Classic Red Velvet Cake Recipe with Cream Cheese Frosting

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Few desserts evoke the same sense of indulgence and celebration as a classic red velvet cake. The vibrant red color, rich texture, and tangy-sweet cream cheese frosting make it a crowd-pleaser at any event—whether it’s a birthday, anniversary, or just a special treat to enjoy with friends and family. If you’ve ever marveled at the deep red hue and light crumb of this iconic cake, you’ve likely wondered how to recreate it in your own kitchen. This classic red velvet cake recipe with cream cheese frosting is a perfect balance of flavors and textures, delivering that unmistakable “wow” factor every time.

In this article, you’ll learn everything you need to know about making this gorgeous dessert from scratch. From understanding the ingredients and their roles to step-by-step instructions on achieving the perfect cake, we’ve got you covered. So, get ready to dive into this recipe and elevate your baking skills with a red velvet cake that’s sure to impress.

What You Need for the Perfect Red Velvet Cake

The first step to making the best red velvet cake is gathering the right ingredients. This cake is all about achieving a perfect balance of flavors—subtle cocoa richness, tang from the buttermilk and vinegar, and of course, the iconic red color. Here’s a look at the key ingredients that come together to create this irresistible dessert.  Indulge in gourmet dining at home with our Filet Mignon with Shrimp and Lobster Cream Sauce recipe

Table of Ingredients

Dry Ingredients	Wet Ingredients	Cream Cheese Frosting
2 2/3 cups (400 g) cake flour	1/2 cup (115 g) unsalted butter	14 oz (400 g) cream cheese, softened
2 tbsp (10 g) cocoa powder	1 1/2 cups (330 g) superfine sugar	1/2 cup (115 g) unsalted butter
1 tsp (5 g) baking soda	2 large eggs (room temperature)	1 1/2 tsp vanilla extract
Pinch of salt	1 cup (250 ml) vegetable oil	4 cups (450 g) powdered sugar, sifted
	1 tsp white vinegar
	2 tsp vanilla extract
	1 cup (250 ml) buttermilk
	2 1/2 tbsp red food coloring liquid

• Cake Flour: Using cake flour instead of all-purpose flour results in a softer, more tender crumb that melts in your mouth.
• Cocoa Powder: Just a hint of cocoa powder adds depth of flavor without overpowering the cake’s distinct tangy notes.
• Baking Soda and Salt: These are essential for ensuring the cake rises properly and maintains its light, airy texture.
• Butter and Sugar: These two ingredients create the base for your batter, helping to deliver a light, sweet cake that balances the tanginess of the frosting.
• Vegetable Oil: Adding oil ensures a moist cake with a soft, velvety texture.
• Vinegar and Buttermilk: These ingredients are critical for the characteristic flavor of red velvet cake. They help tenderize the crumb while giving the cake its signature tang.
• Red Food Coloring: This is what gives the cake its iconic, vibrant red hue. While you can use gel or liquid food coloring, the key is to get that perfect shade without altering the flavor.
• Cream Cheese Frosting: The tangy, sweet cream cheese frosting is the perfect complement to the richness of the cake. It provides a silky-smooth contrast and an irresistible finishing touch.

Step-by-Step Instructions for Baking the Perfect Red Velvet Cake

Now that you’ve gathered your ingredients, it’s time to begin! Follow these simple steps to ensure your cake turns out beautifully every time.

1. Preheat & Prepare Pans

Start by preheating your oven to 350°F (180°C). This gives your cake the best chance to rise evenly and bake to perfection. Next, grease two 8-inch round cake pans with butter or non-stick spray and dust them lightly with cocoa powder. The cocoa powder helps prevent the cake from sticking to the pans and adds a slight richness to the cake’s exterior.

2. Mix Dry Ingredients

In a medium-sized bowl, sift together the cake flour, cocoa powder, baking soda, and salt. Sifting is essential because it breaks up any clumps in the flour and cocoa, ensuring that the dry ingredients combine evenly. Set this mixture aside for later.

3. Cream Butter & Sugar

In a large mixing bowl, beat together the unsalted butter and superfine sugar using an electric mixer or a stand mixer with a paddle attachment. Beat on medium speed until the mixture becomes light, fluffy, and pale in color. This process usually takes about 3-4 minutes and helps incorporate air into the batter, contributing to the cake’s light texture.

4. Add Eggs One at a Time

Add the eggs, one at a time, making sure to mix thoroughly after each addition. It’s important to allow each egg to fully incorporate before adding the next one. If the mixture appears curdled or broken at any point, don’t worry—it will come together once the other ingredients are added.

5. Combine Wet Ingredients

Now it’s time to add the remaining wet ingredients. Add the vegetable oil, white vinegar, vanilla extract, buttermilk, and red food coloring to the batter. Mix until everything is combined and the batter is smooth and uniform. The red food coloring will turn the batter a beautiful shade of red, so keep mixing until you’ve achieved the desired intensity.

6. Incorporate Dry Ingredients

Gradually add the sifted dry ingredients into the wet mixture. It’s best to do this in two or three parts to prevent overmixing. Gently fold the flour mixture into the batter using a spatula or low-speed setting on your mixer. The goal is to mix just until the dry ingredients are incorporated, but don’t overdo it—overmixing can lead to a dense cake.

7. Bake the Cake

Divide the batter evenly between the prepared cake pans. You can use a kitchen scale for accuracy. Bake the cakes on the same oven rack for 25–30 minutes, or until a toothpick inserted into the center of the cakes comes out clean. Keep an eye on your cakes during the last few minutes of baking to avoid overcooking.

Once done, allow the cakes to cool in the pans for about 10 minutes before transferring them to a cooling rack. This step ensures the cakes don’t collapse and helps them cool evenly.

8. Prepare the Cream Cheese Frosting

While the cakes are cooling, make the frosting. In a mixing bowl, beat together the softened cream cheese, unsalted butter, and vanilla extract until smooth. This will take about 3 minutes on medium speed. Gradually add the powdered sugar, one cup at a time, beating until fluffy. If the frosting is too thick, you can add a little milk to achieve your desired consistency.

9. Assemble the Cake

Once the cakes are completely cool, it’s time to assemble. Use a serrated knife to trim the domed tops off the cakes, creating a flat surface for the frosting. Place the first cake layer on a serving platter and spread about 1 1/2 cups of frosting on top, smoothing it out evenly. Place the second cake layer on top, then frost the top and sides with the remaining frosting.

10. Decorate (Optional)

For a decorative touch, you can crumble the trimmed cake pieces and sprinkle them around the top and base of the cake. This adds a rustic charm and enhances the visual appeal of your red velvet creation.

Tips for the Best Red Velvet Cake

To make sure your red velvet cake turns out perfect every time, keep these tips in mind:

• Room-Temperature Ingredients: Using room-temperature butter, eggs, and buttermilk helps create a smooth batter and ensures the ingredients emulsify properly.
• Don’t Overmix the Batter: Overmixing can lead to a dense, tough cake. Mix only until the ingredients are combined to keep the cake light and fluffy.
• Use Fresh Ingredients: Fresh buttermilk and baking soda will provide the best rise and flavor. If your ingredients are too old, your cake might not turn out as intended.
• Achieve Vibrant Color: Use liquid food coloring for a bold red color, but don’t go overboard—start with the recommended amount and add more if needed.
• Bake Even Layers: If you want the cake layers to bake evenly, consider using cake strips around the pans to ensure uniform heat distribution.

Why This Red Velvet Cake is Perfect for Any Occasion

Red velvet cake is not just a dessert—it’s a statement piece. Whether you’re celebrating a birthday, a wedding, or a holiday, this cake adds a touch of elegance and festivity to any table. The combination of the rich red color and the creamy frosting makes it a showstopper that’s bound to impress.

In addition to its visual appeal, the flavor of red velvet cake is unique and memorable. The mild cocoa flavor pairs perfectly with the tangy cream cheese frosting, making it a delightful treat that appeals to a wide range of taste preferences.

Frequently Asked Questions (FAQ) About Red Velvet Cake

How Do I Get the Red Color in Red Velvet Cake?

To achieve the signature red hue, use liquid or gel food coloring. Start with the recommended amount in the recipe and adjust based on how intense you want the color to be.

Can I Use Buttermilk Substitutes?

Yes! If you don’t have buttermilk on hand, you can make a substitute by combining 1 cup of milk with 1 tablespoon of vinegar or lemon juice. Let it sit for about 5 minutes before using it in the recipe.

Can I Make Red Velvet Cake Ahead of Time?

Yes, you can prepare the cake layers and frosting ahead of time. Wrap the cooled cake layers tightly in plastic wrap and store them in the freezer for up to 3 months. Frosting can be stored in the fridge for a few days before assembly.

Why Is My Red Velvet Cake Dry or Dense?

If your cake turns out dry or dense, it may be due to overmixing the batter, not using enough liquid, or using old ingredients. Follow the instructions carefully for the best results.

Can I Make This Cake Without the Cream Cheese Frosting?

While cream cheese frosting is the classic pairing, you can swap it out for buttercream frosting or even chocolate ganache if you prefer.

Conclusion

There you have it—a comprehensive guide to making the ultimate red velvet cake with cream cheese frosting. Whether you’re a seasoned baker or a beginner, this recipe offers a foolproof way to create a show-stopping dessert that’s sure to impress. So why wait? Gather your ingredients, follow the steps, and treat yourself to a slice of this vibrant, flavorful cake today. You deserve it!

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