Red Velvet Cake with Cream Cheese Icing
A classic American red velvet cake: tender, lightly cocoa-kissed layers with a subtle tang from buttermilk and vinegar, finished with a rich cream cheese icing. This version uses a traditional mixing method for a fine crumb and dependable rise—ideal for birthdays, holidays, and anytime you want a true diner-style classic at home.
Red velvet is one of those American classics that invites questions: is it chocolate, vanilla, or something else entirely? The answer is that it’s its own category—mild cocoa, bright color, and a gentle tang that makes each bite feel lighter than it looks. This recipe leans on time-tested pantry chemistry (buttermilk, vinegar, baking soda) to deliver the signature texture and flavor.
Total Time
1 hr 25 min
Prep Time
25 min
Cook Time
30 min
Servings
12
Ingredients
Red Velvet Cake
- •2 1/2 cups (300 g) all-purpose flour, spooned and leveled
- •1 1/2 cups (300 g) granulated sugar
- •1 tsp baking soda
- •1 tsp fine salt
- •2 Tbsp (10 g) unsweetened natural cocoa powder
- •1 1/2 cups (360 ml) buttermilk, room temperature
- •1 cup (240 ml) neutral oil (canola or vegetable)
- •2 large eggs, room temperature
- •2 tsp vanilla extract
- •1 tsp distilled white vinegar
- •1–2 Tbsp red gel food coloring (or 2–3 Tbsp liquid), adjust to desired color
Cream Cheese Icing
- •12 oz (340 g) cream cheese, softened
- •1/2 cup (113 g) unsalted butter, softened
- •3 1/2 cups (420 g) powdered sugar, sifted if lumpy
- •1 1/2 tsp vanilla extract
- •Pinch of fine salt
Optional for Finishing
- •Cake crumbs from trimmed layers, for garnish
Instructions
- 1
Heat the oven to 350°F (175°C). Grease two 9-inch round cake pans, line bottoms with parchment, then grease the parchment. Lightly flour the pans and tap out excess.
- 2
In a large bowl, whisk together flour, sugar, baking soda, salt, and cocoa powder until evenly combined.
- 3
In a second bowl, whisk buttermilk, oil, eggs, vanilla, vinegar, and red food coloring until smooth and uniform in color.
- 4
Pour the wet mixture into the dry mixture and whisk just until no dry pockets remain. Stop as soon as the batter is smooth to avoid overmixing.
- 5
Divide batter evenly between the prepared pans. Tap pans gently on the counter to release large air bubbles.
- 6
Bake 25–30 minutes, or until the tops spring back lightly and a toothpick inserted in the center comes out clean (a few moist crumbs are fine).
- 7
Cool cakes in pans for 10 minutes, then turn out onto a rack, remove parchment, and cool completely before icing (about 60 minutes).
- 8
Make the cream cheese icing: In a mixing bowl, beat cream cheese and butter on medium speed until completely smooth, 1–2 minutes, scraping the bowl as needed.
- 9
Add powdered sugar, vanilla, and salt. Mix on low until combined, then beat on medium until creamy and spreadable, 1–2 minutes. If the icing feels too soft, chill 15–20 minutes.
- 10
Assemble: Level cake layers if desired. Spread a generous layer of icing on the first layer, top with the second layer, then frost the top and sides.
- 11
Optional: Press reserved cake crumbs onto the sides or sprinkle over the top. Chill 20–30 minutes for cleaner slices, then serve.
Nutrition Facts
Per serving
* Percent Daily Values are based on a 2,000 calorie diet.
Nutrition calculated automatically from ingredients.