Red velvet cake with cream cheese frosting

A classic red velvet cake with cream cheese frosting. This cake is so soft and fluffy and topped with a tangy frosting!

red velvet cake with cream cheese frosting

Of all my years baking, I have never made a red velvet cake. Something about all that red food coloring gave me pause. This year, I made an exception because my husband wanted a red velvet cake for Valentine’s Day.

red velvet cake with cream cheese frosting

I had a preconceived notion that this cake would be hard to create. Thankfully, I was wrong. It only took a few minutes to prepare the batter and less than 30 minutes to bake. The cream cheese frosting was easy peasy. The most difficult part of the whole thing was the red food coloring. I had to be really careful not to get any on my clothes or the kitchen counter! Less than an hour later, I baked my cake and had the layers all leveled off.

red velvet cake with cream cheese frosting

My family and I each had a slice of this red velvet cake after dinner on Valentine’s Day. I gave most of the leftovers away. Each bite was soft and fluffy, and the tangy cream cheese frosting was a nice complement. Although Addie claimed that the red velvet cake was “plain,” she still ate it in record time.

red velvet cake with cream cheese frosting

Now that I am getting more comfortable working with red food coloring, maybe I will venture and try other red velvet desserts soon.

red velvet cake with cream cheese frosting

Red velvet cake with cream cheese frosting

A soft and fluffy red velvet cake topped with an amazing cream cheese frosting
Prep Time15 minutes
Cook Time25 minutes
Total Time40 minutes
Course: Dessert
Cuisine: American
Keyword: Cake
Servings: 12
Author: Eva Bakes


Red velvet cake

  • 1/2 cup (1 stick) unsalted butter room temperature
  • 1 and 1/2 cups granulated sugar
  • 2 large eggs
  • 1/4 cup cooking oil
  • 1 Tablespoon unsweetened cocoa powder plus 1 Tablespoon extra for dusting
  • 2 and 1/2 Tablespoons red food coloring
  • 2 teaspoons vanilla extract
  • 1 Tablespoon white vinegar
  • 2 and 1/2 cups cake flour sifted (can substitute with all-purpose if needed)
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 cup buttermilk make your own buttermilk by adding 1 teaspoon of white vinegar into 1 cup of milk; allow it sit for 5 minutes

Cream Cheese Frosting

  • 2 8-ounce packages cream cheese room temperature
  • 1/2 cup (1 stick) unsalted butter room temperature
  • 1 teaspoons pure vanilla extract
  • 5-6 cups powdered sugar


Make the cake

  • Preheat your oven to 350 degrees F. Generously grease two 8-inch cake pans and lightly dust with 1 Tablespoon of the cocoa powder.
  • In the bowl of a stand mixer fitted with the paddle attachment or in a large bowl if using a handheld mixer, cream butter and sugar together on medium speed until light and fluffy, about 2-3 minutes. Add the eggs one at a time, making sure each egg is fully incorporated.
  • In a small bowl, mix together the oil, remaining cocoa powder, red food coloring and vanilla until well blended. Add this to the large bowl and mix until everything is well incorporated.
  • In a separate medium sized bowl, whisk together the flour, baking soda and salt. Alternatively add the dry ingredients and buttermilk into the large bowl on low speed, beginning and ending with the dry ingredients.
  • Evenly distribute your batter into your 2 prepared baking pans and bake in your preheated oven for about 25 to 30 minutes, or until a toothpick inserted into the center comes out clean. Cool on a wire rack completely before frosting.

Make the cream cheese frosting

  • In the bowl of a (clean) stand mixer fitted with the paddle attachment, beat the cream cheese and butter together on medium speed until it is smooth and glossy, about 2-3 minutes. Turn the mixer to low and slowly add in the powdered sugar until you achieve your desired consistency. Add the vanilla and mix well.

Assemble the cake

  • Once the cakes have fully cooled, transfer one of the cakes onto a cake plate or platter, flat side down. Using a serrated knife, cut the dome off the top so the cake is flat (save the scraps to decorate the top).
  • Spread about 1-2 cups of the frosting on top of the cake, making sure to reach the edges. Add the second cake on top, flat side up.
  • Add a thin layer of frosting to the top and sides of the cake and refrigerate for about 30 minutes. Then add the remaining frosting to the top and sides of the cake. Decorate with reserved cake crumbs if desired.


Leftover cake should be stored in an airtight container at room temperature or in the refrigerator and will keep for several days.
Source: Cake from Cafe Delites; frosting is an Eva Bakes original

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