If you want a show-stopping dessert that always gets rave reviews, look no further than this Red Velvet Cake with Cream Cheese Frosting. It’s as irresistibly gorgeous as it is delicious: imagine fluffy, ruby-red layers with a tender crumb, wrapped in a dreamy cream cheese frosting that’s tangy, rich, and luxuriously smooth. Whether it’s for a birthday, holiday, or that “just because” moment, this classic cake is pure celebration on a plate.
Ingredients You’ll Need
You might be surprised: the secret to this Red Velvet Cake with Cream Cheese Frosting lies in its unassuming pantry staples. Each ingredient is chosen to deliver that signature velvety texture and the perfect balance of cocoa, sweetness, and a hint of tang. Let’s see why they matter:
- All-purpose flour: Gives the cake that classic soft yet sturdy structure that’s vital for holding all those luscious layers.
- Unsweetened cocoa powder: Just enough to deepen the flavor and complement the crimson color—no overpowering chocolate here.
- Baking soda: Ensures a light, airy rise and the right crumb.
- Salt: Balances sweetness and brightens every bite.
- Granulated sugar: Sweetens the cake to perfection and helps keep it moist.
- Vegetable oil: Makes your cake extra tender and fresh-tasting long after baking.
- Large eggs (room temperature): Bind the batter and add lovely richness—let these warm up for best results!
- Buttermilk (room temperature): The not-so-secret ingredient for unbeatable moistness and just the right tang.
- Red food coloring (gel recommended): Delivers that gorgeous, deep scarlet hue this cake is known for. Gel gives more vibrant color without watering down the batter.
- White vinegar: Reacts with baking soda for a tender crumb and subtle sharpness.
- Vanilla extract: Rounds out the flavors and provides that inviting, bakery-fresh aroma.
- Cream cheese (softened): The hero of the frosting—rich, tangy, and irresistibly smooth.
- Unsalted butter (softened): Creams together with the cheese for a silky, spreadable texture.
- Powdered sugar (sifted): Sweetens and thickens the frosting while ensuring no lumps.
- Melted dark chocolate: For drizzling over the top, adding an elegant flourish and an extra hit of cocoa.
- Fresh raspberries (or any berries): For a pop of color and a fresh, tangy contrast to the creamy richness.
How to Make Red Velvet Cake with Cream Cheese Frosting
Step 1: Prep Your Pans and Oven
Begin by preheating your oven to 350°F (175°C). Grease and line three 8-inch round cake pans with parchment paper, making sure the cakes won’t stick. This little bit of prep makes assembly a breeze and helps your cake layers slip right out when it’s time to cool.
Step 2: Mix the Dry Ingredients
In a medium bowl, whisk together the flour, cocoa powder, baking soda, and salt. Whisking ensures everything is evenly distributed, so you’ll get perfect flavor and texture in every single bite. Trust me, this 30-second step is totally worth it for that flawless cake.
Step 3: Combine the Wet Ingredients
In a large bowl, whisk together the granulated sugar, vegetable oil, and eggs until smooth and light. Now stir in the buttermilk, red food coloring, white vinegar, and vanilla extract. This vibrant mixture is where the signature color and that unforgettable tangy richness begin to take shape.
Step 4: Make the Batter
Gradually add the dry ingredients into your wet mixture, mixing until just combined. Don’t overmix—overworking the batter can toughen your cake. Just stir until the last streaks of flour disappear and the color is beautifully even.
Step 5: Bake the Cake Layers
Divide your batter evenly among the three prepared pans. Pop them into the oven and bake for 25–30 minutes. You’ll know they’re done when a toothpick comes out clean or with just a few moist crumbs. Let your cakes cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.
Step 6: Make the Cream Cheese Frosting
Beat together the softened cream cheese and butter until totally smooth and creamy—no lumps allowed! Gradually add the powdered sugar, mixing on low so you don’t end up in a powdered sugar snowstorm, then increase the speed until your frosting is fluffy. Add vanilla and beat until combined. The result is a rich, perfectly tangy frosting made to complement the Red Velvet Cake with Cream Cheese Frosting.
Step 7: Assemble and Frost
Place one cooled cake layer on your serving plate and spread on a generous scoop of frosting. Repeat with the second layer. Add the third layer and cover the whole cake with the remaining frosting, smoothing it out for a gorgeous finish. Feel free to pipe on decorative swirls or borders for a bakery-style touch.
Step 8: Decorate and Garnish
Drizzle melted dark chocolate in artistic streaks across the cake, and shower with fresh raspberries (or your favorite berries). These little flourishes take your Red Velvet Cake with Cream Cheese Frosting from delicious to absolutely dazzling.
How to Serve Red Velvet Cake with Cream Cheese Frosting
Garnishes
The finishing touches—like a drizzle of dark chocolate and handfuls of fresh raspberries—offer a gorgeous pop of color and deepen the flavor. Want to get fancy? Try a sprinkle of white chocolate shavings or even a dusting of edible gold leaf for extra pizzazz.
Side Dishes
Red Velvet Cake with Cream Cheese Frosting pairs perfectly with simple, elegant sides. Think a scoop of vanilla ice cream, a handful of candied pecans, or even a tart orange or berry sorbet. Light sides help balance the richness of the cake, making every bite feel special.
Creative Ways to Present
Show off your cake by slicing it at the table for a dramatic reveal of those striking red layers. For parties, you can bake the batter as cupcakes or even as a layer in a trifle. Individual mini cakes also make adorable, single-serving treats.
Make Ahead and Storage
Storing Leftovers
If you have any leftovers (which is a big if!), store slices in an airtight container in the fridge for up to five days. The cake stays moist, and the flavors actually meld beautifully after a day or two.
Freezing
To freeze, wrap individual slices or even whole, undecorated cake layers tightly in plastic wrap and place in a freezer-safe bag. Cakes keep their lovely texture and flavor for up to three months. When you’re ready to serve, thaw overnight in the fridge.
Reheating
While Red Velvet Cake with Cream Cheese Frosting is traditionally served chilled or at room temperature, you can bring slices to room temperature for 20–30 minutes before serving to soften the frosting and cake layers. Gently microwaving for 10 seconds (just to take the chill off) works well too.
FAQs
Can I use natural cocoa instead of Dutch-process?
Absolutely! Red Velvet Cake with Cream Cheese Frosting traditionally uses natural cocoa powder—it gives the cake its classic taste and works with the baking soda for a reddish hue. Dutch-process works too, but the flavor and color will shift slightly.
Do I have to use gel food coloring?
Gel food coloring brings bold, even color without thinning your batter, which helps with both look and texture. If you only have liquid coloring, it’ll work in a pinch—use a little extra, but be careful not to overdo it.
Is there a substitute for buttermilk?
Yes! Mix 1 tablespoon of white vinegar or lemon juice with just under 1 cup of whole milk. Let it sit for 5 minutes—it’ll thicken up just like buttermilk and deliver the same tender crumb and tangy flavor to your Red Velvet Cake with Cream Cheese Frosting.
Can I make this recipe as cupcakes instead of a cake?
Definitely. This recipe yields about 24 standard cupcakes. Fill liners two-thirds full, bake at the same temperature for 18–20 minutes, and frost when cool.
How should I decorate for a special occasion?
For birthdays or holidays, use piped frosting borders, sprinklings of colored sugar, or edible glitter. Fresh berries, chocolate curls, or even tiny edible flowers make Red Velvet Cake with Cream Cheese Frosting look as festive as it tastes.
Final Thoughts
There is just something magical about slicing into a stunning Red Velvet Cake with Cream Cheese Frosting and seeing those vibrant layers beneath a snowy blanket of frosting. It’s a classic that always feels special, and I can’t wait for you to love it as much as I do. Gather your ingredients, invite a friend, and bake up some delicious memories with this timeless treat!