This Red Velvet Cake with Cream Cheese Frosting is a classic dessert everyone loves! Moist, tender layers of cake are flavored with cocoa and a hint of espresso, and colored a vibrant red. Layered with a silky cream cheese frosting, the cake is topped with decorative swirls and decorated with cake crumbs for an elegant dessert that’s perfect for holidays, birthdays, or any special occasion.
Moist, Rich, Red Velvet Cake with Cream Cheese Frosting
One of my favorite desserts, red velvet cake, is one of those timeless treats that always make a good impression. That said, ot every version is created equal. Some are dry. Others are too sweet. And some lack in the frosting department. Not this recipe, though!
My easy red velvet cake recipe provides the perfect balance of sweet, chocolatey flavors without being overpowering. Then, the creamy, tangy frosting provides the perfect finishing touch. The result is a soft, moist cake with layers that practically melt in your mouth, and the frosting keeps you coming back for bite after bite. Whether you’re making it for a holiday, a birthday, or just because, this is the red velvet cake you’ll be proud to serve.
What Does Red Velvet Cake Taste Like?
Red velvet cake has a flavor that’s hard to describe. It’s not quite chocolate cake, not quite vanilla, but a delicious balance of the two. A small amount of cocoa gives it subtle chocolate notes, while the buttermilk and vinegar add a gentle tang that keeps it from being overly sweet. The addition of espresso in this recipe enhances the cocoa flavor without making the cake taste like coffee.
Paired with rich, tangy cream cheese frosting, every bite is soft, moist, and velvety with just the right amount of sweetness. The result is a unique flavor that feels indulgent yet perfectly balanced, which is exactly why red velvet has remained a classic for generations.
More Incredible Cake Recipes
- Carrot Cake with Cream Cheese Frosting
- Sour Cream Pound Cake with Strawberry Compote
- Easy Banana Cake with Cream Cheese Frosting
- Moist Coconut Cake with Cream Cheese Frosting
- Honey Bun Cake
- Lemon Pound Cake with Lemon Icing
Ingredients You’ll Need
Red Velvet Cake
Cake Flour: Forms the base of the cake batter, keeping it light and soft. If preferred, regular all-purpose flour or a 1:1 all-purpose gluten-free flour like King Arthur or a cup 4 cup gluten-free flour will work. The cake crumb will just be a bit denser.
Leaveners: Baking powder and baking soda create the soft, fluffy texture we want.
Espresso Powder: This enhances the chocolate flavor. It won’t make your cake taste like coffee!
Salt: Balances the sweetness of the cake and enhances the other ingredients.
Unsweetened Cocoa Powder: I like to use high-quality natural cocoa powder for this recipe.
Unsalted Butter: Adds moisture and rich flavor.
Sugar: Granulated sugar helps to sweeten the cake and contributes to a light, airy crumb by dissolving into the batter, creating a smooth texture.
Neutral Oil: This keeps the cake moist while creating a rich flavor. I use vegetable oil, but canola oil will also work.
Sour Cream: Adds moisture, richness, and a slight tang, resulting in a soft, tender texture.
Eggs: Eggs provide structure, moisture, and richness, helping to bind the ingredients and create a tender crumb.
Vanilla Extract: Vanilla extract adds a warm, sweet flavor that enhances and balances the other ingredients in the cake.
Distilled White Vinegar: A key ingredient in traditional red velvet cake. Vinegar reacts with the baking soda and buttermilk to help the cake rise and gives it that classic tender texture.
Red Gel Food Coloring: This gives red velvet its signature vibrant color. I recommend gel food coloring because it’s more concentrated than liquid, meaning you need less to achieve a bold red hue without altering the batter’s consistency.
Buttermilk: This reacts with baking soda to create a lighter texture while adding a subtle tang that enhances the flavor of the cake.
Cream Cheese Frosting: I make a homemade cream cheese frosting using unsalted butter, cream cheese, powdered sugar, vanilla extract, and salt.
How to Make Red Velvet Cake
Prepare the Cake
Step 1. Sift and whisk the dry ingredients for the cake batter.
Step 2. Next, beat the butter, oil, and sugar until smooth and creamy. Then, mix in the sour cream, vinegar, egg yolks, and vanilla extract.
Step 3. On low speed, add about a third of the flour mixture and a third of the buttermilk to the wet ingredients, mixing to combine. Continue adding the ingredients, alternating the flour and buttermilk. Then, add red gel food coloring, and stir just to combine.
Step 4. In a separate bowl, whip the egg whites on high speed until foamy peaks form. Add the whipped egg whites to the cake batter, and gently fold to combine, scraping the sides of the bowl as needed.
Step 5. Next, divide the batter evenly between three prepared cake pans. Bake until a toothpick inserted into the center comes out clean.
Step 6. Allow the cakes to cool in the pans on a wire rack.
Make the Cream Cheese Frosting
Step 7. Combine the softened cream cheese and softened unsalted butter in a large bowl, and beat until smooth and creamy. Then, mix in the vanilla and salt, and gradually add the powdered sugar, mixing on low and gradually increasing the speed.
Assemble the Cake
Step 8. Slice the domed tops off each cake layer to create a flat surface. Place the trimmed tops into a food processor and pulse into fine crumbs.
Step 9. Place the first layer of cake on a serving plate or cake stand, and spread an even layer of the frosting on top. Add the second and third layers, spreading frosting in between each layer.
Step 10. Once the last layer is on top, frost the top and sides of the cake. Then, gently press the red velvet crumbs along the bottom half of the cake along the sides for decoration. Finish by piping swirls of frosting on top.
Step 11. Chill the cake in the fridge. Then, slice and enjoy!
Tips & Tricks
- Fluff, spoon, and level your flour into the measuring cups (Scooping the flour into measuring cups will add too much flour, and your cake will turn out dense.)
- Whip the egg whites properly. Be patient when beating the egg whites. You want soft, foamy peaks that fold easily into the batter without deflating.
- Use room temperature ingredients to prevent overmixing.
- Don’t overmix the batter! It’s okay if a few small lumps remain in the cake batter.
- Don’t overbake. Keep a close eye on your oven, and remove the cakes as soon as a toothpick inserted into the center comes out clean.
- Let the red velvet cakes cool completely before layering. Otherwise, they’re likely to become soggy and fall apart.
- Adjust the consistency of the frosting. Add additional powdered sugar if the frosting is too thin. Or, add more heavy cream one tablespoon at a time if it’s too thick until you achieve your desired consistency.
Can I Make Red Velvet Cupcakes?
Yes! This recipe works beautifully as cupcakes. Prepare the batter as usual. Then, line a 12-cup muffin tin with cupcake liners, and fill each cavity about ⅔ of the way full. Bake at 350ºF for 18-22 minutes, or until a toothpick inserted in the center comes out clean. Let them cool completely before frosting.
How to Make Cake Flour?
If you don’t have cake flour on hand, you can easily make cake batter using all-purpose flour and cornstarch. The trick is simple: for every cup of all-purpose flour, remove two tablespoons and replace them with two tablespoons of cornstarch. This combo lowers the flour’s protein content, giving your cake a softer, lighter texture instead of a dense, bread-like crumb. Sift the mixture a couple of times to make sure it’s well blended before adding it to your wet ingredients. It’s a quick, no-fuss way to get that bakery-quality cake texture using what you already have in your pantry.
How to Store
Store leftover cake in an airtight container at room temperature for up to 2-3 days. If frosted, keep it in the fridge for up to 5 days to prevent the frosting from melting.
You can freeze this recipe for up to 2 months. To do so, wrap the cooled cake tightly in plastic wrap or aluminum foil. Then, place it in a freezer-safe bag or container. Thaw at room temperature before serving.
Even More Delicious Desserts
- Sweet Potato Cheesecake Bars with Maple Whipped Cream
- Apple Crisp Cheesecake Bars
- Pumpkin Cheesecake Bars with Maple Whipped Cream
- Easy Homemade Apple Fritters
- Mini Oreo Cheesecakes with Oreo Crust
- Pumpkin Spice Rice Krispie Treats
I hope you love my Red Velvet Cake Recipe! It’s soft, moist, and layered with an incredible tangy cream cheese frosting. If you do give this recipe a try, I want to know! Leave a comment with a star rating below. You can also snap a photo & tag @butterloveandsalt on INSTAGRAM. Your reviews help support Butter, Love & Salt and make it possible for me to continue to create delicious recipes.
Red Velvet Cake with Cream Cheese Frosting
Ingredients
Red Velvet Cake
- 2 1/2 cups cake flour spooned and level
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 tsp espresso powder
- 1 teaspoon salt
- 2 Tablespoons unsweetened natural cocoa powder
- 1/2 cup unsalted butter room temperature
- 2 cups granulated sugar
- 1 cup canola or vegetable oil
- 1/2 cup sour cream
- 3 large eggs room temperature, seperated
- 1 Tablespoon pure vanilla extract
- 1 teaspoon distilled white vinegar
- 1- 1 1/2 tsp red gel food coloring
- 1 cup buttermilk at room temperature
Cream Cheese Frosting
- 10 tbsp unsalted butter room temperature
- 16 oz cream cheese brick, room temperature
- 4 – 5 cups of powdered sugar adjust to taste and consistency
- 2 tsp vanilla extract
- 1/8 tsp salt adjust to taste
Instructions
- Make the Red Velvet Cake. Preheat the oven to 350F and grease 3 8-inch round cake pans and line with parchment paper to ensure the batter doesn’t stick. Set aside.
- In a large mixing bowl, sift and whisk together the cake flour, cocoa powder, espresso powder, baking soda, baking powder, and salt. Set aside.
- Beat the butter, oil, and sugar with a mixer on medium-high speed until smooth and creamy, about 2 minutes. Then, mix in sour cream, vinegar, egg yolks (not the whites, which will be added in Step 5), and vanilla extract.
- On low speed, add about a third of the flour mixture and a third of the buttermilk, alternating until all of the flour and buttermilk is added to the batter. Add about 1 – 1 1/2 teaspoons (more if desired) of red food coloring gel to the mixture. Be sure not to over mix the batter — a few lumps are okay.
- In a separate bowl, whip the egg whites together on high speed until they form foamy peaks, about 3-4 minutes.
- Then, add the whipped egg whites to the batter and carefully fold them into the batter, scraping the bowl as needed until fully incorporated.
- Next, evenly divide the batter in the 3 prepared pans. Bake for 22-27 minutes or until a toothpick comes out clean. Note, baking time may vary depending on your oven. Be sure not to overbake or your cake will be dry.
- Once done, allow the cakes to cool in the pan on a wire rack until completely cooled.
- Make the Frosting. In a large bowl, combine the softened cream cheese with the softened unsalted butter and beat on high until smooth and creamy. Next, mix in vanilla extract, salt, and gradually add the powdered sugar, mixing on low speed at first to prevent a sugar cloud. When the sugar is pretty much incorporated, whisk the frosting for about 2 minutes on high.
- Assemble Cake. Slice off the domed tops of each cake layer (if they are any) to create a flat surface. Place the trimmed tops into a food processor and pulse into fine crumbs (you can also crumble them by hand, though the processor will give a finer texture). Then, place the first layer of cake on a serving plate or cake stand, and evenly spread the top of the cake layer with frosting. Next, add the second and third layers and repeat. Once the last layer is on top, frost the top and sides of the cake. Next, gently press red velvet crumbs along the bottom half of the cake along the sides for decoration. Finish by piping swirls of frosting on top using a star tip.
- Refrigerate the cake for at least 20-30 minutes before slicing. Then, enjoy!
Nutritional Information
Recipe by: Chavez Adams / Butter, Love & Salt | Photography by: Meg McKeehan.
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