The Best Red Velvet Cake with Cream Cheese Frosting

The Best Red Velvet Cake

There’s nothing quite like a decadent piece of red velvet cake covered in cream cheese frosting is there? I love that it’s a unique flavor all it’s own.

This cake is one of my favorite cakes and it’s perfect for the holidays because its color is so vibrant and festive. Valentines, Christmas, July 4th and birthdays are always a good reason to make red velvet cake!

And this isn’t just any red velvet cake. This is thee red velvet cake you need in your recipe box!! This is my version that I’ve tested and re-tested and tweaked and perfected. Everyone always loves it and I think you’ll find it to be the the best out there too!

What’s the Difference Between Chocolate Cake and Red Velvet Cake?

The biggest difference comes down to the amount of cocoa added and the color. Chocolate cake usually has around 3/4 cup cocoa added whereas red velvet cake only has a few tablespoons (some recipes teaspoons).
Can I Freeze Red Velvet Cake?

Yes. You can freeze unfrosted layers up to 2 months. Cool completely wrap in plastic wrap and then in foil, place in an airtight container and freeze. Thaw at room temperature, add cream cheese frosting.

The Best Red Velvet Cake with Cream Cheese Frosting
By the way this cake looks delicious!

Prep 45 mins
Cook 45 mins
Inactive 2 hours
Total 3 hours, 30 mins

Ingredients

    For the Red Velvet Cake:

•     3 cups cake flour
•     1 stick (4 ounces) unsalted butter, at room temperature
•     1 and 1/4 teaspoons baking soda
•     3 tablespoons unsweetened cocoa powder
•     1 tablespoon vanilla extract
•     1 cup granulated sugar
•     1 cup light brown sugar, packed
•     2 teaspoons apple cider vinegar
•     3 tablespoons red food coloring, more or less according to your color preference
•     3 large eggs plus 2 egg yolks
•     1 cup vegetable oil
•     1 cup buttermilk

    For the Cream Cheese Frosting:

•     2 blocks (16 ounces) full-fat cream cheese, VERY soft
•     4 cups confectioners' sugar, sifted, more if needed
•     1 tablespoon vanilla pure extract (omit if you want a stark white frosting)
•     1 stick (4 ounces) unsalted butter, VERY soft

Instructions

    For the Red Velvet Cake:

1. Preheat oven to 350 degrees (F). Cut out two 9-inch round segments of parchment paper to line your cake pans with. Spray two 9" round cake pans generously - sides and bottom - with nonstick cooking spray, then place the parchment paper cut out in the bottom of the pans and spray again. It's important to make sure every bit of pan and paper are sprayed so your cakes don't get stuck. Set pans aside.
2. In a medium-sized bowl sift together the cake flour, cocoa powder, and baking soda; set aside. In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and both sugars until light and fluffy, scraping down the sides of the bowl as needed. Beat in the vanilla extract. Add in the eggs and egg yolks, one at a time, beating well after each addition. Add in the red food coloring and apple cider vinegar and beat smooth. With the mixer on low speed, gradually add in the dry ingredients, alternating with the buttermilk. Finally beat in the oil, mixing just until combined.
3. Divide the batter evenly among the prepared pans and bake for 40 to 45 minutes, or until the tops are firm and and a cake tester (or toothpick) inserted in the center comes out clean, or with a few moist (but not wet) crumbs clinging to it. Allow the cakes to cool in the pans for 5 minutes before gently running a knife around the edges to loosen any stuck bits, then turning them out onto a cooling rack to cool completely. While the cakes cool, you can make the frosting.

    For the Cream Cheese Frosting:

1. In the bowl of a stand-mixer fitted with the paddle attachment, or in a large bowl using an electric handheld mixer, beat the cream cheese, butter, and vanilla on medium-high speed until completely smooth; about 2 minutes. Reduce the speed to low and gradually add the sifted confectioners' sugar. Once all of the sugar has been added beat on high-speed for 1-2 minutes.

Assembly:

1. Using a serrated knife, carefully trim the raised top of each cake. Set the cake trimmings aside - you'll use them for decoration later. Transfer one cake layer to a large plate or cake stand. Spread a thick layer of frosting on top, then gently add the second cake layer, pressing down lightly to seal them together. Frost the top and sides of the cake. Crumble up the cake trimmings and sprinkle them on the top and sides of the cake. Slice and serve, or store in the fridge for 2 days.

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