If you’re on the hunt for a show-stopping dessert that’ll disappear fast at any gathering, look no further than my Red Velvet Cake with Cream Cheese Frosting Recipe. This is more than just a pretty cake with its signature red hue—it’s tender, moist, and paired with a tangy, silky cream cheese frosting that’ll have you licking the spatula. Trust me, once you try this, you’ll want to bake it again and again.

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Why This Recipe Works

Perfect Moisture Balance: Combining both vegetable oil and melted butter gives the cake a tender crumb that’s never dry.
Rich Cocoa Flavor Without Overpowering: Using hot coffee to bloom the cocoa powder intensifies the chocolate taste subtly.
Classic Tangy Cream Cheese Frosting: The frosting’s smooth texture and vanilla boost the cake’s flavor wonderfully.
Vibrant Red Color: A good quality gel food coloring guarantees that iconic red velvet look that wows every time.

Red Velvet Cake with Cream Cheese Frosting, moist red velvet cake, easy red velvet cake recipe, classic red velvet cake, best cream cheese frosting - The image shows a three-layer red velvet cake with rich red layers separated by white creamy frosting. The outside of the cake is covered in smooth white frosting, decorated with small white and gold round sprinkles on top. The cake slice is lifted slightly with a silver cake server on a white marbled cake stand, against a plain light-colored background. Photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

Every ingredient here plays a special role, and I love using classic pantry staples enhanced by a couple of secret tricks. Make sure you get fresh buttermilk for that slight tang and dependable unsweetened cocoa powder—don’t reach for the sweetened stuff, or it won’t taste right.

Hot coffee or boiling water: It’s the secret weapon for unlocking intense cocoa flavor in the cake without making it bitter.
Unsweetened natural cocoa powder: Use natural, not Dutch-processed, for the classic red velvet chemistry with baking soda.
All-purpose flour: Balanced texture—too much protein from bread flour would make the cake tough.
Baking powder & baking soda: They give just the right lift, keeping the crumb light but stable.
Sea salt & cinnamon (optional): Salt balances sweetness and cinnamon adds unexpected warmth.
Granulated sugar: Sweetness and structure in the batter.
Vegetable oil & unsalted butter: Oil keeps it moist, while butter adds rich flavor.
Eggs & egg yolk: Provide structure, emulsify fats, and keep the cake tender.
Buttermilk: Delivers moisture and reacts with baking soda for lift plus adds a tang I adore.
Vanilla extract: Enhances all the flavors without overpowering.
Red gel food coloring: Use quality gel for vibrant color without watering down batter.
Distilled white vinegar: Helps brighten the cocoa flavor and balance acidity.
Cream cheese, unsalted butter, powdered sugar (for frosting): These create a classic, luscious cream cheese frosting that’s silky smooth and tangy.

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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

I love that you can easily personalize this Red Velvet Cake with Cream Cheese Frosting Recipe to suit your tastes or occasion. Whether you’re all about the classic or want to experiment a little, this cake invites creativity.

Reduce the Sugar: I sometimes cut back the sugar slightly when I want it less sweet, and it works fine without losing moisture.
Food Coloring Alternative: If you prefer natural colors, beet powder works but expect a milder red and subtle earthiness.
Alternative Frosting: Tried swapping cream cheese frosting for mascarpone mixed with a touch of whipped cream—deliciously light and tangy if you want less sweetness.
Seasonal Twists: Adding a teaspoon of orange zest to the frosting is a fresh twist that everyone raves about during holidays.

Step-by-Step: How I Make Red Velvet Cake with Cream Cheese Frosting Recipe

Step 1: Prep Your Pans and Bloom the Cocoa

First things first—preheat your oven to 325°F (160°C). I line my three 8-inch cake pans with parchment rounds, then spray the paper and sides with nonstick spray to make sure nothing sticks. Next, grab a glass measuring cup and whisk together your hot coffee and cocoa powder. Let it sit for 5 minutes so that rich chocolate flavor develops—this little step is a game changer.

Step 2: Mix Dry Ingredients Separately

While the cocoa is blooming, whisk together your flour, baking powder, baking soda, salt, and if you’re feeling adventurous, a pinch of cinnamon. Setting this aside keeps your baking powder and soda evenly distributed, preventing lumps.

Step 3: Combine Wet Ingredients and Build That Batter

In a large bowl, whisk sugar, vegetable oil, and melted butter until they’re blended together smoothly. Adding melted butter gives this cake such a delicious depth of flavor. Then crack in your eggs and egg yolk (room temperature is key here for even mixing), whisking for about 20 seconds until fully combined. Next, stir in the buttermilk, vanilla extract, and red gel food coloring—don’t be shy with the color! Finish by whisking in the vinegar and cocoa-coffee mixture.

Step 4: Sift in Dry Ingredients and Divide Batter

Using a fine mesh sieve, sift your dry ingredient mix into the wet batter in three stages, whisking just until you can’t see any more flour. I find that overmixing can toughen the cake, so keep it gentle here. Once your batter is smooth and even, divide it equally between the three pans. Tap them on the counter a few times to pop air bubbles—you’ll want an even crumb and no holes.

Step 5: Bake, Cool, and Prepare for Frosting

Bake for 25 to 30 minutes, or until a toothpick inserted comes out clean. Your cake might look a bit spongey on top, and that’s perfectly fine. Let the pans cool on racks until you can comfortably touch them. Run a knife around the edges to loosen the layers, then invert the cakes onto wire racks to cool completely. Patience here ensures the frosting won’t melt or slip.

Step 6: Whip Up the Cream Cheese Frosting

Using a stand mixer fitted with a paddle attachment makes this easy: beat room temperature cream cheese and butter on medium-high until light, fluffy, and smooth. Scrape down the bowl so everything blends evenly—no lumpy frosting here! Add vanilla, then slowly incorporate powdered sugar on low speed until fluffy, about 3 minutes. If your frosting feels too dense, a splash of milk or cream can loosen it up, and if too runny, sift in more powdered sugar.

Step 7: Layer and Frost Your Cake

Place the first cake layer on a cake stand or plate, flat side up. I tuck strips of parchment around the edges to keep my plate clean while icing—trust me, it helps! Spread about a third of the frosting evenly over that layer. Add the second cake on top, repeat with frosting, then finish with the third layer. Use the remaining frosting to cover the outside smoothly. Voila—your stunning red velvet cake is ready to impress!

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Tips from My Kitchen

Don’t Rush Cooling: I’ve learned that frosting warm cake causes melting and sliding—so patience is your friend here.
Gel Food Coloring Perks: I use Americolor because it delivers vivid red without the bitter aftertaste some liquid dyes have.
Mixing Order Matters: Adding dry ingredients in parts keeps batter smooth and helps prevent overmixing.
Keep Your Frosting Thick but Spreadable: Adjust powdered sugar and milk carefully to get that perfect frosting texture.

How to Serve Red Velvet Cake with Cream Cheese Frosting Recipe

Garnishes

When I serve this cake, I like to garnish with a few simple yet impactful touches: a dusting of cocoa powder or finely grated white chocolate. Sometimes, I top it with sprigs of fresh mint or a handful of fresh raspberries—that pop of color and tartness balances the richness beautifully.

Side Dishes

My go-to pairing? A cup of freshly brewed coffee or a creamy chai latte complements the cake’s cocoa and cream cheese flavors perfectly. For something lighter, a simple mixed green salad with a citrus vinaigrette is a surprising but refreshing match for a richer dessert like this.

Creative Ways to Present

For special occasions, I love cutting this cake into individual mini layers and serving them in pretty glass jars or clear cups—layers of cake, frosting, and a few berries are always a hit and look charming. Another favorite is piping rosettes of cream cheese frosting on top and decorating with edible gold leaf for a touch of glam.

Make Ahead and Storage

Storing Leftovers

Once frosted, I tightly wrap the cake with plastic wrap and keep it in the fridge. This cake stays moist and fresh for up to 3 days. In my experience, letting it come to room temperature before serving really brings back the softness of the crumb and enhances the frosting’s flavor.

Freezing

I often freeze leftover unfrosted cake layers wrapped in foil and plastic wrap to lock in moisture. When ready to serve, I thaw them overnight in the fridge then frost fresh. You can also freeze a fully assembled cake—just flash freeze uncovered for an hour, then wrap tightly to prevent freezer burn.

Reheating

To revive leftover cake slices, I recommend warming them gently in the microwave for 15-20 seconds. This softens the cream cheese frosting and cake without drying it out. It feels just like fresh-baked, I promise!

FAQs

Can I make this Red Velvet Cake with Cream Cheese Frosting Recipe without food coloring?

Absolutely! While the red color is iconic, if you skip the food coloring, you’ll get a subtle chocolate cake with the same great flavors. For a natural tint, you can use beetroot powder, but keep in mind it’ll be less vibrant and may add an earthy taste.
What’s the best way to avoid a dense or dry red velvet cake?

Use fresh leavening agents (baking soda and powder) and don’t overmix your batter. Also, make sure your ingredients like buttermilk, eggs, and coffee are at room temperature so everything blends well. Baking at 325°F and checking doneness early helps maintain moisture.
Can I make the frosting ahead of time?

Yes! Cream cheese frosting can be made up to 2 days in advance. Keep it covered tightly in the fridge, then give it a quick whisk or beat before spreading to refresh its smooth texture.
How do I prevent the cream cheese frosting from being too soft?

Ensure your cream cheese and butter are fully softened but not melted. If your kitchen is warm, refrigerate the frosting briefly before icing. Also, adding more powdered sugar will thicken it if it’s too loose.
Can I double this recipe for a larger cake?

You can! Just be mindful to bake in batches or use larger pans, adjusting bake time accordingly. Larger cakes need longer and lower temperature baking sometimes, so keep an eye on doneness with toothpick tests.

Final Thoughts

This Red Velvet Cake with Cream Cheese Frosting Recipe holds a special place in my heart—not just because it’s stunning to look at but because it’s reliably delicious every single time. When I bring this cake to family get-togethers or celebrations, it always sparks joy and compliments. I hope you love making and sharing it as much as I do. Give it a try—you might just create your new favorite cake!