Red Velvet Cake With Cream Cheese Frosting

Why You’ll Love This Recipe

• Classic red velvet flavor: gently chocolaty with a whisper of tang from buttermilk and vinegar.
• Velvety, moist crumb that slices cleanly into picture-perfect layers.
• Cream cheese frosting that’s plush, not too sweet, and wonderfully creamy.
• Traditional crumb finish around the sides adds texture, color, and easy elegance.

Grocery List

• Produce: None
• Dairy: Buttermilk, unsalted butter, brick cream cheese, eggs, heavy cream (optional)
• Pantry: All-purpose flour, granulated sugar, confectioners’ sugar, natural cocoa powder, baking soda, fine salt, vanilla extract, neutral oil, red liquid food coloring, white vinegar, parchment paper

Full Ingredients

For the Cake Layers

• 2 1/2 cups (300 g) all-purpose flour
• 2 tablespoons (12 g) natural unsweetened cocoa powder (not Dutch-process)
• 1 teaspoon baking soda
• 1 teaspoon fine sea salt
• 1 1/2 cups (300 g) granulated sugar
• 1 cup (240 ml) neutral oil (canola or vegetable)
• 2 large eggs, room temperature
• 1 cup (240 ml) buttermilk, room temperature
• 2 teaspoons pure vanilla extract
• 2 tablespoons red liquid food coloring (1 ounce)
• 1 teaspoon white vinegar

For the Cream Cheese Frosting

• 16 ounces (450 g) full-fat brick cream cheese, softened but slightly cool
• 1 cup (226 g) unsalted butter, softened
• 4 cups (480 g) confectioners’ sugar, sifted
• 2 teaspoons pure vanilla extract
• Pinch of fine sea salt
• 1–2 tablespoons heavy cream or milk, as needed for spreading consistency

To Finish

• Reserved cake trimmings, pulsed into fine crumbs (for the traditional crumb sides)

Step-by-Step Instructions

Step 1: Prepare pans and preheat

Preheat the oven to 350°F (177°C). Grease three 8-inch round cake pans with butter or baking spray, line the bottoms with parchment rounds, and lightly flour the sides, tapping out excess. This helps ensure clean release and even edges.

Step 2: Mix the dry ingredients

In a medium bowl, whisk together the flour, cocoa powder, baking soda, and salt until evenly combined and lump-free. Using natural cocoa preserves the classic reddish-brown tone and balanced flavor.

Step 3: Whisk the wet ingredients and color

In a large bowl, whisk the sugar and oil until glossy and emulsified, about 30 seconds. Whisk in the eggs one at a time until smooth. Add the buttermilk, vanilla, red food coloring, and vinegar; whisk until evenly tinted. The batter should be a vibrant red.

Step 4: Combine to make the batter

Sprinkle the dry mixture over the wet. Whisk gently just until the flour disappears and the batter is smooth, scraping the bowl and whisk as needed. Avoid overmixing to keep the crumb tender. Divide the batter evenly among the 3 pans (about 460–480 g per pan if weighing).

Step 5: Bake and cool the layers

Bake 22–26 minutes, rotating pans halfway, until the centers spring back lightly and a toothpick comes out with a few moist crumbs. Cool in pans on a rack for 10 minutes, then run a thin knife around edges and invert onto racks. Peel off parchment and cool completely, about 1 hour.

Step 6: Make the cream cheese frosting

In a stand mixer with paddle (or handheld mixer), beat the softened butter and cream cheese on medium speed until completely smooth and creamy, 2–3 minutes. Gradually add the sifted confectioners’ sugar on low speed until combined; then mix in vanilla and a pinch of salt. Increase to medium and beat until fluffy, 1–2 minutes. Adjust consistency with 1–2 tablespoons cream if needed. Keep frosting slightly cool for best structure.

Step 7: Level, crumb, and assemble

Use a serrated knife to level any domed tops; reserve trimmings. Pulse trimmings in a food processor to fine, soft crumbs. Place the first layer on a board or turntable. Add a small smear of frosting underneath to anchor. Spread about 1 cup frosting over the first layer, edge to edge. Repeat with the second layer, then top with the third. Apply a thin crumb coat over the entire cake to seal in loose crumbs. Chill 20 minutes to set.

Step 8: Finish frosting and add crumb sides

Apply a final, even layer of frosting over the chilled cake, smoothing the top and sides. With clean hands, gently press the reserved red cake crumbs onto the sides of the cake, rotating on the turntable for even coverage. Swirl the top with an offset spatula if you like. Slice with a warm, dry knife for neat layers.

Pro Tips

• Room temperature ingredients mix more evenly and yield a finer crumb.
• Use natural cocoa powder; Dutch-process can mute the signature color and alter leavening.
• For ultra-even layers, weigh the batter into pans and rotate halfway through baking.
• Chill the crumb coat before the final layer to keep the finish pristine.
• If frosting softens, refrigerate it for 10 minutes, then re-whip briefly.

Variations

• Cupcakes: Bake in a lined 12-cup muffin tin at 350°F (177°C) for 18–20 minutes; yields about 24 cupcakes.
• Two 9-inch layers: Bake 25–30 minutes. Cool completely; split layers for four thinner tiers if desired.
• Color options: For gel food color, start with 2 teaspoons, adding more to reach a deep red.

Storage & Make-Ahead

Because of the cream cheese frosting, store the cake covered in the refrigerator for up to 4–5 days. For best texture, let slices stand at room temperature for 20–30 minutes before serving. Unfrosted cake layers can be wrapped well and frozen for up to 2 months; thaw overnight in the refrigerator, then bring to room temp before frosting. The frosting can be made 2 days ahead; refrigerate covered and re-whip briefly before using.

Nutrition (per serving)

Approximate per slice (1/12 of cake): 640 calories; 36 g fat (14 g saturated); 79 g carbohydrates; 59 g sugars; 6 g protein; 1 g fiber; 380 mg sodium. Nutritional values are estimates.