Red Velvet Cake with Cream Cheese Frosting

red velvet cake on a white plate with a jug of milk, a jar of forks, and two slices of cake

Red Velvet Cake with Cream Cheese Frosting

The ultimate Red Velvet Cake with Cream Cheese Frosting recipe! It's super easy to make, always delicious, perfectly sweet, and guaranteed to be everyone's new favorite cake.

Course: Dessert

Cuisine: American

Prep Time: 15

Cook Time: 20

Total Time: 35

Servings: slices

Calories: 1057kcal

Ingredients

Cake

3 cups all purpose flour
1 Tablespoon baking powder
¾ teaspoon baking soda
1 teaspoon salt
¼ cup natural process cocoa powder sifted
1 cup unsalted butter room temperature
2 cups granulated sugar
4 large eggs room temperature
1 cup buttermilk room temperature
1 teaspoon vanilla extract
1½ Tablespoons red food coloring
1 Tablespoon distilled vinegar

Cream Cheese Frosting

3 cups heavy cream cold
1 Tablespoon vanilla extract
24 ounces cream cheese cold, cut into 1 inch cubes
⅜ teaspoon salt
6 cups powdered sugar sifted

Instructions

Cake

Heat oven to 350℉/177℃.
Spray four 8-inch round pans with baking spray. Set aside.
In a large bowl, whisk together flour, baking powder, baking soda, salt, and cocoa powder. Set aside.
In the bowl of a stand mixer fitted with the paddle attachment, beat butter and sugar until light and fluffy, about 2-3 minutes.
Mix in food coloring.
Add eggs, one at a time, beating well after each addition.
Add flour mixture alternately with buttermilk, beginning and ending with flour mixture.
Stir in vanilla and vinegar.
Divide batter evenly among pans.
Bake 20 minutes, or until cake tests done.

Frosting

Beat heavy cream with an electric mixer fitted with the whisk attachment until stiff peaks form.
With mixer running, add cream cheese, one portion at a time.
Mix in vanilla, salt, and powdered sugar.
Beat until light and fluffy, about 2-3 minutes.

Assembly

Level cake layers, if necessary, using a serrated knife of cake leveler.
Place one cake layer on disposable cake board or serving platter.
Place on turntable. (If you don't have one, it's ok; but if you do, it will make it much easier to frost cakes.)
Spoon about ½ cup of frosting in center of cake layer.
Spread evenly over surface, leaving about ¼ inch unfrosted around the edges.
Repeat with second layer.
Top with final layer of cake.
Spread a thin layer of frosting on the top and sides of the cake (crumb coat).
Refrigerate until set, about 20-30 minutes. (Put the frosting in the fridge, too!)
Remove from refrigerator.
Frost and decorate, as desired.

Notes

How To Store:

This cake can be stored, covered in the refrigerator for about 4-5 days. Just set it out a few minutes before you are ready to serve.
You can freeze the individual cake layers by wrapping well with plastic wrap and placing in a freezer safe zip top bag or container. The layers should keep for 2-3 months.
You can also freeze the entire frosted cake, or slice and freeze the slices. Just make sure to wrap well and store in a freezer safe container. It should keep well for 2-3 months. Make sure you thaw in the refrigerator. You can set it out a few minutes before you are ready to serve.

Things to Remember When Making This Cake:

Room temperature is about 70℉/21℃.
Use an oven thermometer to ensure accurate cooking temperatures.
The butter and the eggs should be at room temperature. So, make sure to set them out prior to baking.
Check the expiration dates on your baking soda and baking powder!
Make sure to use distilled vinegar.
The amount of food coloring used is based on the gel food color linked to in Equipment. If you use food coloring from the grocery store, you will likely need a lot more to get the right color.
Don't have baking spray? Don't worry! You can grease the pans and then dust lightly with flour.
The easiest way to portion the batter is to use a scale. You need about 13 ounces per pan.
When making the frosting, make sure the heavy cream and cream cheese are cold!
Despite the recipe amounts provided, the actual amount of frosting to use in-between layers and around the cake is up to you. If you like more frosting, feel free to use all the frosting. Like less, just store the excess in the fridge for later use!

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