Classic Red Velvet Cake with Cream Cheese Frosting

The Allure of Red Velvet

Red velvet cake is more than just a pretty dessert—it’s a timeless classic that bridges the gap between chocolate and vanilla with its rich, velvety crumb and signature crimson hue. It’s soft, slightly tangy, and delicately sweet with just a hint of cocoa. But what truly makes red velvet irresistible is the contrast between its plush layers and the creamy tang of whipped cream cheese frosting.

This cake is celebration-worthy but simple enough to make any day feel special. Whether it’s for a birthday, holiday, or just a weekend baking project, this red velvet recipe always delivers both beauty and flavor.

What Makes It Velvet?

The term “velvet” comes from the cake’s plush, tender texture. Buttermilk, vinegar, and a touch of cocoa work together with baking soda to create a light, airy crumb that melts in your mouth. It’s not overly rich or overwhelmingly chocolatey—the flavor is balanced, which makes it a crowd favorite.

Topped with a swirl of homemade cream cheese frosting, every bite is silky, smooth, and satisfying.

Red Velvet Cake Ingredients

2 ½ cups all-purpose flour
2 tablespoons unsweetened cocoa powder
1 teaspoon baking soda
½ teaspoon salt
½ cup unsalted butter, softened
½ cup vegetable oil
1 ½ cups granulated sugar
2 large eggs
1 tablespoon vanilla extract
1 tablespoon white vinegar
1 cup buttermilk
1 tablespoon red gel food coloring (or more for deeper color)

Cream Cheese Frosting Ingredients

8 oz cream cheese, softened
½ cup unsalted butter, softened
3 ½ cups powdered sugar
2 teaspoons vanilla extract
Pinch of salt
1–2 tablespoons heavy cream or milk (optional, for thinning)

Instructions

Preheat your oven to 350°F (177°C). Grease and flour two 9-inch round cake pans or line with parchment paper. In a medium bowl, sift together the flour, cocoa powder, baking soda, and salt. Set aside.

In a large mixing bowl, cream the softened butter, oil, and sugar until light and fluffy. Add eggs one at a time, mixing well after each. Stir in vanilla extract, vinegar, and red food coloring.

Add the dry ingredients in three parts, alternating with buttermilk, beginning and ending with the dry ingredients. Mix just until combined—do not overmix. Divide the batter evenly between the prepared pans.

Bake for 28–32 minutes, or until a toothpick inserted into the center comes out with moist crumbs. Let the cakes cool in the pans for 10 minutes before transferring to a wire rack to cool completely.

For the frosting, beat cream cheese and butter together until smooth. Gradually add powdered sugar, vanilla, and a pinch of salt. Beat until fluffy, adding a splash of cream if needed to loosen the texture. Once cakes are cool, frost the top of one layer, place the second layer on top, and frost the top and sides evenly.

Tips for the Perfect Red Velvet

Use gel food coloring for the most vibrant color without thinning your batter. For even layers, weigh your pans before baking. Don’t skip the vinegar—it reacts with the baking soda and gives the cake its light texture.

If you want to make cupcakes instead, reduce the baking time to 18–22 minutes and check with a toothpick. The frosting also pipes beautifully for decorated finishes.

Final Thoughts

This red velvet cake is a timeless dessert that brings elegance and nostalgia to the table. With a light cocoa flavor, soft crumb, and creamy tangy frosting, it’s always a hit—whether it’s your first time baking it or your fiftieth.