If you’re craving a show-stopping dessert that perfectly balances flavor and texture, look no further than this Red Velvet Cake with Cream Cheese Frosting Recipe. With its striking deep red color, tender crumb, and that irresistibly tangy yet sweet cream cheese frosting, this cake feels like a warm hug on a plate. Whether you’re celebrating a special occasion or simply indulging in a moment of homemade bliss, this recipe brings the classic Southern favorite right to your kitchen with satisfying, approachable steps.
Ingredients You’ll Need
This Red Velvet Cake with Cream Cheese Frosting Recipe calls for ingredients that you likely have on hand, yet each one plays a crucial role in developing the cake’s unique flavor, beautiful hue, and tender crumb. From the richness of butter and oil to the tang of buttermilk and vinegar, every component is essential to getting that classic velvet texture and taste just right.
- 2 1/2 cups all-purpose flour: The base structure of the cake, ensuring a soft yet sturdy crumb.
- 2 Tbsp unsweetened cocoa powder: Adds a subtle chocolate undertone crucial to authentic red velvet flavor.
- 1 tsp baking soda: Helps the cake rise and stay tender.
- 1/2 tsp salt: Balances the sweetness and enhances the flavors.
- 1/2 cup unsalted butter (room temperature): Adds richness and moisture.
- 1 1/2 cups granulated sugar: Sweetens and tenderizes the cake.
- 2 tsp vanilla extract: Infuses a warm, aromatic depth.
- 2 large eggs (room temp): Gives structure and richness while binding ingredients together.
- 3/4 cup light olive oil or vegetable oil: Keeps the crumb moist and tender.
- 1 cup low-fat buttermilk (room temp): Provides tang and acidity, balancing sweetness and activating baking soda.
- 1 tsp white distilled vinegar: Enhances the dramatic red color and adds a subtle tang.
- 1/2 tsp red gel food coloring: The signature hue that makes this cake instantly recognizable.
- Cream Cheese Frosting Recipe: The luscious topping that ties all the flavors together with its creamy, tangy bite.
How to Make Red Velvet Cake with Cream Cheese Frosting Recipe
Step 1: Prepare Your Pans and Oven
Begin by preheating your oven to 350°F with racks positioned in the center for even baking. Grease two 9-inch cake pans thoroughly with butter and then dust them with flour to ensure your cakes release perfectly after baking. This little step is crucial for clean, smooth edges when you unmold the layers.
Step 2: Combine Dry Ingredients
Next, whisk together the all-purpose flour, unsweetened cocoa powder, baking soda, and salt. Then sift this mixture to eliminate any lumps and to mix everything evenly. This creates a light, uniform base that helps your cake maintain an even texture and crumb.
Step 3: Cream Butter and Sugar, Add Eggs and Vanilla
Using an electric mixer, beat the softened butter and sugar for a few minutes until the mixture resembles fresh snow—light and powdery. This aeration step helps the cake rise beautifully. Add the eggs one at a time, mixing well after each addition to create a smooth batter. Finish by blending in the vanilla extract, which adds a subtle warmth to your cake.
Step 4: Incorporate Oil and Buttermilk with Vinegar
With the mixer running on medium speed, gradually pour in the oil to keep the batter tender and moist. Then stir the vinegar into the buttermilk and blend this into your batter. The acidity from both ingredients brightens flavors and activates the leavening agents, which is key for that fluffy, light texture in your Red Velvet Cake with Cream Cheese Frosting Recipe.
Step 5: Mix in Dry Ingredients
Pour the sifted dry ingredients into the wet mixture all at once, then mix on medium speed just until the flour disappears and the batter is smooth. Be careful not to overmix here, or the cake may become tough. Scrape down the sides of your bowl as needed to ensure everything is combined well.
Step 6: Add the Signature Red Coloring
Lastly, add the red gel food coloring. Using gel instead of liquid coloring ensures your cake achieves that vibrant hue without thinning the batter. Mix gently but thoroughly to spread the red evenly. You can adjust the amount if you prefer a deeper color, making this step your chance to personalize how bold your red velvet appears.
Step 7: Bake and Cool
Divide the batter evenly between your two prepared pans and place them into the oven. Bake at 350°F for 30 minutes, or until a toothpick inserted into the center comes out clean. Once baked, allow the cakes to rest in the pans for 20 minutes before inverting them onto a wire rack to cool fully. This resting prevents the layers from breaking apart when unmolded and prepares them perfectly for assembly with the creamy frosting.
How to Serve Red Velvet Cake with Cream Cheese Frosting Recipe
Garnishes
When it comes to garnishing your red velvet cake, simplicity is often best. Fresh berries, like raspberries or strawberries, not only add a pop of natural color but also complement the tangy cream cheese frosting beautifully. If you want a touch of texture, sprinkle some toasted pecans or walnuts on top—their crunch balances the softness of the cake perfectly.
Side Dishes
This dessert shines on its own, but a scoop of vanilla bean ice cream or a dollop of whipped cream on the side elevates the experience to another level. For a cozy twist, you can serve it alongside a warm cup of coffee or spicy chai tea, which contrasts the cake’s sweetness with aromatic spices.
Creative Ways to Present
Want to impress your friends or family? Slice the cake into neat layers and create a layered dessert in individual glass jars, alternating cake and frosting for a portable treat. Or, for a whimsical touch, bake mini cupcakes from the batter and top each with a swirl of cream cheese frosting and decorative sprinkles. Presentation is half the fun and makes the delicious flavors even more memorable.
Make Ahead and Storage
Storing Leftovers
Leftover Red Velvet Cake with Cream Cheese Frosting Recipe? No problem at all! Wrap your cooled cake layers tightly with plastic wrap or store them in an airtight container to keep them moist. The cake will stay fresh in the refrigerator for up to 4 days without losing its wonderful flavor or texture.
Freezing
If you want to enjoy this delicious cake later, freezing is a fantastic option. Wrap the layers individually in plastic wrap and then foil for protection against freezer burn. You can freeze the unfrosted layers for up to 3 months. When ready to serve, thaw layers overnight in the refrigerator before frosting and assembling.
Reheating
Since this cake is best served at room temperature, let refrigerated or thawed slices rest on the counter for about 30 minutes before eating. Avoid microwaving the cake as it can alter the texture and melt the frosting. Enjoy each bite as if it were freshly baked!
FAQs
Can I use liquid food coloring instead of gel for this recipe?
You can, but gel food coloring is preferred here because it provides a richer, more intense red tone without adding extra liquid that might change the cake’s texture. If using liquid coloring, add it sparingly to avoid thinning the batter.
Is it necessary to use buttermilk in the Red Velvet Cake with Cream Cheese Frosting Recipe?
Buttermilk is key in this recipe as it adds the slightly tangy flavor that balances the sweetness and reacts with baking soda to make the cake tender and fluffy. If you don’t have buttermilk, you can substitute with milk plus a tablespoon of vinegar or lemon juice, but the flavor won’t be quite the same.
Can I make this cake vegan or dairy-free?
While this traditional recipe relies on dairy and eggs, with careful substitutions like plant-based milk, vegan butter, and egg replacers, you can create a version that works for you. However, the classic texture and flavor might be slightly different.
How do I know when the cake is done baking?
The best test is to insert a toothpick or cake tester into the center. If it comes out clean or with a few moist crumbs, the cake is done. Avoid opening the oven too early to prevent the cake from sinking.
What is the best way to frost the cake?
Ensure your cake layers are completely cooled before frosting to prevent the cream cheese frosting from melting. Use an offset spatula for smooth, even layers, and chill the cake briefly after assembling if you want sharper edges or a firm finish.
Final Thoughts
There’s nothing quite like pulling together this Red Velvet Cake with Cream Cheese Frosting Recipe to fill your home with a sweet, cozy aroma and delight the people you share it with. Its vibrant color, luxurious texture, and perfectly tangy frosting make it a treat worth savoring over and over. So don’t hesitate—bake this classic, share it with loved ones, and make your moments a little sweeter today!
Print
Red Velvet Cake with Cream Cheese Frosting Recipe
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Total Time: 1 hour
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This classic Red Velvet Cake recipe features moist, tender layers with a hint of cocoa and a vibrant red color, perfectly complemented by smooth cream cheese frosting. Ideal for celebrations or any special occasion, this cake combines traditional flavors with a moist texture, all baked to perfection in the oven.
Ingredients
Dry Ingredients
- 2 1/2 cups all-purpose flour (plus more to dust the pans)
- 2 Tbsp unsweetened cocoa powder
- 1 tsp baking soda
- 1/2 tsp salt
Wet Ingredients
- 1/2 cup unsalted butter (room temperature, plus more to grease pans)
- 1 1/2 cups granulated sugar
- 2 tsp vanilla extract
- 2 large eggs (room temperature)
- 3/4 cup light olive oil or vegetable oil
- 1 cup low-fat buttermilk (room temperature)
- 1 tsp white distilled vinegar
- 1/2 tsp red gel food coloring (add more if desired)
Additional
- Cream Cheese Frosting (prepared separately)
Instructions
- Preheat and Prepare Pans: Preheat the oven to 350°F and position the racks in the center. Grease two 9-inch cake pans with butter and dust with flour, tapping out the excess flour to prevent sticking.
- Mix Dry Ingredients: Stir together the all-purpose flour, cocoa powder, baking soda, and salt. Then sift them together to ensure even distribution and a light texture in the cake.
- Cream Butter and Sugar: Using an electric mixer, beat the softened butter and granulated sugar until the mixture looks powdery and the sugar is moistened, giving a fluffy texture similar to snow.
- Add Eggs and Vanilla: Beat in the eggs one at a time, making sure each is fully incorporated before adding the next. Then add the vanilla extract and mix until combined.
- Incorporate Oil: With the mixer running on medium speed, gradually pour in the oil and mix until fully incorporated to maintain moisture.
- Combine Buttermilk and Vinegar: Stir the white distilled vinegar into the buttermilk, then add this mixture to the batter. Mix on medium speed until just incorporated to keep the batter smooth.
- Add Dry Ingredients: Add the sifted flour mixture all at once to the wet ingredients. Mix on medium speed just until the batter is smooth and no streaks of flour remain. Scrape down the bowl as needed to ensure even mixing.
- Add Food Coloring: Stir in the red gel food coloring until the batter is evenly colored. Adjust the amount if a deeper red hue is desired.
- Bake the Cake: Divide the batter evenly between the prepared cake pans. Bake in the preheated oven at 350°F for 30 minutes, or until a toothpick inserted into the center comes out clean.
- Cool the Cakes: Let the cakes rest in their pans for 20 minutes before inverting onto wire racks. Allow the cakes to cool completely to room temperature before assembling with the cream cheese frosting.
Notes
- Ensure all ingredients, especially eggs, butter, and buttermilk, are at room temperature for best mixing results.
- Use red gel food coloring for vibrant color without altering the batter consistency.
- Sifting dry ingredients helps to aerate the flour and remove lumps for a lighter cake texture.
- Letting the cakes cool completely before frosting prevents the frosting from melting.
- This recipe yields two 9-inch cake layers, perfect for stacking and decorating.
