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This is the best red velvet cake with cream cheese frosting recipe to bookmark: a plush, moist red velvet cake with gentle cocoa, real buttermilk tang, and a silky cheesecake-style cream cheese frosting. Red velvet isn’t a heavy chocolate cake; its texture and flavor come from the chemistry of natural cocoa + buttermilk + vinegar + baking soda, which creates a fine, velvety crumb and signature tang. Modern bakers often boost the hue with red coloring, but the cake’s identity comes from that acid–base reaction and mild cocoa foundation.¹Darcy Lenz. (2025). Is Red Velvet Cake Actually Chocolate? Southern Living. https://www.southernliving.com/is-red-velvet-chocolate-8681073

For tenderness, we use cake flour (lower protein for a finer crumb) and natural cocoa (not Dutch-process) so the batter stays slightly acidic and plays nicely with baking soda. Dutch cocoa is neutralized and won’t react with baking soda the same way.²Rossi Anastopoulo. (2020). Cake flour vs. all-purpose flour: What’s the difference, and how do I substitute?
King Arthur Baking. https://www.kingarthurbaking.com/blog/2023/01/18/cake-flour-vs-all-purpose-flour

Food-safety heads-up: Because this cake is frosted with cream cheese, refrigerate leftovers and follow the FDA/USDA 2-hour rule for perishables at room temperature (1 hour if above 90°F/32°C).³US FDA. (2024). Serving Up Safe Buffets. U.S. Food and Drug Administration. https://www.fda.gov/food/buy-store-serve-safe-food/serving-safe-buffets Ask USDA.

Classic Red Velvet Cake with Cream Cheese Frosting

• Course: Dessert
• Cuisine: American/Southern
• Skill: Easy–Moderate
• Yield: Two 9-inch layers (12–16 servings)
• Prep: 25 min
• Bake: 25–32 min at 350°F (175°C)
• Cool: 1.5–2 hrs (for clean slicing)

Nutritional Information (per serving, ~1/16 of cake)

• Calories: 516 kcal
• Protein: 4.8 g
• Total Fat: 27.1 g
  • Saturated Fat: 11.6 g
  • Trans Fat: 0.2 g
• Cholesterol: 87 mg
• Total Carbohydrates: 62.8 g
  • Dietary Fiber: 0.6 g
  • Total Sugars: 47.9 g
• Sodium: 65 mg
• Potassium: 49 mg

(Rounded to one decimal place. Values vary with ingredient brands, frosting thickness, and serving size. Based on USDA nutrient database and FDA rounding guidelines for nutrition labels.)

Ingredients

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Ingredients

• Dry

• 2½ cups (300 g) cake flour

• 2 Tbsp (12 g) natural cocoa powder (not Dutch-process)

• 1 tsp baking soda

• ½ tsp fine salt

• Wet

• 1¾ cups (350 g) granulated sugar

• 3 large eggs, room temp

• ¾ cup (180 ml) neutral oil (canola/veg) → “red velvet cake recipe with oil”

• 1 cup (240 ml) buttermilk, room temp

• 2 tsp pure vanilla extract

• 2 tsp distilled white vinegar

• Red gel food color: start with 2 tsp; adjust to preference

• Cheesecake Cream Cheese Frosting (thick, tangy, slice-friendly)

• 12 oz (340 g) brick cream cheese, softened

• ¾ cup (170 g) unsalted butter, softened

• 3–3½ cups (360–420 g) powdered sugar, sifted

• 1 Tbsp lemon juice (optional, for a cheesecake-like tang)

• 1 tsp vanilla extract

• Pinch fine salt

• 1–3 Tbsp milk or heavy cream, to thin if needed

Note: Cake flour’s lower protein helps that “velvet” crumb; natural cocoa keeps acidity for lift with baking soda; oil maximizes moisture.⁴Marissa Sertich Velie. (2023). What’s the Difference Between Dutch Process and Natural Cocoa Powder? Serious Eats. https://www.seriouseats.com/difference-dutch-process-natural-cocoa-powder-substitute

Method (7 steps)

Storage & food safety

Because of cream cheese: refrigerate the cake (covered). Follow the 2-hour rule for any time at room temperature (1 hour if >90°F/32°C). Bring slices to room temp for best texture before serving.³US FDA. (2024). Serving Up Safe Buffets. U.S. Food and Drug Administration. https://www.fda.gov/food/buy-store-serve-safe-food/serving-safe-buffets Ask USDA.

Pro Tips

• Natural vs. Dutch cocoa: Natural cocoa is acidic (pH ~5–6) and complements baking soda; Dutch-process is neutral and typically pairs with baking powder. Swapping can hurt rise and flavor balance. ⁴Marissa Sertich Velie. (2023). What’s the Difference Between Dutch Process and Natural Cocoa Powder? Serious Eats. https://www.seriouseats.com/difference-dutch-process-natural-cocoa-powder-substitute
• Flour matters: Cake flour’s lower protein (≈10% at King Arthur) means less gluten development → finer crumb.²Rossi Anastopoulo. (2020). Cake flour vs. all-purpose flour: What’s the difference, and how do I substitute?
  King Arthur Baking. https://www.kingarthurbaking.com/blog/2023/01/18/cake-flour-vs-all-purpose-flour
• Buttermilk substitute: No buttermilk? Mix 1 Tbsp lemon juice or vinegar with milk to make 1 cup; rest 10–15 min to lightly curdle. Yogurt/kefir also work.²Rossi Anastopoulo. (2020). Cake flour vs. all-purpose flour: What’s the difference, and how do I substitute?
  King Arthur Baking. https://www.kingarthurbaking.com/blog/2023/01/18/cake-flour-vs-all-purpose-flour
• Clean slices: Chill the frosted cake 20–30 min to set; wipe the knife between cuts.
• Design ideas (“red velvet cake designs”): Naked sides with drip, crumb-coat with smooth finish, or stencil cocoa/powdered sugar patterns for dramatic red velvet cake images on top.

Red Velvet Cake Variations

1) Red Velvet Bundt Cake

• Pan: 10–12-cup Bundt; lower oven temp to 325°F/165°C (Bundts have more surface area). Fill no higher than ~1¼” from the rim. Bake 55–65 min; internal temp ~200–205°F.
• Release insurance: Grease just before filling; use baking spray with flour or melted shortening (not butter, whose milk solids can glue cakes). Cool 10 minutes in the pan, then invert.⁵Nordic Ware. Bundt Tips & Tricks. https://www.nordicware.com/bundt-tips-and-tricks/

2) Red Velvet Cupcakes

• Yield: ~24 standard cupcakes; bake 18–22 min at 350°F. Pipe the same frosting.

3) Red Velvet Cookies

For the Red velvet cookies recipe:

• Chill leftover cake batter won’t work; instead, make classic red velvet cookie dough (uses more flour and butter) or bake this cake, crumble scraps, and mix with frosting for red velvet cake pops.

4) “Original red velvet cake recipe” frosting (Ermine/boiled milk)

Swap the cream cheese frosting for ermine frosting (a cooked milk-and-flour base whipped into butter): historically paired with early red velvet/mahogany cakes and naturally snow-white. Great if you want a red velvet cake by milk frosting and a less tangy finish.⁶Sheri Castle. (2025). This Vintage Frosting Was The Original Choice For Red Velvet Cake. Southern Living. https://www.southernliving.com/history-of-ermine-frosting-11779621

5) Egg-free option

For a red velvet cake recipe eggless version:

• Replace 3 eggs with ¾ cup full-fat plain yogurt (or commercial egg replacer as directed). Expect a slightly denser crumb; keep the vinegar/buttermilk for lift.

Use this simple red velvet cake recipe as your base for birthday red velvet cake, red velvet cupcakes, or a showy red velvet bundt cake. The ingredient balance and baking science above are what keep it moist, velvety, and reliable—every time.

Red Velvet Cake Recipe Card

Classic Red Velvet Cake with Cream Cheese Frosting Recipe

Kenshah K.

This is the best red velvet cake with cream cheese frosting recipe to bookmark: a plush, moist red velvet cake with gentle cocoa, real buttermilk tang, and a silky cheesecake-style cream cheese frosting.

5 from 1 vote

Print Recipe Pin Recipe

Prep Time 25 minutes mins

Cook Time 30 minutes mins

Total Time 55 minutes mins

Course Dessert

Cuisine American, Southern-Inspired

Servings 12 Generous slices

Calories 516 kcal

Ingredients

  

Dry:

• 2½ cups 300 g cake flour
• 2 Tbsp 12 g natural cocoa powder (not Dutch process)
• 1 tsp baking soda
• ½ tsp fine salt

Wet:

• 1¾ cups 350 g granulated sugar
• 3 large eggs room temp
• ¾ cup 180 ml neutral oil (canola/veg) for red velvet cake recipe with oil
• 1 cup 240 ml buttermilk room temp
• 2 tsp pure vanilla extract
• 2 tsp distilled white vinegar
• Red gel food color: start with 2 tsp adjust to preference

Cheesecake Cream Cheese Frosting (thick, tangy, slice-friendly):

• 12 oz 340 g brick cream cheese softened
• ¾ cup 170 g unsalted butter softened
• 3–3½ cups 360–420 g powdered sugar sifted
• 1 tbsp lemon juice optional, for a cheesecake-like tang
• 1 tsp vanilla extract
• Pinch fine salt
• 1–3 tbsp milk or heavy cream to thin if needed

Instructions

 

Prep:

• Heat oven to 350°F/175°C. Grease and line two 9-inch round pans (parchment bottoms).
  

Whisk dry & Build the emulsion:

• In a bowl, whisk cake flour, natural cocoa, baking soda, and salt.
  
• In a large bowl, whisk sugar, eggs, and oil until glossy. Whisk in buttermilk and vanilla; tint with food color to a deep ruby.
  

Activate lift & Bake:

• Stir in vinegar, then immediately add dry ingredients in two additions; mix just until smooth (don’t overmix). The batter should be pourable.
  
• Divide batter between pans; tap to release bubbles. Bake 25–32 min until a toothpick has moist crumbs or the center reads ~200–205°F (93–96°C) with an instant-read thermometer (a reliable doneness cue for cakes).
  

Cool & Frost:

• Cool 10–15 min in pans; turn out to racks and cool completely (1.5–2 hrs).
  
• Frost: Beat cream cheese and butter until satiny. Gradually beat in powdered sugar, lemon (optional), vanilla, and salt. Adjust consistency with a splash of milk/cream. Fill and frost the cooled layers.
  

Notes

• Why oil instead of butter?
  Many bakers prefer oil in red velvet for guaranteed moisture and a tender crumb, even after refrigeration. If you crave butter flavor, you can swap in half butter, half oil—but expect a slightly denser texture.
• Which cocoa is best?
  Always use natural cocoa powder, not Dutch-process. Natural cocoa is acidic (pH ~5–6) and reacts with baking soda for proper lift and that subtle tang. Dutch cocoa is neutralized, so it won’t react the same way.
• Food coloring choices.
  Classic recipes call for red dye, historically linked to the cake’s identity. The FDA currently permits synthetic dyes like FD&C Red No. 40 when used as directed, though a 2025 FDA announcement signaled future phase-outs of some petroleum-based dyes. For a natural alternative, beet powder or pomegranate powder can be used, but note that heat dulls their color—best in frostings and glazes rather than baked batter.
• Frosting safety.
  Because this cake is topped with cream cheese frosting, treat it as a perishable. According to the USDA Food Safety guidelines, refrigerate the frosted cake within 2 hours (1 hour if above 90°F/32°C). Store tightly covered and enjoy within 3–4 days. Bring slices to room temperature before serving for the best texture.
• Make-ahead tips.
  • Bake the cake layers a day ahead; wrap cooled layers in plastic and store at room temperature.
  • Frosting can be prepared up to 2 days in advance and chilled. Whip briefly before spreading to restore fluffiness.
  • For longer storage, the unfrosted cake can be frozen (well-wrapped) for up to 2 months.
• Measuring flour matters.
  Use the spoon-and-level method (spoon flour into a cup, level with a knife). Packing flour into a cup can add 20–30 g extra per cup, leading to a dry cake.
• Don’t skip the vinegar.
  It might sound odd in a cake, but vinegar is a classic part of red velvet’s chemistry: it reacts with baking soda and buttermilk to tenderize, lighten the crumb, and brighten the red hue.
• Design & decoration ideas.
  For birthdays or holidays, garnish with chocolate curls, fresh berries, or a dusting of powdered sugar through a snowflake stencil. This ties into trending red velvet cake decoration ideas.

Keyword easy red velvet cake, moist red velvet cake recipe, original red velvet cake recipe, red velvet cake with buttermilk, red velvet cake with cream cheese frosting, red velvet cake with frosting, red velvet cake without food coloring, simple red velvet cake recipe

List of Sources

• 1
  Darcy Lenz. (2025). Is Red Velvet Cake Actually Chocolate? Southern Living. https://www.southernliving.com/is-red-velvet-chocolate-8681073
• 2
  Rossi Anastopoulo. (2020). Cake flour vs. all-purpose flour: What’s the difference, and how do I substitute?
  King Arthur Baking. https://www.kingarthurbaking.com/blog/2023/01/18/cake-flour-vs-all-purpose-flour
• 3
  US FDA. (2024). Serving Up Safe Buffets. U.S. Food and Drug Administration. https://www.fda.gov/food/buy-store-serve-safe-food/serving-safe-buffets Ask USDA.
• 4
  Marissa Sertich Velie. (2023). What’s the Difference Between Dutch Process and Natural Cocoa Powder? Serious Eats. https://www.seriouseats.com/difference-dutch-process-natural-cocoa-powder-substitute
• 5
  Martin Earl. (2025). Cakes, Breads, Custards, and More: Doneness Temperatures for Baked Goods. ThermoWorks. https://blog.thermoworks.com/baked-good-doneness-temps/
• 6
  Sheri Castle. (2025). This Vintage Frosting Was The Original Choice For Red Velvet Cake. Southern Living. https://www.southernliving.com/history-of-ermine-frosting-11779621