Red Velvet Cake with Cream Cheese Recipe

Few desserts evoke as much celebration, nostalgia, and visual delight as the iconic Red Velvet Cake with Cream Cheese Frosting. With its striking crimson hue, velvety crumb, and rich, tangy frosting, red velvet cake has become a symbol of indulgence and festivity in kitchens and bakeries worldwide. Whether served at weddings, birthdays, holidays, or just as a special treat, this cake captures the imagination and palates of dessert lovers everywhere.

At first glance, red velvet cake appears simple—a classic layer cake with a bold color and a smooth frosting. But beneath its elegant appearance lies a story of culinary tradition, chemistry, and artistry. The cake’s tender crumb is a result of the careful balance of ingredients that produce its signature texture and subtle cocoa flavor. Its vibrant red color, originally derived from natural chemical reactions and later enhanced by food coloring, makes it instantly recognizable and irresistibly attractive. The cream cheese frosting provides the perfect counterpoint—its creamy tang cutting through the sweetness and enriching every bite with luscious, silky contrast.

The origins of red velvet cake trace back to the early 20th century, when “velvet cakes” were a novelty characterized by their soft texture. The inclusion of cocoa powder, vinegar, and buttermilk was revolutionary, creating a cake that was not only tender but also uniquely flavored. The dramatic red coloring was originally the result of a chemical reaction between the cocoa’s anthocyanins and acidic ingredients like vinegar and buttermilk, though modern recipes often use red food dye for consistency. This blend of science and art transformed red velvet into a culinary icon that spans generations and regions.

This recipe guide is designed to demystify the process of making perfect red velvet cake from scratch, with an emphasis on simplicity, precision, and flavor. Whether you’re a novice baker or an experienced cake artist, you’ll find detailed insights into ingredient selection, mixing techniques, baking tips, and the secrets to a flawless cream cheese frosting. You’ll also discover ways to customize the cake for different occasions, dietary needs, and flavor profiles—whether that means experimenting with natural colorings, adding a hint of spice, or exploring alternative frostings.

Beyond the recipe itself, this article will delve into the fascinating history of red velvet cake, the science behind its signature texture and color, and practical advice on presentation, storage, and serving. You’ll learn how to troubleshoot common baking challenges, understand ingredient functions, and elevate your cake from a simple dessert to a centerpiece worthy of celebration.

By the end of this guide, you’ll not only be equipped to bake a stunning red velvet cake but also appreciate the culinary heritage and craftsmanship that make this dessert truly special. Get ready to create a cake that is as beautiful as it is delicious—a timeless classic that brings joy to every table.

Step-by-Step Instructions: Red Velvet Cake with Cream Cheese Frosting

1. Ingredient List

For the Cake:

• 2½ cups (315 g) all-purpose flour

• 1½ cups (300 g) granulated sugar

• 1 teaspoon baking soda

• 1 teaspoon fine salt

• 1 tablespoon unsweetened cocoa powder (natural or Dutch-processed)

• 1 cup (240 ml) vegetable oil (or canola oil)

• 1 cup (240 ml) buttermilk, room temperature

• 2 large eggs, room temperature

• 2 tablespoons red food coloring (liquid or gel)

• 1 teaspoon pure vanilla extract

• 1 teaspoon distilled white vinegar

For the Cream Cheese Frosting:

• 16 ounces (450 g) cream cheese, softened

• ½ cup (115 g) unsalted butter, softened

• 4 cups (480 g) powdered sugar, sifted

• 1 teaspoon pure vanilla extract

• Pinch of salt

2. Prepare Your Pans and Oven

• Preheat your oven to 350°F (175°C).

• Grease two 9-inch round cake pans with butter or non-stick spray.

• Line the bottoms with parchment paper circles for easy release.

• Lightly dust pans with flour or cocoa powder (if using Dutch-processed cocoa) and tap out excess.

3. Mix the Dry Ingredients

• In a large mixing bowl, sift together the flour, sugar, baking soda, salt, and cocoa powder.

• Whisk to combine thoroughly and break up any lumps.

4. Combine the Wet Ingredients

• In a separate bowl, whisk together the vegetable oil, buttermilk, eggs, red food coloring, vanilla extract, and vinegar until smooth and well combined.

5. Incorporate Wet and Dry Ingredients

• Gradually add the wet ingredients to the dry ingredients while mixing on low speed using a stand mixer or hand mixer.

• Mix just until combined; avoid overmixing to keep the cake tender. The batter will be thin—this is normal.

6. Divide and Bake the Batter

• Evenly divide the batter between the two prepared pans.

• Smooth the tops with a spatula for even baking.

• Bake in the preheated oven for 25–30 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs attached.

7. Cool the Cakes

• Remove the pans from the oven and allow them to cool on a wire rack for 10 minutes.

• Run a knife around the edges to loosen the cakes, then carefully invert each onto the rack.

• Peel off the parchment paper and let the cakes cool completely before frosting (at least 1 hour).

8. Make the Cream Cheese Frosting

• In a large bowl, beat the softened cream cheese and butter together until smooth and creamy.

• Gradually add the sifted powdered sugar, mixing on low speed to avoid a sugar cloud.

• Once fully incorporated, add vanilla extract and a pinch of salt.

• Increase speed to medium-high and beat until light, fluffy, and spreadable (about 2–3 minutes).

9. Assemble the Cake

• Place one cake layer on a serving plate or cake stand.

• Spread a generous layer of cream cheese frosting evenly over the top using an offset spatula.

• Carefully place the second cake layer on top.

• Use the remaining frosting to cover the top and sides of the cake, smoothing with a spatula or creating decorative swirls.

10. Chill and Serve

• For best results, refrigerate the assembled cake for at least 30 minutes to allow the frosting to set.

• Bring to room temperature before slicing to enhance texture and flavor.

• Garnish with fresh berries, edible flowers, or cake crumbs if desired.