Red Velvet Cake with Cream Cheese Frosting
Are you in the mood for baking something special but not quite sure where to start? Look no further than this perfect red cake! A Red velvet cake is a classic, with layers of moist cake, a hint of cocoa, and a rich cream cheese frosting.
The first time I made red velvet cake was for a friend’s 21st birthday. I was completely fascinated by the vibrant red color—that’s what made me try the recipe in the first place! It was also my first time using vinegar in a cake, which felt so unusual but made the texture wonderfully light and airy. My friends loved it, and it was a huge hit!
Years later, when I started my cake business, red velvet became one of the most popular cakes on my menu—especially for sweet 16s and teen birthdays. Funny how a simple cake experiment turned into a customer favorite!
Why make this cake
- For starters, this recipe is perfect for beginners. It’s simple to follow and doesn’t require any complicated techniques.
- Plus, all of the ingredients can be easily found at your local grocery store.
- But perhaps the best reason to make this red velvet cake recipe is the taste. The combination of cocoa powder, buttermilk, and vanilla extract gives this cake a complex and delicious flavor profile that is sure to satisfy your sweet tooth. And with the addition of cream cheese frosting, it’s the perfect balance of sweet and tangy.
- So if you’re looking for a crowd-pleasing dessert that is both easy to make and delicious, look no further than this red velvet cake recipe.
- Today, I am using the classic cream cheese frosting, and the other is my NO Buttercream cheese frosting. But, the options for frosting are endless, see all my over 30 buttercream frosting recipes
- If you are looking to make a red velvet wedding cake, then this would be great. This cake can be covered with fondant. Just make sure to chill the cake well. It is also a great cake to use for tiered cakes such as wedding cakes, birthdays, and anniversaries.
Ingredients and substitutes
- Oil – The oil in this cake makes for a moist sponge cake. If you prefer to use unsalted butter, follow my butter-based red velvet recipe.
- Eggs – Always use large-size eggs when baking unless specified. The size of eggs varies significantly these days. So, as a guide, large eggs weigh between 50 and 60 grams.
- Use Cake Flour – Cake flour has less protein than all-purpose flour, which makes it ideal for cakes. The lower protein content results in a lighter, fluffier cake. If you don’t have cake flour, you can make your own by combining all-purpose flour and cornstarch.
- Use Natural Cocoa Powder – Natural cocoa powder gives red velvet cake its signature flavor and color. It’s important to use natural cocoa powder, not Dutch-processed cocoa powder, which won’t react with the baking soda to create the desired rise.
- Buttermilk – keeps the cake moist with a soft crumb. There is no need for a buttermilk substitute because you can make a cup of buttermilk at home in just 5 minutes.
- Vanilla extract – Always use a good-quality vanilla extract, vanilla bean paste, or replace a few tablespoons of the sugar with vanilla sugar.
- Color – I am using red gel food coloring. But, if you don’t have red food coloring, you can use beet juice or pomegranate juice to give your cake a natural red hue. And if you’re looking for a healthier alternative, you can use beet powder or raspberry powder too.
Step-by-step: Best red velvet cake recipe
Cake
- Oven & Pans -Preheat oven to 350°F (175°C). Grease and line two 9-inch round cake pans or 3 x 7-inch round cake pans with parchment paper.
- Dry ingredients – Sift together the flour, salt, baking soda, and cocoa powder – set aside
- Eggs – In the large bowl of a stand mixer fitted with the whisk attachment, beat the whole eggs with a pinch of salt on medium-low speed for 2 minutes. Then, gradually add the sugar one tbsp at a time. Once all the sugar is in, turn the mixer to medium-high speed and whip until light and fluffy (ribbon stage)
- Wet ingredients – Once eggs are whipped, gradually add the buttermilk and vinegar, then the oil, vanilla extract, and gel food coloring.
- Dry to wet – Continue to use the whisk attachment and add the flour mixture in three additions until you have a smooth batter. Scrape the sides of the bowl with a spatula.
- Pans – Divide the batter between the prepared baking pans. Tap on the counter three times to remove large air pockets.
- Bake in a preheated oven for about 25 to 30 minutes or until a toothpick or skewer inserted in the center of the cake comes out clean.
- Cool – once baked, cool in the pan for 5 minutes, then invert onto a wire rack completely before you decorate.
Cream cheese frosting
- Cream – In the bowl of a stand mixer with the paddle attachment, cream the cream cheese and butter to remove any lumps. Add 2 tbsp of heavy cream, salt, lemon juice, and vanilla extract to the cream for another minute.
- Sugar – Next, add powdered sugar one cup at a time. Once all the powdered sugar has been used, whip for 2 to 3 minutes on medium-high speed until light and fluffy.
Check consistency – If necessary, add more powdered sugar to stiffen it, or more whipping cream to loosen it.
Assemble
- Prepare simple syrup – Boil the sugar, water, and lemon juice on medium heat. Once all the sugar has dissolved, boil for two minutes more. Then, cool completely before using.
Pro tip – Simple syrup is optional, but it is used to ensure the cake layers are moist. - Level – Using a bread knife or cake leveler, cut the domes off the cake layers. Torte the cakes horizontally in half. Then, brush each layer with the cooled simple syrup.
- Stack – place a cake layer on the cake board or cake stand. Top with a big dollop of buttercream – spread evenly using a straight-edge spatula. Then top the second cake layer on top, followed by more buttercream and the last layer.
- Chill – Place the cake in the fridge to chill for 10 to 15 minutes.
Pro tip – Chilling the cake at this point will ensure the layers don’t move when you frost the outside. Though if you leave the cake uncovered in the fridge for too long, it can dry out. So, 10 minutes is all you need. - Frost – Spread the remaining buttercream on the top and sides of the cake.
Pro tip – A straight-edge spatula for the top, an offset spatula, and a bench scraper for the sides work better. - Pipe – Once smooth, place the remaining cream cheese frosting in a piping bag with a star or round tip and pipe borders on the top and bottom of the cake. Alternatively, you can crumble the cake domes (scrap cake) into crumbs and use them around the bottom of the cake.
Frequently asked questions
How long does this cake keep?
You can store this cake in an airtight container in the refrigerator for up to 3 days. If you want to store it for longer, you can freeze it for up to 2 months.
Can I make this cake in advance?
Yes, you can make this cake in advance. You can bake the cake layers ahead of time and freeze them until you’re ready to assemble the cake. You can also make the frosting in advance and store it in the refrigerator until you’re ready to use it. Just make sure to let it come to room temperature before frosting the cake
Can I use natural food color for red velvet cake?
You can make red velvet from scratch using natural food coloring. Substitute the red color with approximately 1 tsp of beet powder.
You can also use the liquid from one can of beets. But, you will need to reduce it over a gentle heat until you have about 1/4 cup. Then, use just enough (about 2 to 4 tbsp) for the cake.
Can I freeze red velvet cake?
Yes, you can freeze red velvet cake for later enjoyment. To do so, wrap the cooled cake tightly in a double layer of plastic wrap, followed by a layer of aluminum foil. When you’re ready to thaw and serve, allow the cake to defrost in the refrigerator overnight before unwrapping it.
Red Velvet Cake with Cream Cheese Frosting
Are you in the mood for baking something special but not quite sure where to start? Look no further than this perfect red cake! A Red velvet cake is a classic, with layers of moist cake, a hint of cocoa, and a rich cream cheese frosting.
Video
Ingredients
Cake
- 2 ½ cup (310 g) Cake flour or all-purpose flour
- 2 tbsp (10 g) Natural cocoa Powder
- 1 tsp Baking soda
- ½ tsp Kosher salt
- 3 large Eggs
- 1¾ cup (350 g) White granulated sugar
- 1 cup (240 ml) Cooking oil
- 1 cup (240 ml) Buttermilk
- 1 tbsp White vinegar
- 2 tsp Vanilla extract
- 2 tsp Red Gel food color (or 2 tbsp regular food gel color)
Cream cheese frosting
- 8 oz (226 g) Cream cheese 38% fat or more
- 4 oz (113 g) Butter unsalted
- 2 tbsp Whipping cream or milk
- ½ tbsp Lemon juice
- ¼ tsp Salt
- 1 tsp Vanilla extract
- 4 cup (480 g) Powdered sugar confectioner's sugar
Extra
- ½ cup (120 ml) Simple Syrup
Method
Cake
- Oven & Pans -Preheat oven to 350°F (175°C). Grease and line two 9-inch round cake pans or 3 x 7-inch round cake pans with parchment paper.
- Dry ingredients – Sift together the flour, salt, baking soda, and cocoa powder – set aside2 ½ cup Cake flour, 2 tbsp Natural cocoa Powder, 1 tsp Baking soda, 1 tbsp White vinegar, ½ tsp Kosher salt
- Eggs – In the large bowl of a stand mixer with the whisk attachment on medium-low speed, whip the whole eggs with a pinch of salt for two minutes. Then, gradually add the sugar one tbsp at a time. Once all the sugar is, in turn, the mixer to medium-high speed and whip until light and fluffy (ribbon stage)3 large Eggs, 1¾ cup White granulated sugar
- Wet ingredients – Once eggs are whipped gradually add the buttermilk and vinegar, followed by the oil, vanilla extract, and gel food coloring.1 cup Cooking oil , 1 cup Buttermilk, 2 tsp Vanilla extract, 2 tsp Red Gel food color , 1 tbsp White vinegar
- Dry to wet – Continue to use the whisk attachment and add the flour mixture in three additions until you have a smooth batter.
- Pans – Divide the batter between the prepared baking pans. Tap on the counter three times to remove large air pockets.
- Bake in a preheated oven for about 25 to 30 minutes or until a toothpick or skewer inserted in the center of the cake comes out clean.
- Cool – once baked, cool in the pan for 5 minutes then invert onto a wire rack completely before you decorate.
Cream cheese frosting
- Cream – In the bowl of a stand mixer with the paddle attachment cream the cream cheese and butter to remove any lumps. Add 2 tbsp of heavy cream, salt, lemon juice, and vanilla extract– cream another minutePro tip – do not overwhip cream cheese as it can separate or curdle.8 oz Cream cheese, 4 oz Butter, 2 tbsp Whipping cream, 1/2 tbsp Lemon juice, 1/4 tsp Salt, 1 tsp Vanilla extract
- Sugar – Next, add powdered sugar one cup at a time. Once all the powdered sugar has been used whip for 2 to 3 minutes on medium-high speed until light and fluffy.4 cup Powdered sugar
Assemble
- Prepare simple syrup – Boil the sugar, water and lemon juice on medium heat. Once all the sugar has dissolved boil for two minutes more. Then, cool completely before using.Pro tip– Simple syrup is optional but it is used to ensure the cake layers are moist.1/2 cup Simple Syrup
- Level – Using a bread knife or cake leveler cut the domes off the cake layers. Torte the cakes horizontally in half. Then, brush each layer with the cooled simple syrup.
- Stack – pace a cake layer on the cake board or cake stand. Top with a big dollop of buttercream – spread evenly using a straight-edge spatula. Then top the second cake layer, followed by more buttercream and the last layer.
- Chill – Place the cake in the fridge to chill for 10 to 15 minutes.
- Frost – Spread the remaining buttercream on the top and sides of the cake. A straight-edge spatula for the top, an offset spatula and a bench scraper for the sides work better.
- Pipe – One smooth, place the remaining cream cheese frosting in a piping bag with a star or round and pipe borders on the top and bottom of the cake.
Notes
- Line the cake pan with parchment paper. This will prevent the cake from sticking to the pan and make removing it easier.
- It’s essential to use room-temperature ingredients, especially oil and eggs, to ensure they mix properly. Room-temperature ingredients blend better, resulting in a smoother batter and a more evenly baked cake.
- Use fine-grain sugar – this ensures the sugar melts into the whipping eggs easily, leaving no trace of sugar grains
- Don’t Over-mix the Batter: When mixing the batter, make sure you don’t overdo it. Overmixing the batter can cause the cake to become dense and dry. Mix the ingredients until just combined.
- Cake strips are highly recommended for this cake so you have a lovely pale baked cake that is not dark. The top crust comes off easily. You can also make cake strips at home DIY
- Bake in the Middle of the Oven: For even baking, place the cake in the middle of the oven. This will ensure the cake bakes evenly and doesn’t rise too much in the center.
- Keep cakes moist by brushing the layers with simple syrup – simple syrup is a mixture of sugar and water boiled until the sugar is dissolved.
- Keep it simple: You don’t need to be a professional baker to create a stunning cake. Sometimes, less is more. A simple dusting of powdered sugar or a few fresh berries can be all you need to make your cake look beautiful.
- Use frosting sparingly: While frosting is a must-have for any red velvet cake, it’s important not to go overboard. Too much frosting can overpower the cake’s flavor and make it look messy. Stick to a thin layer, and add a few decorative swirls.
- Get creative with toppings: The best part of any cake is the toppings! Add crushed nuts, chocolate shavings, or even edible flowers to your red velvet cake for a pop of color and texture.
- Use piping bags: If you’re feeling extra ambitious, try using a piping bag to create fun and intricate designs on your cake. Practice on a piece of parchment paper first to perfect your technique.
Love this cake so moist.
Week 2 Day 2 done
My search for red velvet cake is finally over!! I used your Ermine frosting instead of cream cheese.
Hi Veena,
How do I adjust the recipe for 3 8×2 inch pans?
Thank you
Jammy. this recipe will make 2 x 8-inch layers so if you want three, you will need 1 1/2 times this recipe. Just change the servings size below to 12 instead of 8 and it will calculate the recipe for both the cake and frosting for you.
Hi Veena,
I’m a newbie to the world of baking. During this pandemic as a way of keeping my sanity I started baking! I have found your site very helpful. I was having an issue with piping certain flowers using buttercream and didn’t have success until I tried your Swiss Meringue buttercream using Meringue Powder – complete game changer for me! I want to make this Red Velvet cake and I noticed you say that you dilute the gel food color with water. How much water would I use? Also, I have Super Red and a Christmas Red in the gel colors. Which do you think would give the best color in this cake? Thank you so much for sharing all your knowledge!!
Hey Janet. Happy you are enjoying my recipes. Yes, it says 1/4 tsp gel food color so add just a tablespoon or more to make the 2 tbsp you need for the recipe. I think a super red and Christmas red might work for this cake.
Hi Veena…. Thx for the yummy recipe… My prob is that my cream cheese was too runny… I added more powdered sugar & still runny…… Can u plz advise..
Zehra. If you use low-fat cream cheese the consistency will be too runny. You must use high-fat cream cheese
Hi Veena…… Me again…. Actually i used original Philadelphia…. That s gud or shud i swap for another brand… Thx.
You can use Philadelphia which I think is about 28% fat. If you do have other full-fat cream cheese, use it. If not, replace some of the cream cheese with butter (50 grams). It will add stability with the powdered sugar. Hope this helps
Hi Veena:
do i need to double the recipe for a 10 or 12 inch square cake pan.
Marion you will need to change to 32 servings for 2×9-inch cakes – you can get all cake servings sizes on this post – cake-servings chart – then just change the number of servings in the recipe card below
Hi Veena,
Thanks for such an easy recipe. I have been your fan since I stumbled upon your blog. Your methods are very simple and easy to follow. However, I have a question that if I frost this cake inside and outside with cream cheese frosting then can I cover it with fondant? If yes then please share few tips.
Hey Kajal. you can use cream cheese frosting for this cake. If you are using fondant – use my classic cream cheese frosting, not the no-butter cream cheese frosting.
Hi Veena I’m planning to make this cake ..my client wants a 3 kg cake and also I’m planning to frost it with buttercream..can u please help me. And also it’s a rectangle shape..do I need to double the recipe?or let me know how much kg will this recipe yield after baking.. thank u
Epchibha. I do not do cakes by weight. I believe a sheet cake is about 2 kgs with frosting. But, please check with your local bakery and they should be able to tell you the approximate weight.
Hi Veena, thank you for this recipe. I’d like to try this as cupcakes. Would it work?
Yes, Ivy. they will work for cupcakes too. Let me know how they were. Thanks
Hi! Can this cake be covered with fondant?
yes, Paula. This cake can be covered in fondant. You can also try a different buttercream if you need to more working time and need to keep the cake out for long time.
I love this recipe. Use for all my red velvet needs, cake, cupcakes, sheet cake, bundt pan, loaf pan, even made muffins!!
Thank you, Sonia.
Hello Veena, can i use this recipe for my base, which is 2 numbers of 10 inch cakes??? The cake is actually 2 tier cakes which has 2 10 inch as base tiers with dowels and 2 8 inch for upper tier, am planning to make this cake for the base tiers? will this hold?
Yes, Veer. This cake can be used at the bottom of a tiered cake as long as you dowel properly.
I have used it in a four-tier wedding cake successfully.
Thank you very much veena, your recipe worked out like a heaven!!! Everyone in the party loved it a lot, thank you very much!!!!
Thank you, Veer. So happy to hear you enjoyed this recipe and that everyone loved it. Thanks for coming back to write this feedback. Appreciate it very much.
This cake is stunning! I love the contrast between that dark red and the white icing!
Thank you, Lauren.