There’s something truly irresistible about the silky cream cheese frosting melting over that vibrant, tender red velvet cake. One afternoon, craving a homemade treat that felt both timeless and special, I decided to bake this classic from scratch—and wow, it instantly became my new favorite. What I love most is how easy the recipe is to follow, yet the result feels elegantly indulgent. Whether you’re a seasoned home cook or just looking to impress guests without breaking a sweat, this Red Velvet Cake with Cream Cheese Frosting hits all the right notes: rich, moist layers paired with that tangy, dreamy frosting. Trust me, once you try this, you’ll never reach for boxed mix again!
Why choose Red Velvet Cake with Cream Cheese Frosting?
Unmatched Elegance: This recipe combines the striking red hue with a smooth, tangy frosting that makes every slice a showstopper. Simple to Make: With straightforward steps, even beginner bakers can achieve bakery-quality results. Moist and Tender: The cake layers stay perfectly soft and flavorful, avoiding dryness. Perfect Balance: The rich cream cheese frosting complements the subtle cocoa in the cake beautifully. Versatile Occasion Treat: Whether for birthdays, holidays, or a cozy afternoon, this cake fits every celebration effortlessly.
Red Velvet Cake with Cream Cheese Frosting Ingredients
For the Cake
- All-purpose flour – Use cake flour for a lighter, tender crumb in your red velvet cake with cream cheese frosting.
- Granulated sugar – Balances the cocoa flavor and sweetens the cake perfectly.
- Unsweetened cocoa powder – Adds depth and subtle chocolate notes, essential for classic red velvet.
- Baking soda – Helps the cake rise and creates a soft texture.
- Salt – Enhances all the flavors in the cake.
- Buttermilk – Keeps the cake moist and adds a slight tang that pairs beautifully with the frosting.
- Vegetable oil – Ensures extra moistness and tenderness for every bite.
- Eggs – Bind the ingredients and contribute to a rich texture.
- Red food coloring – Gives that iconic vibrant red color that makes red velvet so special.
- Vanilla extract – Adds warmth and rounds out the flavor profile.
- White vinegar – Reacts with baking soda for extra lift and brightness in the cake.
For the Cream Cheese Frosting
- Cream cheese – The star ingredient, providing a creamy tang that contrasts the sweet cake perfectly.
- Unsalted butter – Softens the frosting and adds a silky richness.
- Powdered sugar – Sweetens and thickens the frosting to the perfect spreadable consistency.
- Vanilla extract – Enhances the flavor and adds a hint of warmth for a balanced finish.
How to Make Red Velvet Cake with Cream Cheese Frosting
- Combine Dry Ingredients: In a large bowl, whisk together all-purpose flour, unsweetened cocoa, baking soda, salt, and sugar until the mixture is smooth and evenly distributed, free of lumps.
- Mix Wet Ingredients: In another medium bowl, whisk eggs, vegetable oil, tangy buttermilk, fragrant vanilla extract, vibrant red food coloring, and white vinegar together until smooth and glowing with a rich red hue.
- Combine Batters: Pour wet ingredients into dry and gently fold until just combined, avoiding overmixing to keep the cake tender and airy.
- Divide & Bake: Preheat oven to 350°F. Grease two 9-inch pans, pour in batter, and bake for 25–30 minutes until a toothpick comes out clean and edges are golden.
- Cool Layers: Remove pans from oven and let cakes rest for 10 minutes. Then run a knife around edges and transfer layers to wire racks to cool completely.
For the Cream Cheese Frosting:
- Cream Base: In a chilled bowl, beat softened cream cheese and butter on medium speed until light and fluffy, about 2–3 minutes.
- Add Sugar & Vanilla: Gradually add powdered sugar and vanilla extract, beating until silky smooth and spreadable, with no visible sugar granules.
- Chill Frosting: Cover and chill the frosting in the fridge for at least 15 minutes so it thickens for easy spreading.
- Assemble Cake: Place one cooled layer on a cake plate, spread frosting, top with second layer, then coat the sides and top with remaining frosting evenly.
- Decorate: Use a piping bag or spatula to create swirls or a smooth finish. Let the cake rest 10 minutes before slicing for clean cuts.
Optional: Sprinkle red velvet crumbs on top for a decorative finish.
Exact quantities are listed in the recipe card below.
Expert Tips for Red Velvet Cake with Cream Cheese Frosting
- Use Cake Flour: Substitute all-purpose flour with cake flour to achieve a lighter, more tender crumb that enhances your red velvet cake with cream cheese frosting.
- Measure Ingredients Precisely: Too much or too little baking soda or vinegar can affect the cake’s rise and texture—stick to exact amounts for the best result.
- Avoid Overmixing: Fold wet and dry ingredients gently to keep the cake airy and moist, preventing a dense, tough texture.
- Chill Frosting Before Use: Cooling the cream cheese frosting firms it up, making it easier to spread smoothly and avoid sliding off the cake.
- Room Temperature Ingredients: Use eggs, buttermilk, butter, and cream cheese at room temperature to help ingredients blend seamlessly and improve texture.
- Fresh Food Coloring: For that iconic vibrant red, use gel or paste food coloring instead of liquid to avoid thinning the batter.
What to Serve with Red Velvet Cake with Cream Cheese Frosting?
Indulging in a slice of this luscious cake opens the door to delightful accompaniments that enhance the experience even further.
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Fresh Berries: Juicy strawberries or raspberries add a burst of freshness that cuts through the richness of the cake, making each bite feel light and balanced. Their natural sweetness complements the frosting beautifully.
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Vanilla Ice Cream: A scoop of creamy vanilla ice cream brings a delightful contrast to the soft texture of the cake. As it melts, the warm cake and cold ice cream create a delicious temperature play that’s simply irresistible.
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Chocolate-Covered Strawberries: Taking dessert to the next level, these treats add a touch of decadence while echoing the flavors in the red velvet cake, enhancing its deliciousness.
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Coffee or Espresso: The rich nuances of a well-brewed coffee enhance the cake’s cocoa notes. A warm cup next to your dessert emits comforting aromas and turns any moment into a cozy indulgence.
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Spiced Chai Latte: The warm spices in this drink can beautifully complement the tangy cream cheese frosting, making every sip and bite a comforting experience that wraps around you like a blanket.
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Creamy Cheesecake Bites: Small bites of cheesecake bring another layer of flavor while maintaining that creamy texture, offering an exciting contrast to the red velvet delight.
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Whipped Cream: Light and airy, a dollop of freshly whipped cream adds a lightness that rounds out the cake’s richness. It’s a classic pairing that feels elegant and playful.
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Chocolate Ganache: Drizzling some silky chocolate ganache on top elevates the cake with an extra layer of indulgence, creating a heavenly experience for chocolate lovers.
Choose these delightful accompaniments, and you’ll create a memorable dessert spread that shines on any occasion.
Make Ahead Options
These Red Velvet Cake with Cream Cheese Frosting options are perfect for busy home cooks looking to save time! You can prepare the cake layers up to 2 days in advance; simply cool them completely, wrap each layer tightly in plastic wrap, and refrigerate to maintain moisture. The cream cheese frosting can also be made ahead and stored in an airtight container in the fridge for up to 3 days; just whisk it for a few seconds before spreading to regain its smooth consistency. When you’re ready to serve, layer the chilled cake with frosting, let it sit for about 10-15 minutes at room temperature for the best texture, and voilà—your beautiful cake is ready to impress!
Red Velvet Cake with Cream Cheese Frosting Variations & Substitutions
Feel free to let your creativity shine by customizing this classic recipe for the perfect occasion or taste!
- Gluten-Free: Substitute all-purpose flour with a 1:1 gluten-free flour blend for a deliciously safe option.
- Sugar-Free: Use a sugar substitute like erythritol or stevia in place of granulated sugar to reduce sweetness without sacrificing flavor.
- Eggless: Replace each egg with 1/4 cup of unsweetened applesauce or a flaxseed mixture (1 tablespoon ground flaxseed + 2.5 tablespoons water) for a vegan-friendly cake.
- Chocolate Lovers: Add an extra tablespoon of cocoa powder for a deeper chocolate flavor—double the cocoa, double the fun!
- Funfetti Twist: Fold in 1/2 cup of colorful sprinkles into your batter for a festive surprise with every slice. Everyone will love the pops of color!
- Mix It Up: Swap out the vanilla extract for almond extract to add a warm, nutty aroma to both the cake and frosting.
- Fruit Twist: Incorporate 1/2 cup of mashed raspberries or pureed strawberries into the frosting for a fruity explosion that beautifully contrasts the rich cake.
- Spicy & Sweet: Add a pinch of cinnamon or nutmeg to the batter for a warm spice undertone that perfectly complements the cream cheese frosting.
Each variation invites you to personalize this beloved cake, ensuring that every bite feels uniquely yours!
How to Store and Freeze Red Velvet Cake with Cream Cheese Frosting
Room Temperature: Store leftover cake at room temperature for up to 2 days, tightly wrapped in plastic wrap to maintain moisture and freshness.
Fridge: For longer storage, keep the cake in the refrigerator for up to a week. Ensure it’s covered with plastic wrap or in an airtight container to prevent it from drying out.
Freezer: You can freeze individual slices or the whole cake for up to 3 months. Wrap tightly in plastic wrap and then in aluminum foil to prevent freezer burn.
Reheating: When ready to enjoy, thaw in the fridge overnight, then bring to room temperature before serving for the best texture of your red velvet cake with cream cheese frosting.
Red Velvet Cake with Cream Cheese Frosting Recipe FAQs
How do I know if my cocoa powder is good for red velvet cake?
Choose natural unsweetened cocoa powder that is bright and free from clumps. It should smell fresh and have a deep chocolate aroma. Avoid any that has dark spots or smells stale, as that can affect the flavor and color of your cake.
What’s the best way to store leftover red velvet cake with cream cheese frosting?
I recommend keeping your cake covered tightly with plastic wrap at room temperature if you plan to eat it within 2 days. For longer freshness, store it in an airtight container in the fridge for up to a week. The cream cheese frosting stays luscious but can dry out if not properly sealed.
Can I freeze this red velvet cake, and how should I do it?
Absolutely! To freeze, slice the cake or freeze the whole layers before frosting. Wrap each piece or layer tightly in plastic wrap, then in aluminum foil to prevent freezer burn. Freeze for up to 3 months. When ready to eat, thaw overnight in the fridge, then bring to room temperature for that freshly baked taste and texture.
Why did my cream cheese frosting turn out runny, and how can I fix it?
Runny frosting often means your cream cheese or butter was too warm or you added powdered sugar too quickly. To fix this, chill your frosting in the fridge for 15-30 minutes to firm it up. Next time, beat softened but cool cream cheese and butter until fluffy, then slowly add powdered sugar on low speed.
Is this red velvet cake safe for pets or people with allergies?
While it’s a delicious treat for humans, this cake contains ingredients like cocoa powder, which is toxic to pets. Also, it includes dairy and eggs, so it’s not suitable for those with allergies or intolerances to these. For a pet-friendly or allergen-free alternative, I’d recommend looking up special recipes designed with those dietary needs in mind.
Irresistible Red Velvet Cake with Cream Cheese Frosting Recipe
Ingredients
Equipment
Method
- In a large bowl, whisk together all-purpose flour, unsweetened cocoa, baking soda, salt, and sugar until smooth.
- In another bowl, whisk eggs, vegetable oil, buttermilk, vanilla extract, red food coloring, and vinegar until smooth.
- Pour wet ingredients into dry and fold until just combined.
- Preheat oven to 350°F. Grease two 9-inch pans, pour in batter, and bake for 25–30 minutes until a toothpick comes out clean.
- Let cakes rest for 10 minutes, then transfer to wire racks to cool completely.
- In a chilled bowl, beat softened cream cheese and butter on medium speed until fluffy, about 2–3 minutes.
- Gradually add powdered sugar and vanilla extract, beating until smooth.
- Cover and chill the frosting in the fridge for at least 15 minutes.
- Place one cooled layer on a cake plate, spread frosting, and top with the second layer.
- Coat the sides and top with remaining frosting and decorate as desired.
