Dessert

Unbelievably Moist & Classic Red Velvet Cake with Cream Cheese Frosting Recipe

Byluca Carter November 20, 2025November 20, 2025

Introduction

This Red Velvet Cake is irresistibly moist and fluffy, topped with a silky cream cheese frosting. With its rich red color, subtle cocoa flavor, and perfect velvety crumb, it’s a timeless dessert ideal for holidays, birthdays, and special occasions.

A slice of red velvet cake with two thick layers of rich, deep red sponge separated by a creamy white frosting layer, all coated with smooth, white frosting around the edges. The top has six swirled dollops of white cream evenly spaced, adding texture and decoration. The slice sits on a white plate with a simple raised dot pattern on the rim, placed on a white marbled surface. In the blurred background, another cake with the same red and white layers can be seen on a white plate. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 ½ cups (290g) all-purpose flour
2 tbsp (10g) unsweetened cocoa powder

1 tsp baking soda
½ tsp salt

½ cup (115g) unsalted butter, softened
1 ¾ cups (350g) granulated sugar

1 cup (240ml) vegetable oil
2 large eggs, room temperature
1 tbsp vanilla extract

1 tsp distilled white vinegar
1 tbsp red gel food coloring
1 cup (240ml) buttermilk, room temperature

Cream Cheese Frosting:

16 oz (450g) full-fat cream cheese, softened
½ cup (115g) unsalted butter, softened

4 cups (480g) powdered sugar
2 tsp vanilla extract

Optional decorating: Fresh berries, white chocolate curls, cake crumbs

Instructions

Step 1: Preheat your oven to 350°F (177°C). Grease and flour two 9-inch round cake pans or line them with parchment paper for easy removal.
Step 2: In a medium bowl, sift together the flour, cocoa powder, baking soda, and salt. Set aside.
Step 3: In a large bowl, beat the softened butter and granulated sugar together until light and fluffy. Gradually add the vegetable oil, then beat in the eggs one at a time.

Step 4: Mix in the vanilla extract, distilled white vinegar, and red gel food coloring until evenly combined.
Step 5: Add the dry ingredients to the wet ingredients in three parts, alternating with the buttermilk. Mix gently until just combined—avoid overmixing to keep the cake light.
Step 6: Divide the batter evenly between the prepared cake pans. Bake for 30–32 minutes, or until a toothpick inserted in the center comes out clean.

Step 7: Allow the cakes to cool completely in the pans before removing.
Step 8: For the frosting, beat the cream cheese and softened butter together until smooth. Gradually add the powdered sugar, then mix in the vanilla extract. Beat until fluffy.
Step 9: Level the cooled cakes if necessary. Spread frosting between the layers and then cover the entire cake with the remaining frosting.

Step 10: Decorate as desired with fresh berries, white chocolate curls, or cake crumbs.

Tips & Variations

Use gel food coloring for a vibrant red color without thinning the batter.
Make sure eggs, buttermilk, and butter are at room temperature for a smooth batter and tender crumb.

Do not overmix the batter to avoid a dense cake texture.
For cupcakes, bake for 18–20 minutes; this recipe yields about 24 cupcakes.

Storage

Store the frosted cake covered in the refrigerator for up to 5 days. Unfrosted cake layers can be wrapped tightly and frozen for up to 3 months. When ready to serve, thaw layers overnight before frosting. To reheat slices, warm gently at room temperature or briefly in the microwave to soften the frosting.

How to Serve

A slice of red velvet cake with two thick layers of deep red, soft sponge separated by a smooth layer of white cream cheese frosting. The outside of the slice is evenly coated in the same white cream cheese frosting. On top, there are five swirls of creamy white frosting spaced evenly for decoration. The cake slice rests on a white plate with an intricate raised floral border, all placed on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular liquid food coloring instead of gel?

Gel food coloring is recommended because it provides a more vibrant color without adding extra liquid to the batter, which can affect the cake’s texture.