Indulge in Perfection: The Ultimate Red Velvet Layer Cake with Tangy Cream Cheese Frosting

Red Velvet Cake Recipe With Cream Cheese – soft and moist red velvet cake with a tangy and sweet buttercream. Made into a layered cake.

Get ready to fall in love with my exquisite Red Velvet Cake Recipe with Cream Cheese Frosting! This timeless dessert, celebrated for its striking color and delicate flavor, is truly a showstopper. While perfect as a classic layered cake, its versatility means you can effortlessly transform it into delightful cupcakes, a convenient sheet cake, or even smaller 4×6 layered cakes. For me, this Red Velvet Cake stands out as a top contender, perhaps even the best, among my favorite celebration cakes. Each vibrant red velvet cake layer is crafted to be incredibly soft, irresistibly moist, and wonderfully light and fluffy, creating a luxurious texture that simply melts in your mouth.

Whether you’re planning a romantic Valentine’s Day dessert, a birthday surprise, or simply craving a sophisticated treat, this recipe promises an unforgettable baking experience. The combination of the rich, velvety cake and the signature tangy-sweet cream cheese frosting is pure magic.

For your convenience, I’ve also highlighted some other delightful baked goods you might enjoy!

• Chocolate Dipped Strawberry Cake
• Simple Red Velvet Cake Recipe
• Red Velvet Bundt Cake

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Why You’ll Adore This Red Velvet Cake Recipe

This isn’t just any Red Velvet Cake recipe; it’s a meticulously crafted culinary experience designed to bring joy and deliciousness to your kitchen. Here’s why this recipe deserves a special place in your baking repertoire:

Perfect for Valentine’s Day (and Beyond!) – With its deep red hue and irresistibly sweet flavor, this Red Velvet Cake is the quintessential romantic dessert. It’s perfect for celebrating Valentine’s Day, anniversaries, or any special occasion that calls for a touch of elegance and passion. And yes, it’s absolutely acceptable to bake and enjoy this masterpiece all by yourself – no judgment here! 😉 Its vibrant appearance makes it a festive centerpiece for any gathering.

Surprisingly Easy to Make – Don’t let the impressive appearance fool you; this layered cake is simpler to create than you might imagine. It features just two main components: the incredibly moist cake layers and the luscious cream cheese frosting. You can easily complete the entire baking and decorating process in a single day. Just remember to allow your cake layers ample time to cool completely before you begin frosting – patience is a virtue when aiming for perfection!

Unmatched Velvety Texture – This is truly the cornerstone of a great Red Velvet Cake, and where this recipe shines. Every bite offers a divinely moist, incredibly soft, and perfectly sweet experience that makes it, in my humble opinion, the best cake around. The tender crumb and delicate consistency are what “velvet” truly means in baking. Can’t you tell I’m absolutely obsessed with the texture and flavor of this cake? It’s a symphony of delightful sensations!

Classic Cream Cheese Frosting – A Red Velvet Cake simply isn’t complete without its iconic cream cheese frosting. This recipe delivers a frosting that perfectly balances tanginess with sweetness, creating a delectable contrast to the rich cake layers. It’s smooth, creamy, and utterly addictive – prepare to be captivated by this frosting all month long. Its bright, refreshing notes cut through the richness of the cake, making each slice perfectly balanced.

Essential Grocery List for Your Red Velvet Cake

To ensure your Red Velvet Cake turns out perfectly, having the right ingredients is key. While many items are pantry staples, I’ve highlighted a few crucial ones that you might need to pick up. For the complete list of all ingredients and their precise measurements, please refer to the detailed recipe card at the bottom of this page.

• Unsalted Butter – This needs to be at room temperature for both the cake batter and the cream cheese buttercream. Room temperature butter creams better with sugar, incorporating more air for a lighter, fluffier cake and a smoother frosting.
• Vegetable Oil – You can also use canola or grapeseed oil as a substitute. The oil contributes significantly to the cake’s moistness, ensuring it stays tender for longer without drying out.
• LorAnn’s Red Velvet Emulsion – This ingredient is a true game-changer for achieving that authentic, vibrant red color and a subtle boost of flavor without over-wetting the batter. It’s a must-have for this recipe and can often be found at craft stores like Michaels, Joann’s, Amazon, and Hobby Lobby. You can also purchase it quickly and easily here. While red food coloring can be used as a substitute, the emulsion offers a superior result.
• Cocoa Powder – I recommend using a good quality regular unsweetened cocoa powder. The subtle cocoa flavor is what gives Red Velvet its characteristic depth, making it more complex than a simple vanilla cake, yet not as rich as a chocolate cake.
• Buttermilk – I prefer using full-fat buttermilk for the richest flavor and best texture. If you can’t find full-fat, don’t worry – regular buttermilk will still work beautifully. Buttermilk is crucial for activating the baking soda, contributing to the cake’s signature tender crumb and slight tang.
• Cream Cheese – For the ultimate cream cheese frosting experience, always use full-fat brick-style cream cheese. Avoid the whipped or spreadable varieties, as they contain too much water and won’t give you the firm, flavorful texture needed for a stable and delicious frosting. Like butter, it should be at room temperature.

Step-by-Step Guide: Crafting Your Perfect Red Velvet Cake

Baking this stunning Red Velvet Cake is a rewarding process, and following these steps will ensure a flawless result. Remember to preheat your oven to 325°F (160°C) and prepare three 8-inch cake pans by spraying the bottoms with cooking spray, lining them with parchment paper, and then spraying again. This prevents sticking and ensures easy release.

Step 1: Sift and Mix the Dry Ingredients. In a medium-sized bowl, thoroughly whisk together the cocoa powder, baking powder, baking soda, salt, and all-purpose flour. Sifting ensures there are no lumps and that the leavening agents are evenly distributed throughout the mixture, which is vital for a consistent rise. Set this mixture aside.

Step 2: Cream the Fats and Sugar. In the bowl of a stand mixer fitted with the paddle attachment, combine the room temperature unsalted butter, vegetable oil, and granulated sugar. Cream these ingredients together on medium-high speed until the mixture becomes light, fluffy, and significantly increased in volume. This process should take approximately 4 minutes. The mixture will visibly turn lighter, almost white, and double in size, indicating that plenty of air has been incorporated – this is key for a light and tender cake.

Step 3: Cream in the Eggs. Using a rubber spatula, frequently scrape down the sides and bottom of the mixing bowl to ensure all ingredients are well combined. With the mixer set to medium speed, add the large eggs one at a time, mixing for about 30 seconds after each addition. Continue to scrape down the bowl after each egg to integrate everything fully. This gradual addition prevents the mixture from curdling and ensures a smooth emulsion.

Step 4: Incorporate Liquid Flavor Enhancers. Once all the eggs are incorporated, add the pure vanilla extract, LorAnn’s red velvet emulsion (or red food coloring if substituting), full-fat sour cream, and white distilled vinegar. Mix on low speed just until these liquid ingredients are fully incorporated, typically within 30-60 seconds. The sour cream and vinegar contribute to the cake’s famous tang and moisture, while the emulsion deepens the color and flavor.

Step 5: Alternate Dry and Buttermilk. Again, scrape down the sides of the bowl. With the mixer on low speed, add half of the sifted flour mixture to the butter mixture, and mix until just combined. Then, add half of the room temperature buttermilk and mix until incorporated. Finally, add the remaining flour mixture and the last of the buttermilk, mixing on low speed until just combined. It is crucial not to overmix at this stage, as over-developing the gluten can result in a tough cake. This step should take no more than 30-45 seconds.

Step 6: Divide and Bake. Once the batter is perfectly mixed, evenly divide it among your three prepared 8-inch cake pans. Aim for approximately 18 ounces (about 2 cups) of batter in each pan for consistent layers. Bake for 33-35 minutes. Baking times can vary slightly by oven, so I recommend checking at 33 minutes. Insert a toothpick into the center of a cake layer; if it comes out clean or with only a few moist crumbs attached, your cake is done and perfectly baked.

Step 7: Cool Properly. Allow the freshly baked cake layers to cool in their pans for a good 15 minutes. This initial cooling period helps the cakes firm up and prevents them from breaking when removed. After 15 minutes, carefully invert the cakes onto a wire rack to cool completely to room temperature. Wrapping them in plastic wrap once cool, and either freezing or refrigerating, helps lock in moisture and makes them easier to handle for frosting, reducing crumbs.

Mastering the Cream Cheese Frosting: A Step-by-Step Guide

The perfect cream cheese frosting is essential for any Red Velvet Cake. Its tangy sweetness complements the cake beautifully. Here’s how to achieve that silky, smooth perfection:

Step 1: Cream the Butter and Cream Cheese. In the bowl of an electric mixer, combine the room temperature unsalted butter and full-fat cream cheese. Beat on medium speed for about two minutes until light and well combined. Then, use a rubber spatula to meticulously scrape down the sides and bottom of the bowl, ensuring no unmixed pockets remain. Beat again for another 2 minutes. This initial creaming is vital for achieving a smooth, lump-free frosting.

Step 2: Add the Powdered Sugar and Flavorings. With the mixer on low speed to prevent a cloud of sugar dust, gradually add the sifted powdered sugar. Follow this with the heavy whipping cream, pure vanilla extract, and a small pinch of salt. Mix on low speed just until all ingredients are combined. Again, scrape down the sides of the bowl with a rubber spatula to ensure everything is fully incorporated.

Step 3: Beat for Volume and Smoothness. Increase the mixer speed to medium-high and beat the frosting for approximately 3 to 5 minutes. This step incorporates air, making the frosting light and fluffy while ensuring it’s incredibly smooth. Keep an eye on the consistency – you want it to be spreadable yet firm enough to hold its shape.

Step 4: Eliminate Air Pockets for a Flawless Finish. For that perfectly smooth, professional-looking frosting, it’s beneficial to remove any excess air pockets. Turn off the mixer and, using a rubber spatula or a wooden spoon, gently but firmly beat out all the trapped air pockets by hand. This final manual mixing step helps to create an impeccably smooth and velvety frosting, ready for decorating your beautiful Red Velvet Cake. Once the cake layers are cooled, you can use an offset spatula to frost the top and sides of the cake. This cake is delicious served at room temperature or chilled, it truly will not disappoint!

My Go-To Baking Essentials

Having the right tools can make all the difference in your baking journey. These are some of my favorite products that I frequently use and highly recommend for achieving professional results with ease:

Frequently Asked Questions About Red Velvet Cake

Here are answers to some common questions about baking this Red Velvet Cake recipe:

Can I make this into cupcakes?

Absolutely! This versatile Red Velvet Cake recipe is perfect for cupcakes. It will yield approximately 18-20 standard-sized cupcakes. When baking cupcakes, you’ll need to reduce the baking time significantly. Aim for about 20-22 minutes, checking for doneness with a toothpick inserted into the center of a cupcake. The toothpick should come out clean or with a few moist crumbs.

Can this be made into a sheet cake?

Yes, indeed! This recipe can easily be adapted for a sheet cake. I’ve already done the groundwork for you; you can find my specific sheet cake version of this recipe here, complete with adjusted baking times and pan recommendations.

Can I use red food coloring instead of emulsion?

You can certainly use red food coloring as a substitute for LorAnn’s red velvet emulsion. While it will still give you that beautiful red color, it’s important to note that it might change the flavor profile slightly. The emulsion provides a unique depth of flavor that food coloring alone typically doesn’t. You may need to use a bit more food coloring to achieve the desired vibrant red hue, so add it gradually until you reach the perfect shade.

Tips for Flawless Cake Assembly and Decoration

Assembling and decorating a layered cake can be incredibly satisfying. These tips and tools will help you achieve a beautiful, professional-looking Red Velvet Cake:

Here are the essential tools I recommend and use for assembling and decorating this cake: Piping bags for precise frosting application, a cake turntable for smooth frosting, and sturdy cake boards in small and large sizes for stability and presentation. An offset spatula is also a game-changer!

• Secure the First Layer: To prevent your cake from sliding, pipe a small dollop of cream cheese frosting onto the center of your chosen cake board. Then, carefully place the first cooled red velvet cake layer, top side up, directly onto the dollop of frosting. This acts as an anchor.
• Evenly Spread the Filling: Using an offset spatula, evenly spread about ¾ cup of the luscious cream cheese buttercream over the entire top surface of the first cake layer, reaching almost to the edges.
• Add Subsequent Layers: Gently place the second cake layer on top of the frosting. Repeat the process of spreading ¾ cup of cream cheese buttercream. Finally, place the last cake layer, top side up, onto the second layer of filling.
• The Crucial Crumb Coat: This step is non-negotiable for a polished finish. Apply a very thin, even layer of frosting around the entire cake – top and sides. This “crumb coat” traps any loose crumbs, ensuring they don’t mix into your final decorative layer. Once applied, freeze the cake for about 10 to 15 minutes. This quick chill allows the crumb coat to set firmly, creating a stable base.
• Final Frosting and Decoration: Once the crumb coat is set, retrieve your cake from the freezer. Use the remaining cream cheese buttercream to apply your final, thicker, and perfectly smooth layer of frosting. Decorate as desired! For the best flavor and texture, serve your Red Velvet Cake at room temperature. Any leftover cake can be tightly wrapped in plastic wrap and stored in the fridge for several days.

Expert Baking Tips for a Perfect Red Velvet Cake

Achieving baking perfection often comes down to a few key techniques and details. Here are my expert tips to help you bake the most exquisite Red Velvet Cake every single time:

1. Creaming is Key: When preparing the cake batter, truly take your time to cream the butter, oil, and sugar together. I cannot stress this enough! This crucial step creates tiny air pockets within your mixture, which expand during baking. These air pockets are what help your cake layers rise beautifully, resulting in a wonderfully light and airy texture. Don’t rush this stage; it’s fundamental for a fluffy cake.
2. Invest in Quality Cake Pans: The type of cake pans you use significantly impacts the final outcome. High-quality cake pans, especially those with light-colored, even heat distribution, help prevent your cake layers from over-browning on the sides and ensure they bake evenly. I consistently use Fat Daddio’s cake pans for their reliability and superior performance. You can find the ones I use and recommend here.
3. Room Temperature Ingredients are a Must: I mention this often because it is genuinely vital for successful baking. Ensuring all your ingredients (butter, eggs, buttermilk, sour cream, cream cheese) are at the same room temperature is paramount. Cold ingredients don’t emulsify properly with creamed butter and sugar, leading to a lumpy batter and a denser, less uniform cake crumb. Plan ahead and take them out of the fridge at least an hour before you start baking.
4. Achieve Ultra-Smooth Buttercream: To get a truly creamy and smooth buttercream that pipes beautifully, add a tablespoon of heavy whipping cream once you’ve finished mixing the buttercream in your stand mixer. Then, with a rubber spatula, beat out all of the air bubbles by hand. This manual mixing stage helps to smooth out the frosting’s texture, making it more pliable and visually appealing.
5. Don’t Skip the Crumb Coat: This is a simple yet essential step for a professional finish. Apply a very thin layer of frosting all over your cake (top and sides) to trap any loose crumbs. This “crumb coat” acts as a primer, sealing the crumbs onto the cake so they don’t show up in your final frosting layer. It also makes the subsequent decorating much easier and cleaner.
6. Utilize a Cake Turntable: A cake turntable is a baker’s best friend for smooth and even frosting application. It allows you to rotate the cake effortlessly while you work, ensuring a uniform finish on both the sides and top. You can find the one I use and recommend here.
7. Master with an Offset Spatula: An offset spatula is an indispensable tool for spreading buttercream smoothly and precisely, especially on the sides of the cake. Its angled blade keeps your knuckles clear of the cake, allowing for a cleaner, more controlled application. You can find my preferred offset spatula here.

Storing Your Red Velvet Cake with Cream Cheese Frosting

Proper storage is essential to maintain the freshness and deliciousness of your Red Velvet Cake, especially with its creamy cream cheese frosting. Here’s how to store it effectively:

If you prefer to break down your cake-making process over multiple days, a smart approach is to bake your cake layers in advance. Once baked, allow them to cool completely. Then, individually wrap each cooled layer tightly with plastic wrap. These wrapped layers can then be stored in the fridge for 3-5 days or in the freezer for even longer. This method not only helps to reduce crumbs during frosting but also ensures the layers are firm and easier to handle, preventing them from sliding around while you decorate.

For an assembled and frosted cake, it must be stored in an airtight container in the refrigerator due to the cream cheese frosting. It will stay fresh and delicious for 3-4 days. For optimal flavor and texture, allow slices to come to room temperature for about 30 minutes before serving.

Freezing Your Red Velvet Cake

Freezing is a fantastic way to preserve your Red Velvet Cake for future enjoyment or to save individual portions. Here’s how to freeze it for best results:

For individual slices: Once the cake is completely cooled (and ideally frosted), cut it into desired slices. Wrap each individual cake slice tightly with plastic wrap, then place them in an airtight freezer-safe container or a heavy-duty freezer bag. This double-layer protection helps prevent freezer burn. Frozen cake slices can be stored for up to 3 months. To enjoy, simply unwrap a slice and let it thaw in the refrigerator overnight or at room temperature for a few hours. This makes it easy to enjoy a piece of delicious Red Velvet Cake whenever the craving strikes!

Here are some other delicious cake recipes you are going to love:

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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

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Course
cake

Cuisine
American

Ingredients

 

 

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
• ¼ cup full fat sour cream room temperature
• 1 teaspoon white distilled vinegar
• 1 tablespoon 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.
• 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.
• 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.
• 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.
• 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.
• 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.
• 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.
• 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
biscoff, pumpkin, layered cake, red velvet, cake, sheetcake

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