Red velvet cake is one of those iconic desserts that feels luxurious, elegant, and familiar all at once. Its deep red hue, subtle cocoa flavor, and irresistibly tender crumb make it not just a dessert—but an experience. Often associated with celebrations and special occasions, this cake has earned a place in the hearts of bakers and dessert lovers because it’s visually stunning and deliciously indulgent.
This recipe has the perfect balance: it’s moist without being dense, sweet without being overwhelming, and topped with a silky, tangy cream cheese frosting that pairs beautifully with its cocoa undertones. Whether you’re making it for a birthday, holiday feast, romantic dinner, or simply because you’re craving something special, this red velvet cake guarantees a show-stopping result.
Why I Love This Recipe
I love this red velvet cake recipe because it stays true to its classic texture and flavor. It’s incredibly fluffy yet rich, light yet flavorful. The mild cocoa enhances the cake without tasting like a chocolate cake, and the addition of buttermilk and vinegar is what creates the signature velvety texture.
The frosting is another highlight. Cream cheese frosting offers a perfect contrast — tangy, buttery, and smooth — that brings harmony to every bite.
Why This Is a Must-Try Dish
This recipe is a must-try because:
- It delivers bakery-level quality at home.
- It’s an impressive yet approachable recipe, even for beginner bakers.
- The color and flavor combination make it unique compared to typical cakes.
- It pairs beautifully with decorations, toppings, or fillings — making it versatile for any occasion.
If you want a cake that always impresses and never disappoints, this is it.
Recipe Details
- Preparation Time: 25 minutes
- Baking Time: 30–35 minutes
- Cooling & Frosting Time: 1–2 hours
- Total Time: About 2.5 hours
- Servings: 12 slices
- Calories per Serving: Approx. 480–520 calories
- Course: Dessert
- Cuisine: American
Ingredients
For the Cake:
- 2 ½ cups all-purpose flour
- 1 ½ cups granulated sugar
- 2 large eggs, room temperature
- 1 ½ teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 2 tablespoons unsweetened cocoa powder
- 1 ¼ cups buttermilk, room temperature
- ½ cup unsalted butter, softened
- ½ cup vegetable oil
- 1 tablespoon white vinegar
- 2 teaspoons vanilla extract
- 2 tablespoons red liquid food coloring (or gel)
For the Cream Cheese Frosting:
- 8 oz cream cheese, softened
- ½ cup unsalted butter, softened
- 4 cups powdered sugar
- 2 teaspoons vanilla extract
- Pinch of salt
Step-by-Step Preparation Method
1. Prepare the Cake Batter
- Preheat oven to 350°F (175°C). Grease and line two 8-inch round cake pans.
- In a mixing bowl, whisk together flour, cocoa powder, baking powder, baking soda, and salt.
- In a separate large bowl, beat butter and sugar until light and fluffy.
- Add eggs one at a time, mixing well after each addition.
- Add oil, vanilla, vinegar, and food coloring.
- Alternately add the dry ingredients and buttermilk into the wet mixture, ending with dry ingredients.
2. Bake the Cake
- Divide batter evenly between cake pans.
- Bake for 30–35 minutes, or until a toothpick comes out clean.
- Let the cakes cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.
3. Prepare the Cream Cheese Frosting
- Beat cream cheese and butter until soft and creamy.
- Add powdered sugar gradually until smooth.
- Mix in vanilla and a pinch of salt.
4. Assemble the Cake
- Place one cake layer on a serving plate.
- Spread a thick layer of frosting.
- Add the second cake layer and frost the top and sides.
- Smooth or swirl frosting depending on desired style.
How to Serve
Serve at room temperature for the best texture and flavor. A slice pairs beautifully with:
- Hot coffee
- Milk
- Vanilla ice cream
- Fresh berries
Recipe Tips
- Chill the cake layers before frosting to prevent crumbs.
- Use room-temperature ingredients for the creamiest batter.
- Adjust food coloring based on desired intensity.
- Avoid overmixing the batter.
Variations
- Cupcakes: Portion batter into lined muffin tins and reduce bake time to 16–18 minutes.
- Gluten-Free Version: Replace flour with a gluten-free baking blend.
- Chocolate Filling: Add a thin layer of chocolate ganache between layers.
- Raspberry Red Velvet: Add raspberry purée between layers for added brightness.
Freezing and Storage
- Store (refrigerated): Covered, up to 4–5 days.
- Freeze (unfrosted layers): Up to 3 months.
- Freeze (finished cake): Up to 1 month tightly wrapped.
Thaw in the refrigerator overnight before serving.
Special Equipment Needed
- Stand mixer or hand mixer
- 8-inch cake pans
- Wire cooling rack
- Offset spatula or frosting tool
Conclusion
This Red Velvet Cake with Cream Cheese Frosting is a timeless classic — rich, velvety, visually stunning, and unforgettable. Its perfect balance of flavors and beautiful presentation makes it suitable for any celebration or whenever you simply crave a luxurious homemade dessert.
Red Velvet Cake with Cream Cheese Frosting
Description
Red velvet cake is one of those iconic desserts that feels luxurious, elegant, and familiar all at once. Its deep red hue, subtle cocoa flavor, and irresistibly tender crumb make it not just a dessert—but an experience. Often associated with celebrations and special occasions, this cake has earned a place in the hearts of bakers and dessert lovers because it's visually stunning and deliciously indulgent.
Ingredients
For the Cake:
For the Cream Cheese Frosting:
Instructions
-
Prepare the Cake Batter : Preheat oven to 350°F (175°C). Grease and line two 8-inch round cake pans. In a mixing bowl, whisk together flour, cocoa powder, baking powder, baking soda, and salt. In a separate large bowl, beat butter and sugar until light and fluffy. Add eggs one at a time, mixing well after each addition. Add oil, vanilla, vinegar, and food coloring. Alternately add the dry ingredients and buttermilk into the wet mixture, ending with dry ingredients.
-
2. Bake the Cake : Divide batter evenly between cake pans. Bake for 30–35 minutes, or until a toothpick comes out clean. Let the cakes cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.
-
3. Prepare the Cream Cheese Frosting : Beat cream cheese and butter until soft and creamy. Add powdered sugar gradually until smooth. Mix in vanilla and a pinch of salt.
-
4. Assemble the Cake : Place one cake layer on a serving plate. Spread a thick layer of frosting. Add the second cake layer and frost the top and sides. Smooth or swirl frosting depending on desired style.
