If you have ever wanted to bake a show-stopping dessert that combines a perfect balance of rich flavor and creamy indulgence, this Red Velvet Cake with Cream Cheese Frosting Recipe is exactly what you need. This cake is velvety moist, with that signature hint of cocoa, vibrant red color, and a luscious cream cheese frosting that brings everything together into a harmonious bite. Whether it’s a special occasion or just a day you want to treat yourself and loved ones, this recipe delivers a beautiful homemade cake that feels both classic and endlessly comforting.
Ingredients You’ll Need
The magic of this Red Velvet Cake with Cream Cheese Frosting Recipe lies in the simplicity and quality of the ingredients. Each component is thoughtfully chosen to contribute to the unique texture, flavor, and that iconic red hue we all adore.
- 2 ½ cups all-purpose flour: Provides the structure and crumb to the cake, making it tender yet sturdy.
- 2 Tablespoons cocoa powder: Adds a subtle chocolate undertone essential for the classic red velvet taste.
- 1 teaspoon baking soda: Helps the cake rise beautifully, keeping it light and airy.
- ½ teaspoon salt: Balances the sweetness and deepens flavor complexity.
- ½ cup buttermilk (room temperature): Contributes moistness and a slight tang that brightens the overall taste.
- ½ cup whole milk (room temperature): Adds richness and smoothness to the batter.
- 1 Tablespoon white vinegar: Reacts with baking soda to give the cake its soft texture and tender crumb.
- 1 teaspoon vanilla extract: Infuses warmth and depth into the cake flavor.
- 1 ¾ cups granulated sugar: Sweetens the cake perfectly without overpowering.
- ¾ cup vegetable oil: Keeps the cake moist and lends a soft, delicate crumb.
- 2 large eggs (room temperature): Bind the ingredients and contribute to the cake’s rich texture.
- 2 teaspoons red gel food coloring: Delivers that iconic, eye-catching red color without thinning the batter.
- 16 ounces cream cheese (softened): Base for the tangy, silky frosting everyone loves.
- 1 cup unsalted butter (softened): Adds creaminess and smoothness to the frosting.
- 7 cups powdered sugar (sifted): Sweetens and thickens the frosting to the perfect consistency.
- 2 teaspoons vanilla extract: Deepens the flavor of the frosting with its aromatic essence.
- 3 Tablespoons heavy cream (adjust for consistency): Helps achieve a creamy, spreadable frosting texture.
- Pinch of salt: Enhances sweetness and balances the frosting flavors.
How to Make Red Velvet Cake with Cream Cheese Frosting Recipe
Step 1: Prepare the Batter
Start by preheating your oven to 350°F (175°C) and greasing your cake pans. In a large bowl, sift together the flour, cocoa powder, baking soda, and salt. In another bowl, mix the buttermilk, whole milk, vinegar, and vanilla extract. In your mixer, beat the sugar and oil together until smooth, then add eggs one at a time, making sure each is fully incorporated. Alternate adding your dry ingredients and milk mixture to the wet mix, beginning and ending with the dry ingredients. Finally, fold in the red gel food coloring carefully, blending until the rich red color is uniform throughout the batter.
Step 2: Bake the Cake
Pour the batter evenly into your prepared pans. Bake for about 30 minutes, or until a toothpick inserted in the center comes out clean. Make sure not to overbake to keep the cake moist and tender. Let the cakes cool in the pans for about 10 minutes, then transfer them to a wire rack to cool completely before frosting.
Step 3: Make the Cream Cheese Frosting
While the cakes cool, beat the softened cream cheese and unsalted butter together until smooth and creamy. Gradually add the sifted powdered sugar, alternating with vanilla extract, until fully blended. Add heavy cream a little at a time to reach your desired consistency, and finish with a pinch of salt to balance the sweetness. Whip the frosting a bit more to make it light and fluffy.
Step 4: Assemble Your Cake
Place one cake layer on your serving plate and generously spread cream cheese frosting across the top. Add the second layer and cover the entire cake with the remaining frosting. For a polished look, smooth the surfaces with an offset spatula or create soft peaks for a charming rustic finish.
How to Serve Red Velvet Cake with Cream Cheese Frosting Recipe
Garnishes
A few well-chosen garnishes can elevate your cake’s appearance and flavor. Consider sprinkling white chocolate shavings or chopped pecans for added texture. Fresh berries such as raspberries or strawberries bring a subtle tartness that complements the sweetness perfectly. You can even dust a tiny bit of cocoa powder on top for a delicate finish.
Side Dishes
This cake pairs wonderfully with light accompaniments. Fresh whipped cream or a scoop of vanilla bean ice cream provide a cool contrast to the rich flavors. A simple cup of coffee or a robust black tea offers the perfect beverage to balance the cake’s sweetness without overpowering its delicate taste.
Creative Ways to Present
For a festive atmosphere, consider layering the cake in a clear glass trifle bowl to show off the vibrant red layers and luscious frosting. Another idea is to cut the cake into small, bite-sized squares and serve on a decorative platter with toothpicks for easy sharing at parties. You can also pipe additional frosting decoratively along the edges or on top to make your cake truly stand out.
Make Ahead and Storage
Storing Leftovers
After enjoying your delicious Red Velvet Cake with Cream Cheese Frosting Recipe, store the leftovers in an airtight container in the refrigerator. The frosting contains cream cheese and butter, which need to stay chilled to remain fresh and safe. Properly stored, the cake can last up to 4 days without losing its moistness or flavor.
Freezing
If you want to save slices for later, freezing is a great option. Wrap individual cake slices tightly in plastic wrap and then in aluminum foil before placing them in the freezer. When done properly, your cake can be frozen for up to 2 months. Thaw overnight in the refrigerator before enjoying to preserve the freshness and texture.
Reheating
Since this cake is best served cool or at room temperature, reheating is usually not necessary. However, if your cake feels too cold from the fridge, allow it to sit at room temperature for about 30 minutes before serving. Avoid microwaving as it can melt the frosting and alter the texture.
FAQs
Can I substitute the buttermilk in this recipe?
Absolutely! If you don’t have buttermilk, you can make a quick substitute by mixing ½ cup of whole milk with 1 tablespoon of vinegar or lemon juice. Let it sit for 5 minutes before using it in the recipe to achieve that desired tang and texture.
What does the vinegar do in the cake batter?
The vinegar reacts with the baking soda to create bubbles that help the cake rise and become fluffy. It also interacts with the buttermilk and cocoa powder to enhance the cake’s tender crumb and distinct flavor, which is essential to the classic red velvet profile.
Why do I need to use gel food coloring instead of liquid?
Gel food coloring is more concentrated than liquid coloring, which means it provides the vivid red shade without adding extra liquid that could affect the cake’s texture. Using gel helps maintain the perfect batter consistency and vibrant color the red velvet cake is known for.
Can I make this cake gluten-free?
Yes, you can substitute the all-purpose flour with a gluten-free flour blend designed for baking. Just make sure the blend contains xanthan gum or a similar binder to mimic the texture and structure gluten provides. Be aware that the texture might be slightly different but still delicious.
How do I prevent my cream cheese frosting from becoming runny?
To keep your frosting stable, ensure both the cream cheese and butter are fully softened but not melted before mixing. Gradually add powdered sugar and heavy cream while whipping, monitoring the consistency. Chill the frosting slightly if it starts to get too soft, and avoid adding too much liquid at once.
Final Thoughts
Baking this Red Velvet Cake with Cream Cheese Frosting Recipe is truly a rewarding experience that results in a stunning dessert perfect for any celebration or a cozy treat at home. The combination of the moist, flavorful cake with the creamy, tangy frosting creates a delightful harmony that is hard to resist. I wholeheartedly encourage you to give it a try—you might just discover a new favorite that brings smiles around your table every time.
Print
Red Velvet Cake with Cream Cheese Frosting Recipe
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Total Time: 1 hour
- Yield: 16 slices
- Category: Dessert
- Method: Baking
- Cuisine: Southern American
Description
This classic Red Velvet Cake features a moist, tender crumb infused with a hint of cocoa and vibrant red color, layered and frosted with a creamy, smooth cream cheese frosting. Perfect for celebrations or any special occasion, this cake combines traditional Southern flavors with a luscious texture that melts in your mouth.
Ingredients
Cake
- 2 ½ cups all-purpose flour
- 2 Tablespoons cocoa powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- ½ cup buttermilk (at room temperature)
- ½ cup whole milk (at room temperature)
- 1 Tablespoon white vinegar
- 1 teaspoon vanilla extract
- 1 ¾ cups granulated sugar
- ¾ cup vegetable oil
- 2 large eggs (at room temperature)
- 2 teaspoons red gel food coloring
Frosting
- 16 ounces cream cheese (softened)
- 1 cup unsalted butter (softened)
- 7 cups powdered sugar (sifted)
- 2 teaspoons vanilla extract
- 3 Tablespoons heavy cream (adjust for consistency)
- pinch of salt
Instructions
- Prepare the dry ingredients: In a large bowl, sift together the all-purpose flour, cocoa powder, baking soda, and salt to ensure even distribution and to remove lumps. Set aside.
- Combine wet ingredients and mix batter: In another bowl, mix the buttermilk, whole milk, white vinegar, vanilla extract, granulated sugar, vegetable oil, eggs, and red gel food coloring until well combined. Gradually add the dry ingredients to the wet mixture, mixing until smooth and fully incorporated, being careful not to overmix.
- Bake the cake: Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans. Divide the batter evenly between the pans. Bake for about 30 minutes, or until a toothpick inserted into the center comes out clean. Allow the cakes to cool in the pans for 10 minutes, then transfer them to wire racks to cool completely.
- Prepare the cream cheese frosting: In a large bowl, beat the softened cream cheese and unsalted butter together until creamy and smooth. Gradually add the sifted powdered sugar, beating continuously. Add vanilla extract, pinch of salt, and heavy cream, adjusting the cream quantity to achieve a smooth, spreadable consistency.
- Assemble the cake: Once the cake layers have cooled completely, place one layer on a serving plate. Spread a generous amount of cream cheese frosting on top. Place the second cake layer over it and frost the top and sides evenly with the remaining frosting.
- Chill and serve: For best results, refrigerate the assembled cake for at least 1 hour to allow the frosting to set. Serve chilled or at room temperature.
Notes
- Ensure all ingredients, especially eggs, milk, and buttermilk, are at room temperature for better mixing and texture.
- If you do not have buttermilk, you can make a substitute by adding 1 tablespoon of white vinegar to 1 cup of milk; let it sit for 5 minutes before using.
- Use gel food coloring for richer and more vibrant red color without affecting the batter’s consistency.
- To avoid cracking, do not open the oven door during the first 20 minutes of baking.
- Adjust the heavy cream in the frosting to achieve your preferred consistency—less for thicker frosting, more for spreadability.
- Store leftovers covered in the refrigerator and consume within 3-4 days for best freshness.
