Red Velvet Layer Cake with Cream Cheese Frosting

Name: Red Velvet Layer Cake with Cream Cheese Frosting
Prep time: 30 min
Cook time: 30 min
Total time: 150 min
Yield: 10 to 12 slices
Cuisine: American
Ingredients: 280 g all-purpose flour; 250 g sugar; 15 g unsweetened cocoa powder; 1 tsp baking soda; 1/2 tsp salt; 115 g unsalted butter, softened; 2 whole large eggs; 240 ml buttermilk; 1 tsp vanilla extract; 1 tbsp red gel food coloring; 1 tsp white vinegar; 225 g cream cheese, softened; 60 g unsalted butter, softened, for frosting; 180 g icing sugar

This red velvet cake has a tender cocoa crumb, a mild tang from buttermilk and a smooth cream-cheese frosting.

By Hez ArslanUpdated October 2, 2026

Total 2 hr 30 minMakes 10 to 12 slices

Jump to Recipe

This red velvet cake has a tender cocoa crumb, a mild tang from buttermilk and a smooth cream-cheese frosting. The source lists butter but no method for incorporating it; this version creams softened butter and sugar, then alternates the dry ingredients with buttermilk. Use food coloring sparingly and cool the layers fully before frosting. Heat oven to 175°C (350°F); grease and line two 20-cm (8-inch) round pans. Whisk flour, cocoa, baking soda and salt. Cream butter and sugar until fluffy; beat in eggs, vanilla, coloring and vinegar. Add dry ingredients in three additions, alternating with buttermilk; mix only until smooth. Divide into pans and bake 25 to 30 minutes until a tester comes out clean; cool 10 minutes, then turn out and cool fully.

Red Velvet Layer Cake with Cream Cheese Frosting

How to tell when it is ready

Beat cream cheese and butter smooth; gradually beat in icing sugar. Fill and frost the cooled layers.

Tips

Heat oven to 175°C (350°F).
Whisk flour, cocoa, baking soda and salt.
Add dry ingredients in three additions, alternating with buttermilk.
Divide into pans and bake 25 to 30 minutes until a tester comes out clean.

Troubleshooting

If cake domes, level the cooled layers before frosting.
If frosting is soft, chill it briefly before spreading.

Substitutions

Use plant-based block butter and dairy-free cream cheese for a dairy-free version.
Use a gluten-free cake flour blend.

Variations

Add a little orange zest to the batter.
Fill with a thin layer of raspberry preserves.

Serving suggestions

Serve with coffee or tea.
Add fresh strawberries alongside.
Top slices with cake crumbs.
Serve small slices after dinner.

Make ahead

Measure the ingredients in advance and prepare the components described in the steps. Refrigerate frosted cake covered for up to 4 days; bring slices to room temperature briefly before serving.

Storage

Refrigerate frosted cake covered for up to 4 days; bring slices to room temperature briefly before serving.

Food safety

Cream-cheese frosting is perishable; keep the cake refrigerated and return it promptly after serving.

Frequently asked questions

How do I know red velvet cake with cream cheese frosting is ready?

Beat cream cheese and butter smooth; gradually beat in icing sugar. Fill and frost the cooled layers.

How should I store red velvet cake with cream cheese frosting?

Refrigerate frosted cake covered for up to 4 days; bring slices to room temperature briefly before serving.

Serve with coffee or tea. Refrigerate frosted cake covered for up to 4 days; bring slices to room temperature briefly before serving.

About the author

Hez Arslan

Hez Arslan owns feastdelights.com and also writes practical recipes for everyday home cooking, from familiar Ukrainian dishes to meals inspired by kitchens around the world. His clear, step-by-step guidance helps home cooks approach each recipe with confidence.

Red Velvet Layer Cake with Cream Cheese Frosting