This Red Velvet cake is pure indulgence, rich, moist, and topped with luscious cream cheese frosting.
I absolutely love Red Velvet Cake—it’s my ultimate dessert indulgence. Over the years, I’ve tried countless recipes, tweaking and testing to find that perfect balance of flavor and texture. Some were too dry, others lacked that signature velvety crumb or the perfect hint of cocoa. But this recipe? It’s *the one*. The cake is incredibly moist, with just the right amount of sweetness and that vibrant red color that makes it so special. Paired with the tangy, creamy richness of the cream cheese frosting, it’s everything I’ve ever wanted in a Red Velvet Cake. Every time I bake it, I fall in love all over again.
Why You Will Love This Recipe
Red Velvet Cake is more than just a dessert—it’s an experience. Its soft, velvety texture, subtle cocoa flavor, and striking red color make it a showstopper for any occasion. This recipe is easy to follow and results in a cake that’s perfectly moist, flavorful, and irresistibly delicious. The cream cheese frosting provides a tangy-sweet balance to the cake’s rich flavor, making every bite a little slice of heaven. Whether you’re celebrating a birthday, Valentine’s Day, or simply craving something special, this cake is bound to impress.
Ingredients to make Red Velvet Cake with Cream Cheese Frosting
For the Red Velvet Cake:
- Hot coffee or boiling water
- Unsweetened natural cocoa powder
- All-purpose flour
- Baking powder
- Baking soda
- Sea salt
- Granulated sugar
- Vegetable oil
- Unsalted butter
- Eggs
- Egg yolk
- Buttermilk
- Vanilla extract
- Red gel food coloring
- White vinegar
For the cream cheese frosting:
- Cream cheese
- Unsalted butter
- Vanilla extract
- Powdered sugar
How to make Red Velvet Cake with Cream Cheese Frosting
Red Velvet Cake
- Preheat the oven to 325°F. Line three 8-inch cake pans with parchment rounds and spray parchment and sides of pans generously with nonstick cooking spray.
- In a glass measuring cup, whisk the hot coffee and cocoa powder. Cover and let stand for 5 minutes.
- In a medium mixing bowl, whisk together the flour, baking powder, baking soda, salt, and cinnamon.
- In a large mixing bowl, whisk together the sugar, vegetable oil, and melted butter. Add in the eggs and yolk and whisk for twenty seconds, or until very well combined. Add in the buttermilk, vanilla and food coloring and whisk to combine. Whisk in the vinegar and coffee mixture.
- Using a fine mesh sieve, sift the flour mixture into the batter in three additions, whisking until each addition is incorporated.
- Divide the batter equally between the prepared pans. Tap the bottoms of the pans against the counter several times to release any air bubbles.
- Bake for 25 to 30 minutes, or until a cake tester or toothpick comes out clean. It’s normal for the cake to look slightly spongy on top. Place the cake pans on cooling racks. When the pans are cool enough to touch, run a thin knife around the edges of the pans to loosen the cakes.
- Invert onto the wire racks. Let cool completely.
Cream Cheese Frosting
- In the bowl of a stand mixer fitted with the paddle attachment, beat the cream cheese and butter on medium-high speed until very light, creamy, and smooth. Scrape down the bottom and sides of the bowl to ensure no clumps remain.
- Add in the vanilla and beat until combined. On low speed, gradually add in the sugar and beat until fluffy, about 3 minutes. If the frosting is too thick, add a splash of milk or cream. If it’s too thin, add more sifted powdered sugar.
Assemble
- Lay one cake layer flat-side up on a cake plate or pedestal. Tuck in strips of baking paper under the cake edges to keep the plate clean.
- Use about a third of the frosting to fill the bottom cake layer, then top with the second cake layer and repeat. Use the rest of the frosting to ice the whole cake. Serve.
- The cake can be covered and stored in the refrigerator for up to 3 days.
How to Make Cake Ahead of Time
Life can get busy, but the beauty of this Red Velvet Cake is its flexibility. You can prepare the cake layers ahead of time to save stress on the big day. After baking the layers, allow them to cool completely on wire racks. Once cooled, wrap each layer tightly in plastic wrap and store them in the refrigerator for up to two days. When you’re ready to assemble, whip up the cream cheese frosting and spread it between the layers and over the top for a stunning finish.
Making your cake ahead also allows the flavors to develop and deepen, resulting in an even more delicious treat. Just be sure not to frost the cake until you’re ready to serve to maintain that fresh, creamy texture.
How to Freeze Red Velvet Cake
Freezing your cake is a fantastic way to stay ahead of the game, especially for busy bakers. To freeze the cake, first ensure the layers are fully cooled. Wrap each layer in a tight layer of plastic wrap, followed by a layer of aluminum foil to protect against freezer burn. Place the wrapped layers in a freezer-safe bag or container, and you can store them for up to three months.
When you’re ready to use the frozen cake, transfer the layers to the refrigerator to thaw overnight. Once thawed, frost as usual with the cream cheese frosting. If you’ve already assembled and frosted the cake, you can freeze it as well. Simply place the entire cake in the freezer for about an hour to firm up the frosting, then wrap it tightly in plastic wrap and foil. Allow it to thaw in the refrigerator for a few hours before serving.
How to Store Homemade Red Velvet Cake
If you’ve made this gorgeous cake and are lucky enough to have leftovers, proper storage is key. For a frosted cake, cover it loosely with plastic wrap or store it in a cake keeper to prevent it from drying out. It can sit at room temperature for up to 24 hours, but beyond that, it’s best to refrigerate it.
In the fridge, your Red Velvet Cake will stay fresh for up to five days. The cream cheese frosting also benefits from refrigeration to maintain its texture and flavor. Before serving, let the cake sit at room temperature for about 20 minutes to bring back its soft, creamy texture.
Final Thoughts
Red Velvet Cake with Cream Cheese Frosting is the ultimate combination of beauty and flavor. Whether you’re making it fresh, preparing ahead, or freezing for a later date, this recipe adapts to your needs without compromising on taste. So, grab your apron and treat yourself to this iconic dessert—you deserve it!
Let me know if you’d like any adjustments!
| Prep Time | 15 minutes |
| Cook Time | 45 minutes |
| Passive Time | 60 minutes |
| Servings |
servings
|
- 1/2 cup hot coffee
- 1/4 cup unsweetened natural cocoa powder
- 2 1/4 cup all-purpose flour
- 1/2 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp Sea Salt
- 2 cups Sea Salt
- 1/2 cup vegetable oil
- 1/2 cup Unsalted Butter
- 2 large eggs at room temperature
- 1 large egg yolk at room temperature
- 1 cup buttermilk
- 2 tsp Vanilla Extract
- 3 tsp red gel food coloring
- 1 tsp white vinegar
- 16 ouces Cream Cheese at room temperature
- 2 sticks Unsalted Butter at room temperature
- 1 tsp Vanilla Extract
- 4 cups powdered sugar sifted
Ingredients
Red Velvet Cake
Cream Cheese Frosting
|
|
- Preheat the oven to 325°F. Line three 8-inch cake pans with parchment rounds and spray parchment and sides of pans generously with nonstick cooking spray.
- In a glass measuring cup, whisk the hot coffee and cocoa powder. Cover and let stand for 5 minutes.
- In a medium mixing bowl, whisk together the flour, baking powder, baking soda, salt, and cinnamon.
- In a large mixing bowl, whisk together the sugar, vegetable oil, and melted butter. Add in the eggs and yolk and whisk for twenty seconds, or until very well combined.
- Add in the buttermilk, vanilla and food coloring and whisk to combine. Whisk in the vinegar and coffee mixture. Using a fine mesh sieve, sift the flour mixture into the batter in three additions, whisking until each addition is incorporated.
- Divide the batter equally between the prepared pans. Tap the bottoms of the pans against the counter several times to release any air bubbles.
- Bake for 25 to 30 minutes, or until a cake tester or toothpick comes out clean. It’s normal for the cake to look slightly spongy on top. Place the cake pans on cooling racks. When the pans are cool enough to touch, run a thin knife around the edges of the pans to loosen the cakes. Invert onto the wire racks. Let cool completely.
- In the bowl of a stand mixer fitted with the paddle attachment, beat the cream cheese and butter on medium-high speed until very light, creamy, and smooth. Scrape down the bottom and sides of the bowl to ensure no clumps remain.
- Add in the vanilla and beat until combined. On low speed, gradually add in the sugar and beat until fluffy, about 3 minutes. If the frosting is too thick, add a splash of milk or cream. If it’s too thin, add more sifted powdered sugar.
- Lay one cake layer flat-side up on a cake plate or pedestal. Tuck in strips of baking paper under the cake edges to keep the plate clean.
- Use about a third of the frosting to fill the bottom cake layer. Place the final cake layer flat-side up. Use the rest of the frosting to ice the whole cake. Serve. The cake can be covered and stored in the refrigerator for up to 3 days.
