Red Velvet Cake with Cream Cheese Frosting Recipe
Slicing into a cake so moist, so vibrantly red, and so perfectly balanced between chocolatey and tangy that your guests think you hired a pastry chef.
Spoiler: you didn’t. This red velvet cake with cream cheese frosting isn’t just good—it’s “hide-the-leftovers-from-your-family” good. Let’s make it.
This isn’t just another dry, bland red velvet cake. The secret? Buttermilk and vinegar for tangy tenderness, just enough cocoa for depth (but not enough to call it chocolate cake), and a velvety cream cheese frosting that’s sweet without making your teeth ache.
Plus, that iconic red color? It’s basically a edible Instagram filter.
Prep time: 20 minutes
Cook time: 30 minutes
Total time: 50 minutes (plus cooling)
Servings: 12 slices (or 1 if you’re feeling rebellious)
Ingredients
For the Cake:
For the Frosting:
Instructions
- Preheat & Prep: Heat oven to 350°F (175°C). Grease two 9-inch cake pans and line with parchment paper. (Pro tip: Flour the pans too—no one likes a stuck cake.)
- Dry Ingredients: Whisk flour, sugar, baking soda, salt, and cocoa powder in a large bowl. No lumps allowed.
- Wet Ingredients: In another bowl, mix oil, buttermilk, eggs, food coloring, vanilla, and vinegar until smooth. FYI, this will look alarmingly pink. It’s fine.
- Combine: Pour wet ingredients into dry ingredients. Stir until just combined—overmixing = tough cake. Pour batter evenly into pans.
- Bake: 25-30 minutes, or until a toothpick comes out clean. Let cakes cool in pans for 10 minutes, then transfer to a wire rack.
- Frosting: Beat cream cheese and butter until smooth. Gradually add powdered sugar, vanilla, and salt. Whip until fluffy (2-3 minutes).
- Assemble: Frost cooled cake layers. Swirl the top like you’re on a baking competition show. Optional: sprinkle with crumbs for ~aesthetic~.
Nutritional Values (Per Slice)
Calories: 580
Fat: 32g
Carbs: 72g
Sugar: 55g
Protein: 5g
Yes, it’s decadent. No, you shouldn’t eat the whole thing. (But we won’t judge.)
Storage Instructions
Store covered in the fridge for up to 5 days. For longer storage, freeze unfrosted layers wrapped in plastic for 3 months. Thaw before frosting. Frosted cake freezes well too—just give it 30 minutes to soften before serving.
Common Mistakes to Avoid
- Overbaking: Dry cake = sadness. Check at 25 minutes.
- Cold Ingredients: Room-temp eggs and buttermilk mix better. Plan ahead.
- Overmixing: Gluten development = dense cake. Stir until just combined.
- Skimping on Color: Weak food coloring = sad pink cake. Use gel for vibrancy.
Alternatives
- Gluten-Free: Swap flour for a 1:1 GF blend.
- Less Sweet: Reduce powdered sugar in frosting to 3 cups.
- Natural Color: Use beet juice instead of food coloring (but expect a milder hue).
- Cupcakes: Bake for 18-20 minutes. Makes ~24.
Frequently Asked Questions
Can I use liquid food coloring instead of gel?
Yes, but you’ll need 3-4x the amount, and the batter may get too thin. Gel is IMO the better choice.
Why vinegar?
It reacts with baking soda for extra lift. No, your cake won’t taste like salad dressing.
Can I make this ahead?
Absolutely! Bake layers 1-2 days early, wrap tightly, and frost day-of.
My frosting is runny. Help?
Chill the bowl and beaters for 10 minutes, then re-whip. Too-warm butter is usually the culprit.
Can I use Greek yogurt instead of buttermilk?
Yes, thin ¾ cup yogurt with ¼ cup milk. It works in a pinch.
Final Thoughts
This red velvet cake is the kind of dessert that gets you marriage proposals, standing ovations, or at least a dramatic pause mid-bite.
It’s foolproof, iconic, and guaranteed to impress—even if your baking skills peak at microwaving leftovers. Stop reading. Start baking. Your future self (and your Instagram followers) will thank you.
