There’s something undeniably enchanting about the rich, velvety layers of a classic Red Velvet Cake, especially when paired with tangy, luscious cream cheese frosting. One afternoon, craving a homemade dessert that’s both elegant and comforting, I decided to perfect this crowd-pleaser right in my own kitchen. What surprised me most was how simple it is to bake a cake that looks like it belongs in a bakery window yet feels like a warm, homemade hug with every bite. Whether you’re baking for a special occasion or just to treat yourself after a long day, this Red Velvet Cake with Cream Cheese Frosting is all about combining vibrant flavor with creamy bliss — no complicated steps, just pure joy. Let me show you how to bring this show-stopping favorite to your table effortlessly!
Why choose Red Velvet Cake with Cream Cheese Frosting?
Unforgettable Flavor: The perfect balance of mild cocoa and tangy cream cheese makes every bite a delight. Easy to Bake: Simple ingredients and straightforward steps make it accessible for bakers of all levels. Show-Stopping Appearance: Its vibrant red layers and creamy frosting bring elegance to any occasion. Versatile Dessert: Ideal for celebrations or a cozy treat at home. Moist and Tender: A texture that melts in your mouth, leaving you wanting more.
Red Velvet Cake with Cream Cheese Frosting Ingredients
For the Cake Batter
- All-purpose flour – Provides the structure for a tender crumb in your red velvet layers.
- Granulated sugar – Sweetens and helps create a moist texture in the cake.
- Unsweetened cocoa powder – Adds a subtle chocolate depth without overpowering the red velvet flavor.
- Baking soda – Acts as a leavening agent to make the cake light and fluffy.
- Salt – Enhances all the flavors, balancing the sweetness and cocoa notes.
- Buttermilk – Reacts with baking soda for a soft, moist crumb and adds a gentle tang.
- Vegetable oil – Keeps the cake moist and tender without adding flavor.
- Large eggs – Bind ingredients together and add richness to the batter.
- Red food coloring – Gives that iconic vibrant red hue that defines red velvet cake.
- Vanilla extract – Deepens the flavor with a warm, sweet aroma.
- White vinegar – Reacts with baking soda to aid in leavening and enhances the cake’s tenderness.
For the Cream Cheese Frosting
- Cream cheese – The star of the frosting, bringing tangy richness and smooth texture.
- Unsalted butter – Adds creaminess and helps the frosting hold its shape.
- Powdered sugar – Sweetens the frosting while keeping it light and fluffy.
- Vanilla extract – Balances tanginess with a subtle fragrant sweetness.
Every ingredient in this Red Velvet Cake with Cream Cheese Frosting is chosen to create the perfect harmony of flavor and texture that’s as delightful to make as it is to eat!
How to Make Red Velvet Cake with Cream Cheese Frosting
- Preheat oven and prep pans: Preheat oven to 350°F, then grease and flour two 9-inch round cake pans until coated evenly to prevent sticking.
- Mix dry ingredients: In a large bowl whisk flour, cocoa, baking soda, and salt until evenly combined and no lumps remain, ensuring your layers bake up light and airy.
- Blend wet ingredients: In another bowl whisk buttermilk, oil, eggs, vanilla, and red food coloring until smooth and vibrant, then stir in vinegar for a moist, tender crumb boost.
- Combine batters: Pour wet mixture into dry ingredients, then gently fold until the batter is smooth and uniformly red—avoid overmixing to keep your cake velvety tender.
- Bake the cakes: Divide batter evenly between pans and bake at 350°F for 25–30 minutes, or until a toothpick inserted comes out clean, edges set, and tops spring back.
- Cool layers: Let cakes rest in pans for 10 minutes, then turn onto wire racks to cool completely to room temperature before frosting for the best texture.
For the Cream Cheese Frosting:
- Beat cream cheese & butter: In a chilled bowl, whip cream cheese and softened butter at medium speed until light and fluffy—about 2 minutes—for silky-smooth frosting.
- Add sugar and vanilla: Gradually blend in powdered sugar and vanilla extract until the frosting is thick, creamy, and spreadable, adjusting sweetness to your taste.
- Assemble the cake: Place one cake layer on a serving plate, spread a third of the frosting evenly, top with second layer, then frost top and sides smoothly for a polished finish.
- Chill before serving: Refrigerate cake for at least 1 hour to set the frosting and let flavors meld, ensuring clean slices and delightful texture.
Optional: Garnish with fresh berries for extra color contrast.
Exact quantities are listed in the recipe card below.
Expert Tips for Red Velvet Cake with Cream Cheese Frosting
- Use Room Temperature Ingredients: Ensure eggs, buttermilk, and cream cheese are at room temperature to achieve a smooth, evenly mixed batter and frosting.
- Don’t Overmix Batter: Fold wet and dry ingredients gently to keep the cake tender and avoid a dense texture in your Red Velvet Cake with Cream Cheese Frosting.
- Perfect Pan Preparation: Grease and flour cake pans thoroughly to prevent sticking and help your layers release cleanly after baking.
- Check Doneness Early: Start testing cakes at 25 minutes with a toothpick to avoid drying out the tender crumb.
- Chill Frosting Before Frosting: Refrigerate cream cheese frosting briefly if it’s too soft; this makes spreading easier and keeps your frosting neat.
- Use Quality Red Food Coloring: Opt for gel or paste food coloring for vibrant color without altering batter consistency or taste.
How to Store and Freeze Red Velvet Cake with Cream Cheese Frosting
Fridge: Store the cake, tightly covered, in the refrigerator for up to 5 days to maintain its moistness and freshness while the flavors meld beautifully.
Freezer: If you need to keep your Red Velvet Cake for longer, freeze it by wrapping individual layers in plastic wrap and then aluminum foil. This keeps it delicious for up to 3 months.
Reheating: When ready to enjoy, thaw the cake overnight in the fridge. Let it sit at room temperature for 30 minutes before serving for that freshly-baked taste.
Leftover Frosting: Store any leftover cream cheese frosting in an airtight container in the fridge for up to 1 week. Use it to decorate extra treats or top off your slices!
Red Velvet Cake with Cream Cheese Frosting Variations & Substitutions
Feel free to get creative with your Red Velvet Cake to match your personal preferences!
- Dairy-Free: Substitute buttermilk with almond milk mixed with a teaspoon of vinegar; use coconut cream instead of cream cheese for frosting.
- Gluten-Free: Replace all-purpose flour with a 1:1 gluten-free baking blend to keep the cake light and fluffy without gluten.
- Chocolate Lovers: Add an extra tablespoon of cocoa powder to the batter for a deeper chocolate flavor, enhancing the cake’s richness.
- Nutty Delight: Fold in ½ cup of finely chopped walnuts or pecans into the batter for a delightful crunch and added texture.
- Spicy Kick: Incorporate a pinch of cayenne pepper or cinnamon into the batter for a subtle warmth that perfectly complements the sweet frosting.
- Zingy Citrus: Mix in a tablespoon of orange or lemon zest to the batter or frosting for a refreshing citrus twist that brightens the flavors.
- Layered Luxury: Create a two or three-layer cake by doubling the recipe for the batter; alternate with layers of whipped cream or fruit preserves for extra indulgence.
- Decadent Frosting Swap: Instead of cream cheese frosting, try a fluffy whipped cream frosting or a rich chocolate ganache for a completely different experience.
Each variation opens up new possibilities for your baking adventures, making each bite of your Red Velvet Cake uniquely delightful!
What to Serve with Red Velvet Cake with Cream Cheese Frosting?
Indulging in a slice of moist red velvet cake enveloped in rich cream cheese frosting is a delight on its own, but the right accompaniments can elevate your dessert experience even further.
- Fresh Berries: The tartness of strawberries or raspberries cuts through the sweetness and adds a refreshing burst to each bite.
- Chocolate Mousse: Decadent and creamy, the chocolate flavor complements the subtle cocoa in the cake beautifully, creating a rich dessert experience.
- Coffee or Espresso: A strong cup helps enhance the cake’s flavors, providing a lovely contrast to the sweet richness of the cream cheese frosting.
- Vanilla Ice Cream: A scoop of smooth vanilla ice cream adds creaminess and balances the bold flavors of the cake with its buttery notes.
- Whipped Cream: Light and airy whipped cream brings a delightful, fluffy texture that pairs wonderfully with the dense, velvety cake layers.
- Mint Leaves: A few fresh mint leaves as a garnish not only adds a pop of color but also introduces a refreshing herbaceous note that complements the sweetness.
With these delightful pairings, you can create a memorable dessert spread that will leave your guests talking about your red velvet creation long after the last slice is gone!
Make Ahead Options
These delicious Red Velvet Cake with Cream Cheese Frosting are perfect for meal prep! You can bake the cake layers up to 24 hours in advance; simply cool them completely, wrap tightly in plastic wrap, and refrigerate to maintain their moisture and tenderness. The cream cheese frosting can also be prepared up to 3 days ahead—store it in an airtight container in the refrigerator. When ready to serve, just re-whip the frosting briefly to restore its texture and assemble the cake. By prepping these components ahead of time, you’ll save valuable minutes on busy days while still enjoying a freshly made, show-stopping dessert that’s just as delightful!
Red Velvet Cake with Cream Cheese Frosting Recipe FAQs
How ripe or fresh should the ingredients be for the best Red Velvet Cake with Cream Cheese Frosting?
For this cake, it’s important to use fresh eggs and buttermilk at room temperature to ensure a smooth batter. Also, cream cheese should be softened but not melted for the creamiest frosting. Fresh ingredients make all the difference in achieving that tender crumb and rich frosting texture.
What’s the best way to store leftover Red Velvet Cake with Cream Cheese Frosting, and how long does it last?
Keep your cake tightly covered in the refrigerator to maintain moisture and freshness—it will stay wonderful for up to 5 days. I recommend using plastic wrap or an airtight cake container to prevent the cake from drying out or absorbing other odors. Leftover frosting can be stored separately in a sealed container for up to a week.
Can I freeze Red Velvet Cake with Cream Cheese Frosting, and how do I do it properly?
Absolutely! Freeze cake layers individually by wrapping them first in plastic wrap, then a layer of aluminum foil to prevent freezer burn. Store layers flat in the freezer for up to 3 months. When ready to serve, thaw overnight in the fridge and bring to room temperature for 30 minutes before frosting or serving. This step preserves that fresh-baked softness you love!
What should I do if my cake batter looks too thin or my frosting is too runny?
If your batter seems too thin, double-check your flour measurement and avoid overmixing, which can break down the structure. For frosting that feels runny, chill it in the fridge for 20-30 minutes, then whip it again before spreading. Adding a bit more powdered sugar can also firm up your frosting if needed.
Is Red Velvet Cake with Cream Cheese Frosting safe for pets or those with allergies?
This cake contains dairy (cream cheese, butter) and eggs, so it’s not suitable for dogs or people with dairy or egg allergies. For allergies, consider substituting ingredients with allergy-friendly alternatives, but keep in mind this may affect texture and flavor. Always check ingredient labels carefully and keep the cake away from pets.
Irresistible Red Velvet Cake with Cream Cheese Frosting Recipe
Ingredients
Equipment
Method
- Preheat oven and prep pans: Preheat oven to 350°F, then grease and flour two 9-inch round cake pans until coated evenly to prevent sticking.
- Mix dry ingredients: In a large bowl whisk flour, cocoa, baking soda, and salt until evenly combined and no lumps remain.
- Blend wet ingredients: In another bowl whisk buttermilk, oil, eggs, vanilla, and red food coloring until smooth, then stir in vinegar.
- Combine batters: Pour wet mixture into dry ingredients, then gently fold until the batter is smooth and uniformly red.
- Bake the cakes: Divide batter evenly between pans and bake at 350°F for 25–30 minutes, or until a toothpick comes out clean.
- Cool layers: Let cakes rest in pans for 10 minutes, then turn onto wire racks to cool completely.
- Beat cream cheese & butter: In a chilled bowl, whip cream cheese and softened butter at medium speed until light and fluffy.
- Add sugar and vanilla: Gradually blend in powdered sugar and vanilla extract until the frosting is thick and creamy.
- Place one cake layer on a serving plate, spread a third of the frosting evenly, top with second layer, then frost top and sides.
- Chill before serving: Refrigerate cake for at least 1 hour to set the frosting and let flavors meld.
