Red Velvet Cake with Cream Cheese Icing

Red Velvet Cake with Cream Cheese Icing is a timeless classic that perfectly balances elegance, flavor, and texture. Known for its striking deep red color, soft crumb, and subtle cocoa undertone, this cake is as beautiful as it is delicious. The tangy, smooth cream cheese icing complements the mildly chocolatey cake layers, creating a dessert that feels luxurious yet comforting.

Traditionally served at celebrations, holidays, and special occasions, red velvet cake has earned its place as a beloved favorite across generations. Whether you’re baking it for a birthday, anniversary, or simply to treat yourself, this cake always makes a statement.

Why I Love This Recipe

What I truly love about this Red Velvet Cake recipe is its perfect balance of flavors and textures. The cake is moist, tender, and not overly sweet, while the cream cheese icing adds just the right amount of tanginess. It’s reliable, easy to follow, and consistently produces bakery-style results at home. Plus, the vibrant color and classic flavor make it feel extra special every time I bake it.

Why This Is a Must-Try Dish

This is a must-try dish because it’s iconic, crowd-pleasing, and versatile. Red velvet cake stands out among desserts with its unique flavor profile—mild chocolate, buttery richness, and a hint of tang. It’s perfect for celebrations, yet simple enough to enjoy as an everyday indulgence. Once you try this homemade version, you’ll never want a store-bought slice again.

Preparation Time, Cooking Time & Servings

• Preparation Time: 25 minutes
• Cooking Time: 30–35 minutes
• Cooling & Frosting Time: 45 minutes
• Total Time: About 1 hour 45 minutes
• Servings: 10–12 slices
• Calories: Approximately 420 calories per serving
• Course: Dessert
• Cuisine: American

Ingredients

For the Red Velvet Cake:

• 2½ cups all-purpose flour
• 2 tablespoons unsweetened cocoa powder
• 1 teaspoon baking soda
• ½ teaspoon salt
• 1½ cups granulated sugar
• 1 cup vegetable oil
• 2 large eggs, room temperature
• 1 teaspoon vanilla extract
• 1 teaspoon white vinegar
• 1 cup buttermilk, room temperature
• 1–2 tablespoons red food coloring

For the Cream Cheese Icing:

• 8 oz (225 g) cream cheese, softened
• ½ cup unsalted butter, softened
• 3–4 cups powdered sugar, sifted
• 1 teaspoon vanilla extract
• Pinch of salt

Cooking Directions

Preheat the oven and prepare your cake pans. Mix the dry ingredients separately from the wet ingredients, then gently combine them to form a smooth batter. Bake until the cakes are tender and spring back when touched. Once cooled, frost generously with cream cheese icing and assemble the layers.

Step-by-Step Preparation Method

Step 1: Prepare the Oven and Pans
Preheat your oven to 350°F (175°C). Grease and line two 9-inch round cake pans with parchment paper.

Step 2: Mix Dry Ingredients
In a bowl, whisk together flour, cocoa powder, baking soda, and salt. Set aside.

Step 3: Mix Wet Ingredients
In a large bowl, whisk sugar and oil until combined. Add eggs one at a time, then mix in vanilla extract, vinegar, buttermilk, and red food coloring.

Step 4: Combine Batter
Gradually add the dry ingredients to the wet mixture, mixing gently until smooth and lump-free.

Step 5: Bake the Cake
Divide the batter evenly between pans. Bake for 30–35 minutes or until a toothpick inserted comes out clean.

Step 6: Cool Completely
Let cakes cool in pans for 10 minutes, then transfer to a wire rack to cool fully.

Step 7: Make Cream Cheese Icing
Beat cream cheese and butter until smooth. Gradually add powdered sugar, vanilla, and salt. Beat until fluffy.

Step 8: Assemble and Frost
Place one cake layer on a plate, spread icing evenly, top with the second layer, and frost the entire cake.

How to Serve

Serve Red Velvet Cake slightly chilled or at room temperature for the best flavor. Garnish with cake crumbs, fresh berries, or white chocolate shavings for an elegant presentation. Pair it with coffee, tea, or a glass of milk.

Recipe Tips

• Use room-temperature ingredients for a smoother batter.
• Do not overmix the batter to keep the cake tender.
• Chill the cake slightly before frosting for cleaner layers.
• Sift powdered sugar for a lump-free icing.

Variations

• Cupcake Version: Bake the batter in cupcake liners for 18–20 minutes.
• Chocolate Red Velvet: Add extra cocoa powder for a deeper chocolate flavor.
• Natural Coloring: Use beetroot powder or juice instead of food coloring.
• Layer Additions: Add chopped nuts or chocolate chips between layers.

Freezing and Storage Time

• Refrigerator: Store covered for up to 5 days.
• Freezer: Freeze unfrosted cake layers for up to 2 months. Wrap tightly in plastic wrap and foil.
• Frosted Cake: Freeze slices individually for up to 1 month.

Special Equipment Needed

• Mixing bowls
• Electric hand mixer or stand mixer
• 9-inch round cake pans
• Parchment paper
• Offset spatula
• Wire cooling rack

Conclusion

Red Velvet Cake with Cream Cheese Icing is a true classic that never goes out of style. With its moist texture, subtle cocoa flavor, and rich, tangy frosting, it’s a dessert that feels both indulgent and comforting. Perfect for celebrations or casual treats, this recipe is guaranteed to impress and quickly become a favorite in your baking collection. Once you try it, you’ll understand why red velvet cake is loved all over the world.

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Red Velvet Cake with Cream Cheese Icing

Author: Anna Williams Cuisine: American Courses: Desserts

Difficulty: Beginner Prep Time 25 mins Cook Time 80 mins Total Time 1 hr 45 mins

Servings: 10 Calories: 420 calories per serving

Description

Red Velvet Cake with Cream Cheese Icing is a timeless classic that perfectly balances elegance, flavor, and texture. Known for its striking deep red color, soft crumb, and subtle cocoa undertone, this cake is as beautiful as it is delicious. The tangy, smooth cream cheese icing complements the mildly chocolatey cake layers, creating a dessert that feels luxurious yet comforting.

Ingredients

Scale

1/2x 1x 2x 3x

For the Red Velvet Cake:

• 2 ½ cups all-purpose flour
• 2 tablespoons unsweetened cocoa powder
• 1 teaspoon baking soda
• ½ teaspoon salt
• 1 ½ cups granulated sugar
• 1 cup vegetable oil
• 2 large eggs, room temperature
• 1 teaspoon vanilla extract
• 1 teaspoon white vinegar
• 1 cup buttermilk, room temperature
• 1 –2 tablespoons red food coloring

For the Cream Cheese Icing:

• 8 oz cream cheese, softened (225 g)
• ½ cup unsalted butter, softened
• 3 –4 cups powdered sugar, sifted
• 1 teaspoon vanilla extract
• Pinch of salt

Instructions

1. Prepare the Oven and Pans : Preheat your oven to 350°F (175°C). Grease and line two 9-inch round cake pans with parchment paper.
2. Mix Dry Ingredients : In a bowl, whisk together flour, cocoa powder, baking soda, and salt. Set aside.
3. Mix Wet Ingredients : In a large bowl, whisk sugar and oil until combined. Add eggs one at a time, then mix in vanilla extract, vinegar, buttermilk, and red food coloring.
4. Combine Batter : Gradually add the dry ingredients to the wet mixture, mixing gently until smooth and lump-free.
5. Bake the Cake : Divide the batter evenly between pans. Bake for 30–35 minutes or until a toothpick inserted comes out clean.
6. Cool Completely : Let cakes cool in pans for 10 minutes, then transfer to a wire rack to cool fully.
7. Make Cream Cheese Icing : Beat cream cheese and butter until smooth. Gradually add powdered sugar, vanilla, and salt. Beat until fluffy.
8. Assemble and Frost : Place one cake layer on a plate, spread icing evenly, top with the second layer, and frost the entire cake.

Keywords: Red Velvet Cake with Cream Cheese Icing