This exquisite red velvet cake with cream cheese frosting is a classic, beloved for its rich, velvety crumb and distinctive red hue. With a hint of cocoa, a delicate tang from buttermilk, and an airy crumb courtesy of whipped egg whites, each bite is indulgent yet light. Topped with a decadent cream cheese frosting, this cake combines sweetness with a slight tang for a well-balanced, unforgettable dessert.

Perfect for celebrations or a special treat, this cake brings a nostalgic flavor with a twist. The whipped egg whites set it apart, delivering a texture that’s luxuriously soft and tender, perfect for impressing guests or delighting family. Whether for a festive occasion or a midweek baking project, this red velvet cake stands out with its bright color and unparalleled flavor.

Let’s dive into the ingredients and steps to create this stunning red velvet cake with cream cheese frosting. The recipe is straightforward, rewarding you with a beautiful homemade cake that’s just as impressive as it is delicious.

Essential Ingredients for Red Velvet Cake with Cream Cheese Frosting

Cake flour – Provides a light, tender crumb for that signature velvety texture.
Unsweetened cocoa powder – Adds a subtle chocolatey flavor that complements the sweetness.
Granulated sugar – Sweetens the cake and balances the tang of the buttermilk and vinegar.
Buttermilk – Enhances the cake’s tangy undertone and adds moisture.
Vegetable oil – Ensures the cake stays moist and soft.
Eggs, separated – Egg whites are whipped and folded in, creating a light, airy texture.
Red food coloring – Gives the cake its signature vibrant red hue; gel coloring is ideal for intensity.
Unsalted butter – Adds richness to the batter and frosting for a creamy taste.
Distilled white vinegar – Reacts with the baking soda for a fluffy rise and brings out the red color.
Pure vanilla extract – Rounds out the flavor, adding warmth to both cake and frosting.

For the Cream Cheese Frosting:

Full-fat brick cream cheese – Provides the frosting’s tangy richness.
Confectioners’ sugar – Sweetens and thickens the frosting to a creamy consistency.
Unsalted butter – Adds smoothness and depth of flavor.
Vanilla extract and a pinch of salt – Complements the sweetness, creating a balanced flavor.

How to Make Red Velvet Cake with Cream Cheese Frosting

Preheat your oven to 350°F (177°C) and prepare two 9-inch cake pans by greasing them and lining with parchment paper for easy release.
Whisk cake flour, cocoa powder, baking soda, and salt in a large bowl and set aside.
In another bowl, cream together the softened butter and granulated sugar until light and fluffy.
Add oil, egg yolks, vanilla extract, and vinegar to the butter mixture, beating well to combine.
Alternate adding the dry ingredients and buttermilk, mixing just until combined. Fold in the red food coloring to achieve your desired color.
In a separate bowl, whip egg whites until soft peaks form, then gently fold them into the batter for a light, airy texture.
Divide batter evenly between pans and bake for 30-32 minutes, until a toothpick inserted in the center comes out clean. Let cakes cool completely on a wire rack.
For the frosting, beat the cream cheese and butter until smooth, then add confectioners’ sugar, vanilla extract, and salt. Mix until fully creamy.
Level the cooled cakes if needed, then spread frosting between the layers, finishing with the top and sides. Use a spatula to create a smooth finish.
Chill the cake for 30-60 minutes before slicing to set the frosting.

Tips for a Perfect Red Velvet Cake

Room Temperature Ingredients: Allowing ingredients like butter, eggs, and buttermilk to come to room temperature ensures a smooth, even batter.
Don’t Overmix: To keep the cake light, mix the ingredients until just combined, especially after adding the whipped egg whites.
Chill Before Serving: After frosting, refrigerate the cake to help it hold its shape, making it easier to slice and serve neatly.

Recipe Variations

For a natural red hue, substitute ½ teaspoon of beet powder mixed with 2 teaspoons of water instead of food coloring. To change up the baking format, this batter also works beautifully as cupcakes, needing around 20-21 minutes in the oven. You can even bake it as a sheet cake (9×13-inch pan) with a longer bake time of 40-45 minutes for easier serving.

Storing Leftover Red Velvet Cake

To keep the cake fresh, store any leftovers in the refrigerator in an airtight container, where it will stay moist and flavorful for up to five days. If desired, slice and wrap individual pieces in plastic wrap, then store them in an airtight container. This method preserves both freshness and flavor, making it easy to grab a slice anytime!

Now, you’re all set to make a red velvet cake that’s not only beautiful but deliciously soft and rich, ready for any occasion. Enjoy every velvety bite!

Red Velvet Cake Recipe

This exquisite red velvet cake is known for its luxurious texture and rich flavor profile, featuring hints of cocoa, buttery undertones, and the unique tang of buttermilk. A special technique of whipped egg whites creates a truly velvety crumb.

Print Pin Rate

Course: Dessert

Cuisine: American

Keyword: Red Velvet Cake Recipe

Prep Time: 30

Cook Time: 30

Chill Time: 1

Total Time: 3

Servings:

Ingredients

Cake

1 teaspoon distilled white vinegar
1 cup 240 ml buttermilk, at room temperature
4 large eggs separated and at room temperature
1 cup 240 ml vegetable or canola oil
Liquid or gel red food coloring to desired shade
3 cups 360 g cake flour, spooned and leveled
2 tablespoons 10 g unsweetened natural cocoa powder
1 tablespoon pure vanilla extract
1 teaspoon baking soda
1/2 cup 113 g unsalted butter, softened
1/2 teaspoon salt
2 cups 400 g granulated sugar

Cream Cheese Frosting

5 cups 600 g confectioners’ sugar
1 and 1/2 teaspoons pure vanilla extract
Pinch of salt to taste
3/4 cup 170 g unsalted butter, softened
16 ounces 452 g full-fat brick cream cheese, softened

Instructions

Prepare the Pans: Preheat your oven to 350°F (177°C). Grease two 9-inch cake pans, line them with parchment rounds, then grease the parchment as well to ensure easy release.
Mix Dry Ingredients: In a large bowl, whisk together the cake flour, baking soda, cocoa powder, and salt. Set this mixture aside.
Cream Butter and Sugar: Using a handheld or stand mixer fitted with a paddle attachment, cream the butter and sugar together on medium-high speed until well combined, about 1 minute. Scrape down the bowl as needed.
Combine Wet Ingredients: Add oil, egg yolks, vanilla extract, and vinegar to the butter mixture and beat on high for 2 minutes, scraping the bowl as necessary. Set the egg whites aside separately.
Incorporate Dry Ingredients and Buttermilk: With the mixer on low speed, add the dry ingredients to the butter mixture in 2-3 parts, alternating with the buttermilk, until just combined. Add your desired amount of red food coloring.
Whip Egg Whites: Beat the egg whites on high speed until soft peaks form, about 3 minutes. Gently fold these whipped whites into the batter, resulting in a silky and slightly thick consistency.
Bake: Evenly divide the batter between the prepared cake pans. Bake for 30-32 minutes or until a toothpick inserted in the center comes out clean. Let cakes cool completely in the pans on a wire rack before frosting.
Prepare the Frosting: Beat the cream cheese and butter together on medium-high speed for 2 minutes, until smooth. Add confectioners' sugar, vanilla extract, and a pinch of salt, then beat on low speed for 30 seconds. Increase to high speed for 3 minutes until fully creamy. Adjust with more sugar if needed for a thicker consistency or an extra pinch of salt if desired.
Assemble and Frost: Slice a thin layer off the tops of the cakes to create flat surfaces. Place one layer on a serving plate, spread an even layer of frosting, then top with the second layer. Frost the top and sides as desired, using an icing spatula and bench scraper for a smooth finish.
Chill and Serve: Refrigerate the cake for at least 30-60 minutes before slicing to help it retain its shape. Store leftovers tightly covered in the refrigerator for up to 5 days.

Notes

Make-Ahead: Cake layers and frosting can be prepared in advance. Store the baked layers at room temperature overnight, or refrigerate the frosting and allow it to soften for 10 minutes before using.
Food Coloring: Adjust the intensity of the red color with 1-2 teaspoons of gel food coloring, or try a natural alternative with beet powder (1/2 teaspoon beet powder mixed with 2 teaspoons water).
Buttermilk Substitute: If needed, mix 1 and 1/2 teaspoons lemon juice or vinegar with enough whole milk to make 1 cup; let sit for 5 minutes.
Alternate Baking Options: This batter can be adapted for cupcakes (bakes 20-21 minutes), a bundt cake, or a sheet cake (9×13-inch for 40-45 minutes).

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