Classic Red Velvet Cake with Cream Cheese Frosting Recipe
A stunning red velvet cake featuring tender, moist layers with a subtle cocoa flavor and vibrant crimson color, paired with rich cream cheese frosting. This Southern classic combines buttermilk's tanginess with a hint of vinegar for the perfect crumb texture. The distinctive red hue comes from food coloring while cocoa powder adds depth without overwhelming chocolate flavor. Perfect for celebrations, holidays, or special occasions when you want to impress guests with both visual appeal and exceptional taste.
Ingredients
- 1 ½ cups cake flour
- 1 cup all-purpose flour
- 1 ½ teaspoons baking soda
- ½ teaspoon kosher salt
- 1 cup buttermilkmilk with vinegar1 cup milk + 1 tbsp vinegargluten-free vegetarian
let sit 5 minutes before using
Full guide → - 2 large eggs
- 1 ½ teaspoons vanilla extract
- 1 tablespoon apple cider vinegar
- 2 tablespoons natural unsweetened cocoa powder
- 2 tablespoons red food coloring
- 1 ½ sticks unsalted butter, softened
- 1 ½ cups sugar
- 16 ounces cream cheese, softened
- 4 ounces butter, softenedmilk with vinegar1 cup milk + 1 tbsp vinegargluten-free vegetarian
let sit 5 minutes before using
Full guide → - 1 teaspoon vanilla extract
- 2 cups powdered sugar, plus more as needed
Instructions
- 1
Preheat oven and spray two round pans with flour-added baking spray
- 2
Stir together flours, baking soda and salt in a bowl
- 3
Whisk together buttermilk, eggs, vanilla and vinegar in a large measuring cup
- 4
Make a paste with cocoa powder and red food coloring in a small bowl
- 5
Beat sugar and butter in stand mixer with paddle attachment at medium-high speed for 3 minutes until light and fluffy
- 6
Reduce mixer speed to low and add egg mixture and flour mixture alternately, beginning and ending with flour
- 7
Scrape cocoa paste into batter and beat on low until fully mixed
- 8
Spread evenly in prepared pans and bake for 25 minutes or until toothpick comes out clean
- 9
Cool in pans on wire rack for 10 minutes, then invert onto cooling rack and cool completely
- 10
Beat cream cheese and butter until blended, gradually add powdered sugar until smooth, beat in vanilla
- 11
Frost and stack the cooled cakes
Tips
Use room temperature ingredients for the smoothest batter and frosting - cold cream cheese will create lumps in your frosting.
Make a paste with cocoa and food coloring first to ensure even red color distribution throughout the cake without streaking.
Cool cakes completely before frosting to prevent the cream cheese frosting from melting and sliding off the layers.
Good to Know
Cover and refrigerate for up to 3 days. Bring to room temperature before serving.
Cake layers can be baked 1 day ahead, wrapped tightly and stored at room temperature. Frosting can be made 2 days ahead and refrigerated.
Serve at room temperature for best flavor and texture. Use a sharp knife dipped in warm water for clean slices.
Common Mistakes
Cool cakes completely before frosting to avoid melting the cream cheese frosting and causing it to slide off.
Beat cream cheese and butter until smooth before adding powdered sugar to avoid lumpy frosting.
Do not overmix batter after adding flour to avoid tough, dense cake layers.
Substitutions
let sit 5 minutes before using
Full guide →FAQ
Can I make this cake without food coloring?
Yes, you can omit the red food coloring for a chocolate cake, though it will be light brown rather than red. The flavor remains delicious.
How long does this cake keep at room temperature?
The frosted cake should be refrigerated and keeps for up to 3 days. Bring to room temperature 30 minutes before serving for best taste.
Can I freeze red velvet cake layers?
Yes, wrap unfrosted cake layers tightly in plastic wrap and freeze for up to 3 months. Thaw completely before frosting and serving.