Red velvet cake and cream cheese icing is a classic American dessert known for its deep red color and soft, velvety crumb.
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It is a mild chocolate-vanilla cake made with buttermilk, cocoa powder, and vinegar, and is traditionally paired with cream cheese frosting for a balanced, slightly tangy flavor.
This red velvet cake and cream cheese icing recipe uses buttermilk, sour cream, and oil to create a soft texture and stable structure for stacking.
It takes about 50 minutes from start to finish and pairs perfectly with cream cheese frosting for a classic red velvet layer cake.
Ingredients You'll Need
Note: Full ingredients and amounts are listed in the recipe card below.
- Flour: Provides structure for the cake layers.
- Granulated sugar: Sweetens and keeps the crumb soft.
- Unsweetened cocoa powder: adds mild chocolate flavor and depth of color.
- Baking powder + baking soda: Help the cake rise evenly.
- Salt: Balances sweetness.
- Buttermilk: Adds acidity and tenderness.
- Sour cream: Keeps the cake moist and stable.
- Vegetable oil: Creates a soft crumb that stays moist.
- Eggs: Bind ingredients and provide structure.
- White vinegar: Reacts with baking soda for lift.
- Vanilla extract: Adds flavor depth.
- Red gel food coloring: Gives the cake its signature color.
- Unsalted Butter: Provides structure for frosting.
- Cream cheese: Adds tangy flavor and softness.
- Powdered sugar: Sweetens and stabilizes frosting.
- Vanilla: Enhances flavor.
How to Make Red Velvet Cake and Cream Cheese Icing
Note: Full instructions are provided in the recipe card below.
- Red Velvet Cake Layers: Preheat oven to 340°F /170°C-line two 8-inch (20 cm) round cake pans with parchment paper.
- In a large bowl, sift together the flour, sugar, cocoa powder, baking powder, and baking soda.
- In another bowl, whisk together the buttermilk, sour cream, oil, eggs, vinegar, vanilla, and red gel food coloring until smooth.
- Pour the wet ingredients into the dry ingredients and mix gently until combined and smooth. Divide the batter evenly between the prepared pans.
- Bake for 28-30 minutes, or until a toothpick inserted in the center comes out clean. Cool in the pans for 5 minutes, then transfer to a wire rack to cool completely.
- Cream Cheese Frosting: Beat the butter until smooth and creamy, about 5 minutes, scraping the bowl as needed. Add the cream cheese and vanilla, and mix until combined.
- Add the powdered sugar in two additions, mixing on low speed until smooth. Stir the frosting briefly by hand with a spatula to remove air bubbles.
- Assembly: Level the cooled cake layers if needed. Place one layer on a serving plate or cake board. Spread frosting evenly over the first layer.
- Place the second layer on top and apply a thin crumb coat. Frost the cake with the remaining frosting and decorate as desired.
Hint: Add the cream cheese after creaming the butter to keep the frosting smooth and stable.
Storage, Make Ahead, & Freezing
Storage: Store the frosted red velvet cake in an airtight container in the refrigerator for up to 4 days. Let it sit at room temperature for about 20-30 minutes before serving for the best texture.
Make Ahead: Cake layers can be baked up to 1 day in advance. Cool the layers in their pans for 15 minutes, then turn them onto a cooling rack and carefully wrap them in plastic wrap while they cool completely.
Freezing: Unfrosted cake layers can be wrapped tightly in plastic wrap and frozen for up to 2 months. Thaw overnight in the refrigerator, then bring to room temperature before frosting.
Camila's Tips & Variations
- Cake layers look dry: Check the cake a few minutes early and avoid overbaking.
- Frosting feels too soft: Chill it for 10-15 minutes before spreading.
- Cake color looks dull: Use gel food coloring and add a little more if needed.
- Layers slide while stacking: Chill the cake layers before assembling.
- Frosting tastes too sweet: Add a small pinch of salt to balance the flavor.
Frequently Asked Questions
Can I replace sour cream in red velvet cake?
Yes. Use full-fat Greek yogurt in the same amount.
Why is my cream cheese frosting runny?
Cream cheese may be too warm. Use softened but cool cream cheese.
Can I use liquid food coloring instead of gel?
Yes, but you may need more to get a deep red color, which can slightly affect the flavor. Gel or paste food coloring is recommended.
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Recipe
Red Velvet Cake and Cream Cheese Icing
Equipment
Ingredients
Red velvet cake layers
- 300 g all-purpose flour
- 300 g granulated sugar
- 2 tablespoons unsweetened natural or Dutch cocoa powder
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon kosher salt
- 165 ml buttermilk
- 180 g sour cream , room temperature
- 110 g avocado oil or vegetable oil
- 2 large eggs , room temperature
- 2 teaspoons white vinegar
- 1 tablespoon vanilla extract
- 1 teaspoon red gel food coloring , or more as needed for a deep red color (depending on the brand and strength of the coloring).
Cream cheese frosting
- 300 g unsalted butter , softened but still cool to the touch
- 150 g full-fat cream cheese , softened but still cool to the touch
- 540 g powdered sugar sifted
- ¾ teaspoon vanilla extract
Instructions
- Red Velvet Cake Layers: Preheat oven to 340°F /170°C-line two 8-inch (20 cm) round cake pans with parchment paper.
- In a large bowl, sift together the flour, sugar, cocoa powder, baking powder, and baking soda.
- In another bowl, whisk together the buttermilk, sour cream, oil, eggs, vinegar, vanilla, and red gel food coloring until smooth.
- Pour the wet ingredients into the dry ingredients and mix gently until combined and smooth. Divide the batter evenly between the prepared pans.
- Bake for 28-30 minutes, or until a toothpick inserted in the center comes out clean. Cool in the pans for 5 minutes, then transfer to a wire rack to cool completely.
- Cream Cheese Frosting: Beat the butter until smooth and creamy, about 5 minutes, scraping down the sides of the bowl as needed. Add the cream cheese and vanilla, and mix until combined.
- Add the powdered sugar in two additions, mixing on low speed until smooth. Stir the frosting briefly by hand with a spatula to remove air bubbles.
- Assembly: Level the cooled cake layers if needed. Place one layer on a serving plate or cake board. Spread frosting evenly over the first layer.
- Place the second layer on top and apply a thin crumb coat. Frost the cake with the remaining frosting and decorate as desired.
Notes
Nutrition
Nutrition Disclaimer: The nutritional information provided is an estimate, calculated using standard data sources. Actual values may vary based on ingredient brands, preparation methods, and portion sizes. This information is for general reference only and should not be considered a substitute for professional dietary advice.
