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Red Velvet Cake with Cream Cheese Frosting Recipe card

Red Velvet Cake with Cream Cheese Frosting

Meriem Tablit
This classic Red Velvet Cake with Cream Cheese Frosting is soft, moist, and beautifully balanced with a hint of cocoa and a tangy sweetness. Perfect for holidays, birthdays, or special occasions, this recipe delivers a bakery-style cake right from your kitchen, no fancy tools, just simple ingredients and heartfelt baking.
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Prep Time 20 minutes
Cook Time 30 minutes
Rest Time (Optional) 10 minutes
Total Time 1 hour 5 minutes
Course Dessert
Cuisine American
Servings 10 servings (two 9-inch layers)
Calories 420 kcal

Equipment

  • Two 9-inch round cake pans
  • Electric hand mixer or stand mixer
  • Mixing bowls (large and medium)
  • Rubber Spatula
  • Wire cooling rack
  • Measuring cups and spoons
  • Offset spatula or icing knife

Ingredients
  

For the Cake

  • 2 ½ cups cake flour
  • 2 tablespoons unsweetened cocoa powder
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 ½ cups granulated sugar
  • 1 cup vegetable oil
  • 3 large eggs room temperature
  • 1 cup buttermilk
  • 1 teaspoon distilled white vinegar
  • 1 teaspoon vanilla extract
  • 1 tablespoon red gel food coloring

For the Cream Cheese Frosting

  • 8 oz 225g full-fat cream cheese, softened
  • ½ cup 1 stick unsalted butter, softened
  • 2-3 cups powdered sugar sifted
  • 1 teaspoon pure vanilla extract

Instructions
 

  • Preheat oven to 350°F (175°C). Grease and line two 9-inch round cake pans with parchment paper.
    9-inch round cake pans
  • In a medium bowl, whisk together cake flour, cocoa powder, baking soda, and salt. Set aside.
    red velvet cake
  • In a large mixing bowl, beat together sugar, oil, and eggs until smooth and slightly fluffy.
  • Mix in buttermilk, vanilla, and red food coloring until evenly combined.
  • Gradually add the dry ingredients to the wet mixture in three parts, mixing gently after each addition.
    Red Velvet Cake mixture
  • Stir in vinegar just before baking for a lighter texture.
    Red Velvet Cake mixture
  • Divide the batter evenly between pans and bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean.
    Red Velvet Cake batter
  • Let the cakes cool in the pans for 10 minutes, then transfer to wire racks to cool completely.
    two Red Velvet cakes cool
  • For the frosting, beat softened butter and cream cheese together until creamy and smooth.
    Cream Cheese Frosting
  • Add powdered sugar gradually while beating on medium speed, then mix in vanilla extract until fluffy.
    homemade Cream Cheese Frosting
  • Spread a thin layer of frosting between the cake layers. Apply a crumb coat and chill for 15 minutes, then finish frosting the top and sides.
    three-panel progression photo of decorating a red velvet cake
  • Decorate as desired with red velvet crumbs, white chocolate curls, or fresh berries.
    Red Velvet Cake with Cream Cheese Frosting

Notes

Nutritional Information (Per Serving)
  • Calories: 420
  • Total Fat: 20g
  • Saturated Fat: 8g
  • Cholesterol: 60mg
  • Carbohydrates: 56g
  • Sugars: 40g
  • Protein: 5g
Keyword Carrot cake with cream cheese frosting, Red Velvet Cake, red velvet cake with cream cheese frosting, red velvet cheesecake
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