The Best Red Velvet Cake + Cream Cheese Frosting
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The Best Red Velvet Cake + Cream Cheese Frosting
The Best Red Velvet Cake + Cream Cheese Frosting is not only completely soft + fluffy, but it’s utterly delicious and rich! Loaded with a tangy and slightly acidic flavor and a hint of chocolate and velvety-ness in each layer, and topped with a silky cream cheese frosting; this cake is a magical Fall/Winter combo! Absolutely irresistible and family-friendly, everyone will be fighting over the last slice! Vegan, Gluten-free + Cupcake options.
Finally, The Best Red Velvet Cake + Cream Cheese Frosting Recipe Is Here!
I've been meaning to make a classic red velvet cake on Orchids + Sweet Tea but never got around to it. However, that changes NOW, because it's here-----the amazingly, delicious Best Red Velvet Cake + Cream Cheese Frosting! Of course, I had to keep things pretty traditional because this combo of cake + frosting is just one of those things that belong together.
Back in the day when I used to sell my homemade baked goods, the real crowd-pleasers were the Southern Salted Caramel Cake, Vegan Chocolate Cake, Vegan Banana Cake with Maple Buttercream, and everyone's favorite – This red velvet cake!
And If you're a lover of cake, then our Best Cake Flavors for Any Occasion list is one to check out!
It's the perfect dessert for the Fall + Winter seasons in general or even during Thanksgiving. It has just the right amount of sweetness, fluffiness & softness, and includes a ton of cocoa goodness + thick creamy frosting. And is altogether easy to make—using simple ingredients. It’s a win-win situation!
Jump to:
- Finally, The Best Red Velvet Cake + Cream Cheese Frosting Recipe Is Here!
- How to Make The Best Red Velvet Cake + Cream Cheese Frosting
- Ingredients for The Best Red Velvet Cake
- Why You’ll Love This Red Velvet Cake Recipe
- What To Serve Red Velvet Cake With?
- How to Make Decadent Red Velvet Cake with Cake Mix
- Cake Flour vs. All-Purpose Flour.
- Can I Make This Red Velvet Cake Red Without Coloring?
- Perfect Occasions For The Best Red Velvet Cake
- Tips for Making The Best Cake Every Time
- Why Are The Ingredients At Room Temp?
- So, What Does It Taste Like?
- Assembling the Cake
- Red Velvet Cake Q + A's
- Love Cake? Try These Sweet Creations Next!
- MADE OUR RECIPE(S)?
- The Best Red Velvet Cake + Cream Cheese Frosting
How to Make The Best Red Velvet Cake + Cream Cheese Frosting
This red velvet cake as I’ve mentioned before is super easy to whip together and doesn’t require anything special when it comes to ingredients except for the natural food coloring if that's a specialty for you. To start, you simply create the buttermilk by adding the milk + apple cider vinegar or lemon juice together and letting it sit for a few minutes. Then beat together the butter and sugar until fluffy and pale, add in the other wet ingredients, followed by the dry ingredients and mix until smooth.
Divide the batter into prepared cake pans, bake, and let cool completely. Make the frosting, assemble by frosting, decorate as you feel, and wallah. Slice and enjoy!
Ingredients for The Best Red Velvet Cake
Here's what you need to make this Decadent Red Velvet Cake batter and topping:
- All-purpose flour. I use organic flour from Bob's Red Mill. You can also sub with cake flour, if desired.
- Baking powder + baking soda for leavening.
- Cocoa Powder. The epitome of rich chocolate flavor
- Cane sugar. You can ensure that this is vegan-friendly by it being certified organic.
- Sea salt. I love the play of salty and sweet here!
- Eggs. These act as a binder. You need them to be at room temp.
- Canola oil. This adds moisture to this cake. I always use organic for a healthier option, however, you can sub with coconut oil, olive oil, or melted butter.
- Butter. I like to use unsalted. You can sub with vegan butter for vegan option. Always softened at room temp for the perfect whip!
- Red food coloring – The color agent that adds the beautiful redness to Red Velvet.
- Vanilla extract. This complements the flavors.
- Cinnamon. This helps to amplify the rich chocolate flavor.
- Buttermilk. You can use dairy-free or regular (if you're not restricted to a vegan diet)! This includes your fave plant-based milk + 1 teaspoon lemon juice or apple cider vinegar.
- Cream cheese. Make sure your cream cheese is fully softened to room temperature for easy blending.
- Powdered sugar. If you use granulated sugar, your glaze might have a gritty texture. Definitely recommend only powdered sugar!
SHOP MY FAVORITE TOOLS FOR BAKING, ESPECIALLY FOR THIS CAKE!
Here, I’ve curated a list of baking essentials that I use to achieve my favorite baked goods, especially with The Best Red Velvet Cake. Everything from my fave loaf pan, wooden spoons, parchment paper, and more. SEE THEM HERE!
Why You’ll Love This Red Velvet Cake Recipe
- It's very easy to whip together + uses a handful of ingredients.
- Has a great dairy-free + vegan options.
- Ready in LESS THAN 1 hour and WORTH THE WAIT.
- Warm + comforting chocolate richness + a bit of tangy flavor with every bite.
- Perfect amount of layers with a delicious classic cream cheese frosting that adds a beautiful touch!
- Makes for the perfect sweet treat for the entire family-----kids + adults alike.
WHAT MAKES RED VELVET DIFFERENT FROM CHOCOLATE?
Although both Red Velvet + Chocolate Cake contain cocoa powder, there is a distinct difference. Unlike Chocolate Cake, Red Velvet contains a combination of vinegar and 'buttermilk', which is super important for the texture and taste. In addition, Red Velvet is a lot more rich and fine in taste as opposed to Chocolate.
WHAT FROSTING FLAVOR GOES WELL WITH RED VELVET?
Red Velvet often comes paired with a Cream Cheese Frosting. However, there are so many other pairings that work perfectly with Red Velvet, such as: Classic Vanilla, Bourbon Vanilla, Chai, White Chocolate, and Cookies + Cream.
What To Serve Red Velvet Cake With?
This red velvet cake is indulgent and amazing all on its own, but if you're looking to add a little something extra, here are some more fun ideas for what to serve with a Red Velvet Cake -
- Ice cream: The contrast between cold ice cream and cake can be a winning combination. The subtle vanilla flavor can also complement the caramel and salt flavors in the cake. Try my No-Churn Caramel Cone Ice Cream
- Fresh berries: Adding some fresh berries, such as strawberries or raspberries, can provide a nice pop of acidity to cut through the richness of the cake.
- Coffee or tea: A cup of coffee or tea can be a great way to round out the flavors of the cake. The bitterness of the coffee or tannins in the tea can help balance out the sweetness of the cake. Try my decadent Iced Caramel Latte [with Coffee Ice Cubes]
- Caramel sauce: If you really want to double down on the sweetness, drizzling some additional caramel sauce over the cake can be a decadent finishing touch. Just be aware that this will make the cake even sweeter!
How to Make Decadent Red Velvet Cake with Cake Mix
Whether you choose to make the batter of this Red Velvet Cake from scratch or with cake mix, you won't be disappointed. Simply implement a few teaks and you'll enjoy this cake as if you made it entirely without a mix! If using your favorite box of regular red velvet cake mix, simply turn it into this Decadent Red Velvet Cake by purchasing TWO boxes and:
- Instead of using vegetable oil, substitute with the canola oil or other subs as listed in this recipe.
- Add a little baking powder to the mix (perhaps 1-teaspoon or so per box) and baking soda (about ½ teaspoon per box).
- Use organic cane sugar instead of standard white sugar.
- Add 1 cup of all-purpose flour (per box) to the cake mix to add more "body" to your cake.
- Replace the water with both the buttermilk.
- Be sure to add the vanilla and cinnamon as the recipe states.
- Make the cream cheese frosting and add it to the layer + top of the cake per usual.
Cake Flour vs. All-Purpose Flour.
When it comes to the main ingredient of this entire Decadent Red Velvet Cake recipe—-the flour, I enjoy using Bob’s Red Mill Unbleached White All-Purpose Flour, which is ideal for all kinds of baking, including this one.
However, I do occasionally use Super-Fine Cake Flour which adds a nice airiness and fluffiness to your cakes as well.
Can I Make This Red Velvet Cake Red Without Coloring?
Absolutely! Achieving the red color requires some form of 'dyeing' your batter. In this recipe, I chose to use a Vegan approved food coloring to make things easier, however, there are other great ways to achieve the same color without any extra chemicals:
- Use beet puree (there are plenty of recipes on making your own beet puree to add in!)
When it comes to making a beet puree, you simply roast them and place them in a food processor like you would any other type of puree (sweet potato, pumpkin, etc.).
The awesome part is that by using pureed beets, you can come out with a naturally, perfect red color for any red velvet recipe that you chose!
Perfect Occasions For The Best Red Velvet Cake
These events are a great excuse to eat cake!
- Birthdays
- Anniversaries
- Barbecues
- Potlucks
- Kids Sleepovers
- Holiday Gatherings
- Graduations
- Baby Showers
- Dinner Parties
- Actually, any time is a good time for cake, right? Bake away for a little weekday pep-up!
Tips for Making The Best Cake Every Time
TIP #1: HAVE THE RIGHT TOOLS
To make and decorate this red velvet cake, you'll need a hand-mixer, spatulas (big + small), piping bags + tips, correct baking pans and parchment paper.
TIP #2: COMBINE BAKING POWDER + ACID
The essential ingredient combos for a light, silky cake texture is baking powder with baking soda and an acid (usually vinegar or buttermilk if the cake calls for it). When acid and baking powder/baking soda reacts, it creates bubbles and helps to create a nice rise for your baked goods, leaving an airy texture.
TIP #3: SIFT!
One of my favorite tricks to a perfect cake has been to ensure that ALL of my dry ingredients are sifted. It's an extra step, but the results are a light, fluffy, and fully combined cake batter.
TIP #4: AVOID OVER-MIXING
When mixing your cake batter, it’s so important to add the dry ingredients and wet ingredients alternately. Then, as soon as everything is combined very well, STOP! Over-mixing creates a more dense cake.
Why Are The Ingredients At Room Temp?
When it comes to ingredients, especially in baking, it’s always best to have cold ingredients at room temperature to ensure that the mixing process is more seamless and even. Please note that microwaving your butter last minute if you forget to leave it out at room temperature isn’t recommended. Microwaving often changes the consistency of the butter which doesn’t create a nice ‘creaminess’ when mixed.
So, What Does It Taste Like?
Just like a Red Velvet Cake should! It’s:
- Fluffy + tender
- Generously frosted + with a hint of tanginess
- Sweet & chocolatey flavors melt in your mouth
- Moist and dense
- Totally decadent, and did I mention delicious?
Assembling the Cake
- Place the first cake layer on your cake stand and evenly cover the top with cream cheese frosting. Now, top with 2nd layer and add more frosting atop that layer, spreading it over the tops and sides of cake, evenly and thinly.
- NOTE: If making a 3-layer, be sure to repeat step 1 of assembly once again before getting to the final layer.
- Once fully frosted, add small little designs of the frosting using a piping bag + tip around the sides and top of cake. Chill for 5 minutes to ensure that frosting sets. Top with sliced strawberries or cranberries, if desired.
- NOTE: For a fancy moment or occasion, add florals or greenery atop cake for a Fall vibe!
- When ready to serve, remove from the refrigerator. Slice and enjoy! Bon Appetit!
Red Velvet Cake Q + A's
Keep cake leftovers stored for up to 4-5 days in the fridge. Keep it in an airtight container to keep the cake from drying out. You can also freeze the cake tightly wrapped in plastic wrap for up to 3 months. Before serving, defrost the cake on the counter.
Absolutely! You can always bake this cake the night or day before and let it cool, tightly wrap, and refrigerate until ready to use. The frosting/buttercream can also be made prior and tightly wrapped and stored in the fridge as well. When ready to serve, let cake sit at room temperature for 30 minutes to an hour, frost, and enjoy!
To store frozen (frosted or unfrosted), simply tightly wrap and cover cake and freeze for up to 2-3 months. To serve, thaw in the refrigerator overnight and bring to room temperature.
Absolutely! You can always divide the batter into cupcake pans. The bake time will be a little less, therefore, keeping your eyes on them is super important---around 18 minutes. You can turn this cake into cupcakes by: using the frosting as a filling inside the cupcakes and top with the remaining the cream cheese frosting to get double the ‘indulging experience’. Once cupcakes are baked, simply create a hole in the centers, fill them with the frosting and frost them per usual.
If you would love to make this cake gluten-free, then substituting all-purpose flour with Bob’s Red Mill 1-to-1 Baking Flour is the easiest option. It’s a special blend of gluten-free flours, starches, and xanthan gum, which makes this cake just as soft, fluffy, and airy as the original! They also have a great All-purpose GF flour that works great as well.
To make this cake entirely dairy-free + vegan, simply omit the unsalted butter and eggs and use vegan butter instead and add 1 tablespoon apple cider vinegar to plant-based milk instead of lemon juice. Also, feel free to use coconut oil as a substitute for canola oil, if desired. For the frosting, substitute the cream cheese with ½ cup of vegan butter and add 1 teaspoon of apple cider vinegar for a little "tangy" flavor.
Love Cake? Try These Sweet Creations Next!
- Strawberry Shortcake Birthday Cake
- The Best Vegan Chocolate Cake
- Apple Cinnamon Olive Oil Cake
- Confetti Chocolate Chip Cake
- Vegan Banana Cake with Maple Buttercream
- Vegan Carrot Cake + Orange-infused Frosting
- Vegan Banana Oatmeal Sheet Cake
MADE OUR RECIPE(S)?
If you tried The Best Red Velvet Cake + Cream Cheese Frosting recipe or any other recipe on my website, please please leave a 🌟 star rating and let me know how you go in the 📝 comments below. I love hearing from you.
The Best Red Velvet Cake + Cream Cheese Frosting
Ingredients
CAKE:
- 4 cups organic all-purpose flour
- ½ cup unsalted butter, softened at room temp.
- ¼ cup organic cocoa powder
- 2 cups organic cane sugar
- 2 ½ tsps baking powder
- 1 teaspoon baking soda
- ½ teaspoon sea salt
- Pinch of ground cinnamon
- 2 tsps vanilla extract
- 4 large eggs, at room temp.
- 1 ½ cups Dairy-free "Buttermilk" (You'll need Almond milk + 1 tablespoon apple cider vinegar; You can also use regular buttermilk)
- 1 cup organic canola oil
- 3-4 Tbsps natural red food coloring
CREAM CHEESE FROSTING:
- 5 cups organic powdered sugar, sifted
- ½ cup unsalted butter, softened at room temp.
- 1 (8 oz.) package organic cream cheese, softened at room temp.
- 1 teaspoon vanilla extract
- 2-3 Tbsps Almond milk (You can use your fave plant-based milk or regular cow's milk)
- Pinch of sea salt
Instructions
TO MAKE THE CAKE:
- Begin by preheating your oven to 350 degrees Fahrenheit. Lightly grease (with butter) AND line with parchment paper the bottoms of TWO 8-inch cake pans (for thicker layers) or THREE 6-inch cake pans.
- In a bowl or measuring cup, whisk together the milk and apple cider vinegar (or lemon juice) and set aside for 5-10 minutes until everything "activates" to create the dairy-free "buttermilk". NOTE: If using regular cow's milk or heavy cream cream, you'll mix them together with apple cider vinegar or lemon juice again!
- In a large bowl, whisk together the flour, cocoa powder, baking powder, baking soda, cinnamon, and salt until combined.
- In a bowl, add the butter and sugar, beating them together using a hand-mixer (on high-speed), until pale and fluffy, about 2-3 minutes.
- Add the eggs (one at a time) followed by the vanilla, food coloring, and oil, mixing until combined. On low-speed, add in the dry ingredients followed by the 'buttermilk' and continue to mix until combined and the batter is smooth, about 3-4 minutes. NOTE: The batter should be thick, yet slowly run off the whisk once lifted.
- Divide the batter evenly into each of the cake pans and bake for 30-35 minutes, or until a toothpick or butter knife comes out clean when tested in the centers.
- Remove cakes from the oven and let them rest in the pan for 10 minutes or so before removing the cakes and placing them onto a cooling rack to fully cool. NOTE: Let them cool for at least 1-2 hours in a cool place.
TO MAKE THE CREAM CHEESE FROSTING:
- Simply beat the softened butter and cream cheese in the bowl of an electric mixer (or using a hand-mixer) on medium-high speed, until smooth and pale. Add in the powdered sugar, vanilla, salt, and milk, continuing to mix on medium-speed until you reach the desired consistency----smooth and fluffy. NOTE: Add more milk (1 tablespoon at a time if too thick) or powdered sugar (for more thickness).
ASSEMBLY:
- Place the first cake layer on your cake stand and evenly cover the top with cream cheese frosting. Now, top with 2nd layer and add more frosting atop that layer, spreading it over the tops and sides of cake, evenly and thinly. NOTE: If making a 3-layer, be sure to repeat step 1 of assembly once again before getting to the final layer.
- Once fully frosted, add small little designs of the frosting using a piping bag + tip around the sides and top of cake. Chill for 5 minutes to ensure that frosting sets. Top with sliced strawberries or cranberries, if desired. NOTE: For a fancy moment or occasion, add florals or greenery atop cake for a Fall vibe!
- When ready to serve, remove from the refrigerator. Slice and enjoy!
- Bon Appetit!
Tips & Tricks
- STORAGE: Keep cake leftovers stored for up to 4-5 days in the fridge. Keep it in an airtight container to keep the cake from drying out. You can also freeze the cake tightly wrapped in plastic wrap for up to 3 months. Before serving, defrost the cake on the counter.
- FLOUR: You can also use cake flour in place of all-purpose flour for a fluffier texture.
- RED VELVET CUPCAKES: This recipe yields about 30 cupcakes. Simply bake for 18-20 minutes instead, until centers come out clean. For vegan red velvet cupcakes, see my Vegan Red Velvet Cupcakes + Bourbon Vanilla Buttercream recipe!
- BUTTERMILK: For a dairy-free 'buttermilk', use 1 ½ cups Almond milk + 1 tablespoon apple cider vinegar or lemon juice. For a dairy option-----Add 1 ½ to 2 cups of organic heavy cream + 1 tablespoon lemon juice or apple cider vinegar and let sit for 10 minutes, until it thickens.
- VEGAN OPTION: To make this cake entirely dairy-free + vegan, simply omit the unsalted butter and eggs and use vegan butter instead and add 1 tablespoon apple cider vinegar to plant-based milk instead of lemon juice. Also, feel free to use coconut oil as a substitute for canola oil, if desired. For the frosting, substitute the cream cheese with ½ cup of vegan butter and add 1 teaspoon of apple cider vinegar for a little "tangy" flavor.
Nutrition
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