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Red Velvet Cake with Cream Cheese Frosting Recipe

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3.9 from 10 reviews

This classic Red Velvet Cake features moist, tender layers of vibrant red cake with a hint of cocoa, perfectly complemented by a rich and creamy full-fat cream cheese frosting. Ideal for special occasions or whenever you’re craving a delicious and visually stunning dessert, this recipe is easy to follow and yields a beautifully smooth, luscious cake with a moist crumb and a velvety texture.

Ingredients

Cake Ingredients

  • 3 cups (360g) cake flour (spooned & leveled)
  • 1 teaspoon baking soda
  • 2 Tablespoons (10g) unsweetened natural cocoa powder
  • 1/2 teaspoon salt
  • 1/2 cup (8 Tbsp; 113g) unsalted butter, softened to room temperature
  • 2 cups (400g) granulated sugar
  • 1 cup (240ml) canola or vegetable oil
  • 4 large eggs, room temperature and separated
  • 1 Tablespoon pure vanilla extract
  • 1 teaspoon distilled white vinegar
  • 1–2 teaspoons liquid or gel red food coloring
  • 1 cup (240ml) buttermilk, at room temperature

Frosting Ingredients

  • 16 ounces (452g) full-fat brick cream cheese, softened to room temperature
  • 3/4 cup (12 Tbsp; 170g) unsalted butter, softened to room temperature
  • 5 cups (600g) confectioners’ sugar
  • 1 and 1/2 teaspoons pure vanilla extract
  • Pinch of salt, to taste

Instructions

  1. Preheat and Prepare Pans: Preheat your oven to 350°F (177°C). Grease two 9-inch cake pans, then line them with parchment paper rounds and grease the parchment paper. This step helps the cakes release easily from the pans after baking.
  2. Mix Dry Ingredients: In a large bowl, whisk together the cake flour, baking soda, cocoa powder, and salt. Set aside for later incorporation.
  3. Cream Butter and Sugar, Add Wet Ingredients: Using a handheld or stand mixer fitted with a paddle attachment, beat the softened butter and granulated sugar on medium-high speed for about 1 minute until combined. Scrape down the bowl as needed. Next, add the oil, egg yolks, vanilla extract, and distilled white vinegar, and beat on high for 2 minutes. Scrape down the sides again to ensure everything is well mixed.
  4. Alternate Adding Dry Ingredients and Buttermilk; Add Food Coloring: With the mixer on low speed, add the dry ingredient mixture in 2 to 3 additions, alternating with the buttermilk. Mix just until combined. Stir in your desired amount of red food coloring (1 to 2 teaspoons gel or liquid) until the batter is evenly colored.
  5. Whip Egg Whites and Fold Into Batter: In a separate clean bowl, vigorously whisk or beat the reserved 4 egg whites on high speed until fluffy peaks form, about 3 minutes. Gently fold these beaten egg whites into the batter to maintain an airy, silky texture.
  6. Divide Batter and Bake: Divide the batter evenly between the prepared pans. Bake for 30-32 minutes, or until the tops spring back when lightly touched and a toothpick inserted in the center comes out clean or with a few moist crumbs. Avoid overbaking to keep the cakes moist. Cool the cakes completely in the pans on a wire rack before frosting.
  7. Make the Frosting: In a large bowl, beat the softened cream cheese and butter together on medium-high speed until smooth and creamy, about 2 minutes. Add confectioners’ sugar, vanilla extract, and a pinch of salt. Beat on low speed for 30 seconds, then increase to high and beat for 3 minutes until fully combined. Adjust frosting thickness by adding more sugar if needed or balance sweetness with extra salt.
  8. Assemble and Frost the Cake: Trim the tops of the cooled cakes with a serrated knife to level them. Place one cake layer on a serving plate and spread an even layer of frosting on top. Place the second cake layer on top and frost the entire cake’s top and sides evenly. Use an icing spatula and bench scraper for smooth frosting. Decorate as desired using a piping bag fitted with a Wilton #12 tip for an elegant border.
  9. Chill Before Serving: Refrigerate the frosted cake for at least 30 to 60 minutes before slicing to allow it to set well and hold its shape when cut.
  10. Storage: Cover any leftover cake tightly and store in the refrigerator for up to 5 days. The cake layers—frosted or unfrosted—can be frozen for 2 to 3 months. Thaw overnight in the refrigerator and bring to room temperature before serving or decorating.

Notes

  • Ensure all ingredients, especially eggs and dairy, are at room temperature for best mixing and texture.
  • Using parchment paper rounds prevents sticking and helps the cakes release easily.
  • Be careful not to overmix the batter once dry ingredients are added to avoid a dense cake.
  • Red food coloring amount can be adjusted to your preferred shade; gel colors produce more vibrant color without thinning the batter.
  • Chilling the frosted cake before slicing helps maintain sharp, neat slices.
  • Use full-fat cream cheese and butter for the best flavor and texture in the frosting.
  • If frosting is too thin, add more confectioners’ sugar; if too sweet, add a pinch more salt to balance.
  • Freeze leftover cake layers if you want to prepare in advance or extend shelf life.

Find it online: https://bitezly.com/red-velvet-cake-with-cream-cheese-frosting/