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Best Red Velvet Cake Recipe with Classic Cream Cheese Frosting

Best Red Velvet Cake Recipe

A moist, tender red velvet layer cake with delicate cocoa flavor, buttermilk tang, and generous cream cheese frosting. It is ideal for birthdays, holidays, anniversaries, showers, and any celebration that deserves a beautiful centerpiece.
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Prep Time 35 minutes
Cook Time 25 minutes
Total Time 1 minute
Servings: 12 servings
Ingredients Method Notes

Ingredients
  

Red Velvet Cake
  • 2 1/2 cups All-purpose flour
  • 2 tablespoons Unsweetened natural cocoa powder
  • 1 teaspoon Baking soda
  • 1 teaspoon Fine sea salt
  • 1 3/4 cups Granulated sugar
  • 2 Large eggs
  • 1 1/2 cups Vegetable oil
  • 1 cup Buttermilk
  • 1 1/2 tablespoons Red gel food coloring
  • 2 teaspoons Pure vanilla extract
  • 1 teaspoon Distilled white vinegar
Cream Cheese Frosting
  • 16 ounces Full-fat brick cream cheese, softened
  • 1/2 cup Unsalted butter, softened
  • 4 cups Powdered sugar, sifted
  • 2 teaspoons Pure vanilla extract
  • 1/4 teaspoon Fine sea salt

Method
 

Step-by-Step
  1. Heat the oven to 350°F (175°C). Grease three 8-inch round cake pans, line the bottoms with parchment, and lightly flour the sides.
  2. Whisk flour, cocoa powder, baking soda, and salt in a medium bowl. In a separate large bowl, whisk sugar, eggs, oil, buttermilk, food coloring, vanilla, and vinegar until smooth.
  3. Add the dry ingredients to the wet ingredients in two additions, whisking just until no dry streaks remain. Divide the batter evenly among the prepared pans.
  4. Bake for 22 to 26 minutes, rotating the pans halfway through if your oven has hot spots. The cakes are ready when the centers spring back lightly and a toothpick comes out with a few moist crumbs.
  5. Cool the cakes in their pans for 10 minutes, then turn them onto wire racks and remove the parchment. Let them cool completely before frosting.
  6. Beat the cream cheese and butter until smooth, then gradually mix in powdered sugar, vanilla, and salt. Beat only until creamy and spreadable so the frosting stays soft but not loose.
  7. Place one cake layer on a serving plate and spread it with frosting. Repeat with the second layer, add the final layer, cover the cake with a thin crumb coat, chill for 20 minutes, then finish with the remaining frosting.
  8. Decorate with red velvet crumbs, chill briefly for clean slices, and bring the cake toward room temperature before serving. Use a sharp knife and wipe it between cuts for neat layers.

Notes

For the richest frosting, use full-fat brick cream cheese rather than spreadable tub cream cheese. Store the covered cake in the refrigerator for up to 4 days and let slices sit at room temperature for 20 to 30 minutes before serving.