Red Velvet Cake with Cream Cheese Frosting Recipe

If there’s one dessert that brings a chorus of “wow!” at first glance and an even happier sigh at first taste, it’s Red Velvet Cake with Cream Cheese Frosting. This classic cake is legendary for its moist, buttery crumb, hint of cocoa, and that show-stopping red hue sandwiched between clouds of luscious cream cheese frosting. Whether for birthdays, holidays, or just to treat yourself, this cake turns any day into a celebration. Sharing this recipe feels like handing over a family secret that’s guaranteed to fill your kitchen with warmth and smiles!

this Recipe

Ingredients You’ll Need

There’s magic in the simplicity of these ingredients—each is essential for creating the unique flavor, velvety texture, and deep scarlet color this cake is beloved for. Pay close attention to temperature and measurements, and you’re halfway to a showpiece bake!

• All-purpose flour: The backbone of the cake, providing structure and a tender crumb.
• Granulated sugar: Sweetens the cake and helps create that moist, irresistibly soft texture.
• Baking soda: Gives lift and keeps the cake light and airy.
• Salt: Balances sweetness and deepens all the flavors in both cake and frosting.
• Cocoa powder: Just a touch for a subtle chocolate undertone that complements the red color.
• Vegetable oil: Delivers moisture for a soft, tender bite in every slice.
• Buttermilk (room temperature): Adds a gentle tang and keeps the cake perfectly moist.
• Large eggs (room temperature): Bind the ingredients and enrich the cake.
• Red food coloring: The iconic ingredient that transforms this cake from ordinary to show-stopping.
• Vanilla extract: Rounds out the flavors with its sweet scent and taste.
• White vinegar: Reacts with the baking soda and cocoa for a lighter crumb and classic tang.
• Cream cheese (softened): Essential for the silky, tangy frosting that crowns the cake.
• Unsalted butter (softened): Adds creaminess and a rich base to the frosting.
• Powdered sugar: Sweetens and adds fluffiness to your frosting.
• Vanilla extract (for the frosting): Adds depth and warmth—don’t skip it!

How to Make Red Velvet Cake with Cream Cheese Frosting

Step 1: Prep Your Pans and Oven

Nothing says “I’m about to bake something special” like preheating the oven to 350°F (175°C) and prepping your cake pans. Grease and flour two 9-inch round pans to ensure your red velvet masterpieces pop right out—no heartbreaks or broken layers here!

Step 2: Mix the Dry Ingredients

In a medium bowl, whisk together the flour, sugar, baking soda, salt, and cocoa powder. This step combines all the essentials, ensuring an even crumb throughout. Just a touch of cocoa is what gives Red Velvet Cake with Cream Cheese Frosting its signature subtle chocolate flavor without overpowering the cake.

Step 3: Blend Wet Ingredients

In a large bowl, beat together the vegetable oil, buttermilk, eggs, red food coloring, vanilla extract, and vinegar. The room temperature buttermilk and eggs make a world of difference for a smooth, integrated batter. That stunning red color comes alive as you mix—always a magical moment!

Step 4: Combine Wet and Dry Mixtures

Slowly add the dry mixture into the bowl of wet ingredients, mixing until just combined. Scrape the sides as you go and watch for a silky, light-red batter. Over-mixing is the enemy here; mix until there are no lumps but stop as soon as everything’s incorporated. The result? Soft, fluffy layers every single time.

Step 5: Bake the Cakes

Divide the batter evenly between your prepared pans and smooth the tops. Slide them into the oven and bake for 30 to 35 minutes, or until a toothpick inserted into the center comes out clean. While they bake, your kitchen will fill with that enchanting, slightly chocolate-sweet aroma—resist opening the door too often!

Step 6: Cool Completely

Allow your cakes to cool in the pans for 10 minutes to set their shape. Then gently turn them out onto wire racks. Let them cool completely before frosting—trust me, patience pays off and keeps your frosting from melting.

Step 7: Make the Cream Cheese Frosting

This frosting is about as dreamy as they come! Beat the softened cream cheese and butter together until smooth, then add vanilla. Gradually whisk in the powdered sugar until you reach a light, fluffy consistency just begging to be slathered generously between cake layers—and mounded on top!

Step 8: Assemble and Frost

To finish the Red Velvet Cake with Cream Cheese Frosting, place the first cake layer on your serving plate, add a thick layer of frosting, top with the second cake, then cover the whole thing in more creamy goodness. For swoops and swirls, use an offset spatula or the back of a spoon and enjoy swooning over your masterpiece!

How to Serve Red Velvet Cake with Cream Cheese Frosting

Garnishes

Nothing elevates Red Velvet Cake with Cream Cheese Frosting like a sprinkle of cake crumbs on top, which you can make from any trimmed pieces. Try a shower of shaved chocolate, chopped pecans, or a handful of sweetened coconut for extra flair. Fresh berries on the side add color and brightness—it’s both classic and exquisite!

Side Dishes

Pair your slice with fresh strawberries or raspberries to balance the cake’s richness. A scoop of vanilla ice cream transforms the dessert into a true celebration, and a freshly brewed cup of coffee or a glass of cold milk brings perfect harmony to every bite.

Creative Ways to Present

This cake is a scene-stealer at parties and holidays, but you can also cut it into cubes for a dramatic trifle with extra layers of frosting and berries. Bake mini cakes or cupcakes using the same batter and frosting for darling individual treats, or frost the cake naked-style for a stunning, rustic appearance.

Make Ahead and Storage

Storing Leftovers

If you find yourself with extra Red Velvet Cake with Cream Cheese Frosting (lucky you!), store slices in an airtight container in the refrigerator. The cake holds its moist crumb and fluffy frosting for up to 5 days—if it lasts that long. Chilling also makes for neater cuts when serving.

Freezing

To freeze, wrap individual slices or entire cake layers tightly in plastic wrap and then foil. Place them in a freezer-safe container for up to 3 months. Thaw overnight in the refrigerator before serving, and you’ll have a spectacular dessert ready at a moment’s notice!

Reheating

While Red Velvet Cake with Cream Cheese Frosting is at its best at cool or room temperature, you can take the chill off slices by letting them sit out for 20 to 30 minutes before serving. Avoid microwaving, as it can alter the frosting’s luscious texture.

FAQs

Does Red Velvet Cake with Cream Cheese Frosting need to be refrigerated?

Absolutely! Because of the cream cheese frosting, it’s best to refrigerate this cake. This helps maintain the frosting’s texture and keeps the cake fresh for several days.

Can I make this cake ahead of time?

Yes, you can bake the cake layers up to two days in advance and store them tightly wrapped in the fridge. Assemble and frost the cake the day you plan to serve for optimal freshness and wow-factor.

What’s the secret to a moist red velvet cake?

Using oil and buttermilk, and not over-mixing the batter are the keys to a wonderfully moist Red Velvet Cake with Cream Cheese Frosting. These ingredients keep the crumb tender and rich with every slice.

Can I make this recipe as cupcakes?

You sure can! Divide the batter among cupcake liners and bake at the same temperature for about 18-20 minutes, or until a toothpick comes out clean. Frost generously for that classic look and taste.

What can I substitute for buttermilk?

If you don’t have buttermilk, add a tablespoon of lemon juice or white vinegar to a cup of milk, let it sit for five minutes, and use it as a perfect stand-in for this recipe.

Final Thoughts

Red Velvet Cake with Cream Cheese Frosting is pure magic—rich, fun, and completely irresistible. I hope you bake this cake soon and share it with people who make you smile! There’s something special about watching everyone’s faces light up with each slice.

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