Moist & Fluffy Red Velvet Cake with Cream Cheese Frosting
A luscious, bakery-style Red Velvet Cake with a tender crumb and tangy Cream Cheese Frosting—rich cocoa notes, vibrant color, and swoon-worthy swirls for any celebration.
- Diet: Vegetarian
Ingredients
Scale
2½ cups all-purpose flour
1½ cups granulated sugar
1 tsp unsweetened cocoa powder
1 cup buttermilk
2 large eggs
2 tbsp red food coloring
18 oz cream cheese, softened
1 cup unsalted butter, softened (for frosting)
5 cups powdered sugar
2 tsp vanilla extract
Instructions
- Prep pans & oven: Preheat to 350°F (175°C). Grease, flour, and line two 9-inch round cake pans with parchment.
- Combine dry: In a large bowl, whisk flour, sugar, and cocoa until evenly blended.
- Whisk wet: In a second bowl, whisk buttermilk, eggs, and red food coloring until smooth.
- Make batter: Add wet to dry and stir just until no dry streaks remain. Do not overmix.
- Bake: Divide batter evenly between pans; bake 25–30 minutes until a toothpick comes out clean.
- Cool completely: Rest 10 minutes in pans, then turn out to a rack and cool fully.
- Make frosting: Beat cream cheese and butter until creamy; gradually add powdered sugar, then vanilla, until fluffy.
- Assemble: Layer with frosting between cakes; frost top and sides with swoops.
- Finish & serve: Chill 20 minutes for cleaner slices; garnish and serve.
Notes
- Room-temp dairy is key: Softened cream cheese & butter whip lump-free for ultra-silky Cream Cheese Frosting.
- Measure flour correctly: Spoon & level (or weigh) to avoid a dense Red Velvet Cake.
- Don’t overmix: Stir only until combined to keep the crumb tender and velvety.
Nutrition
- Serving Size: 1 slice
- Calories: 540
- Sugar: 46
- Sodium: 320
- Fat: 29
- Saturated Fat: 17
- Unsaturated Fat: 9
- Trans Fat: 0
- Carbohydrates: 65
- Fiber: 1
- Protein: 6
- Cholesterol: 120