If you’ve ever craved that perfect balance of rich flavor and tender crumb, then this Red Velvet Cake with Cream Cheese Frosting Recipe is going to be your new go-to. I absolutely love how this cake turns out: it’s moist, beautifully red, with a hint of cocoa, and slathered in the creamiest, tangy cream cheese frosting you can imagine. Whether you’re baking for a special occasion or simply craving a slice of homemade comfort, this recipe will not disappoint.
Why You’ll Love This Recipe
- Perfectly Moist and Tender: The buttermilk and vinegar work their magic to create an irresistibly soft crumb every single time.
- Classic Cream Cheese Frosting: Tangy, smooth, and balanced sweetness that complements the cake flawlessly.
- Striking Color: That iconic, deep red hue makes this cake a showstopper for any celebration.
- Straightforward Steps: Even if you’re new to baking, you’ll find this recipe approachable and rewarding.
Ingredients You’ll Need
Every ingredient in this Red Velvet Cake with Cream Cheese Frosting Recipe is chosen to build layers of flavor and texture. I always pick good-quality butter and cream cheese because they really shine in the frosting. Also, the buttermilk and vinegar combine to give the cake that tender crumb and subtle tang it’s famous for.
- Unsalted butter: Using unsalted butter lets you control the salt level perfectly, and it ensures a clean, creamy flavor.
- Caster sugar: It dissolves more quickly than regular sugar, so you get a smooth, tender cake.
- Medium eggs: Eggs provide structure and moisture; I like them at room temperature for even mixing.
- Cocoa powder: Just a touch adds depth and that subtle chocolate note without overpowering.
- Sugarflair Red Extra food colouring: This is my go-to for achieving that vibrant, classic red velvet color.
- Vanilla extract: Adds warmth and rounds out the flavors beautifully in both cake and frosting.
- Buttermilk: The acidity tenderizes the crumb and enhances flavor.
- Plain flour: Provides the structure; I sift it for a light texture.
- Bicarbonate of soda: Helps the cake rise and gives it that soft texture.
- White wine vinegar: Reacts with the baking soda to give the cake lift and a slight tang.
- Icing sugar: Sweetens the frosting and helps achieve that luxuriously smooth finish.
- Full fat cream cheese: The star of the frosting—rich, tangy, and creamy.
Variations
I love making this recipe my own depending on who I’m baking for or the season. Feel free to get creative! You’ll find that small tweaks can really personalize this Red Velvet Cake with Cream Cheese Frosting Recipe to your taste and occasion.
- Gluten-Free Version: I once swapped the plain flour for a gluten-free blend with excellent results—just make sure it includes xanthan gum for structure.
- Chocolate Lovers’ Variation: Adding extra cocoa powder amplifies the chocolate flavor, turning it into a deeper, richer treat for chocolate aficionados.
- Frosting Flavor Twists: Try adding a teaspoon of orange zest or a dash of cinnamon for a subtle but delicious frosting upgrade.
- Reduced Sugar: You can slightly reduce the sugar in the frosting if you prefer less sweetness without affecting texture.
How to Make Red Velvet Cake with Cream Cheese Frosting Recipe
Step 1: Cream the Butter and Sugar
Start by beating your unsalted butter and caster sugar together until the mixture is light and fluffy—you’ll usually need about 4 to 5 minutes with an electric mixer. This aerates the batter and sets the stage for a tender cake. Patience here really pays off. When I skip this step or rush, the texture isn’t quite right.
Step 2: Add the Eggs and Flavorings
Next, add your eggs one at a time, mixing well after each addition to keep the batter smooth. Stir in the vanilla extract, cocoa powder, and the vibrant sugarflair red food coloring. Using the food coloring is my secret trick to that unmistakable red velvet look—be generous but don’t overdo it or it might affect the flavor slightly.
Step 3: Combine Dry Ingredients and Buttermilk
Sift together your plain flour and bicarbonate of soda, then alternate adding these dry ingredients with the buttermilk into the batter. I usually start and end with the flour to keep things balanced. This slow folding method keeps the mixture tender and prevents overmixing, which can make the cake dense.
Step 4: Add the Vinegar and Bake
Finally, stir in the white wine vinegar. This works with the bicarbonate of soda to give your cake that lovely rise and subtle tang. Pour your batter evenly into two greased and lined cake tins, then bake in a preheated oven at 175°C (350°F) for about 30 minutes. I always test with a skewer to check—if it comes out clean or with a few moist crumbs, you’re good.
Step 5: Make the Cream Cheese Frosting
While your cakes cool completely (this is key!), whip together softened unsalted butter, icing sugar, full fat cream cheese, and vanilla extract until smooth and creamy. Resist the urge to add extra sugar here—too sweet can overwhelm that perfect balance we want.
Step 6: Assemble and Frost
Once cooled, spread a generous layer of frosting over one cake layer, then top with the second cake. Cover the whole cake with the remaining frosting using a spatula or palette knife. I like to chill the cake briefly before serving; it helps the frosting set beautifully and makes slicing easier.
Pro Tips for Making Red Velvet Cake with Cream Cheese Frosting Recipe
- Room Temperature Ingredients: I learned the hard way that cold eggs or butter make the batter lumpy; always let them warm up to room temp for smooth mixing.
- Don’t Overbake: Keep an eye near the end of baking time – red velvet is best when just moist; drying it out kills the magic.
- Use Gel or Paste Coloring: Powdered food color can dull the cake; I stick to gel or paste for vibrant color without altering batter consistency.
- Chill Before Frosting: Cakes warm out of the oven are too fragile to frost; always cool completely for clean, smooth layers.
How to Serve Red Velvet Cake with Cream Cheese Frosting Recipe
Garnishes
I usually keep garnishes simple to let the cake shine, but sometimes I sprinkle a few fresh raspberries or shave some dark chocolate on top for a little extra wow factor. Toasted pecans or crushed walnuts also add a lovely crunch that contrasts the softness perfectly.
Side Dishes
This cake pairs wonderfully with a cup of freshly brewed coffee or a glass of cold milk. For celebrations, I like serving it alongside fresh berries or a light fruit salad to balance the richness.
Creative Ways to Present
For birthdays or holidays, I sometimes decorate the cake with edible flowers or pipe rosettes of frosting around the edges. Another fun idea I tried was layering red velvet cupcakes inside a clear dome cake stand, creating a stunning visual display that gets everyone excited.
Make Ahead and Storage
Storing Leftovers
Leftover cake wrapped tightly in plastic wrap stays fresh in the fridge for 3 to 4 days—if it lasts that long! I always slice just what I need and keep the rest chilled. Let it come to room temperature before serving for the best texture and flavor.
Freezing
I’ve frozen whole cakes and also individual slices with great success. Wrapping them well in cling film and foil protects against freezer burn. When ready, thaw in the fridge overnight and then let sit at room temperature for a bit before enjoying.
Reheating
If you want a slice warm, I pop it in the microwave for about 15 seconds—just enough to soften the cream cheese frosting but not melt it. Bringing the cake back to room temp before reheating always helps maintain texture and flavor.
FAQs
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Can I make this Red Velvet Cake without buttermilk?
Absolutely! If you don’t have buttermilk on hand, you can make a simple substitute by adding one tablespoon of vinegar or lemon juice to 250 ml of milk, then letting it sit for 5-10 minutes before using. This mimics the acidity of buttermilk and keeps the cake tender.
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Why is my Red Velvet Cake not red?
The signature red color depends on the type and amount of food coloring used. I recommend using gel or paste food coloring like Sugarflair Red Extra—it’s more concentrated and won’t affect the batter’s texture. Also, avoid overbaking, which can dull the color.
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Can I use low-fat cream cheese for the frosting?
For the creamiest texture and best flavor, I prefer full-fat cream cheese. Low-fat versions can be runnier and less flavorful, which might affect the frosting’s texture.
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How long can I store the cake after frosting it?
Once frosted, keep the cake refrigerated and covered to prevent drying out; it will stay fresh for up to 4 days. For the best taste, allow it to come to room temperature before serving.
Final Thoughts
This Red Velvet Cake with Cream Cheese Frosting Recipe has become such a beloved staple in my kitchen because it’s both classic and reliably delicious. It’s the kind of recipe I suggest to friends when they want to bake something impressive but not intimidating. Give it a try—you’ll be amazed at how the simple combination of flavors and textures comes together to create an outstanding cake experience that everyone will rave about!
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Red Velvet Cake with Cream Cheese Frosting Recipe
- Prep Time: 20 min
- Cook Time: 30 min
- Total Time: 260 min
- Yield: 12 servings (12 slices)
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
A classic indulgent red velvet cake featuring a moist, tender crumb with a hint of cocoa, enhanced by vibrant red food coloring, and layered with a rich, creamy full-fat cream cheese frosting. Perfect for celebrations or anytime you crave a decadent dessert.
Ingredients
Cake Ingredients
- 125 g unsalted butter, softened
- 300 g caster sugar
- 3 medium eggs
- 30 g cocoa powder
- 1 heaped tsp Sugarflair Red Extra food colouring
- 1 tsp vanilla extract
- 250 ml buttermilk
- 300 g plain flour
- 1 tsp bicarbonate of soda
- 2 tsp white wine vinegar
Frosting Ingredients
- 150 g unsalted butter, room temperature
- 150 g icing sugar
- 300 g full fat cream cheese
- 1 tsp vanilla extract
Instructions
- Prepare the Cake Batter: In a large bowl, cream together the 125 g unsalted butter and 300 g caster sugar until light and fluffy. Beat in the 3 medium eggs one at a time, ensuring each egg is fully incorporated before adding the next.
- Add Cocoa and Coloring: Sift in 30 g cocoa powder and gently fold it into the batter. Add 1 heaped teaspoon of Sugarflair Red Extra food colouring and 1 teaspoon vanilla extract, mixing until you achieve an even bright red color.
- Combine Wet Ingredients: Gradually add 250 ml buttermilk to the mixture, stirring gently to maintain the batter’s lightness.
- Mix Dry Ingredients: In a separate bowl, sift together 300 g plain flour and 1 teaspoon bicarbonate of soda. Slowly fold these dry ingredients into the wet batter, mixing until just combined to avoid overworking the flour.
- Activate Leavening: Add 2 teaspoons white wine vinegar to the batter, folding gently. This reacts with the bicarbonate of soda to help the cake rise.
- Bake the Cake: Preheat the oven to 175°C (350°F). Grease and flour your cake pans (usually two 9-inch round pans). Divide the batter evenly between the pans and bake for about 30 minutes, or until a toothpick inserted in the center comes out clean.
- Cool the Cakes: Remove cakes from the oven and allow them to cool in their pans for 10-15 minutes. Then transfer to wire racks to cool completely before frosting.
- Prepare the Frosting: In a mixing bowl, beat together 150 g room temperature unsalted butter and 150 g icing sugar until smooth and creamy. Add 300 g full fat cream cheese and 1 teaspoon vanilla extract, beating until the frosting is light and fluffy.
- Assemble the Cake: Once cakes are fully cooled, spread a generous layer of cream cheese frosting on top of one cake layer. Place the second cake layer on top and spread the remaining frosting evenly over the top and sides of the cake.
- Chill and Serve: Refrigerate the assembled cake for at least an hour to set the frosting. Slice into 12 portions and serve.
Notes
- A delicious, light, and moreish red velvet cake smothered in creamy full-fat cream cheese frosting – truly cake heaven!
- Ensure cakes are completely cooled before frosting to prevent melting.
- Use fresh buttermilk for best texture and flavor.
- Use gel or paste food coloring such as Sugarflair Red Extra for vibrant color without altering the batter consistency.
- Best served chilled but brought to room temperature before eating for optimal creaminess.
Nutrition
- Serving Size: 1 slice
- Calories: 519 kcal
- Sugar: 39 g
- Sodium: 209 mg
- Fat: 29 g
- Saturated Fat: 17 g
- Unsaturated Fat: 9 g
- Trans Fat: 1 g
- Carbohydrates: 60 g
- Fiber: 2 g
- Protein: 6 g
- Cholesterol: 110 mg
