Red Velvet Cake with Cream Cheese Frosting Recipe

A close-up of a slice of red velvet cake with vanilla bean cream cheese icing.

5 from 2 votes

Red Velvet Cake with Cream Cheese Frosting Recipe

Decadent, delicious, and impossible to resist, Red Velvet Cake with Cream Cheese Frosting is the perfect combination of cocoa, creaminess, and smooth texture, making it a cake worth sharing.

Prep Time15

Cook Time25

Total Time40

Course: Dessert

Cuisine: American

Diet: Vegetarian

Servings: -12

Calories: 1274kcal

Author: Andrea

Ingredients

1/2 cup (1 stick) butter room temperature
1 1/2 cup granulated sugar
1 tablespoon vanilla extract
3/4 tsp vegetable or canola oil
1 tsp -2 Tbsp red food coloring*
4 large eggs room temperature
3 cups cake flour
2 Tbsp natural unsweetened cocoa powder
1/2 teaspoon salt
1/4 cup sour cream room temperature
1 cup buttermilk room temperature
1 tsp baking soda
1 tsp apple cider or distilled vinegar

Cream Cheese frosting

1 cup (2 sticks) butter room temperature
1 Tbsp vanilla bean paste or 2 teaspoon vanilla extract + 1 vanilla bean scraped
1/2 tsp salt
6 cups powdered sugar
16 ounce (12 blocks) original cream cheese room temperature for 30 minutes
3 Tbsp heavy whipping cream

Instructions

Preheat the oven to 350 degrees Fahrenheit (175 degrees Celsius). Line the bottoms of two 9-inch round cake pans with parchment paper, then butter and flour the pans. Set aside.
In the bowl of a stand mixer fitted with the paddle attachment, cream the butter, sugar, vanilla, and food coloring until light and fluffy, about 3 minutes. With the mixer on low speed, add the oil, then the eggs one at a time, beating for 30 seconds on medium speed after each addition until incorporated.
In a medium-sized mixing bowl, whisk together the cake flour, cocoa powder, and salt. With the mixer on low speed, gradually alternate adding the dry ingredients with the sour cream and buttermilk. Mix until combined. In a small bowl, stir the baking soda and vinegar together, then beat the mixture into the batter for about 20 seconds on medium speed.
Pour the cake batter into the prepared pans, dividing evenly. Place the pans in the oven and bake for 25–30 minutes or until the tops are firm and a cake tester inserted into the center comes out clean. Remove from the oven and allow to cool in the pans for 30 minutes before turning out onto a wire rack to cool completely.
Meanwhile, to prepare the cream cheese frosting, use the paddle attachment to cream the butter, vanilla, and salt for 3 minutes or until light and fluffy. With the mixer on low speed, gradually add powdered sugar, beating until it forms a fondant-like ball. Add cream cheese and heavy cream. Mix on the lowest speed for 1½ minutes, then STOP! Place the frosting in the refrigerator to chill for at least 15 minutes to set up. Allow it to stand at room temperature for 5 minutes before frosting. Frost the first layer, set the second layer on top, then frost the top and sides. Decorate as desired.

Notes

*I have used both food coloring and baker's emulsion. You will need different amounts depending on which kind you use. Liquid and emulsion will be 2 tbsp, while Americolor and Wilton gels will be about 1 tsp.

This recipe easily makes 24 standard-size cupcakes. Bake for 18–22 minutes.

I've recently become a huge fan of Wilton's Bake Even Strips. They wrap around the pan edges and help cakes bake level and even. If you use them, you won't have an extra cake to level or use for decorating crumbs.

STORE Red Velvet Cake at room temperature for up to 2 days if kept covered or in an airtight container. For longer storage, refrigerate it for up to 5 days and bring it to room temperature before serving for the best texture. To FREEZE, wrap individual slices tightly in plastic wrap and place them in a freezer-safe container for up to 3 months.

When ready to eat, REHEAT by letting the slices thaw in the refrigerator overnight, then bring them to room temperature. If needed, microwave for 10–15 seconds to slightly warm the cake.

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