Red Velvet Layer Cake with Cream Cheese Frosting

Red Velvet Cake with Cream Cheese Frosting

If I’m being honest, I’ve never been a super fan of Red Velvet cake. Is it chocolate? Is it vanilla dyed red? Who knows. Well, since I’m writing this recipe- I suppose I do. And I’m here to tell you .

What Makes Red Velvet Cake Special?

  • There’s just enough cocoa powder added to give red velvet cake some depth.
  • “Good Vanilla”- As Ina Garten would say.
  • There is a TON of vinegar which adds extra moisture and keeps the crumbs super soft and delicate, like velvet.
  • Buttermilk keeps things super moist and light.
  • Cake Flour- I was this for ALMOST all of my cakes. It’s much softer and rises higher than All Purpose Flour.
  • And then obviously- red food coloring.
  • Fun Fact- Traditionally, the red coloring is made from boiling beets and then straining the liquid to produce a water based dye- but we’ll stick to liquid food coloring this time.

The Frosting

The highlight of Red Velvet cake is the frosting, ALWAYS cream cheese. It’s a super complimentary flavor, and I recommend it on any cake. There are a ton of ways to make cream cheese frosting, but for mine I prefer a higher ratio of butter and sugar to the cream cheese itself. This keeps the frosting, moist, and fluffy, but not wet. The higher amount of powdered sugar will also keep this frosting safe at room temperature, so your cake will not need to be refrigerated.

Give It a Try

I hope you give this recipe a try and let me know what you think! It’s a perfective festive option for Christmas or The 4th of July. This color will be something that impresses all of your friends and family.

And while you are gathering, remember. Never let what someone else brings to the table be the only thing you have to eat.

Red Velvet Cake With Cream Cheese Frosting

Sherry Reuter
Festive and Easy Red Velvet Cake with Cream Cheese Frosting
Prep Time 20 mins
Cook Time 30 mins
Total Time 50 mins
Course Dessert
Cuisine American
Servings 12
Calories 150 kcal


  • Stand or Hand Mixer


Red Velvet Cake

  • 1/2 Cup Oil Canola or Vegetable
  • 1 1/2 Cup Sugar
  • 2 Eggs
  • 2 Ounces Red Food Coloring Liquid
  • 2 TBSP Vinegar I like apple cider, but distilled white works too.
  • 2 TSP Vanilla Extract
  • 2 1/4 Cup Cake Flour
  • 2 TBSP Cocoa Powder
  • 1 TSP Baking Soda
  • 1 TSP Salt Kosher, not iodized
  • 1 Cup Buttermilk

Cream Cheese Frosting

  • 1/2 Cup Butter, softened
  • 6 Ounces Cream Cheese
  • 2 TSP Vanilla Extract
  • 4 1/2 Cup Powdered Sugar
  • 1 TSP salt


Red Velvet Cake

  • In the bowl of your mixer, sift together the sugar, flour, cocoa powder, salt, and baking soda.
  • Turn on low speed, and slowly stream in buttermilk, followed by the oil and then eggs and vanilla.
  • Mix on medium speed for 2 minutes until light and fluffy.
  • Divide into baking pans, or scoope as cupcakes.
  • Bake at 350° for 25-30 minutes, until the top springs back when touched lightly.

Cream Cheese Frosting

  • Add the softned butter to the bowl of your mixer. Whip on high speed until fluffy and white.
  • Add in cream cheese and again mix until fluffy.
  • One Cup at a time, add in powdered sugar and mix before adding in another cup.
  • Add in vanilla and salt, and then mix until very fluffy.
Keyword Cake, Cream Cheese, Frosting, Red Velvet

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