Red Velvet Cake Cream Cheese (Printable Version)

Moist red velvet layered with rich cream cheese frosting. A perfect balance of cocoa and tangy sweetness.

# What You Need:

→ Red Velvet Cake

01 - 2 ½ cups all-purpose flour
02 - 1 ½ cups granulated sugar
03 - 1 teaspoon baking soda
04 - 1 teaspoon fine salt
05 - 1 tablespoon unsweetened cocoa powder
06 - 1 ½ cups vegetable oil
07 - 1 cup buttermilk, room temperature
08 - 2 large eggs, room temperature
09 - 2 tablespoons red food coloring
10 - 1 teaspoon vanilla extract
11 - 1 teaspoon distilled white vinegar

→ Cream Cheese Frosting

12 - 16 ounces cream cheese, softened
13 - ½ cup unsalted butter, softened
14 - 4 cups confectioners sugar, sifted
15 - 2 teaspoons vanilla extract
16 - Pinch of salt

# How-To Steps:

01 - Preheat oven to 350°F. Grease and flour two 9-inch round cake pans, line bottoms with parchment paper.
02 - Whisk together flour, sugar, baking soda, salt, and cocoa powder in a large bowl.
03 - In a separate bowl, blend vegetable oil, buttermilk, eggs, red food coloring, vanilla extract, and white vinegar until smooth.
04 - Gradually fold wet mixture into dry ingredients using a spatula until just combined without lumps.
05 - Divide batter evenly between prepared pans.
06 - Bake for 28 to 32 minutes, or until a toothpick inserted in the center comes out clean.
07 - Let cakes cool in pans for 10 minutes, then transfer to wire racks to cool completely.
08 - Beat cream cheese and butter until smooth and creamy.
09 - Gradually add confectioners sugar, vanilla extract, and a pinch of salt; beat until light and fluffy.
10 - Place one cake layer on serving platter, spread with one-third of frosting. Top with second layer and frost entire cake.
11 - Refrigerate for 30 minutes to set frosting for clean slicing.

# Helpful Tips:

01 -
  • The cake stays moist for days, getting even better as the flavors meld.
  • The cocoa-to-color ratio creates depth instead of just looking pretty on the plate.
  • This frosting is tangy enough to keep things interesting, not just sweet.
  • It impresses without requiring pastry school skills.
02 -
  • Room temperature ingredients are not optional—cold eggs and buttermilk will create a broken, curdled batter that bakes dense and dry.
  • Sift the confectioners sugar before adding it to frosting, or you'll spend ten minutes beating out stubborn lumps.
  • If your frosting is too soft, it's because the ingredients weren't cold enough or you overbeat it; chill it for 10 minutes and try again.
  • The cake improves over 24 hours as the cocoa flavor deepens and the crumb sets to the perfect texture.
03 -
  • Invest in an oven thermometer; many ovens run 10–25 degrees off, and even small differences affect baking time.
  • If the frosting breaks or becomes grainy, it's often because the cream cheese and butter temperatures weren't matched—start over with both at room temperature.
  • Chill the frosted cake for at least 30 minutes before slicing for the cleanest cuts and most dramatic presentation.

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