Red Velvet Cake with Cream Cheese Frosting Recipe (Moist Classic Cake)
Make this red velvet cake with cream cheese frosting for a moist, classic dessert. Perfect for birthdays, holidays, and special occasions with rich flavor and smooth frosting.
Equipment
- Mixing bowls
- Electric mixer or stand mixer
- Measuring Cups and Spoons
- Cake pans (two 9-inch round)
- Cooling rack
- Offset spatula (for frosting)
Ingredients
- All-purpose flour
- Cocoa powder (unsweetened)
- Baking soda and vinegar
- Buttermilk
- Sugar
- Eggs
- Butter
- Red food coloring (gel preferred)
- Vanilla extract
- Cream cheese
- Powdered sugar
Instructions
- Prepare Batter: Cream butter and sugar until fluffy. Add eggs, cocoa, food coloring, and vanilla. Alternate flour and buttermilk, finishing with vinegar and baking soda.
- Bake: Divide batter into greased pans. Bake at 350°F (175°C) for 25–30 minutes. Cool completely.
- Make Frosting: Beat cream cheese and butter until smooth. Add powdered sugar gradually, then vanilla. Whip until fluffy.
- Assemble Cake: Place one layer on a stand, spread frosting, repeat with second layer. Frost sides and top.
- Decorate: Smooth frosting, garnish with cake crumbs or berries.
Notes
- Use gel food coloring for vibrant red without bitterness.
- Don’t overmix batter—this keeps the crumb tender.
- Frosting should be chilled slightly if too soft.
- Store cake at room temperature for 1–2 days or refrigerate up to 5 days.
- Freeze unfrosted layers for up to 2 months.
- For a lighter version, reduce sugar or use Greek yogurt frosting.