Red Velvet Cake with Cream Cheese Frosting

My grandmother kept a red velvet cake recipe tucked inside her battered cookbook, written on a stained index card in careful cursive. The first time I attempted it solo, I accidentally doubled the food coloring and ended up with something closer to lipstick than cake. Everyone still asked for seconds, and I learned that the most memorable kitchen mishaps often become the best stories.

I made this cake for my daughters birthday last year, carefully folding the vibrant red batter and watching it rise into those signature tender layers. When she blew out the candles, frosting on her nose, I remembered why some recipes become traditions worth repeating.

Ingredients

• 2 ½ cups all-purpose flour: The foundation that gives structure without making the cake dense or dry
• 1 ½ cups granulated sugar: Sweetens perfectly while letting the cocoa and buttermilk flavors shine through
• 1 tsp baking soda: Creates that signature red velvet rise and tender crumb texture
• 1 tsp fine salt: Enhances all the flavors and balances the sweetness
• 1 tbsp unsweetened cocoa powder: Just enough to add depth without overpowering the delicate velvet profile
• 1 ½ cups vegetable oil: Keeps the cake incredibly moist and creates that velvety texture
• 1 cup buttermilk: The secret ingredient for tenderness and subtle tang
• 2 large eggs: Provides structure and helps the cake hold its beautiful layers
• 2 tbsp red food coloring: Gives that iconic crimson hue we all recognize
• 1 tsp vanilla extract: Rounds out the flavor with warm sweetness
• 1 tsp white vinegar: Reacts with buttermilk to enhance the red color and tenderness
• 16 oz cream cheese: Must be completely softened for smooth lump free frosting
• ½ cup unsalted butter: Creates the perfect creamy frosting consistency
• 4 cups powdered sugar: Sweetens the frosting while adding structure
• 1 tsp vanilla extract: Adds aromatic depth to the frosting
• Pinch of salt: Balances the rich sweetness of the frosting

Instructions

Preheat your space:

Heat the oven to 350°F and generously grease two 9 inch round pans with butter and flour, tapping out any excess

Whisk the dry foundation:

In a large bowl combine the flour sugar baking soda salt and cocoa powder until everything is evenly distributed

Blend the wet mixture:

In another bowl whisk together the oil buttermilk eggs red food coloring vanilla and vinegar until smooth and uniformly red

Combine gently:

Pour the wet ingredients into the dry ones and fold together until just combined, being careful not to overmix which can make the cake tough

Divide and bake:

Split the batter evenly between the prepared pans and bake for 28 to 32 minutes until a toothpick inserted in the center emerges clean

Cool with patience:

Let the cakes rest in their pans for 10 minutes before turning them onto wire racks to cool completely, which prevents the layers from crumbling

Make the frosting:

Beat softened cream cheese and butter together until completely smooth, then gradually add sifted powdered sugar until fluffy and thick

Assemble with care:

Place one cooled layer on a serving plate, spread a generous layer of frosting, top with the second cake, then frost the top and sides until evenly covered

Chill for perfection:

Refrigerate the finished cake for 30 minutes before slicing, which helps the frosting set and makes cutting cleaner

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This recipe became my go to for celebrations after my friend requested it for her wedding instead of a traditional tiered cake. Seeing guests go back for seconds made me realize how the simplest recipes often become the most cherished.

Making It Ahead

The unfrosted cake layers freeze beautifully for up to a month wrapped tightly in plastic and foil. Thaw them overnight in the refrigerator before frosting for a stress free party prep that still tastes freshly baked.

Getting The Color Right

Gel food coloring delivers that vibrant restaurant quality red without adding extra liquid to your batter. Start with a small amount and add more gradually, remembering that the color intensifies slightly during baking.

Serving Suggestions

This cake pairs surprisingly well with fresh berries or a glass of sparkling wine for a celebratory dessert that feels elegant but never fussy. The tangy frosting also balances beautifully with a cup of strong coffee or tea.

• Add chopped pecans between layers for extra texture and Southern flair
• Serve slightly chilled for the cleanest slices and firmest frosting
• Store leftovers in the refrigerator where the cake stays moist for days

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There is something magical about cutting into that crimson cake and watching guests eyes light up. This recipe has earned its permanent place in my recipe box.

Recipe FAQs

→ Why is my red velvet cake dry?

Dryness usually comes from overbaking or overmixing the batter. Check for doneness at 28 minutes and remove when a toothpick shows moist crumbs. The oil and buttermilk in this version ensure maximum moisture retention.

→ Can I make red velvet cake ahead of time?

Absolutely. Bake layers up to two days ahead, wrap tightly in plastic, and refrigerate. The frosted cake also keeps well refrigerated for 3-4 days. Bring to room temperature before serving for the best texture and flavor.

→ What gives red velvet its distinct flavor?

The unique taste comes from the subtle cocoa combined with buttermilk and vinegar. This classic trio creates that signature mild chocolate tang while the cream cheese frosting adds its signature tangy richness that perfectly complements the delicate crumb.

→ Why use oil instead of butter in red velvet?

Oil creates a more tender, moist crumb that stays fresh longer. Butter can make the cake denser and less velvety. The vegetable oil ensures that signature soft, plush texture that makes this cake so irresistible.

→ Can I use natural food coloring instead?

Beet juice works but may alter the flavor slightly. For the classic vibrant red without taste changes, gel food coloring provides the most intense hue with the least amount needed. Liquid coloring works but may require more to achieve the same depth.

→ How do I get smooth cream cheese frosting?

Ensure both cream cheese and butter are completely softened before mixing. Beat until no lumps remain, then gradually add sifted powdered sugar. This step-by-step approach prevents graininess and creates that silky, spreadable consistency.