Red Velvet Cake with Cream Cheese Frosting Recipe

If you’ve ever wished for the perfect, luscious red velvet cake that combines a moist crumb with the tangy sweetness of cream cheese frosting, then you’re in the right place. This Red Velvet Cake with Cream Cheese Frosting Recipe is absolutely fan-freaking-tastic, and I can’t wait to share every trick I’ve learned to make it a showstopper in your kitchen.

this Recipe

Ingredients You’ll Need

Picking the right ingredients is like setting the stage for a great performance. Each component here works together to create the classic flavor and texture that make this Red Velvet Cake with Cream Cheese Frosting Recipe truly unforgettable.

• All-purpose flour: Gives the cake structure; make sure to sift to avoid lumps and keep it light.
• Corn starch: Helps soften the cake for that tender crumb we all love.
• Unsweetened cocoa powder: Adds subtle chocolate flavor without dominating the red velvet taste.
• Baking soda: Essential for the cake’s rise and a slight tanginess; don’t swap out for baking powder without adjusting quantities.
• Salt: Enhances all the flavors, balancing sweetness nicely.
• Canola oil: Use a neutral oil to keep the crumb moist without adding flavor.
• Unsalted butter: Adds richness and flavor, melted then cooled for the perfect texture.
• Caster sugar: Dissolves quickly for even sweetness.
• Large eggs: Help bind everything and provide structure.
• White vinegar: Reacts with baking soda to give the cake its unique lift and tang.
• Buttermilk: Non-negotiable for that signature velvety tang and moisture.
• Vanilla extract: Rounds out the flavor beautifully.
• Red liquid or gel food coloring: For that iconic crimson look that makes red velvet cake instantly recognizable.
• Cream cheese: The creamy base of our frosting — use good quality, full-fat.
• Icing sugar: Provides sweetness and structure to the frosting.
• Lemon juice: Adds freshness and cuts through sweetness in the frosting.

Variations

I love how this recipe lends itself to a bit of creativity without losing its classic charm. Whether you want to tweak the frosting or try a fun seasonal twist, here’s how I like to personalize it.

• Beetroot Red Velvet: Once, I swapped food coloring with pureed beetroot for natural coloring and a subtle earthiness, which my family surprisingly loved.
• Vegan Version: I’ve experimented using flax eggs and dairy-free cream cheese — it’s a bit different in texture but still moist and flavorful.
• Chocolate Lovers’ Delight: Adding miniature chocolate chips to the batter gives an extra pop of chocolate that’s irresistible.
• Spiced Red Velvet: A touch of cinnamon or nutmeg adds warmth for fall or holiday occasions.

How to Make Red Velvet Cake with Cream Cheese Frosting Recipe

Step 1: Prep and Mix the Dry Ingredients

Start by preheating your oven and preparing two 8-inch cake pans – greased and lined. Then sift together the flour, corn starch, cocoa powder, baking soda, and salt in a large bowl. I always whisk them a bit after sifting to make sure everything’s evenly mixed—this helps avoid pockets of baking soda that can mess up the taste.

Step 2: Whisk the Wet Ingredients

In another big bowl, mix the canola oil and melted butter. Once combined, whisk in sugar, eggs one at a time, vinegar, buttermilk, vanilla, and your red food coloring. The vibrant color always makes me smile here! Don’t worry if the batter is a bit runny — that’s exactly what keeps the cake moist.

Step 3: Combine Wet and Dry Ingredients

Pour your wet mixture into the dry ingredients. Gently whisk everything together until just combined. Don’t overdo it — some lumps are totally fine and prevent you from ending up with a dense cake. Pour the batter evenly into your pans and pop them into the oven.

Step 4: Bake and Cool the Cakes

Bake for 35 to 40 minutes, rotating pans halfway through if your oven tends to bake unevenly (mine absolutely does!). Knowing your oven’s quirks is a game changer here. The cakes are done when they spring back lightly to the touch and a skewer comes out clean. Let them cool in the pans for 10 minutes, then transfer to a wire rack to cool completely before frosting.

Step 5: Make the Cream Cheese Frosting

Beat room-temperature butter and cream cheese on medium-high until fluffy, about 3–4 minutes. Then slowly add icing sugar, lemon juice, and vanilla. Keep beating for another 5 minutes until the frosting turns thick, silky, and pale. If it’s a little too soft, add more icing sugar; if too stiff, a splash more lemon juice helps loosen it.

Step 6: Assemble and Decorate

I like to slice off any domed tops first to get even layers. Place one cake on your serving plate, spread a quarter of the frosting evenly, then carefully flip the second cake upside down on top. Cover with half of the remaining frosting, smoothing from center outwards. Use the rest to cover the sides. If you’re feeling fancy, crumble some cake offcuts and gently press them onto the frosting for that classic textured look.

Step 7: Chill for Best Results

Pop your cake in the fridge for 1–2 hours to let the frosting firm up. This part really helps everything set nicely, so it’s easier to slice and the frosting doesn’t slide off. I always get excited when I see the final result after chilling—the colors intensify and the texture perfects itself.

How to Serve Red Velvet Cake with Cream Cheese Frosting Recipe

Garnishes

I love keeping garnishes simple but elegant: a sprinkle of red velvet crumbs from your cake trimmings, or a handful of fresh raspberries or strawberries for a pop of color and a tangy contrast. Sometimes I add a few edible rose petals for special occasions—it makes everything feel so festive!

Side Dishes

This cake pairs wonderfully with lightly brewed black coffee or herbal teas like chamomile or mint, which cut through the richness. If you want to serve a brunch or party dessert, fresh fruit salad or a scoop of vanilla bean ice cream really rounds out the experience.

Creative Ways to Present

For birthdays or celebrations, I like stacking smaller red velvet cupcakes around the main cake or topping the cake with chocolate shavings and a dusting of cocoa powder. A drizzle of white chocolate ganache adds a luscious, shiny glaze that wows every time. If you’re feeling extra, edible gold leaf on the frosting can make it look luxe and impressive.

Make Ahead and Storage

Storing Leftovers

Once frosted, I always cover the cake lightly with plastic wrap or pop it in a cake keeper, then refrigerate. It stays fresh and moist for up to 4 days this way, but honestly, it rarely lasts that long in my home! If you want to avoid refrigeration, store leftovers in a cool spot but eat within one day to keep frosting firm.

Freezing

I’ve frozen the unfrosted cakes wrapped tightly in cling wrap and foil, then thawed them overnight at room temp before frosting. The texture holds up beautifully, so if you want to bake in advance, this is a fantastic trick to keep things fresh without losing quality.

Reheating

For leftover slices, I let them come to room temperature and, if I want a fresh-baked feel, zap them in the microwave for 10–15 seconds. It revives that softness and moisture perfectly without melting the cream cheese frosting too much.

FAQs

Final Thoughts

This Red Velvet Cake with Cream Cheese Frosting Recipe has quickly become one of my go-to desserts for every celebration and casual get-together. It hits all the right notes—moist, tender cake with the perfect balance of tangy and sweet frosting. I love how the vibrant color brightens up any table, and how the flavors bring smiles every time. I promise, once you try this recipe, it’ll become a favorite in your home too. So grab your mixing bowls, invite a friend over, and let’s bake the most delicious red velvet cake you’ve ever tasted!

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