If you’re ready to wow friends and family with a classic Southern showstopper, look no further than this Red Velvet Cake with Cream Cheese Frosting. Every slice delivers a beautiful pop of color and the most irresistible blend of delicate cocoa, vanilla, tangy buttermilk, and rich cream cheese. With this recipe, you’ll achieve a buttery crumb, dreamy layers, and a silky-smooth frosting that makes every occasion unforgettable.

Red Velvet Cake with Cream Cheese Frosting Recipe - Recipe Image

Ingredients You’ll Need

Part of the magic in Red Velvet Cake with Cream Cheese Frosting is how simple yet essential each ingredient is. Each component adds a special touch, contributing to the vibrant color, softness, and that signature sweet tang we all crave!

Cake flour: Provides the perfect tender, fluffy texture essential for a true red velvet crumb.
Baking soda: Ensures a gentle lift, keeping your cake light without being airy.
Unsweetened natural cocoa powder: Adds that subtle chocolate note that makes red velvet so unique.
Salt: Balances out the sweetness and enhances all the other flavors.
Unsalted butter: Gives the cake a rich, buttery foundation—be sure it’s at room temperature for easy mixing.
Granulated sugar: Sweetens and also helps with the soft crumb of each bite.
Canola or vegetable oil: Adds extra moisture, ensuring your cake stays soft for days.
Eggs, separated: Whipping the egg whites is the secret to that perfectly smooth, velvety texture.
Vanilla extract: Rounds out the flavors with warmth and depth.
Distilled white vinegar: Brightens the cake’s color and adds a subtle tang (trust me, you won’t taste it!)
Red food coloring: Brings that iconic, dramatic red hue—gel food coloring gives the deepest shades.
Buttermilk: The key to a tender, slightly tangy crumb that’s unmistakably red velvet.
Cream cheese (brick style): For the luxurious tang and smoothness in your cream cheese frosting.
Unsalted butter for frosting: Helps whip up that irresistibly creamy, slightly salty-sweet finish.
Confectioners’ sugar: Melts into the frosting for a silky and smooth sweet touch.
Vanilla extract for frosting: Adds an extra hint of warmth to the creamy topping.
Pinch of salt for frosting: Keeps all the sweetness in balance for the perfect finish.

How to Make Red Velvet Cake with Cream Cheese Frosting

Step 1: Prep the Pans and Oven

Start by preheating your oven to 350°F (177°C). Grease two 9-inch cake pans, then line each with a round of parchment paper and grease the top of the parchment too. This double-layer of protection guarantees your cakes will turn out cleanly, so you won’t lose a single crumb.

Step 2: Whisk the Dry Ingredients

In a large bowl, whisk together the cake flour, baking soda, cocoa powder, and salt until they’re well-blended. This step ensures even distribution and prevents lumps, for a cloud-like cake texture later on.

Step 3: Cream Butter and Sugar

Grab your mixer (stand mixer or hand mixer, both work!) and beat the softened butter and granulated sugar together until pale and fluffy—about one minute does the trick. Don’t forget to scrape down the sides to make sure all the butter is incorporated and creamy.

Step 4: Add Wet Ingredients

Mix in the oil, egg yolks (save those whites for later!), vanilla extract, and vinegar. Beat at high speed for about 2 minutes. The oil keeps things moist, while the vinegar helps enhance the red color and the iconic tang.

Step 5: Alternate Dry Mix and Buttermilk

With your mixer on low, add the dry mixture in 2–3 batches, alternating with the buttermilk. This keeps your batter extra smooth. Add your desired amount of red food coloring now—gel coloring gives you a deep, rich color, while liquid will be softer.

Step 6: Whip and Fold in Egg Whites

Whip the reserved egg whites on high speed until fluffy peaks form. Gently fold these into your batter—this step is what gives Red Velvet Cake with Cream Cheese Frosting its legendary light, velvety crumb. The batter should look silky and slightly thick now.

Step 7: Bake the Cakes

Divide the batter evenly between your prepared pans. Bake for 30–32 minutes, checking with a toothpick for doneness. The cakes should spring back when lightly touched. Let them cool completely in the pans set atop a wire rack before removing for frosting.

Step 8: Make the Cream Cheese Frosting

Beat the softened cream cheese and unsalted butter together until smooth and creamy. Add confectioners’ sugar, vanilla, and a pinch of salt, beat on low at first, then whip on high until the frosting is soft, lush, and spreadable. You want it thick enough to hold its shape, but not stiff or runny.

Step 9: Assemble and Frost

Level off the tops of your cooled cakes with a serrated knife so they stack up beautifully. Place the first layer on your platter, spread frosting generously on top, then add the second layer and coat the entire cake with frosting, smoothing the sides and top. For extra flair, use a piping bag for borders or decorations—Wilton tip #12 is a classic choice.

Step 10: Chill Before Slicing

Pop your finished cake in the fridge for 30–60 minutes before slicing. This step helps the layers set, making for neater, picture-perfect slices every time you serve your Red Velvet Cake with Cream Cheese Frosting.

How to Serve Red Velvet Cake with Cream Cheese Frosting

Garnishes

Classic red velvet always looks stunning with a simple sprinkle of cake crumbs from the leveled tops pressed gently onto the frosting. For an eye-catching finish, try a scattering of fresh berries, a drizzle of melted dark chocolate, or edible flowers. Let your creativity shine—the white frosting is the perfect canvas!

Side Dishes

This spectacular cake stands alone, but you can serve it with a scoop of vanilla bean ice cream or a small bowl of fresh strawberries to complement the tangy-sweet flavors. If you’re hosting a party, try pairing it with a hot cup of coffee or a glass of cold milk for a cozy dessert moment.

Creative Ways to Present

For extra flair, assemble your Red Velvet Cake with Cream Cheese Frosting as a naked cake, letting hints of crimson peek through the frosting. Try layering it in a trifle with broken cake pieces and swirls of frosting and berries, or bake into cupcakes with a generous swirl of cream cheese topping!

Make Ahead and Storage

Storing Leftovers

Cover your cake tightly with plastic wrap or store slices in an airtight container. Red Velvet Cake with Cream Cheese Frosting stays delicious in the fridge for up to 5 days, so you can savor every last bite throughout the week.

Freezing

Both the frosted cake and unfrosted layers freeze beautifully. Wrap them well in plastic wrap and then foil, and store for up to 2–3 months. Defrost overnight in the refrigerator before serving or decorating—your cake will taste just as heavenly as the day you made it!

Reheating

If you love a slightly warm slice, let it come to room temperature naturally or pop a single serving in the microwave for 10–15 seconds. Just be careful not to overheat, as too much warmth can melt the cream cheese frosting.

FAQs

Can I make Red Velvet Cake with Cream Cheese Frosting ahead of time?

Absolutely! Bake your cake layers a day in advance and wrap them tightly once cooled. The frosting can also be made ahead and refrigerated; just let it soften at room temperature for 10 minutes, then give it a quick whip before assembling.

Why do I need to separate and whip the egg whites?

Whipping the egg whites and folding them into the batter is the secret to an ultra-velvety crumb. It introduces extra air, making your Red Velvet Cake with Cream Cheese Frosting especially light and pillowy!

What if I don’t have buttermilk?

No worries! For a homemade buttermilk substitute, add 1.5 teaspoons of fresh lemon juice or vinegar to a measuring cup and fill with regular milk to make 1 cup. Stir and let it sit for 5 minutes—it works beautifully.

Can I use natural food coloring instead of synthetic?

Yes! Beet powder mixed with a bit of water creates a lovely natural hue. Your cake’s color may be a bit more subtle, but it will still be delicious and visually stunning.

Can I turn this recipe into cupcakes or a sheet cake?

Definitely! This batter is wonderfully versatile—use it for cupcakes, sheet cake, or even a bundt cake. Adjust the baking time (see notes in the recipe) and check with a toothpick for doneness.

Final Thoughts

Now that you’ve got all the secrets in your hands, I hope you’ll whip up this unforgettable Red Velvet Cake with Cream Cheese Frosting soon. It’s as much fun to make as it is to share—once you taste that first slice, you’ll know why it’s my go-to celebration cake. Happy baking!