Red Velvet Cake Recipe with Cream Cheese Frosting

A beautiful red velvet cake is more than a bright red dessert. The best version has a tender, fine crumb, a subtle cocoa flavor, a little tang from buttermilk, and a smooth layer of cream cheese frosting. It is a favorite for Christmas, Valentine’s Day, birthdays, and other celebrations.

This recipe makes a two-layer cake with a soft, moist texture and a classic cream cheese frosting. The cocoa is intentionally restrained: red velvet should taste gently chocolatey, not like a traditional deep chocolate cake. Use gel food coloring for a vivid color without adding too much liquid to the batter.

What Makes Red Velvet Cake Different?

Red velvet combines a small amount of cocoa with an acidic ingredient such as buttermilk and vinegar. That combination contributes to its characteristic flavor and tender texture. Modern recipes commonly use red food coloring to create the familiar crimson shade. Cream cheese frosting adds a tangy contrast to the sweet cake.

Ingredients You’ll Need

For the cake

• All-purpose flour: Provides structure. Measure accurately and avoid packing the flour.
• Unsweetened cocoa powder: Use natural cocoa for a classic flavor and color balance.
• Baking soda: Helps the cake rise when combined with acidic ingredients.
• Fine salt: Brings the flavors into balance.
• Unsalted butter: Adds flavor and helps create a tender crumb.
• Granulated sugar: Sweetens the cake and helps retain moisture.
• Eggs: Bind the batter and provide structure. Room-temperature eggs blend more evenly.
• Buttermilk: Adds moisture and a gentle tang. If needed, use a homemade substitute made by adding 1 tablespoon lemon juice or white vinegar to a measuring cup, then adding milk to the 1-cup line; let stand 5–10 minutes.
• Vanilla extract: Rounds out the flavor.
• White vinegar: Adds acidity and works with the baking soda.
• Red gel food coloring: Provides color without thinning the batter as much as a large quantity of liquid coloring.

For the cream cheese frosting

• Block cream cheese: Use full-fat brick-style cream cheese, not spreadable tub cream cheese, for a thicker frosting.
• Unsalted butter: Softened butter gives the frosting body and a smooth texture.
• Powdered sugar: Sweetens and thickens the frosting. Sift if lumpy.
• Vanilla and a pinch of salt: Improve the flavor and balance the sweetness.

How to Make Red Velvet Cake

1. Prepare the pans. Heat the oven to 350°F (175°C). Grease two 8-inch round cake pans, line the bottoms with parchment rounds, and lightly grease the parchment. This makes the layers easier to release.
2. Whisk the dry ingredients. In a bowl, whisk together flour, cocoa powder, baking soda, and salt until evenly combined. Break up any cocoa lumps.
3. Cream butter and sugar. Beat softened butter and sugar on medium speed until lighter and fluffy, about 2–3 minutes. Scrape the bowl.
4. Add the eggs. Add eggs one at a time, mixing after each addition. Add vanilla and mix briefly.
5. Combine the buttermilk mixture. In a separate measuring jug, stir together buttermilk, vinegar, and red gel coloring. Start with a modest amount of coloring and add more only if needed.
6. Finish the batter. Add the dry ingredients in three additions, alternating with the buttermilk mixture in two additions. Begin and end with dry ingredients. Mix on low speed just until combined; scrape the bowl and fold any remaining flour in by hand.
7. Divide and bake. Divide batter evenly between the pans and smooth the tops. Bake for about 25–30 minutes, or until the centers spring back lightly and a toothpick inserted in the middle comes out with a few moist crumbs but no wet batter.
8. Cool the layers. Let cakes rest in the pans for 10 minutes. Run a thin knife around the edges, turn them out onto wire racks, remove parchment, and cool completely before frosting.
9. Make the frosting. Beat softened butter until creamy. Add the block cream cheese and beat briefly until smooth. Gradually add powdered sugar on low speed, then mix in vanilla and salt. Stop as soon as the frosting is smooth; overbeating can make it loose.
10. Assemble the cake. If the layers are domed, level them with a serrated knife once fully cool. Place one layer on a cake stand, spread frosting evenly over it, add the second layer, and frost the top and sides. Refrigerate briefly if the frosting softens while decorating.

Tips for a Moist Cake and Smooth Frosting

• Bring the butter, eggs, and buttermilk to room temperature so the batter combines evenly.
• Use a kitchen scale when possible. Too much flour can make the crumb dry and dense.
• Do not overmix after adding the flour. Stop as soon as the batter looks uniform.
• Do not frost warm cake layers. Heat will melt the frosting and can cause the layers to slide.
• Use block cream cheese and avoid overbeating once the powdered sugar is added.
• For even layers, weigh the batter as you divide it between pans.
• For a brighter red color, choose a concentrated gel color and follow the product’s usage guidance.

Easy Decorating Ideas

Keep the cake classic with a smooth white finish and a few red velvet crumbs scattered over the top. For a holiday look, pipe small frosting swirls around the edge and add fresh cranberries or seasonal sprinkles just before serving. For birthdays, add simple piped rosettes or chocolate curls. If you want clean slices, chill the frosted cake for 20–30 minutes and wipe the knife between cuts.

Make-Ahead and Storage

Bake the cake layers a day ahead, cool completely, wrap each layer tightly, and refrigerate. You can also freeze unfrosted layers for up to 2 months; wrap them well and thaw in the refrigerator while still wrapped. Frosted cake should be covered and refrigerated because the cream cheese frosting is perishable. For the best texture, let slices stand at room temperature for about 20 minutes before serving. Use within 3–4 days.

Frequently Asked Questions

Does red velvet cake taste like chocolate cake?

Not exactly. It contains cocoa, but in a smaller amount than most chocolate cakes. Its flavor is milder, with a slight tang from buttermilk and vinegar.

Can I use liquid red food coloring?

Yes, but gel coloring is more concentrated and adds less liquid. If using liquid coloring, follow the label and expect that you may need more to achieve a similar shade.

Why did my cake turn brownish instead of red?

Too much cocoa, a low-strength coloring, or a small amount of food coloring can affect the final shade. Use the measured cocoa amount and a concentrated red gel color.

Can I make this cake in a 9-by-13-inch pan?

You can bake the batter in a greased and parchment-lined 9-by-13-inch pan, but the baking time will differ. Begin checking around 25 minutes and continue until the center is set. Avoid filling the pan more than about two-thirds full.

Can I make the cake without cream cheese frosting?

Yes. A simple vanilla buttercream is an option, although cream cheese frosting is the classic tangy pairing.

Recipe Card

Red Velvet Cake with Cream Cheese Frosting
Prep: 30 minutes | Bake: 25–30 minutes | Cooling and assembly: about 1 hour | Yield: 10–12 slices

Cake Ingredients

• 2¼ cups (270 g) all-purpose flour
• 2 tablespoons (10–12 g) natural unsweetened cocoa powder
• 1 teaspoon baking soda
• ½ teaspoon fine salt
• ½ cup (113 g) unsalted butter, softened
• 1½ cups (300 g) granulated sugar
• 2 large eggs, room temperature
• 1 cup (240 ml) buttermilk, room temperature
• 1 teaspoon vanilla extract
• 1 teaspoon white vinegar
• 1–2 teaspoons red gel food coloring, or as directed by the brand

Frosting Ingredients

• 8 ounces (226 g) full-fat block cream cheese, softened but still cool
• ½ cup (113 g) unsalted butter, softened
• 3½–4 cups (420–480 g) powdered sugar, sifted
• 1 teaspoon vanilla extract
• Pinch of fine salt

Instructions

1. Heat oven to 350°F (175°C). Grease and line two 8-inch cake pans.
2. Whisk flour, cocoa, baking soda, and salt.
3. Beat butter and sugar until fluffy. Add eggs one at a time, then vanilla.
4. Mix buttermilk, vinegar, and red coloring in a separate jug.
5. Alternate adding dry ingredients and buttermilk mixture to the butter mixture, beginning and ending with dry ingredients. Mix only until combined.
6. Divide batter between pans. Bake 25–30 minutes, until the centers are set.
7. Cool 10 minutes in pans, then turn out and cool completely.
8. Beat butter until creamy. Add cream cheese, then powdered sugar gradually. Mix in vanilla and salt until smooth.
9. Fill and frost the cooled cake layers. Chill briefly for cleaner slices, if desired.

Storage: Refrigerate covered because of the cream cheese frosting. Best within 3–4 days.

Allergen note: Contains wheat, dairy, and eggs. Check food-coloring and ingredient labels for additional allergens.

Recipe Notes and Further Reading

For background on the traditional buttermilk, cocoa, and vinegar combination, see King Arthur Baking’s red velvet cake guide. For another classic cream-cheese-frosted approach, see the The Kitchn red velvet cake recipe. This Bright Journey Hub recipe has its own ingredient balance and method.