There’s something undeniably special about a red velvet cake, a true showstopper that commands attention from the moment it enters a room.

It’s not just a chocolate cake in disguise, nor is it a simple vanilla cake blushing under pressure; it’s a unique, elegant creation all its own.

Ingredients Needed for the Recipe

Gathering the right ingredients is the first step to creating this masterpiece, and each one plays a specific, important role.

• Cake Flour: This lighter flour is the secret to that famously soft, delicate crumb that makes the cake feel so luxurious.
• Unsweetened Cocoa Powder: Just a couple of tablespoons provide a subtle, warm background note without overpowering the other flavors.
• Baking Soda & Salt: These workhorses ensure your cake rises beautifully and that all the flavors are perfectly balanced.
• Unsalted Butter & Oil: Using both gives you the best of both worlds—incredible buttery taste and a wonderfully moist texture that lasts.
• Granulated Sugar: It sweetens the deal, of course, but also helps create a tender structure as it creams with the butter.
• Eggs: They bind everything together, and we’ll use a special trick with them for an extra-velvety texture.
• Pure Vanilla Extract & Distilled White Vinegar: Vanilla adds its warm, familiar sweetness, while a touch of vinegar sharpens the red color and reacts with the buttermilk.
• Buttermilk: This is non-negotiable for that signature tangy flavor and for creating an incredibly moist, tender cake.
• Red Food Coloring: Gel food coloring is highly recommended for a vibrant, dramatic red without adding extra liquid.

The Secret to its Signature Flavor

So, what does a red velvet cake actually taste like? It’s a question with a wonderfully complex answer.

It’s a harmonious blend of rich, melted butter, a whisper of cocoa, sweet vanilla, and the distinct, pleasant tang of cultured buttermilk.

How to make Red Velvet Cake with Cream Cheese Frosting?

The process is a bit of a dance, a series of simple steps that, when followed, create pure magic in your oven.

Just remember, patience is your friend here, especially when it comes to letting the cakes cool completely.

Step 1- Prepare Your Pans and Dry Ingredients

Start by preheating your oven to 350°F (177°C) and generously greasing two 9-inch round cake pans.

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Line the bottoms with parchment paper rounds and grease those too; this little step is your insurance policy for a flawless release later.

Step 2- Combine Butter and Sugar

In a large bowl, use an electric mixer to beat the softened butter and granulated sugar together on medium-high speed until they are just combined.

You’re not looking for light and fluffy here, just a smooth, pale yellow mixture, which should take about a minute.

Step 3- Add the Wet Ingredients

Now, pour in the oil, egg yolks (save the whites!), vanilla extract, and that secret teaspoon of vinegar.

Beat this on high speed for a full two minutes; the mixture will become smoother and slightly lighter in color.

Step 4- Alternate Dry Ingredients and Buttermilk

Reduce your mixer speed to low and begin adding the flour mixture in two or three parts, alternating with the buttermilk.

Mix only until the flour disappears, then stop; overmixing at this stage is the enemy of a tender cake.

Step 5- The Egg White Trick and Food Coloring

Here’s the brilliant trick: take the reserved egg whites and whip them in a clean, separate bowl until soft, fluffy peaks form.

Gently fold the whipped egg whites and your desired amount of red food coloring into the batter, being careful not to deflate all that lovely air.

Step 6- Bake to Perfection

Divide the strikingly red batter evenly between your prepared pans and smooth the tops with a spatula.

Bake for 30-32 minutes, until the tops spring back lightly when touched and a toothpick inserted in the center comes out clean.

Step 7- Cool the Cakes Completely

Let the cakes cool in their pans, set on a wire rack, for about 15 minutes before carefully turning them out.

Then, peel off the parchment paper and allow them to cool completely on the rack; rushing this step will melt your frosting.

Step 8- Create the Cream Cheese Frosting

While the cakes cool, beat the softened cream cheese and butter together until perfectly smooth and creamy.

Gradually add the confectioners’ sugar, vanilla, and a pinch of salt, beating for several minutes until it’s flawlessly silky.

Step 9- Assemble Your Masterpiece

If your cake layers have domed tops, use a serrated knife to carefully slice a thin layer off to create a flat surface.

Place one layer on your cake stand, spread a thick, even layer of frosting over it, then top with the second layer and frost the entire outside.

Choosing Your Color Adventure

The level of drama is entirely up to you. For that classic, deep red hue, gel food coloring is your most reliable partner.

If you prefer a natural route, beet powder mixed with a little water will give you a beautiful, earthy reddish tone, and yes, you can even leave the color out entirely for a rustic “velvet” cake.

Tips

A few small considerations can make the difference between a good cake and an unforgettable one.

• Ensure your cream cheese, butter, eggs, and buttermilk are all at room temperature for a smooth, unified batter.
• When folding in the whipped egg whites, use a gentle, sweeping motion with a spatula to maintain the airiness.
• Chill the frosted cake for at least an hour before slicing; this sets the frosting and gives you those picture-perfect clean slices.

Storing and Serving Your Creation

Because of the luscious cream cheese frosting, this cake must be stored, covered, in the refrigerator where it will stay fresh for up to five days.

Let the slices sit at room temperature for about 20 minutes before serving to allow the flavors and texture to soften and bloom fully.

A World of Red Velvet Possibilities

This versatile batter is your canvas. Feel free to bake it in a 9×13-inch pan for a simple sheet cake, or divide it between three 8-inch pans for an impressively tall layer cake.

You can even turn it into stunning cupcakes, baking them for about 20 minutes, or a grand Bundt cake for a different kind of elegance.

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Print Recipe

Red Velvet Cake Recipe with Cream Cheese Frosting

Author: Elly Cooking Method: Baking Cuisine: American Courses: Desserts

Difficulty: medium Prep Time 30 mins Cook Time 30 mins Rest Time 120 mins Total Time 3 hrs

Cooking Temp: 177  C Servings: 12 Estimated Cost: $ 25 Calories: 420

Best Season: Winter, Spring, Summer, Fall

Description

Red velvet cake is much more than vanilla cake tinted red. This recipe produces the best red velvet cake with superior buttery, vanilla, and cocoa flavors, as well as a delicious tang from buttermilk. My trick is to whip the egg whites, which guarantees a smooth velvet crumb.

ingredients

Servings

Red Velvet Cake

• 3 cups cake flour (360g, spooned & leveled)
• 1 tsp baking soda
• 2 tbsp unsweetened natural cocoa powder (10g)
• 0.5 tsp salt
• 0.5 cup unsalted butter (113g, softened to room temperature)
• 2 cups granulated sugar (400g)
• 1 cup canola or vegetable oil (240ml)
• 4 large eggs (room temperature and separated)
• 1 tbsp pure vanilla extract
• 1 tsp distilled white vinegar
• 1 to 2 tsp red gel food coloring (or natural beet powder alternative)
• 1 cup buttermilk (240ml, at room temperature)

Cream Cheese Frosting

• 16 oz full-fat brick cream cheese (452g, softened to room temperature)
• 0.75 cup unsalted butter (170g, softened to room temperature)
• 5 cups confectioners’ sugar (600g)
• 1.5 tsp pure vanilla extract
• 1 pinch salt (to taste)

Instructions

1. Prepare Pans

   Preheat oven to 350°F (177°C). Grease two 9-inch cake pans, line with parchment paper rounds, then grease the parchment paper.
   Parchment paper helps the cakes seamlessly release from the pans.
   Mark as complete

2. Mix Dry Ingredients

   Whisk the cake flour, baking soda, cocoa powder, and salt together in a large bowl. Set aside.
   Mark as complete

3. Cream Butter and Sugar

   Using a handheld or stand mixer fitted with a paddle attachment, beat the butter and sugar together on medium-high speed until combined, about 1 minute. Scrape down the sides and up the bottom of the bowl with a rubber spatula as needed.
   Mark as complete

4. Add Wet Ingredients

   Add the oil, egg yolks, vanilla extract, and vinegar and beat on high for 2 minutes. (Set the egg whites aside.) Scrape down bowl if needed.
   Mark as complete

5. Alternate Dry and Buttermilk

   With the mixer on low speed, add the dry ingredients in 2-3 additions alternating with the buttermilk. Beat in your desired amount of red food coloring just until combined.
   Use 1–2 teaspoons gel food coloring for a vibrant red hue.
   Mark as complete

6. Fold in Egg Whites

   Vigorously whisk or beat the 4 egg whites on high speed until fluffy peaks form, about 3 minutes. Gently fold into cake batter.
   This step guarantees a velvety, light crumb.
   Mark as complete

7. Bake Cake Layers

   Divide batter between pans. Bake for 30–32 minutes or until tops spring back and a toothpick inserted in the center comes out clean. Cool completely in pans on a wire rack.
   Do not frost until completely cooled.
   Mark as complete

8. Make Frosting

   In a large bowl, beat cream cheese and butter together on medium-high speed until smooth, about 2 minutes. Add confectioners’ sugar, vanilla, and salt. Beat on low for 30 seconds, then high for 3 minutes until creamy.
   Adjust sweetness or consistency as needed with more sugar or salt.
   Mark as complete

9. Assemble & Frost

   Level cake tops with a serrated knife. Place one layer on a cake stand, spread frosting, top with second layer, and frost entire cake. Refrigerate for 30–60 minutes before slicing.
   Chilling helps the cake hold its shape when sliced.
   Mark as complete

Nutrition Facts

Servings 12

Serving Size 1 slice

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Amount Per Serving

Calories 420kcal

% Daily Value *

Total Fat 21g33%

Saturated Fat 10g50%

Cholesterol 70mg24%

Sodium 320mg14%

Potassium 150mg5%

Total Carbohydrate 58g20%

Dietary Fiber 1g4%

Sugars 42g

Protein 5g10%

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Calcium 6 mg

Iron 8 mg

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

• Cake Flour: For best texture, use cake flour. Substitute with DIY version if needed.
• Buttermilk: Essential for tang and moisture. Make a DIY version with milk + lemon juice/vinegar.
• Food Coloring: Use 1–2 tsp gel for deep red; beet powder works for natural option.
• Make Ahead: Cake layers and frosting can be prepared 1 day ahead. Assemble when ready.
• Storage: Store covered in refrigerator for up to 5 days or freeze unfrosted layers up to 3 months.

Keywords: red velvet cake, cream cheese frosting, red velvet dessert, layer cake, American dessert, buttermilk cake