Red velvet cake is a timeless dessert that’s perfect for birthdays, holidays, family celebrations, and any occasion that calls for something special. Its beautiful red color, soft layers, and creamy frosting make it a favorite that’s as impressive to serve as it is enjoyable to make at home.
This easy red velvet cake recipe is designed to help you achieve bakery-style results with simple, step-by-step instructions. From mixing the batter to frosting the finished cake, you’ll have everything you need to create a delicious homemade dessert everyone will love.
1. Red Velvet Cake Recipe With Cream Cheese Frosting (Yield: 16 Servings)
Ingredients
For the Cake
- 2½ cups (354g) all-purpose flour (scoop and level to measure)
- 3 tablespoons (19g) unsweetened cocoa powder
- 1 teaspoon baking soda
- ¾ teaspoon salt
- 2 cups (400g) granulated sugar
- ¾ cup (170g) unsalted butter, softened
- ⅓ cup (80ml) vegetable or canola oil
- 3 large eggs
- 2 large egg yolks
- 1 ounce liquid red food coloring
- 1⅓ cups (315ml) buttermilk
- 1 tablespoon vanilla extract
- 1½ teaspoons vinegar
For the Cream Cheese Frosting
- 16 ounces cream cheese, nearly at room temperature
- 1 cup (226g) unsalted butter, nearly at room temperature
- 1½ teaspoons vanilla extract
- 6 cups (720g) powdered sugar
Instructions
Preheat your oven to 350°F (175°C). Grease and lightly flour three 9-inch round cake pans, then line the bottoms with parchment paper for easy removal after baking.
In a medium mixing bowl, whisk together the flour, cocoa powder, baking soda, and salt until well combined. Set aside.
In a large mixing bowl, beat the softened butter, vegetable oil, and granulated sugar with an electric mixer on medium speed for 3 to 4 minutes, or until the mixture is light and fluffy.
Add the eggs one at a time, beating well after each addition. Mix in the egg yolks until fully incorporated.
Pour in the liquid red food coloring and vanilla extract. Continue mixing until the batter is evenly colored.
Reduce the mixer speed to low. Add the dry ingredients in three additions, alternating with the buttermilk. Begin and end with the dry ingredients, mixing just until combined after each addition.
Add the vinegar and mix for a few seconds until incorporated. Scrape down the sides and bottom of the bowl to ensure the batter is evenly mixed.
Divide the batter evenly among the three prepared cake pans. Smooth the tops with a spatula so each layer bakes evenly.
Bake for 22 to 28 minutes, or until the tops spring back lightly when touched and a toothpick inserted into the center of each cake comes out clean or with a few moist crumbs.
Allow the cakes to cool in the pans for 10 to 15 minutes. Carefully run a knife around the edges, turn the cakes out onto wire racks, remove the parchment paper, and let them cool completely.
To prepare the frosting, beat the cream cheese and softened butter together until smooth and creamy, about 2 to 3 minutes. Add the vanilla extract and mix until combined. Gradually beat in the powdered sugar, one cup at a time, until the frosting is smooth, light, and fluffy. If needed, refrigerate the frosting for 15 to 20 minutes to make it easier to spread.
Place one cake layer on a serving plate or cake stand. Spread an even layer of cream cheese frosting over the top. Repeat with the second cake layer and another layer of frosting.
Place the third cake layer on top. Frost the top and sides of the entire cake, smoothing the frosting with an offset spatula or cake scraper.
If desired, decorate the cake with reserved cake crumbs around the edges or sprinkled over the top for a classic red velvet finish.
Refrigerate the frosted cake for about 30 minutes before slicing. Cut into 16 servings and enjoy. Store leftover cake covered in the refrigerator for up to five days. Let slices sit at room temperature for about 20 minutes before serving for the best texture.
2. Tips for Perfect Red Velvet Cake With Cream Cheese Frosting
Measure the flour using the scoop-and-level method to avoid adding too much, which can make the cake heavy.
Bring the butter, eggs, buttermilk, and cream cheese close to room temperature before mixing. This creates a smoother batter and frosting.
Mix the batter only until the ingredients are combined. Excess mixing can produce a denser cake.
Divide the batter evenly between the cake pans so both layers bake at the same rate. A kitchen scale is helpful for accuracy.
Cool the cake layers completely before adding the frosting. Even slightly warm cakes can cause the frosting to soften and slide.
Chill the frosted cake briefly before slicing. This helps create cleaner, more attractive slices.
Use a long serrated knife and wipe the blade clean between cuts for neat, bakery-style servings.
3. Frequently Asked Questions
Can I make the cake layers ahead of time?
Yes. The cake layers can be baked one or two days in advance. Wrap each cooled layer tightly in plastic wrap and store them at room temperature or refrigerate until you’re ready to assemble the cake.
Can I freeze red velvet cake?
Absolutely. Wrap the unfrosted cake layers tightly in plastic wrap followed by aluminum foil and freeze them for up to three months. Thaw them overnight in the refrigerator before frosting.
Why is my cream cheese frosting too soft?
Cream cheese frosting becomes soft if the ingredients are overly warm or the kitchen is hot. Chilling the frosting for a short time before using it usually helps it firm up.
Can I make cupcakes with this recipe?
Yes. This batter works well for cupcakes. Fill each cupcake liner about two-thirds full and bake until a toothpick inserted into the center comes out clean.
How should I store leftover cake?
Since the frosting contains cream cheese, store the cake covered in the refrigerator. For the best texture, let each slice stand at room temperature for 15 to 20 minutes before serving.
4. Nutrition Information
| Nutrient | Amount Per Serving |
|---|---|
| Calories | 610 |
| Protein | 6 g |
| Carbohydrates | 75 g |
| Fat | 32 g |
| Saturated Fat | 19 g |
| Cholesterol | 125 mg |
| Sodium | 290 mg |
| Fiber | 1 g |
| Sugar | 60 g |
| Calcium | 90 mg |
| Iron | 1.8 mg |
This red velvet cake with cream cheese frosting is a beautiful homemade dessert that’s perfect for celebrations or simply treating your family to something special. The soft cake layers and creamy frosting create a classic combination that has remained a favorite for generations.
With easy-to-follow instructions and a few helpful baking tips, this recipe is one you’ll feel confident making again and again. Serve it at your next gathering and enjoy a homemade cake that’s sure to impress every guest.
