Rich Red Velvet Cake with Cream Cheese Frosting

Hey there! Red velvet cake has always held a special place in my heart. It’s not just dessert; it’s a statement. That striking red hue, the hint of cocoa, and the dreamy, tangy cream cheese frosting—this cake brings the “wow factor” every time. Whether you’re celebrating a birthday, a holiday, or just a Tuesday, this recipe is the ultimate crowd-pleaser.

If you’re looking to bake something that feels indulgent and looks stunning, this red velvet cake will make your day (and your dessert table) extra special!

Why You’ll Love This Recipe

• It’s absolutely gorgeous with its vibrant red color—perfect for celebrations.
• The cream cheese frosting adds just the right amount of tangy sweetness.
• The texture? Soft, moist, and melt-in-your-mouth amazing.
• Easy-to-follow steps make this a beginner-friendly recipe that looks like it came from a bakery.

Ingredients Breakdown

• Flour: Use all-purpose flour for the right balance of structure and tenderness.
• Cocoa Powder: For that subtle chocolate flavor. Unsweetened cocoa powder is key here.
• Butter & Oil: A combination of both gives the cake a moist texture with a rich flavor.
• Buttermilk: The acidity here helps achieve that velvety crumb. No buttermilk? Mix whole milk with a splash of vinegar or lemon juice to make your own.
• Red Food Coloring: Gel food coloring works best to achieve that deep, dramatic red.
• Cream Cheese: Full-fat cream cheese for a luxuriously smooth frosting. Let it come to room temperature before mixing!

Pro Tip:

Sift your dry ingredients! It gets rid of any lumps, making your batter silky smooth. This tiny step makes a big difference.

Step-by-Step Instructions

Step 1: Prep Your Oven and Pans

Preheat your oven to 350°F (175°C). Grease and line two 9-inch round cake pans with parchment paper for easy removal.

Step 2: Combine Dry Ingredients

In a medium bowl, sift together 2 1/2 cups all-purpose flour, 2 tablespoons unsweetened cocoa powder, 1 teaspoon baking powder, and 1/2 teaspoon salt. Set aside.

Step 3: Mix Wet Ingredients

In a large bowl, beat 1/2 cup softened butter and 1 1/2 cups sugar until light and fluffy (about 2 minutes). Add 2 large eggs one at a time, beating well after each addition. Mix in 2 teaspoons vanilla extract, 2 teaspoons white vinegar, and 1/4 cup vegetable oil.

Step 4: Add Color and Buttermilk

Mix in 1 tablespoon red gel food coloring to the wet ingredients. Slowly add 1 cup buttermilk, alternating with the dry ingredients, and mix until just combined.

Step 5: Bake the Cakes

Divide the batter evenly between your prepared pans and smooth the tops. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Cool the cakes in the pans for 10 minutes before transferring them to a wire rack to cool completely.

Step 6: Make the Frosting

In a large bowl, beat 8 ounces softened cream cheese, 1/2 cup softened butter, and 1 teaspoon vanilla extract until smooth. Gradually add 4 cups powdered sugar and mix until thick and creamy.

Step 7: Assemble the Cake

Place one cake layer on a serving plate and spread a generous layer of cream cheese frosting on top. Add the second layer and frost the entire cake. Smooth the top and sides with an offset spatula for that bakery-perfect finish.

Chef’s Tips and Tricks

• Don’t overmix the batter: Once the dry ingredients are in, mix just until combined to keep the cake tender.
• Temperature matters: Let the butter, cream cheese, and eggs come to room temperature for a smooth batter and frosting.
• Use a cake leveler: For an even layer look, level your cakes before stacking.

Recipe Variations and Serving Suggestions

• Mini Cakes: Use cupcake liners and make red velvet cupcakes instead. Adjust baking time to around 18-20 minutes.
• Nutty Twist: Add a sprinkle of toasted pecans or walnuts between the layers for extra texture.
• Pairings: Serve with fresh berries or a dollop of whipped cream for an extra pop of flavor.

FAQs

• Can I make this ahead? Yes! The cake layers can be baked and wrapped tightly in plastic wrap, stored at room temperature for up to 2 days. Frost closer to serving time.
• How do I store leftovers? Keep the cake in an airtight container in the fridge for up to 5 days. Let it come to room temperature before serving.
• Can I freeze the cake? Absolutely. Wrap individual slices in plastic wrap, then in foil, and freeze for up to 3 months. Thaw overnight in the fridge.

Red Velvet Cake with Cream Cheese Frosting Recipe Card

I hope this red velvet cake becomes a staple for all your special moments (or your random dessert cravings). Let me know how it turns out in the comments below, or tag your creation on social media with #TheKitchensAid. Happy baking!