Red Velvet Cake with Cream Cheese Frosting Recipe

If you’re craving something irresistibly moist, tender, and downright luscious, you’re going to adore this Red Velvet Cake with Cream Cheese Frosting Recipe. I absolutely love how this turns out every time — pretty, vibrant layers with a smooth, tangy frosting that makes you want to dig in by the forkful. When I first tried this recipe, it quickly became a family favorite, and I’m excited to share all my tips so you can nail it too!

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Ingredients You’ll Need

Choosing the right ingredients is half the battle for a show-stopping Red Velvet Cake with Cream Cheese Frosting Recipe. Using fresh, room-temperature eggs and buttermilk really helps the texture, while high-quality cocoa and food coloring give you that signature look and rich flavor.

• Plain Hot Coffee or Boiling Water: This might surprise you, but coffee brightens the cocoa flavor beautifully without giving a coffee taste.
• Unsweetened Natural Cocoa Powder: It provides a mild chocolate flavor and gives the cake its subtle depth.
• All-Purpose Flour: The right choice for that soft yet sturdy crumb that holds up well to frosting.
• Baking Powder & Baking Soda: Together, they make sure your cake rises properly and stays light.
• Salt: Enhances all the flavors — never skip this!
• Ground Cinnamon (optional): Adds a hint of warmth that complements the cocoa perfectly.
• Granulated Sugar: For sweetness and tenderness throughout the cake layers.
• Vegetable Oil: Keeps the cake moist longer than butter alone.
• Unsalted Butter: Adds richness and flavor; make sure it’s melted to blend easily.
• Eggs and Egg Yolk: They bind everything together and contribute to a luscious crumb.
• Buttermilk: Vital for that tender texture and mild tang — it reacts with the baking soda perfectly.
• Vanilla Extract: For an extra flavor boost that rounds out the cake’s taste.
• Red Gel Food Coloring: Gel is key for vibrant color without watering down the batter.
• Distilled White Vinegar: Reacts with baking soda to help the cake rise and keeps it tender; you can substitute lemon juice if needed.
• Cream Cheese (for frosting): Use full-fat, room temperature for a smooth, creamy texture.
• Unsalted Butter (for frosting): Also room temperature, it balances the tang of the cream cheese.
• Powdered Sugar: Sifted for a silky, sweet frosting with no lumps.

Variations

I like to tailor this Red Velvet Cake with Cream Cheese Frosting Recipe to fit different occasions — don’t be afraid to make it your own! Whether you’re avoiding dairy or want a seasonal spin, a few tweaks go a long way.

• Dairy-Free Version: I swapped cream cheese and butter for dairy-free alternatives and it worked well—just be sure to chill the frosting so it holds up.
• Flavor Boosts: Sometimes I add a teaspoon of espresso powder for extra depth or sprinkle crushed walnuts between layers for crunch.
• Mini Cakes or Cupcakes: I love making this recipe as cupcakes for parties — same batter, just shorter baking time and perfect single servings!
• Less Sweet Frosting: Feeling like cutting back sugar? I reduce the powdered sugar a bit and add a touch of lemon zest to brighten the cream cheese frosting.

How to Make Red Velvet Cake with Cream Cheese Frosting Recipe

Step 1: Prep Your Pans and Cocoa Mixture

First things first: preheat your oven to 325°F (it’s a bit lower than standard, which helps keep this cake super tender). Line three 8-inch round cake pans with parchment paper rounds, then spray the parchment and sides with plenty of nonstick cooking spray — trust me, this keeps those gorgeous layers from sticking and makes life easier when it’s time to remove them. Next, whisk the hot coffee and cocoa powder in a glass measuring cup, cover it, and let it sit for five minutes. This blooms the cocoa, making your cake more flavorful and juicy.

Step 2: Combine Your Dry Ingredients

In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, and optional cinnamon. Since we’re sifting these into the batter later, make sure the mixture is well combined and free of lumps. This little step ensures your cake rises evenly and avoids any pockets of baking powder or salt.

Step 3: Mix Wet Ingredients and Build Batter

In a large mixing bowl, combine the granulated sugar, vegetable oil, and melted butter. Whisk until smooth — about 15-20 seconds. Add the eggs and extra yolk, whisking vigorously for about 20 seconds until the mixture is well combined and a bit foamy. Then pour in the buttermilk, vanilla, red gel food coloring, vinegar, and your coffee-cocoa mixture. Whisk those in until everything’s beautifully blended. You’ll notice the batter turns this gorgeous deep red shade — don’t be shy to add a little more red gel if you want it to pop even more.

Step 4: Incorporate Dry Ingredients and Bake

Now the fun part — sift the flour mixture into your wet batter in three separate additions. Use a whisk to combine after each addition, making sure to mix just until incorporated. Overmixing at this stage can make the cake tough, so be gentle. Divide the batter evenly between your prepared pans. I like to weigh them if I want the layers perfectly even, but eyeballing works just fine too. Give each pan a few taps on the counter to release trapped air bubbles. Bake for 25–30 minutes, or until a toothpick inserted in the center comes out clean. Keep an eye in those final minutes, since ovens vary and you don’t want to dry out your cake.

Step 5: Cool and Prepare the Frosting

Once baked, place your pans on cooling racks for about 10 minutes. When you can safely touch the edges, run a thin knife around the sides to loosen the cakes, then invert them onto wire racks to cool completely. Meanwhile, make the cream cheese frosting. In a stand mixer fitted with the paddle attachment, beat room-temperature cream cheese and butter on medium-high speed until light and creamy — this takes about 3 to 4 minutes. Scrape down the bowl, add vanilla, and beat again. Switch to low speed and gradually add sifted powdered sugar, beating until fluffy. If your frosting feels too stiff, add just a splash of milk or cream to soften it up. Too thin? Add more powdered sugar a little at a time.

Step 6: Assemble Your Red Velvet Cake with Cream Cheese Frosting Recipe

Place your first cake layer on a serving plate or cake stand, flat side up. I love tucking strips of baking paper under the cake edges to keep the stand clean while frosting — saves on cleanup later! Spread about one-third of your frosting on top, then repeat with the second layer. Add the final layer, and cover the entire cake with the remaining frosting. Use an offset spatula for smooth edges or get creative with swirls and peaks. Chill the cake for at least an hour to let everything set up before slicing.

How to Serve Red Velvet Cake with Cream Cheese Frosting Recipe

Garnishes

I love topping mine with fresh raspberries or strawberries to add a burst of color and fruity brightness that cuts through the richness. Sometimes a sprinkle of toasted pecans or shaved white chocolate on top adds a nice crunch and subtle sweetness. For a party, edible flowers can turn this cake into a stunning centerpiece!

Side Dishes

This cake pairs beautifully with a simple cup of black coffee or a rich, creamy hot chocolate. I’ve also served it alongside fresh whipped cream and berries for extra indulgence. For a refreshing twist, a scoop of vanilla ice cream on the side is always a winner.

Creative Ways to Present

For birthdays or holidays, I like to turn this cake into a naked cake, leaving the sides only lightly frosted so those red layers peek through. Another time, I piped cream cheese rosettes and added edible gold dust for a glamorous touch. If you want to get fancy, stack cupcakes in tiers and frost them individually for easy sharing and adorable presentation.

Make Ahead and Storage

Storing Leftovers

Once frosted, this cake keeps best covered in the fridge — cream cheese frosting is perishable, so you want to keep it chilled. I recommend storing the leftover slices in an airtight container or wrapping the whole cake loosely with plastic wrap to prevent it from drying out or absorbing other fridge odors. It stays delicious for 3-4 days when stored properly.

Freezing

I’ve frozen unfrosted cake layers wrapped tightly in plastic wrap and then foil with great results — they keep well for up to 2 months. When you’re ready to enjoy, thaw overnight in the fridge. You can also freeze the assembled frosted cake, covered well, but it’s best eaten within a month for optimal flavor and texture.

Reheating

I find that reheating individual slices in the microwave for about 15 seconds (depending on your microwave’s power) brings back a freshly-baked feel without melting the frosting completely. If your cake was frozen, thaw first overnight, then warm gently. Avoid heating the whole cake to protect that beautiful frosting texture.

FAQs

Final Thoughts

This Red Velvet Cake with Cream Cheese Frosting Recipe feels like a hug in dessert form — rich but delicate, beautiful but easy to make. It’s a recipe I go back to again and again, whether for a special celebration or an everyday treat. I hope you find it as satisfying and fun to bake as I do. Grab your apron and give it a whirl — I promise you’ll be rewarded with smiles, compliments, and maybe even a second helping!

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