Name: Red Velvet Cake with Cream Cheese Frosting Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 55 min
Cuisine: American
Ingredients: 1/2 cup plain hot coffee or boiling water; 1/4 cup (21 grams) unsweetened natural cocoa powder; 2 1/4 cups (279 grams) all-purpose flour; 1/2 teaspoon baking powder; 1 teaspoon baking soda; 1 teaspoon fine sea salt; 1/4 teaspoon ground cinnamon, optional; 2 cups (400 grams) granulated sugar; 1/2 cup (109 grams) fresh vegetable oil; 1 stick (113 grams) unsalted butter, melted; 2 large eggs, at room temperature; 1 large egg yolk, at room temperature; 1 cup buttermilk, at room temperature; 2 teaspoons vanilla extract; 3 teaspoons red gel food coloring, plus more if needed; 1 teaspoon distilled white vinegar; 16 ounces (454 grams) cream cheese, at room temperature; 2 sticks (227 grams) unsalted butter, at room temperature; 2 teaspoons vanilla extract; 4 cups (500 grams) powdered sugar, sifted

Jump to Recipe· 4.8 from 32 reviews

If you’re anything like me and love a show-stopping dessert that’s as beautiful as it is delicious, this Red Velvet Cake with Cream Cheese Frosting Recipe is going to become your new favorite. It’s incredibly moist, perfectly balanced with just the right amount of cocoa, and topped with the creamiest, tangiest cream cheese frosting you can imagine. I promise, once you try this recipe, you’ll be making it for birthdays, celebrations, or just because you deserve a little slice of heaven.

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Why This Recipe Works

Balanced Moisture: The combination of coffee, buttermilk, and oil keeps the cake extremely moist without being greasy.
Vibrant Color: The red gel food coloring really gives red velvet its iconic pop without affecting flavor.
Fluffy Texture: Using both baking soda and baking powder creates the perfect lift and light crumb every time.
Tangy Cream Cheese Frosting: The frosting is silky smooth and has just enough tang to complement the cake’s subtle chocolate taste.

Red Velvet Cake with Cream Cheese Frosting, moist red velvet cake, homemade red velvet cake, best red velvet cake recipe, classic red velvet cake - The image shows a three-layer red velvet cake with rich red layers separated by white creamy frosting. The outside of the cake is covered in smooth white frosting, decorated with small white and gold round sprinkles on top. The cake slice is lifted slightly with a silver cake server on a white marbled cake stand, against a plain light-colored background. Photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

The magic behind this Red Velvet Cake with Cream Cheese Frosting Recipe is all in the details—each ingredient brings something special to the table. Let’s break down why these work so well together and what to look out for when shopping.

Red Velvet Cake with Cream Cheese Frosting, moist red velvet cake, homemade red velvet cake, best red velvet cake recipe, classic red velvet cake - Flat lay of a small white bowl of hot black coffee, a small white bowl of unsweetened natural cocoa powder, a small white bowl of all-purpose flour, a small white bowl of baking powder, a small white bowl of baking soda, a small white bowl of fine sea salt, a small white bowl of ground cinnamon, a small white bowl of granulated sugar, a small white bowl of fresh vegetable oil, a small white bowl of melted unsalted butter, two whole brown eggs with clean shells, one whole white egg with clean shell, a small white bowl of buttermilk, a small white bowl of vanilla extract, a small white bowl of red gel food coloring, a small white bowl of distilled white vinegar, a small white bowl of cream cheese, a small white bowl of unsalted butter sticks, a small white bowl of powdered sugar placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Hot Coffee or Boiling Water: Reacts with cocoa powder to intensify the chocolate flavor without overpowering the cake.
Unsweetened Cocoa Powder: Use natural cocoa for that true red velvet taste and color reaction with baking soda.
All-Purpose Flour: The backbone of the cake—choose fresh, high-quality for best texture.
Baking Powder & Baking Soda: The perfect combo ensures a tender rise and balanced crumb.
Fine Sea Salt: Enhances all the sweet and savory notes.
Ground Cinnamon (Optional): Adds a subtle warmth I adore, but it’s completely optional.
Granulated Sugar: Sweetness with structure—don’t swap this out for liquid sweeteners.
Vegetable Oil & Melted Butter: The duo adds richness while keeping the cake moist and tender.
Eggs & Egg Yolk: Eggs provide structure; the extra yolk boosts moisture and richness.
Buttermilk: Adds tang and reacts with baking soda for lift and softness.
Vanilla Extract: Deepens the flavor profile and smooths any bitter cocoa notes.
Red Gel Food Coloring: Gel type colors give vibrant hues without thinning the batter.
Distilled White Vinegar: Works with baking soda for optimal rising and gives that classic red velvet tang.
Cream Cheese: The star of the frosting for tang, creaminess, and a smooth finish.
Unsalted Butter: Adds body and creaminess to the frosting without overpowering sweetness.
Powdered Sugar: For sweet, fluffy frosting texture that sticks perfectly to the cake.

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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

Over time, I’ve found ways to tweak this Red Velvet Cake with Cream Cheese Frosting Recipe that let you personalize it just the way you love it. Don’t hesitate to make it your own!

Flavor Variation: Once, I stirred in a teaspoon of espresso powder instead of coffee for a deeper mocha vibe—it was divine.
Dietary Modifications: You can swap regular milk for a plant-based buttermilk alternative, and use vegan butter and cream cheese for a plant-based version. I always recommend testing textures on small batches first though!
Color Choices: While I swear by red gel colors like Americolor or Chefmaster, feel free to experiment with natural beet juice for a natural twist, keeping in mind your cake may be lighter in color.

Step-by-Step: How I Make Red Velvet Cake with Cream Cheese Frosting Recipe

Step 1: Prep and Mix the Cocoa-Infused Coffee

Start by preheating the oven to 325°F, and prepping your pans with parchment and non-stick spray—trust me, this step saves you so much hassle later. In a glass cup, whisk hot coffee or boiling water with the cocoa powder. I like to cover it and let it sit for about five minutes to really bloom that chocolate flavor.

Step 2: Combine the Dry Ingredients

In a medium bowl, whisk together your flour, baking powder, baking soda, salt, and cinnamon if you’re using it. Sifting this mixture or whisking thoroughly is key—you don’t want any lumps messing with your cake’s texture.

Step 3: Whisk Your Wet Ingredients

In a large bowl, whisk the sugar together with vegetable oil and melted butter until well combined. I use a handheld whisk because it’s quick and gives me good control here. Then, beat in the eggs and egg yolk for about 20 seconds—you’re looking for a shiny, smooth mixture. Add the buttermilk, vanilla, and food coloring, whisking after each addition.

Step 4: Add Coffee and Flour, Then Fold

Whisk your vinegar into the coffee-cocoa mix, then slowly sift the dry ingredients into the wet ingredients in three batches, whisking well after each addition. This keeps the batter airy and lump-free. Once everything’s combined, pour the batter equally into your pans, tapping each pan to release trapped air bubbles.

Step 5: Bake and Cool Your Cakes

Bake the cakes for 25 to 30 minutes, rotating your pans halfway through if needed. Use a toothpick or cake tester to check doneness—it should come out clean or with a few moist crumbs. Once out, place the pans on cooling racks and wait until they’re cool enough to touch before carefully running a knife around the edges and flipping them out to cool completely.

Step 6: Whip Up the Cream Cheese Frosting

In a stand mixer, beat cream cheese and butter on medium-high until light and silky—it usually takes a few minutes but really, this is the heart of your frosting’s texture. Add vanilla, then slowly add powdered sugar, mixing until fluffy (about 3 minutes). If your frosting feels too thick, a splash of milk or cream will soften it right up.

Step 7: Assemble and Frost Like a Pro

Place one cake layer on your serving plate and spread about one-third of your frosting evenly over it. Layer the second cake on top and repeat the process. Finish with your last layer of cake — flat side up for stability — and coat the entire cake with the remaining frosting. I like to use an offset spatula for smooth edges and a professional finish.

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Tips from My Kitchen

Don’t Rush Cooling: I’ve learned that frosting a warm cake makes a mess; wait until completely cool for a smooth finish.
Use Gel Food Coloring: I tried liquid ones once and ended with a runny batter—stick to gels for perfect texture and color.
Beat Frosting Thoroughly: Taking a full few minutes to whip your frosting really makes it light and fluffy, trust me it’s worth the extra time.
Avoid Overmixing Cake Batter: Overmixing can make the cake tough — whisk gently until ingredients just come together.

How to Serve Red Velvet Cake with Cream Cheese Frosting Recipe

Red Velvet Cake with Cream Cheese Frosting, moist red velvet cake, homemade red velvet cake, best red velvet cake recipe, classic red velvet cake - A slice of three-layer red velvet cake sits on a white plate, each thick, moist, deep red layer separated by creamy white frosting. The frosting also covers the top and sides, with a slightly rough texture. Red cake crumbs cling to the frosting edges, adding contrast. A silver fork rests on the plate beside the cake. The plate is placed on a white marbled surface. Photo taken with an iphone --ar 2:3 --v 7

Garnishes

I personally love adding a sprinkle of freshly grated white chocolate or a handful of toasted pecans on top for an extra crunch and elegance. If it’s a special occasion, or Valentine’s Day, a few edible rose petals or fresh raspberries bring that extra wow factor.

Side Dishes

This cake pairs beautifully with a dollop of whipped cream or a simple bowl of fresh berries. If you want to extend the dessert experience, serve with a scoop of vanilla bean ice cream or even a cup of strong black coffee to balance the sweetness.

Creative Ways to Present

For birthdays or weddings, I like to stack this cake with fresh flowers tucked around the base and cascade cream cheese frosting for a rustic yet chic look. Another fun way is to make mini individual red velvet cupcakes with the same frosting swirled on top—perfect for parties or when you want portion control.

Make Ahead and Storage

Storing Leftovers

I usually cover the cake tightly with plastic wrap or store it in an airtight container in the fridge. This Red Velvet Cake with Cream Cheese Frosting stays fresh and moist for up to 3 days, making it great for making ahead of a party or just enjoying over a few days.

Freezing

Believe it or not, I’ve frozen this cake successfully! I freeze the cooled, unfrosted layers wrapped tightly in plastic and foil to protect from freezer burn. Once ready to use, thaw overnight in the fridge, then frost and enjoy. The texture holds up nicely and the flavor remains vibrant.

Reheating

For leftovers that have been in the fridge, I like to let the slice sit at room temperature for about 20 minutes before serving—it really brings back that soft, luscious texture. If you prefer warm cake, a quick 10-15 second zap in the microwave does the trick, but be careful not to overdo it or the frosting can melt.

FAQs

Can I make this Red Velvet Cake with Cream Cheese Frosting Recipe gluten-free?

Absolutely! I recommend swapping the all-purpose flour for a gluten-free blend that’s designed for baking, like Bob’s Red Mill 1-to-1 Gluten-Free Baking Flour. You might need to add a bit more liquid if the batter seems thick, but overall it works well.
What’s the best way to get vibrant red color without using too much food dye?

I find gel-based food coloring like Americolor or Chefmaster gives the richest color with just a few teaspoons. Always use distilled white vinegar because it brightens the color. Avoid liquid dyes—they dilute the batter and can cause texture issues.
Can I use canned buttermilk or make a substitute?

You can! I often make my own by combining 1 cup milk with 1 tablespoon vinegar or lemon juice, letting it sit for 5 minutes before using. It’s a handy tip if you don’t have buttermilk on hand and it works perfectly for this recipe.
How do I prevent the cream cheese frosting from becoming runny?

Make sure your cream cheese and butter are fully softened but not melted. Also, sift your powdered sugar to prevent lumps and add it gradually. If it still seems too thin, pop the frosting into the fridge for 15-20 minutes to firm up before frosting the cake.
Is it okay to bake the cake layers ahead of time?

Definitely. I often bake the layers a day ahead, wrap them tightly in plastic wrap, and store them at room temperature. This makes assembly day much easier and the flavors actually tend to improve with time.

Final Thoughts

This Red Velvet Cake with Cream Cheese Frosting Recipe holds a special place in my heart because it’s utterly reliable and endlessly delightful—whether it’s for a casual Sunday treat or the star of a holiday spread. It’s forgiving for bakers of all levels, and the layers bake up beautifully every single time. So, grab your whisk and let’s make some cake memories—you’ll be so glad you did!