifted)
• 2 tablespoons unsweetened cocoa powder
• 1 teaspoon baking soda
• ½ teaspoon salt
• 1 ½ cups granulated sugar
• 1 cup vegetable oil (or melted butter for a richer flavor)
• 2 large eggs (room temperature)
• 1 cup buttermilk (or 1 cup milk + 1 tbsp lemon juice)
• 2 teaspoons vanilla extract
• 1 tablespoon white vinegar
• 2 tablespoons red food coloring (liquid or gel)

💡 Tip: Use natural cocoa powder (not Dutch-processed) for the authentic red velvet taste.

For the Cream Cheese Frosting:

• 8 oz cream cheese (softened)
• ½ cup unsalted butter (softened)
• 3 ½ cups powdered sugar (sifted)
• 1 teaspoon vanilla extract
• Pinch of salt

🧈 Learn how to choose the best butter for baking in our Butter Buying Guide.

Preparation Notes:

• Preheat your oven to 350°F (175°C).
• Grease and line two 9-inch round cake pans.
• Sift dry ingredients for a lighter crumb.
• Bring all refrigerated ingredients to room temperature before mixing.

How to Make Red Velvet Cake with Cream Cheese Frosting

Follow these step-by-step instructions for a moist, fluffy red velvet cake that looks bakery-worthy.

Step 1: Prepare Your Pans and Preheat the Oven

Grease two 9-inch cake pans and line the bottoms with parchment paper. Preheat your oven to 350°F (175°C). This ensures even baking.

Step 2: Mix Dry Ingredients

In a large bowl, sift together the flour, cocoa powder, baking soda, and salt. Mixing dry ingredients separately prevents clumping and promotes even distribution.

Step 3: Combine Wet Ingredients

In another large bowl, whisk together the sugar, oil, eggs, vanilla extract, buttermilk, and red food coloring. Mix until smooth.

🎨 For a natural red hue, try beet juice or a plant-based red food coloring.

Step 4: Add the Vinegar and Combine

Add the white vinegar to the wet mixture and stir well. Then gradually fold the dry ingredients into the wet ingredients, mixing until just combined. Do not overmix—this keeps the cake light and airy.

Step 5: Bake the Cake Layers

Divide the batter evenly between the prepared pans. Tap gently to remove air bubbles. Bake for 30–35 minutes or until a toothpick inserted in the center comes out clean.

⏳ Avoid opening the oven too early—it can cause the cake to collapse.

Step 6: Cool Completely

Let the cakes cool in the pans for 10 minutes, then transfer them to a wire rack to cool completely before frosting.

Step 7: Make the Cream Cheese Frosting

Beat the softened cream cheese and butter until creamy. Gradually add powdered sugar, one cup at a time. Add vanilla and a pinch of salt, and beat until smooth and fluffy.

Step 8: Frost and Assemble

Once the cakes are cool, spread a layer of cream cheese frosting between them. Then frost the top and sides using an offset spatula.

🍰 Want an extra touch? Crumble some cake scraps and sprinkle on top for a bakery-style finish.

Serve with our Homemade Vanilla Ice Cream for an irresistible combo!

Expert Tips for Perfect Red Velvet Cake with Cream Cheese Frosting

• Room Temperature Ingredients: This ensures better mixing and a smoother batter.
• Storage: Store the frosted cake in the refrigerator for up to 4 days in an airtight container.
• Make Ahead: You can bake the cake layers a day ahead and refrigerate them wrapped in plastic.
• Freezing: Wrap unfrosted cake layers in plastic wrap and freeze for up to 2 months.
  👉 USDA Freezing Guidelines
• Additions: Add mini chocolate chips to the batter for a fun twist.
• Frosting Variations: Mix in orange zest or almond extract for unique flavor profiles.
• Pairings: Serve with berries or coffee for a delightful dessert experience.

Frequently Asked Questions About Red Velvet Cake with Cream Cheese Frosting

Can I make this recipe gluten-free?

Yes! Substitute the all-purpose flour with a 1:1 gluten-free baking flour blend. Check our Gluten-Free Baking Tips for best results.

Can I make it vegan?

You can! Replace eggs with flax eggs (1 tbsp flaxseed + 3 tbsp water per egg), use vegan cream cheese and butter, and opt for a plant-based milk + vinegar combo instead of buttermilk.

What can I substitute for buttermilk?

Mix 1 cup of milk with 1 tablespoon of vinegar or lemon juice. Let it sit for 5–10 minutes before using.

How do I store leftovers?

Store the frosted cake in the refrigerator in an airtight container for up to 4 days. You can also freeze individual slices wrapped in plastic and foil.

Why is my red velvet cake not red enough?

The type of cocoa and food coloring affects the final hue. Use gel food coloring for a vibrant tone, and avoid Dutch-processed cocoa, which is too dark.

🧁 Still have questions? Explore our Baking FAQ for more tips.

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There’s something truly special about making Red Velvet Cake with Cream Cheese Frosting from scratch. With its rich color, decadent frosting, and old-fashioned flavor, it’s the kind of dessert that creates memories. We hope this guide helps you bake your best cake yet!

If you loved this red velvet cake, let us know by leaving a review! Looking for more inspiration? Try our Pistachio Bread next—it’s another crowd-pleaser!

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