Red Velvet Cake With Cream Cheese Frosting
Red Velvet Cake With Cream Cheese Frosting delivers a rich, moist experience. It’s perfect for birthdays, celebrations, or just a special treat. After making this many times, I know the secret to a perfect texture and flavor. The creamy frosting pairs perfectly with the soft, red cake. Try it with my Crispy Oven Fried Feta Rolls with Sweet Chili Honey for a sweet and savory combo. Jump to Recipe If you love recipes like this, you’ll also enjoy Glazed Chicken Mango Salad Recipe for Easy Dinner and Crispy Oven Fried Feta Rolls with Sweet Chili Honey.
Why This Red Velvet Cake With Cream Cheese Frosting Is Pure Comfort
- Rich flavor
- Moist texture
- Perfect for celebrations
- Easy to make
What You'll Need for Red Velvet Cake With Cream Cheese Frosting
Choosing the right ingredients makes a big difference, but this recipe is forgiving enough to work with what you have.
- 2 and 1/2 cups all-purpose flour
- 1 and 1/2 cups granulated sugar
- 1 cup buttermilk
- 1/2 cup unsalted butter, melted
- 1/2 cup red food coloring
- 1 tsp vanilla extract
- 1 tsp baking soda
- 1/2 tsp salt
- 1/4 cup cocoa powder
- 1 tsp white vinegar
- 1/2 tsp baking powder
- Optional: Red chocolate shavings
- Optional: Crumbed cream cheese frosting
- Optional: Fresh berries
📝 Ingredient Notes
- Buttermilk: If you don’t have buttermilk, mix 1 cup milk with 1 tablespoon lemon juice or vinegar and let sit for 5 minutes.
- Red food coloring: Use gel or paste food coloring for better color without extra liquid.
🛒 Tools & Equipment I Recommend
- Silicone cake pans — Ensure even baking and easy release → See on Amazon
- Stand mixer — Makes mixing and creaming easier → See on Amazon
How to Make Red Velvet Cake With Cream Cheese Frosting
- Preheat: Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- Mix dry ingredients: In a large bowl, whisk together flour, sugar, cocoa powder, baking soda, and salt.
- Add wet ingredients: Stir in buttermilk, melted butter, red food coloring, vanilla extract, and white vinegar.
- Bake: Pour batter into pans. Bake for 30–35 minutes or until a toothpick inserted in the center comes out clean.
- Cool: Let the cakes cool completely before frosting.
Cook's Tips for Perfect Red Velvet Cake With Cream Cheese Frosting
- Baking: Use room temperature eggs for better mixing and a smoother texture.
- Common mistake and fix: If the cake is too dry, it might be overbaked. Check for doneness starting at 25 minutes.
- Frosting: Let the cream cheese reach room temperature before mixing for a smoother consistency.
- Texture: Avoid overmixing the batter to prevent a dense, tough cake.
Storing & Reheating Red Velvet Cake With Cream Cheese Frosting
Short-Term Storage
Store in an airtight container in the fridge. Store in an airtight container for up to 5 days. Make-ahead tip: Make the cake layers up to 2 days in advance and assemble when ready.
Freezing Red Velvet Cake With Cream Cheese Frosting
Freeze for up to 2 months. Thaw overnight in the fridge.
How to Reheat Without Drying It Out
Oven: Reheat in a 350°F (175°C) oven for 10–15 minutes for best results. Microwave: Use short bursts of 10–15 seconds to avoid drying out.
Recipe Notes
- Chef tip: Let the cake layers cool completely before frosting. This prevents the frosting from melting.
- Best substitution: If you don’t have buttermilk, substitute with 1 cup milk plus 1 tablespoon lemon juice.
- Make-ahead: The cake can be made ahead and frozen for later use.
- Scaling: Adjust the recipe for different pan sizes by changing the baking time accordingly.
- Troubleshooting: If the cake is too dense, it might be due to overmixing the batter. Mix just until combined.
Want to level up this recipe?
Baking sheets — Ensure even heat distribution and prevent sticking → Check price on Amazon
Red Velvet Cake With Cream Cheese Frosting
Ingredients
Main Ingredients
- 2 and 1/2 cups all-purpose flour
- 1 and 1/2 cups granulated sugar
- 1 cup buttermilk
- 1/2 cup unsalted butter, melted
- 1/2 cup red food coloring
- 1 tsp vanilla extract
- 1 tsp baking soda
- 1/2 tsp salt
Seasonings
- 1/4 cup cocoa powder
- 1 tsp white vinegar
- 1/2 tsp baking powder
Optional Toppings
- Red chocolate shavings
- Crumbed cream cheese frosting
- Fresh berries
Instructions
- Preheat: Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- Mix dry ingredients: In a large bowl, whisk together flour, sugar, cocoa powder, baking soda, and salt.
- Add wet ingredients: Stir in buttermilk, melted butter, red food coloring, vanilla extract, and white vinegar.
- Bake: Pour batter into pans. Bake for 30–35 minutes or until a toothpick inserted in the center comes out clean.
- Cool: Let the cakes cool completely before frosting.
Notes
- Chef tip: Let the cake layers cool completely before frosting. This prevents the frosting from melting.
- Best substitution: If you don’t have buttermilk, substitute with 1 cup milk plus 1 tablespoon lemon juice.
- Make-ahead: The cake can be made ahead and frozen for later use.
- Scaling: Adjust the recipe for different pan sizes by changing the baking time accordingly.
- Troubleshooting: If the cake is too dense, it might be due to overmixing the batter. Mix just until combined.
Storage
- Fridge: Store in an airtight container for up to 5 days.
- Freezer: Freeze for up to 2 months. Thaw overnight in the fridge.
- Oven reheat: Reheat in a 350°F (175°C) oven for 10–15 minutes for best results.
- Microwave reheat: Use short bursts of 10–15 seconds to avoid drying out.
- Make ahead: Make the cake layers up to 2 days in advance and assemble when ready.
Nutrition Per Serving
- Calories: 320
- Protein: 4g
- Fat: 12g
- Carbs: 40g
- Fiber: 1g
- Sugar: 25g
- Sodium: 200mg
- Cholesterol: 60mg
- Sat. Fat: 7g
Nutritional values are estimates only. Actual values may vary by brand and portion size.
Red Velvet Cake With Cream Cheese Frosting FAQs
Yes, you can make the cake layers up to 2 days in advance. Frost and assemble when ready to serve.
Common issues include overbaking, which causes dryness, or overmixing, which makes the cake too dense. Check the bake time and mix only until ingredients are combined.
Yes, freeze the cake layers or the fully frosted cake for up to 2 months. Thaw in the fridge before serving.
Yes, you can substitute buttercream, chocolate ganache, or even a whipped cream frosting for a lighter option.
Mix 1 cup milk with 1 tablespoon lemon juice or vinegar and let sit for 5 minutes. This mimics buttermilk's tangy flavor.
A Warm Final Note
I can’t wait for you to try Red Velvet Cake With Cream Cheese Frosting and see how effortlessly it comes together. When you make it, pop back here and leave a rating or share how it turned out — I love hearing from you!
