Why You’ll Love Red Velvet Layer Cake with Cream Cheese Frosting Recipe
You’ll love this recipe because it delivers the signature red velvet flavor without tasting overly chocolatey, and the whipped egg whites help create an especially soft, smooth texture. The combination of butter and oil gives the cake both flavor and moisture, while the cream cheese frosting adds a creamy, tangy finish that suits every bite. It is also made as a two-layer 9-inch cake, which keeps it classic and easy to assemble.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the cake:
- 3 cups cake flour
- 1 teaspoon baking soda
- 2 tablespoons unsweetened natural cocoa powder
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, softened
- 2 cups granulated sugar
- 1 cup canola or vegetable oil
- 4 large eggs, separated
- 1 tablespoon pure vanilla extract
- 1 teaspoon distilled white vinegar
- Red food coloring, liquid or gel
- 1 cup buttermilk
For the cream cheese frosting:
- 16 ounces full-fat brick cream cheese, softened
- 3/4 cup unsalted butter, softened
- 5 cups confectioners’ sugar
- 1 1/2 teaspoons pure vanilla extract
- A pinch of salt
These ingredients work together to create the cake’s classic flavor profile: mild cocoa, sweet vanilla, buttery richness, and the slight tang that makes red velvet so recognizable.
Directions
- Preheat the oven to 350°F and prepare two 9-inch round cake pans by greasing them and lining the bottoms with parchment.
- In a large bowl, whisk together the cake flour, baking soda, cocoa powder, and salt.
- In another bowl, beat the softened butter and sugar until combined. Add the oil, egg yolks, vanilla extract, and vinegar, then beat until smooth.
- Add the dry ingredients in batches, alternating with the buttermilk. Mix just until combined, then add red food coloring until the batter reaches your desired shade.
- In a separate bowl, beat the egg whites until fluffy peaks form. Gently fold them into the batter.
- Divide the batter evenly between the pans and bake for 30 to 32 minutes, or until the cake springs back lightly and a toothpick comes out clean.
- Cool the cakes completely in the pans on a wire rack.
- For the frosting, beat the cream cheese and butter until smooth. Add the confectioners’ sugar, vanilla, and salt, then beat until creamy.
- Level the cake layers if needed. Place one layer on a serving plate, spread frosting on top, add the second layer, and frost the top and sides.
- Chill the finished cake for 30 to 60 minutes before slicing for cleaner cuts.
Servings and timing
This recipe makes 12 servings. Prep time is 30 minutes, bake time is 30 minutes, and the total time is about 3 hours, which includes cooling, frosting, and chilling before slicing.
Variations
You can make a few easy changes to suit your style. Use gel food coloring for a deeper red color, or leave the coloring out entirely for the same flavor with a more natural cocoa-toned cake. Beet powder can also be used as a natural coloring option. If you want a different finish, the cake also works well with vanilla buttercream, Swiss meringue buttercream, or white chocolate buttercream instead of cream cheese frosting.
Storage/Reheating
Store leftover cake tightly covered in the refrigerator for up to 5 days. You can also freeze the frosted cake or unfrosted cake layers for 2 to 3 months. Thaw overnight in the refrigerator, then let it come to room temperature before serving. For make-ahead prep, the cake layers can be baked and covered overnight at room temperature, and the frosting can be made a day ahead and refrigerated; let it soften slightly before using. Because this is a frosted layer cake with cream cheese frosting, reheating is generally not needed, and serving it at cool room temperature gives the best texture.
FAQs
What makes red velvet different from chocolate cake?
Red velvet has a much lighter cocoa presence than chocolate cake. Its flavor leans more toward buttery vanilla with a subtle cocoa note and a tangy finish from buttermilk.
Why do you separate the eggs in this recipe?
The yolks are mixed into the batter, while the whites are beaten separately and folded in at the end. This helps create the soft, velvety crumb that gives the cake its signature texture.
Can I use all-purpose flour instead of cake flour?
Cake flour is recommended for the softest, lightest crumb. All-purpose flour can work in a pinch, but the texture will not be quite as tender.
Do I have to use food coloring?
No. The cake will still taste the same without it. The coloring is mainly for the classic red appearance.
Is gel food coloring better than liquid food coloring?
Yes, gel coloring gives a stronger color with less product. Liquid coloring works too, but you generally need more of it.
Can I make the cake layers ahead of time?
Yes. The cake layers can be baked, cooled, and tightly covered overnight at room temperature before frosting the next day.
Can I make the frosting in advance?
Yes. The frosting can be prepared ahead and refrigerated overnight. Let it sit out briefly so it softens a little before assembling the cake.
How do I know when the cakes are done baking?
The tops should spring back lightly when touched, and a toothpick inserted in the center should come out clean.
Why should the cake be chilled before slicing?
A short chill after frosting helps the cake set and hold its shape, making it easier to slice neatly.
How long will this cake stay fresh?
When tightly covered and refrigerated, it stays fresh for up to 5 days. It also freezes well for longer storage.
Conclusion
This red velvet layer cake is a classic for a reason. It combines delicate cocoa flavor, rich vanilla notes, tangy buttermilk, and silky cream cheese frosting in a cake that looks dramatic and tastes even better than it looks. Whether you are baking it for a celebration or simply because you love a good homemade layer cake, this recipe gives you a dependable, bakery-style result with a soft, velvety crumb.
