Name: Red Velvet Cake with Cream Cheese Frosting Recipe
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Cuisine: American
Ingredients: 1/2 cup plain hot coffee or boiling water; 1/4 cup (21 grams) unsweetened natural cocoa powder; 2 1/4 cups (279 grams) all-purpose flour; 1/2 teaspoon baking powder; 1 teaspoon baking soda; 1 teaspoon fine sea salt; 1/4 teaspoon ground cinnamon (optional); 2 cups (400 grams) granulated sugar; 1/2 cup (109 grams) fresh vegetable oil; 1 stick (113 grams) unsalted butter, melted; 2 large eggs, at room temperature; 1 large egg yolk, at room temperature; 1 cup buttermilk, at room temperature; 2 teaspoons vanilla extract; 3 teaspoons red gel food coloring, plus more if needed; 1 teaspoon distilled white vinegar; 16 ounces (454 grams) cream cheese, at room temperature; 2 sticks (227 grams) unsalted butter, at room temperature; 2 teaspoons vanilla extract; 4 cups (500 grams) powdered sugar, sifted

Jump to Recipe· 4.9 from 20 reviews

If you’re on the hunt for a show-stopping dessert that’s as gorgeous as it is delicious, you’re going to want to stick around. This Red Velvet Cake with Cream Cheese Frosting Recipe is my absolute favorite for celebrations or whenever you feel like treating yourself. The cake layers are perfectly moist and tender, with a subtle cocoa flavor that pairs beautifully with the tangy, creamy frosting. Trust me, once you make this Red Velvet Cake with Cream Cheese Frosting Recipe, it will become your go-to for impressing friends and family—no fancy bakery required.

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Why This Recipe Works

Perfect Balance of Flavors: The hint of cocoa and cinnamon complements the rich cream cheese frosting for a delightful taste.
Moist and Tender Crumb: Using buttermilk and oil keeps the cake incredibly soft and moist every single time.
Vibrant Color: The red gel food coloring is strong enough to give you that classic red velvet look without altering the texture.
Creamy Smooth Frosting: Beating the cream cheese and butter thoroughly creates a luscious frosting that spreads easily and tastes fresh.

Red Velvet Cake with Cream Cheese Frosting, easy Red Velvet Cake recipe, moist red velvet cake, homemade red velvet cake, celebration Red Velvet Cake - 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

Each ingredient in this Red Velvet Cake with Cream Cheese Frosting Recipe plays an important role in delivering that perfect texture and flavor. From the coffee that deepens the cocoa notes to the vinegar that reacts with baking soda for lift and tang, these components come together beautifully.

Hot Coffee or Boiling Water: Enhances the cocoa flavor without making the batter bitter.
Unsweetened Cocoa Powder: Provides the subtle chocolate taste that defines red velvet.
All-Purpose Flour: Gives structure while keeping the cake tender when combined with the right liquids.
Baking Powder and Baking Soda: Work together to create a light, airy cake.
Granulated Sugar: Sweetens while contributing to the cake’s moist crumb.
Vegetable Oil and Melted Butter: A combo that ensures both moisture and richness.
Eggs and Egg Yolk: Add structure and richness, also help bind ingredients together.
Buttermilk: Adds moisture and a slight tang, which balances sweetness.
Vanilla Extract: Enhances overall flavor with warm, sweet notes.
Red Gel Food Coloring: Provides that signature vibrant red without adding extra liquid.
Distilled White Vinegar: Reacts with baking soda to create lift and tender crumb.
Cream Cheese: The star of the frosting, delivering tangy creaminess unlike any other option.
Unsalted Butter (for frosting): Adds richness and smooth texture to the frosting.
Powdered Sugar: Sweetens and thickens the frosting for easy spreading.

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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.

Tweak to Your Taste

I love that this Red Velvet Cake with Cream Cheese Frosting Recipe is so versatile—once you nail the base, it’s easy to tweak! Maybe you want less sweetness or an extra pop of tang in the frosting. Don’t be shy to experiment a little to make it feel just right for you.

Lower Sugar: I sometimes cut back on the sugar in the frosting by 1/2 cup for a less sweet finish, and honestly, I still crave a second slice.
Chocolate Twist: Adding mini chocolate chips between the layers is a fun surprise I’ve tried that’s a hit with chocoholics.
Dairy-Free Option: You can swap cream cheese and butter for plant-based versions to keep that creamy frosting vibe if you’re dairy-free.
Food Coloring Alternatives: Beet juice powder or natural red dyes work in a pinch, but I stick to gel coloring for that intense classic look.

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

Step 1: Prep and Mix the Cocoa Coffee Magic

Start by preheating your oven to 325°F and lining three 8-inch cake pans with parchment circles—you want those layers to come out clean every time! Then, whisk together the hot coffee (or boiling water) with your cocoa powder. Cover and let it sit for about 5 minutes—this little step really amps up that chocolate flavor without any bitterness, something I learned after a few too many bland cocoa tries.

Step 2: Dry Ingredients Unite

While your cocoa coffee is steeping, combine the flour, baking powder, baking soda, salt, and a touch of cinnamon in a medium bowl. Cinnamon might sound unusual, but I find that little hint makes the flavor all the more interesting and keeps it classic.

Step 3: Whisk Wet Ingredients & Bring the Batter Together

In a large bowl, whisk sugar with vegetable oil and melted butter until smooth. Add eggs and egg yolk, whisking vigorously for about twenty seconds to get a good emulsion going. Then stir in buttermilk, vanilla extract, red gel food coloring (don’t be shy here!), and vinegar. Lastly, add your cocoa coffee mixture. Now, sift in that dry mix in three batches, whisking gently each time until just incorporated—overmixing here can make the cake tough, and nobody wants that.

Step 4: Bake and Cool with Care

Divide the batter evenly into your pans, give them a few good taps on the counter to release air bubbles, and bake for 25-30 minutes. You’re looking for a clean toothpick and a slightly springy top. Once baked, I let mine cool in the pans for about 15 minutes, then loosen edges with a knife and invert onto wire racks—this keeps your layers level and prevents soggy bottoms.

Step 5: Cream Cheese Frosting Perfection

Beat cream cheese and butter on medium-high speed until super creamy and smooth—this is key for a lump-free frosting. Scrape down the sides, then add vanilla. Gradually mix in sifted powdered sugar on low speed until fluffy. If it’s too thick, add a splash of milk; too thin? A little more powdered sugar will save the day. I always taste-test to make sure it’s just the right balance of tangy and sweet.

Step 6: Assemble Like a Pro

Place one cake layer flat-side up, tuck strips of baking paper under the edges to keep your plate spotless, and slather on about a third of the frosting. Repeat with the next layers, then cover the whole cake with the remaining frosting. This is my favorite part—I love smoothing the frosting just right and seeing those bright red layers peek through. Chill a bit before slicing if you can manage the wait!

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Pro Tips for Making Red Velvet Cake with Cream Cheese Frosting Recipe

Use Gel Food Coloring: I’ve found gel colors give you vibrant results without changing the batter consistency, unlike liquid colors.
Don’t Overmix Dry Ingredients: This keeps the crumb tender and prevents toughness in your cake.
Chill Frosting Before Spreading: If your frosting gets too warm, pop it in the fridge briefly to make application smoother.
Bake on the Lower Oven Rack: It helps the bottom cook through without drying out the cake top.

How to Serve Red Velvet Cake with Cream Cheese Frosting Recipe

Garnishes

I often finish this cake with a simple garnish of red velvet crumbs from trimming the cakes, which gives a rustic, bakery-style look. Sometimes I add fresh strawberries or a sprinkle of toasted pecans for a little crunch and freshness that pairs beautifully with the rich frosting.

Side Dishes

This cake pairs wonderfully with a cup of freshly brewed coffee or a cold glass of milk—simple, classic, and just right to balance sweetness. For parties, I like serving it with a light fruit salad or a scoop of vanilla bean ice cream to round out the dessert experience.

Creative Ways to Present

Once, I tried stacking mini versions of this cake in a tiered formation for a birthday party—it was such a crowd-pleaser and looked incredible. You can also make cupcake-sized red velvet cakes with cream cheese frosting for a fun grab-and-go treat or pipe the frosting into pretty rosettes for a fancy touch.

Make Ahead and Storage

Storing Leftovers

I store leftover cake in an airtight container in the refrigerator. The cake stays moist for up to three days and the frosting keeps its creamy texture—just make sure to take it out about 30 minutes before serving so it softens back to perfection.

Freezing

Freezing works well if you wrap the cake layers tightly in plastic wrap and then foil to keep freezer burn out. I usually freeze layers without frosting and then make the frosting fresh when thawed; this keeps the texture and taste spot-on.

Reheating

When reheating slices, I pop them in the microwave for just about 10 seconds to take the chill off—the frosting softens up nicely, and the cake tastes almost fresh-baked. Just be careful to watch the time and avoid drying it out.

FAQs

Can I use regular liquid food coloring instead of gel for the Red Velvet Cake?

You can use regular liquid food coloring, but you’ll need a lot more to get that vibrant red color, which can affect the cake’s texture by adding extra liquid. Gel food coloring is more concentrated and won’t thin out your batter, so I highly recommend using gel for best results.
Why does this Red Velvet Cake recipe include vinegar?

The vinegar reacts with the baking soda to create carbon dioxide bubbles, which help the cake rise and remain light and fluffy. It also slightly enhances the tangy flavor, balancing the sweetness in both cake and frosting.
How long can I keep this cake in the fridge?

You can store the finished cake in the refrigerator for up to 3 days. Just be sure to cover it properly with a cake dome or airtight container to prevent it from drying out or absorbing other fridge odors.
Can I make this cake a day ahead before frosting it?

Absolutely! You can bake and cool the cake layers a day ahead and wrap them tightly in plastic wrap. This actually helps the flavors develop. When ready, just frost and assemble for a fresh look and taste.

Final Thoughts

I still remember the first time I made this Red Velvet Cake with Cream Cheese Frosting Recipe for a friend’s birthday—everyone was raving about how moist and flavorful it was. It feels so good to whip this up in your own kitchen and see those bright red layers come alive under the smooth cream cheese frosting. I hope you’ll make it soon and enjoy every bite as much as I do. Once you get this down, it just might become your signature dessert that everyone asks for at gatherings. Happy baking!