Red Velvet Cake with Cream Cheese Frosting Recipe

If you’re craving a show-stopping dessert that hits all the right notes of flavor and texture, then you have to try this Red Velvet Cake with Cream Cheese Frosting Recipe. It’s moist, tender, and has just the right amount of cocoa and tang from the buttermilk, while the cream cheese frosting is rich, tangy, and downright addictive. When I first baked this, my whole family was hooked – and honestly, it’s become my go-to cake for birthdays and special occasions because it’s a guaranteed winner.

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Ingredients You’ll Need

Choosing the right ingredients can make all the difference with this Red Velvet Cake with Cream Cheese Frosting Recipe. For instance, don’t skimp on good quality cocoa powder — it gives that subtle chocolate undertone that sets this cake apart. Also, real buttermilk adds tang and tenderness, but if you can’t find it, I’ve noted a little trick in the tips below.

• Unsalted butter: Using unsalted lets you control the salt level; make sure it’s softened to room temp for easy mixing.
• Caster sugar: I prefer caster over granulated for smooth, even sweetness and perfect creaming with the butter.
• Eggs (medium): They provide structure and moisture—room temperature eggs blend better.
• Cocoa powder: Use unsweetened and sift it to avoid clumps – this gives the cake its mild chocolate depth.
• Sugarflair Red Extra food colouring: This delivers that iconic vibrant red color; you can adjust the amount slightly depending on your shade preference.
• Vanilla extract: It enhances all the flavors without overpowering anything.
• Buttermilk: Adds tanginess and keeps the cake moist; if you don’t have it, add 1 tablespoon lemon juice or vinegar to milk and let it sit for 5 minutes.
• Plain flour: Plain, not self-raising – gives a tender crumb without rise interference.
• Bicarbonate of soda: Combined with vinegar to create lift and a subtle tang.
• White wine vinegar: This is key for reacting with baking soda and boosting that signature texture and mild tang.
• Icing sugar (for frosting): Preferably sifted, to keep your cream cheese frosting silky smooth.
• Full fat cream cheese: Room temp cream cheese makes the frosting rich, tangy, and luscious without being too heavy.

Variations

I love that this Red Velvet Cake with Cream Cheese Frosting Recipe is a little canvas for creativity. Whether you want to make it vegan-friendly or add a seasonal twist, there’s room to experiment. Don’t hesitate to make it your own!

• Vegan Version: I’ve swapped butter for plant-based margarine and used flax eggs with coconut yogurt instead of cream cheese for frosting, and it turned out surprisingly delicious!
• Chocolate Chunk Addition: Once, I added dark chocolate chips into the batter for extra bursts of chocolate, and my family went crazy for the surprise pockets of melty goodness.
• Berry Swirl: Swirling in fresh raspberry puree under the frosting adds a bright freshness that’s perfect for summer celebrations.
• Spiced Red Velvet: Adding a pinch of cinnamon and nutmeg gives the cake a cozy twist, perfect around the holidays.

How to Make Red Velvet Cake with Cream Cheese Frosting Recipe

Step 1: Cream Butter and Sugar Until Light and Fluffy

I always start by beating the unsalted butter with caster sugar until it turns pale and fluffy. This takes about 3 to 5 minutes with an electric mixer. This step traps air, which helps make the cake light. Don’t rush it — you’ll know it’s ready when the mixture looks creamy and lighter in color. Scrape down the sides of your bowl so everything is well mixed.

Step 2: Add Eggs, Cocoa, Food Colouring & Vanilla

Next, add your eggs one at a time, mixing well after each addition. Add the cocoa powder and the Sugarflair Red Extra food colouring right after, then the vanilla extract. I love how the batter transforms here — that vibrant red color starts showing and your kitchen will smell like promise! Be sure to mix until just combined; you want to keep all that trapped air.

Step 3: Alternate Adding Dry Ingredients and Buttermilk

Now it’s time to bring in the dry ingredients and buttermilk. Start by sifting the plain flour and bicarbonate of soda together. Add these to your wet mix in three additions, alternating with the buttermilk—starting and ending with the flour mixture. Mix gently until just combined; overmixing can make the cake tough. Finally, stir in the white wine vinegar—it will activate the baking soda and add that signature tangy lift.

Step 4: Bake and Cool

Pour the batter evenly into two greased and lined 8-inch cake tins. Bake at 180°C (350°F) for about 30 minutes or until a skewer inserted into the center comes out clean. I’ve learned that lining the tins with parchment paper really helps prevent sticking and tearing when removing the cakes. Let the cakes cool in the tins for 10 minutes before turning them out onto a wire rack to cool completely. Patience here is key — frosting warm cake will melt your cream cheese thin.

Step 5: Make the Cream Cheese Frosting

While your cakes cool, whip up the frosting. Beat the softened unsalted butter with icing sugar until smooth and fluffy, then add the full-fat cream cheese and vanilla extract. Beat until the frosting is silky and spreadable but still thick enough to hold its shape. I’ve found that chilling the cream cheese beforehand isn’t necessary and might make frosting lumpy, so just bring it to room temperature before using.

Step 6: Assemble and Frost

Place one cake layer on your serving plate and spread a generous layer of frosting on top. Add the second layer gently, then cover the whole cake with the remaining frosting. I like to smooth it with a spatula and then lightly swirl for a homemade but pretty finish. Refrigerate for at least an hour to set the frosting — it makes cutting neater and flavors meld beautifully.

How to Serve Red Velvet Cake with Cream Cheese Frosting Recipe

Garnishes

I absolutely love adding a few simple garnishes — fresh raspberries or sliced strawberries on top add a pop of color and subtle tartness that complements the frosting. A light dusting of cocoa powder or a handful of white chocolate shavings also looks elegant without overpowering the cake’s flavor.

Side Dishes

Pair this cake with a scoop of vanilla bean ice cream or a dollop of lightly whipped cream. For something less sweet, a cup of freshly brewed coffee or an herbal tea balances the richness perfectly. I often serve a simple berry salad alongside when hosting to keep things fresh and light.

Creative Ways to Present

For birthdays, I’ve used edible gold leaf accents and piped cream cheese rosettes for a decadent look. Another time, I made mini cupcakes using this batter and topped each with frosting and a single raspberry – they were a big hit at a party! Layering it in a trifle bowl with crushed biscuits and berries is a fun twist too.

Make Ahead and Storage

Storing Leftovers

I keep leftover cake covered tightly with plastic wrap or in an airtight container in the fridge. This keeps it moist and the frosting fresh for up to 4 days. Before serving, I like to let the slices sit out at room temperature for about 20 minutes so the cream cheese frosting regains its silky texture.

Freezing

I’ve successfully frozen this cake without frosting—wrap the layers in cling film followed by foil, and freeze for up to 2 months. When ready to enjoy, thaw overnight in the fridge, then frost just before serving for that fresh taste and texture.

Reheating

Since it’s best served chilled or at room temperature, I usually skip reheating. But if you want a warm slice, microwave it for about 10 seconds on low power—just enough to take the chill off without melting the frosting too much.

FAQs

Final Thoughts

This Red Velvet Cake with Cream Cheese Frosting Recipe holds a special place in my heart because it’s both timeless and forgiving—whether you’re a seasoned baker or trying it for the first time. It’s the kind of cake that gets compliments every time without demanding a ton of complicated steps. I can’t wait for you to bake it and share those joyful moments with your loved ones. Trust me, once you try this, it’ll be a favorite in your kitchen too.

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