Red Velvet Cake With Cream Cheese Frosting is the classic Southern show-stopper you can nail on the first try—no pastry-chef skills required. The crumb is velvety-soft, the color is a natural ruby, and the tangy-sweet frosting pipes like a dream. I use everyday pantry staples and one bowl for less mess. If you love my Apple Crumble Dessert, this cake is the next dessert-table hero.
★★★★½ 4.5 (86 reviews)
Why You'll Love Red Velvet Cake With Cream Cheese Frosting (Easy Homemade)
Red Velvet Cake With Cream Cheese Frosting bakes up moist, tender, and bakery-worthy with one bowl and zero fuss. Ready start-to-finish in 90 minutes.
- Beginner-friendly: one bowl, no mixer needed
- Uses regular cocoa, not hard-to-find Dutch
- Bakes flat—no domes to level
- Makes great cupcakes or a 3-layer cake
Ingredients
Buttermilk: use real for fluff; sub ¾ cup milk + ¼ cup plain yogurtOil: canola or melted coconut; butter makes a drier crumbFood coloring: gel or liquid both work; for natural, use ½ cup beet puree (color bakes paler)
- Buttermilk: use real for fluff; sub ¾ cup milk + ¼ cup plain yogurt
- Oil: canola or melted coconut; butter makes a drier crumb
- Food coloring: gel or liquid both work; for natural, use ½ cup beet puree (color bakes paler)
Full measurements are in the recipe card below.
Instructions
Prep pans & oven: Heat oven to 350 °F. Grease and flour two 9-inch pans, line bottoms with parchment.
Mix dry: In a large bowl whisk flour, sugar, baking soda, salt, and cocoa—no lumps.
Whisk wet: In a second bowl whisk buttermilk, oil, eggs, vinegar, vanilla, and coloring until smooth.
Expert Tips for Red Velvet Cake With Cream Cheese Frosting (Easy Homemade)
- Room-temp dairy = zero lumps in frosting
- Use a serrated knife to even tops while cakes are barely warm
- For cupcakes, fill liners ⅔ and bake 18 min—yields 24
Red Velvet Cake With Cream Cheese Frosting (Easy Homemade)
Red Velvet Cake With Cream Cheese Frosting bakes up moist, tender, and bakery-worthy with one bowl and zero fuss. Ready start-to-finish in 90 minutes.
★★★★½ 4.5 (86 reviews)
Ingredients
Main Ingredients
- 2 ½ cups (315 g) all-purpose flour
- 1 ¾ cups (350 g) granulated sugar
- 1 tsp baking soda
- ¾ tsp fine salt
- 1 tsp natural cocoa powder
- 1 cup (240 ml) buttermilk, room temp
- 1 cup (240 ml) neutral oil
- 2 large eggs, room temp
- 1 tsp white vinegar
- 1 tsp vanilla extract
- 1 oz red food coloring (2 tbsp)
Seasonings & Flavor Boosters
- ½ tsp instant coffee (deepens color, optional)
Optional Toppings
- White chocolate curls
- Crushed freeze-dried strawberries
Instructions
How to Make Red Velvet Cake With Cream Cheese Frosting
- Prep pans & oven: Heat oven to 350 °F. Grease and flour two 9-inch pans, line bottoms with parchment.
- Mix dry: In a large bowl whisk flour, sugar, baking soda, salt, and cocoa—no lumps.
- Whisk wet: In a second bowl whisk buttermilk, oil, eggs, vinegar, vanilla, and coloring until smooth.
- Combine: Pour wets into dries; whisk just until no streaks remain—batter will be thin.
- Bake: Divide between pans. Bake 25–28 min, until a toothpick comes out with a few moist crumbs. Cool 10 min in pans, then invert to racks.
- Make frosting: Beat 12 oz cream cheese and ¾ cup butter until fluffy. Add 3 cups powdered sugar, 1 tsp vanilla, pinch salt; beat 2 min.
- Assemble: Level cake tops if needed. Stack, frost, and chill 30 min to set. Slice and serve.
Nutrition
Calories: 512 kcal | Protein: 5 g
Storage
- Fridge: up to 3 days
- Freezer: not recommended
- Reheat: best fresh
FAQs
Can I make Red Velvet Cake With Cream Cheese Frosting ahead?
Yes. Bake cake layers, cool, wrap and freeze up to 1 month. Frost day of serving.
What’s the best buttermilk substitute?
Stir 1 tbsp lemon juice or vinegar into 1 cup milk; rest 5 min.
Why did my cake dome?
Oven too hot—check calibration and use cake strips next time.
Can I cut the sugar?
Cutting more than ½ cup changes structure; we don’t recommend it.