If you’re on the hunt for a showstopper dessert that’s as beautiful as it is delicious, you’ve got to try my Red Velvet Cake with Cream Cheese Frosting Recipe. I absolutely love how this cake turns out—velvety, moist, and slathered in the creamiest frosting you’ve ever tasted. Whether you’re baking for a birthday, holiday, or just because, this recipe is a total fan-freaking-tastic winner you’ll want to keep in your back pocket!
Why You’ll Love This Recipe
- Perfectly Moist Texture: The buttermilk and cocoa powder come together to create a tender crumb that just melts in your mouth.
- Rich Cream Cheese Frosting: This frosting is silky, smooth, and balances the cake’s sweetness beautifully.
- Stunning Presentation: That classic red hue with the creamy white frosting always wows guests.
- Simple Ingredients: You probably already have most of these in your pantry, making it easy to whip up anytime.
Ingredients You’ll Need
Each ingredient in this Red Velvet Cake with Cream Cheese Frosting Recipe has a key role, from bringing moisture to creating that iconic red color. Let’s dive into what makes each one special and some quick tips for picking the best!
- Unsalted butter: Using unsalted gives you full control over the saltiness—plus, make sure it’s at room temperature for easier mixing.
- Caster sugar: Its fine texture helps the cake rise and stay light.
- Medium eggs: Eggs bind the ingredients and add richness; I always crack them into a separate bowl first to avoid shells.
- Cocoa powder: This isn’t about intense chocolate flavor but a subtle depth; I like using natural cocoa for that true red velvet taste.
- Sugarflair Red Extra food colouring: This brand gives vibrant, lasting color without bitterness; you can adjust the amount for a deeper or milder red.
- Vanilla extract: A splash uplifts every bite, adding warmth and aroma.
- Buttermilk: This tangy ingredient tenderizes the crumb and reacts with baking soda to help the cake rise.
- Plain flour: The cake’s structure depends on this; I sift it to avoid lumps and keep the texture light.
- Bicarbonate of soda (baking soda): Reacts with vinegar and buttermilk to give the cake a lift and softness.
- White wine vinegar: Adds brightness and helps with the classic red velvet tang.
- Icing sugar: For that smooth, sweet frosting texture.
- Full fat cream cheese: The star of the frosting, providing tanginess and creaminess; beware of substitutions here for the best results.
Variations
I love that this Red Velvet Cake with Cream Cheese Frosting Recipe is super adaptable! Over the years, I’ve tweaked it in a few ways, and find that a little personalization makes it even more fun and suitable for different occasions.
- Gluten-Free Version: I swapped plain flour with a 1:1 gluten-free baking flour blend once—it worked great, though the texture was slightly denser but still delicious.
- Less Sweet Frosting: If you prefer less sweetness, reduce the icing sugar by about a third; this balances nicely with the tang of the cream cheese.
- Chocolate Lovers: I sometimes mix in finely chopped dark chocolate into the batter for an extra chocolate punch without losing that signature red velvet flavor.
- Vegan Adaptation: Though I haven’t perfected it yet, using plant-based cream cheese and an egg replacer is a fun experiment if you’re up for it!
How to Make Red Velvet Cake with Cream Cheese Frosting Recipe
Step 1: Prepare Your Batter
Start by creaming 125g unsalted butter with 300g caster sugar until fluffy and light—this usually takes about 3-5 minutes with an electric mixer. Then, add three medium eggs one at a time, beating well after each addition. Sifting together 300g plain flour and 30g cocoa powder helps avoid lumps when you fold them in later. Don’t forget to mix in 1 tsp bicarbonate of soda and 2 tsp white wine vinegar separately—these ingredients work magic by reacting to create a tender crumb.
Step 2: Add Color and Buttermilk
Next up, stir in 1 heaped tsp of Sugarflair Red Extra food colouring and 1 tsp vanilla extract. The color will deepen as the batter comes together. Alternate adding 250ml buttermilk and the flour-cocoa mixture, starting and finishing with the flour. This gives the cake its classic moist texture—and you’ll want to mix until just combined to keep it light.
Step 3: Bake to Perfection
Pour the batter evenly into two greased 8-inch cake pans and bake in a preheated oven at 170°C (340°F) for about 30 minutes. I usually check with a toothpick around 28 minutes; it should come out clean or with just a few crumbs. Avoid opening the oven too often as this can make the cake sink.
Step 4: Cream Cheese Frosting Time
While the cake cools (totally cool, by the way, before frosting!), beat 150g room temperature unsalted butter with 150g icing sugar until creamy. Then add 300g full-fat cream cheese and 1 tsp vanilla extract, beating until smooth and fluffy. This is the moment the frosting transforms into pure decadence—light, tangy, and just sweet enough.
Step 5: Assemble and Enjoy
Spread a generous layer of frosting over the first cake layer, then top with the second and frost the entire cake. I love using an offset spatula for an even finish. Chill briefly if your kitchen is warm—it helps the frosting set so your slices look perfect.
Pro Tips for Making Red Velvet Cake with Cream Cheese Frosting Recipe
- Room Temperature Ingredients: I learned that letting butter, eggs, and cream cheese come to room temp makes mixing so much easier and ensures a smooth batter and frosting.
- Don’t Overmix: Too much mixing can make the cake dense; I always fold in the flour gently to keep the crumb light.
- Perfect Red Color: Using Sugarflair Red Extra food colouring gives a vibrant red with no bitter aftertaste—trust me, I tried a few brands before finding this gem!
- Cool Completely Before Frosting: Frosting a warm cake can cause the cream cheese frosting to melt, so I always chill my layers before assembling.
How to Serve Red Velvet Cake with Cream Cheese Frosting Recipe
Garnishes
I usually keep it classic with a sprinkle of red velvet crumbs or a few fresh raspberries on top—both add a nice texture and elevate the look without stealing the spotlight from the cake. Sometimes, I dust a little cocoa powder around the edges for an artisanal touch.
Side Dishes
This cake is so rich and luxurious that I like to serve it with a light side, like a fresh fruit salad or a tangy lemon sorbet to cut through the sweetness—trust me, your guests will appreciate the balance.
Creative Ways to Present
For special occasions, I’ve decorated mine with edible flowers, piped rosettes of cream cheese frosting around the edges, or stacked mini red velvet cupcakes beside the slices. It adds a wow factor and is great for parties or holidays.
Make Ahead and Storage
Storing Leftovers
I store leftover cake covered loosely with plastic wrap in the fridge. The cream cheese frosting keeps it moist, and it lasts well for 3-4 days. Just remember to let it come to room temperature before serving for the best flavor.
Freezing
Freezing this cake works beautifully. I’ve wrapped the unfrosted layers tightly in cling film and aluminum foil, then frozen them for up to 2 months. When ready, thaw overnight in the fridge before frosting and assembling.
Reheating
If you want that fresh-baked warmth, I gently microwave a slice for about 10-15 seconds, but never too long or the cream cheese frosting will melt. Some people like it chilled, so both ways work—just find your preference.
FAQs
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Can I substitute the food coloring in this Red Velvet Cake with Cream Cheese Frosting Recipe?
Yes, but keep in mind the vibrant red color is a signature part of red velvet cake. If you’re avoiding artificial dyes, natural alternatives like beet juice can work but may change the flavor and color intensity. Sugarflair Red Extra is my go-to for the perfect hue and no weird taste.
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What if I don’t have buttermilk—can I use something else?
If you don’t have buttermilk, a simple substitute is to mix regular milk with a teaspoon of vinegar or lemon juice and let it sit for 5-10 minutes. This mimics the acidity and helps with the cake’s texture and rise.
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How do I prevent my cream cheese frosting from being too runny?
Make sure your cream cheese and butter are at room temperature but not too warm. Overbeating can also cause runniness, so beat just until smooth. Chilling the frosting briefly before spreading can firm it up and make it easier to work with.
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Can this cake be made as cupcakes instead of layers?
Absolutely! I’ve baked this batter as cupcakes by filling liners about two-thirds full and baking at 170°C (340°F) for around 20 minutes. The cream cheese frosting is perfect for piping on top. Just keep an eye on them to avoid overbaking.
Final Thoughts
This Red Velvet Cake with Cream Cheese Frosting Recipe is one I’ve come back to time and again, whether for a special celebration or a weekend treat. What makes it so special for me—beyond its gorgeous color and rich flavor—is how reliably it turns out every single time. I know when I slice into that tender crumb and taste the tangy, smooth frosting, I’ve nailed it. I’m confident you’ll love it just as much and maybe make some unforgettable memories sharing it with friends and family too. So, don’t hesitate—grab those ingredients and start baking your new favorite cake today!
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Red Velvet Cake with Cream Cheese Frosting Recipe
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 260 minutes
- Yield: 12 slices
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
This classic Red Velvet Cake is soft, moist, and beautifully vibrant, featuring a light chocolate flavor with a hint of vanilla, enhanced by the iconic red color. It’s generously layered and frosted with a rich, creamy full-fat cream cheese frosting, making it a decadent treat perfect for celebrations or any special occasion.
Ingredients
Batter
- 125 g unsalted butter
- 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
- 150 g unsalted butter (room temperature)
- 150 g icing sugar
- 300 g full fat cream cheese
- 1 tsp vanilla extract
Instructions
- Preheat and Prepare Pans: Preheat your oven to 175°C (350°F) and grease or line two 8-inch cake tins to prevent sticking.
- Cream Butter and Sugar: In a large mixing bowl, beat together the 125 g unsalted butter and 300 g caster sugar until the mixture is light and fluffy, which will incorporate air for a tender cake.
- Add Eggs and Flavorings: Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Then mix in the cocoa powder, 1 heaped tsp red food colouring, and 1 tsp vanilla extract until evenly combined.
- Combine Dry Ingredients: In a separate bowl, sift together 300 g plain flour and 1 tsp bicarbonate of soda for even distribution and to avoid lumps.
- Mix Buttermilk and Vinegar: Stir the 250 ml buttermilk and 2 tsp white wine vinegar together. This mixture will react with bicarbonate of soda to help the cake rise and keep it moist.
- Alternate Adding Dry and Wet Ingredients: Gradually add the flour mixture and buttermilk mixture alternately to the batter, starting and ending with the flour. Mix until just combined to prevent overworking the batter.
- Bake the Cake: Divide the batter evenly between the prepared tins and bake in the preheated oven for about 30 minutes, or until a skewer inserted into the center comes out clean.
- Cool the Cakes: Allow the cakes to cool in their tins for 10 minutes, then turn out onto a wire rack to cool completely before frosting.
- Prepare the Cream Cheese Frosting: Beat together the 150 g room temperature unsalted butter and 150 g icing sugar until smooth and creamy. Then, add the 300 g cream cheese and 1 tsp vanilla extract, beating until the frosting is fluffy and well combined.
- Assemble the Cake: Spread a generous layer of frosting on one cake layer, place the second layer on top, and cover the top and sides with remaining frosting. Smooth or swirl as desired for a professional finish.
- Chill and Serve: Refrigerate the assembled cake for at least 1 hour to firm up the frosting before slicing and serving for best texture and flavor.
Notes
- A delicious, light, and moreish red velvet cake smothered in cream cheese frosting – cake heaven!
- Use full-fat cream cheese for the best frosting texture and flavor.
- Allow the cake to cool completely before frosting to prevent melting.
- For deeper color, add more red food colouring as desired.
- Store leftovers in an airtight container in the refrigerator for up to 4 days.
Nutrition
- Serving Size: 1 slice (approx. 1/12 of cake)
- 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
