Red Velvet Cake With Cream Cheese Frosting Recipe
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Description
Red Velvet Cake is a classic, soft, and moist cake with a subtle cocoa flavor and a rich red color. Paired with luscious cream cheese frosting, it’s a perfect dessert for any occasion, from birthdays to holidays.
Ingredients
Cake:
All-purpose flour – 2 ½ cups
Granulated sugar – 1 ¾ cups
Unsweetened cocoa powder – 2 tablespoons
Baking soda – 1 teaspoon
Salt – ½ teaspoon
Unsalted butter (softened) – ½ cup
Vegetable oil – ½ cup
Eggs – 2 large
Buttermilk – 1 cup
White vinegar – 1 teaspoon
Vanilla extract – 2 teaspoons
Red food coloring – 2 tablespoons
Cream Cheese Frosting:
Cream cheese (softened) – 8 ounces
Unsalted butter (softened) – ½ cup
Powdered sugar – 4 cups
Vanilla extract – 2 teaspoons
Instructions
Preheat oven to 350°F (175°C) and grease two 9-inch round cake pans. Line with parchment paper.
Whisk flour, cocoa powder, baking soda, and salt in a bowl and set aside.
In a large mixing bowl, beat butter, oil, and sugar until light and fluffy.
Add eggs one at a time, beating well after each addition.
Mix in vanilla extract, vinegar, and red food coloring.
Alternately add dry ingredients and buttermilk, starting and ending with dry ingredients. Mix until just combined.
Divide batter evenly between the prepared cake pans and smooth the tops.
Bake for 30-35 minutes or until a toothpick inserted into the center comes out clean.
Let cakes cool in pans for 10 minutes, then transfer to a wire rack to cool completely.
To make the frosting, beat cream cheese and butter together until smooth and creamy.
Gradually add powdered sugar and beat until fluffy. Mix in vanilla extract.
Frost the completely cooled cakes, stacking layers and covering the sides and top.
Refrigerate for at least 30 minutes before serving for the best texture.
Equipment
Mixing bowls
Electric mixer
Measuring cups and spoons
Two 9-inch round cake pans
Parchment paper
Cooling rack
Offset spatula
How To Store
Store in an airtight container at room temperature for up to 2 days.
Refrigerate for up to a week in an airtight container. Bring to room temperature before serving.
Freeze individual slices wrapped in plastic wrap for up to 3 months. Thaw overnight in the fridge before serving.
Red Velvet Cake With Cream Cheese Frosting
Equipment
- Mixing bowls
- Electric mixer
- Measuring cups and spoons
- Two 9-inch round cake pans
- Parchment paper
- Cooling rack
- Offset spatula
Ingredients
- Cake:
- All-purpose flour – 2 ½ cups
- Granulated sugar – 1 ¾ cups
- Unsweetened cocoa powder – 2 tablespoons
- Baking soda – 1 teaspoon
- Salt – ½ teaspoon
- Unsalted butter softened – ½ cup
- Vegetable oil – ½ cup
- Eggs – 2 large
- Buttermilk – 1 cup
- White vinegar – 1 teaspoon
- Vanilla extract – 2 teaspoons
- Red food coloring – 2 tablespoons
- Cream Cheese Frosting:
- Cream cheese softened – 8 ounces
- Unsalted butter softened – ½ cup
- Powdered sugar – 4 cups
- Vanilla extract – 2 teaspoons
Instructions
- Preheat oven to 350°F (175°C) and grease two 9-inch round cake pans. Line with parchment paper.
- Whisk flour, cocoa powder, baking soda, and salt in a bowl and set aside.
- In a large mixing bowl, beat butter, oil, and sugar until light and fluffy.
- Add eggs one at a time, beating well after each addition.
- Mix in vanilla extract, vinegar, and red food coloring.
- Alternately add dry ingredients and buttermilk, starting and ending with dry ingredients. Mix until just combined.
- Divide batter evenly between the prepared cake pans and smooth the tops.
- Bake for 30-35 minutes or until a toothpick inserted into the center comes out clean.
- Let cakes cool in pans for 10 minutes, then transfer to a wire rack to cool completely.
- To make the frosting, beat cream cheese and butter together until smooth and creamy.
- Gradually add powdered sugar and beat until fluffy. Mix in vanilla extract.
- Frost the completely cooled cakes, stacking layers and covering the sides and top.
- Refrigerate for at least 30 minutes before serving for the best texture.
Frequently Asked Questions
How can I make the cake more moist?
Use oil in combination with butter, and don’t overbake the cake.
Can I use natural food coloring instead of artificial?
Yes, beet powder or natural red food dyes work, though the color may be less vibrant.
Why does my cake taste too much like cocoa?
Too much cocoa powder can overpower the flavor. Stick to the recommended amount.
Can I make this cake without food coloring?
Yes, but the cake will be brown rather than red. The flavor remains the same.
Can I use milk instead of buttermilk?
For best results, use buttermilk. If unavailable, mix 1 cup milk with 1 tablespoon vinegar or lemon juice and let it sit for 5 minutes.
Can I use a different frosting?
Yes, buttercream or whipped cream frosting works well, but cream cheese frosting is the classic choice.
Why is my frosting too runny?
Ensure the cream cheese and butter are not overly softened and add more powdered sugar if needed.
Can I make cupcakes with this recipe?
Yes, bake at 350°F (175°C) for 18-20 minutes.
How do I get even cake layers?
Use a kitchen scale to divide the batter equally between pans.
Can I make the cake in advance?
Yes, bake the cake layers a day ahead and wrap them in plastic wrap. Frost before serving.
This Red Velvet Cake looks absolutely divine. I love how rich and moist the cake appears, and that cream cheese frosting looks so velvety smooth. The balance of cocoa and buttermilk must give it such a deep, delicious flavor. Can’t wait to try this recipe, thanks for sharing. Do you have any tips for getting that perfect, vibrant red color without using too much food coloring?
Thank you so much! I’m so glad you like the recipe. The combination of cocoa and buttermilk really does create such a rich flavor. For the perfect red color, I recommend using a gel food coloring rather than liquid because it’s more concentrated, so you get a vibrant hue without altering the texture of the cake. You can also try using natural alternatives like beet powder if you prefer. Let me know if you give it a try. I’d love to hear how it turns out.