Easy Red Velvet Cake Recipe With Cream Cheese

Red Velvet Cake Recipe with Cream Cheese Frosting - this one is soft, dramatic (in the best way), and exactly what I want on the table for Galentine's Day. This red velvet cake recipe bakes up with moist red velvet cake layers, a subtle chocolatey flavor, and a tangy cream cheese frosting that keeps the whole thing from tipping into "too much" territory.

It's the kind of perfect red velvet cake recipe that looks like you went all out, but is actually very doable at home. The crumbs stay soft and tender, the layers slice clean with a knife, and if you end up storing leftovers in the fridge (personal preference), it somehow tastes even better the next day.

If you're building out a full Galentine's dessert spread, this cake pairs really well with my Brown Butter Snickerdoodle Cookie Sandwiches, Raspberry Filled Donuts, or Chocolate Chip Caramel Cookie Sandwiches-because one dessert is cute, but three feels correct.

Why You'll Love This Red Velvet Cake Recipe

• Perfect for Galentine's Day - Great for a girls' night, Valentine's celebration, or baking for yourself.
• Easy red velvet cake recipe - Just two main components: cake and frosting.
• Moist red velvet cake layers - Soft crumbs, light texture, never dry.
• Classic cream cheese frosting - Tangy, smooth, and balances the chocolatey flavor.
• Versatile - Can be made as a layered cake, cupcakes, or a sheet cake

Ingredient Overview

Here are a few key ingredients you'll need. For exact measurements, refer to the recipe card at the bottom of the post.

• Unsalted butter - Room temperature for both the cake and frosting.
• Vegetable oil - Keeps the cake extra moist (canola or grapeseed oil also work).
• LorAnn Red Velvet Emulsion - Adds both color and flavor (preferred over gel coloring).
• Cocoa powder - Gives red velvet its subtle chocolate cake flavor.
• Buttermilk - Adds richness and tenderness.
• White vinegar - Reacts with the cocoa and leaveners for proper rise.
• Cream cheese - Full-fat only for the best texture and flavor.
• Teaspoon vanilla extract - Enhances the overall flavor.
• All purpose flour - Remember to spoon and level your flour. This is the best way to do it if you don't have a scale. 

How to Make Red Velvet Cake

This red velvet cake comes together easily with simple mixing steps-just take your time and avoid over mixing for the softest, most tender crumb.

• Whisk the dry ingredients: In a medium bowl, whisk together the cocoa powder, baking powder, baking soda, salt, and cake flour. Set aside.
• Cream the butter, oil, and sugar:In the bowl of a standing mixer fitted with the paddle attachment, beat the butter, oil, and sugar on medium-high speed until light and fluffy, about 4 minutes, until the mixture lightens in color.
• Add the eggs: Scrape down the bowl, then add the eggs one at a time on medium speed, mixing about 30 seconds after each addition.
• Mix in the remaining wet ingredients: Add the vanilla extract, red velvet emulsion (or gel food coloring), sour cream, and white vinegar. Mix on low just until combined.
• Alternate the dry ingredients and buttermilk: With the mixer on low, add half of the dry ingredients and half of the buttermilk. Repeat with the remaining dry ingredients and buttermilk, mixing just until incorporated.
• Divide, bake, and cool: Evenly divide batter between prepared pans and bake in a preheated oven for 33-35 minutes, until a toothpick comes out clean or with a few moist crumbs. Cool completely before frosting.

Does Red Velvet Have a Specific Flavor?

Yes, but it's subtle. Red velvet cake isn't meant to taste like a full-on chocolate cake-it has a light cocoa flavor balanced by tangy ingredients like buttermilk and vinegar, which give it that signature depth and softness. The result is a moist red velvet cake that's rich without being heavy, slightly tangy without being sour, and just sweet enough to let the cream cheese frosting shine. Think of it as chocolate cake's more polished cousin who doesn't need to try that hard.

How To Make Cream Cheese Frosting

This frosting is smooth, tangy, and not overly sweet - exactly what a best red velvet cake needs.

1. In a mixer bowl, beat the butter and cream cheese on medium speed for 2 minutes. Scrape down the bowl.
2. Beat for another 2 minutes until smooth.
3. With the mixer on low, add powdered sugar, cream, vanilla bean paste, and a pinch of salt.
4. Increase to medium-high speed and beat for 3-5 minutes until fluffy.
5. Use a spatula to gently beat out air pockets for a smooth finish.

Is Red Velvet Cake Difficult to Make?

Not at all. While red velvet cake has a few extra ingredients compared to a basic chocolate cake, it's very approachable. As long as you follow the steps, use room temperature ingredients, and avoid overmixing, this cake bakes up beautifully every time. It's a great recipe for both beginners and experienced bakers.

What Are Common Red Velvet Cake Mistakes?

• Overmixing the batter, which can lead to a dense cake
• Using cold ingredients instead of room temperature
• Skipping the vinegar (it matters!)
• Overbaking, which dries out the moist crumbs
• Using low-fat cream cheese in the frosting

Recipe Notes & Tips for Success

• Cream the butter, oil, and sugar thoroughly - this creates air pockets for lift.
• Use high-quality cake pans for even baking.
• Room temperature ingredients are essential for smooth batter.
• Add a tablespoon of cream to the frosting if needed for extra smoothness.
• Always do a crumb coat for clean edges.
• Use a turntable and offset spatula for easier decorating.

FAQs

• Can I make this into cupcakes? Yes! This recipe makes 18-20 cupcakes. Bake for 20-22 minutes.
• Can this be made into a sheet cake? Yes - I've tested it and it works great.
• Can I use gel food coloring instead of red velvet emulsion? Yes. The flavor will be slightly different, but it will still work.

Storing & Freezing

This red velvet cake recipe can be stored assembled in the refrigerator, wrapped tightly in plastic wrap, for up to 3-5 days. If you want to break the process up over multiple days, bake the cake layers, let them cool completely, then wrap them tightly in plastic wrap and store them in the refrigerator or freezer until ready to frost-this also helps reduce crumbs during assembly. Individual cake slices can be wrapped in plastic wrap and frozen for up to 3 months; thaw at room temperature before serving.

FOR MORE RECIPES YOU WILL LOVE!

• Oreo Red Velvet Cookies With Frosting
• Easy Red Velvet Gooey Butter Cake Recipe
• Caramel Brown Butter Cheesecake
• Easy Red Velvet Oreo Brownie Recipe
• Best Red Velvet Cake With Chocolate Frosting

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Recipe

Red Velvet Cake Recipe With Cream Cheese Frosting

Molly Murphy

soft and moist red velvet cake with a tangy and sweet buttercream. Made into a layered cake.

5 from 7 votes

Print Recipe Pin Recipe

Course cake

Cuisine American

Ingredients

 

US CustomaryMetric

 

1x2x3x

For the cake

• 1 cup unsalted butter room temperature
• ½ cup vegetable oil
• 1 ¾ cup granulated sugar
• 4 large eggs room temperature
• 2 teaspoon pure vanilla extract
• 1 ½ tablespoon LorAnn's red velvet emulsion can sub red food coloring
• ½ cup full fat sour cream room temperature
• 1 teaspoon white distilled vinegar
• ¼ cup cocoa powder
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1 teaspoon salt
• 2 ¾ cup all-purpose flour
• 1 cup buttermilk room temperature

For the cream cheese frosting

• 1 ½ cups unsalted butter room temperature
• 6 oz. cream cheese room temperature
• 6 cups powdered sugar measured and then sifted
• 3 tablespoons heavy whipping cream
• 2 teaspoons vanilla extract
• pinch of salt

Instructions

 

For the cake

• Preheat your oven to 325 degrees. Prep 3 8 inch cake pans by spraying the bottom of the pans with cooking spray, lining with parchment paper, then spray again. Set aside.
• In a medium size bowl whisk together the cocoa powder, baking powder, baking soda, salt and all-purpose flour. Set aside.
  ¼ cup cocoa powder, 2 teaspoons baking powder, 1 teaspoon baking soda, 1 teaspoon salt, 2 ¾ cup all-purpose flour
• In a bowl of a stand size mixer fitted with the paddle attachment, cream the butter, oil and sugar on medium high speed until light and fluffy. About 4 minutes. The mixture should turn white and double in size.
  1 cup unsalted butter, ½ cup vegetable oil, 1 ¾ cup granulated sugar
• With a rubber spatula, scrape down the sides and the bottom of the bowl. With the mixer on medium speed, start adding the eggs one at a time, mixing for 30 seconds after each addition. Scrape the sides and bottom after each addition.
  4 large eggs
• Once the eggs have been added, add the vanilla, LorAnn's emulsion (or red food coloring), sour cream, and vinegar mix on low just until incorporated about 30-60 seconds.
  2 teaspoon pure vanilla extract, 1 ½ tablespoon LorAnn's red velvet emulsion, ½ cup full fat sour cream, 1 teaspoon white distilled vinegar
• Scrape down the sides of the bowl and turn the mixer on low and add half of the flour mixture and half of the buttermilk to the butter mixture and mix until just incorporated. Finally, add the rest of the flour mixture and the last of the buttermilk, while mixing on low. Do not over mix, this should take 30-45 seconds.
  1 cup buttermilk
• Once mixed, evenly divide all of the batter into the prepared pans (about 18 ounces in each 8-inch pan) Bake for 33-35 minutes. I checked mine at 33 minutes and it needed about one more minute. Insert a toothpick and if it comes out clean or with only a few crumbs, your cake is done.
• Allow the cakes to cool in the pans for 15 minutes and then remove them from the pans and transfer them to a wire rack and let them come to room temperature. Wrap them in plastic wrap and either freeze or refrigerate them.

For the cream cheese buttercream

• In the bowl of an electric mixer, combine the butter and cream cheese. Beat on medium speed for about 2 minutes. Scrape down the sides and bottom of the bowl. Beat again for 2 more minutes.
  1 ½ cups unsalted butter, 6 oz. cream cheese
• With the mixer on low, add the powdered sugar, followed by the cream, vanilla extract, and a pinch of salt. Beat on low just until combined. With a rubber spatula, scrape down the sides of the bowl.
  6 cups powdered sugar measured and then sifted, 3 tablespoons heavy whipping cream, 2 teaspoons vanilla extract, pinch of salt
• Turn the mixer up to medium-high speed and beat for about 3 to 5 minutes.
• With a rubber spatula or a wooden spoon, beat out all of the air pockets by hand for a smooth look.
• When the cake is cooled, use an offset spatula and frost the top of the cake. This cake is good served room temp or cold! However you serve it, it will not disappoint.

Assembly

• With a piping bag, pipe a small dollop of frosting onto a cake board. Place the first red velvet, top side up, onto the board.
• Evenly spread about ¾ cup of the cream cheese buttercream on top of the cake layer.
• Place the second cake layer on top of the cream cheese buttercream and repeat the steps for the first layer. Place the final cake layer, top side up, on the second layer of filling.
• Frost a thin coat of frosting around the cake to lock in the crumbs. This is the crumb coat. Freeze the cake for about 10 to 15 minutes to set the frosting.
• Finish frosting and decorating the cake with the remaining caramel buttercream. Serve at room temperature, and will hold wrapped plastic wrap and stored in the fridge.

Keyword layered, valentined, cream cheese frosting, red velvet, cake, sheetcake

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