Moist Red Velvet Cake with Cream Cheese Frosting.

Hey friends! Today, I’m excited to share a baking recipe that’s become a favorite in my kitchen and heart: Ultra-Moist Red Velvet Cake with Cream Cheese Frosting.

Just imagine: a slice of cake that’s velvety soft, a beautiful deep red hue, with a whisper of chocolate and a gentle tang from buttermilk—and then that luscious, silky cream cheese frosting melting on your tongue. It’s the kind of dessert that makes you pause mid-bite and close your eyes in delight.

I fell in love with red velvet cakes when I first saw one at a friend’s wedding—towering layers, streaked with snowy white frosting, and crumbs of red peeking around the edges. I had to know how they made it so dreamy. Over months of baking (yes, many trial cakes were eaten!), I tweaked and tuned until I landed on this version: reliably moist, not overly sweet, and forgiving enough for even confident beginners.

What makes this red velvet cake special?

It balances that cocoa-buttermilk tang and vanilla sweetness
You use common ingredients (no exotic stuff)
It’s a classic baked cake (no no-bake tricks), so you get that satisfying texture
And it’s versatile—scale it up, turn it into cupcakes, or even decorate it simply or dramatically

Ready to bake some magic? Let’s go!

Recipe at a Glance

Item	Details
Prep time	20 minutes
Bake time	25–30 minutes
Cooling / assembly	40 minutes (plus chilling if desired)
Total time	≈ 1 hour 20 minutes
Skill level	Confident beginner / intermediate
Yield	10–12 generous slices (2 × 8-inch layers)
Scaling options	Use half quantities for a single 8-inch cake; or triple for a 3-layer cake; cupcakes: bake ~18–22 min
Tools needed	Two 8-inch round cake pans, parchment paper, electric mixer (or whisk & strong arm), spatulas, cooling racks, cake stand or plate
Make-ahead / meal prep notes	You can bake layers a day ahead and wrap them airtight. Frost on the day of serving. Layers can freeze (well wrapped) for 2 months.

Ingredients

For the Cake

2 cups (240 g) all-purpose flour
2 tablespoons natural unsweetened cocoa powder
1 teaspoon baking soda
1 teaspoon baking powder
½ teaspoon salt
1½ cups (300 g) granulated sugar
½ cup (113 g) unsalted butter, softened
2 large eggs, room temperature
1 cup buttermilk, room temperature
2 teaspoons vanilla extract
2 tablespoons red food coloring (gel or liquid)
1 teaspoon white vinegar

For the Cream Cheese Frosting

225 g (8 oz) cream cheese, softened
½ cup (113 g) unsalted butter, softened
2½ to 3 cups powdered sugar, sifted
1 teaspoon vanilla extract
Pinch of salt

Equipment Requires

Step-by-Step Instructions

Step 1: Prep & Preheat

Preheat your oven to 175 °C (350 °F) (non-fan setting).
Grease two 8-inch round cake pans. Line bottoms with parchment, and lightly flour (tap out excess).
In a medium bowl, whisk flour + cocoa + baking soda + baking powder + salt—set aside.

Step 2: Cream Butter, Sugar & Eggs

In a large bowl or stand mixer, cream butter and sugar until fluffy and lighter in color (about 2 minutes).
Add eggs, one at a time, beating well after each.
Stir in vanilla extract.

Pro tip: Scrape down bowl edges occasionally to avoid unmixed pockets.

Step 3: Combine Wet & Dry

Add buttermilk in 2 additions, alternating with dry mixture (i.e. half the flour mix, then all buttermilk, then remaining flour). Begin and end with the flour mix. Use gentle folding or low speed to avoid too much gluten development.
In a small bowl, mix red food coloring + vinegar and stir into batter.
The batter should be smooth, of a pourable-but-thick consistency, and a bright red color.

Step 4: Bake the Cake

Divide batter evenly between pans (use kitchen scale if you like precision).
Gently tap pans on counter to release air bubbles.
Bake on middle rack 25–30 minutes, or until toothpick comes out with moist crumbs (not dry).
Rotate pans halfway if your oven is uneven.

Check early around 22–23 min, since overbaking dries the cake.

Step 5: Cool & Wrap

Let pans rest 10 minutes on wire rack.
Run a knife around edges, invert onto racks, remove parchment, then flip right-side-up.
Let cool fully (≈ 30 min) before frosting, or wrap and chill until ready.

Step 6: Make the Cream Cheese Frosting

Beat cream cheese + butter together until creamy and smooth (~2 minutes).
With mixer on low, gradually add powdered sugar, one cup at a time, until it reaches desired sweetness and thickness.
Stir in vanilla and pinch of salt.
Stop beating once well combined—avoid overwhipping, which can become too soft.

Step 7: Assemble & Frost

If domes formed on tops, level them gently with a knife or cake leveler.
Place first layer on cake plate. Spread a thick, even layer of frosting (⅓ to ½ inch).
Top with second layer, then apply a crumb coat—a thin layer of frosting to seal crumbs. Chill ~15 minutes to set.
Apply the final frosting layer, smoothing the top and sides. Use an offset spatula or back of spoon for swoops or texture.
Optional: garnish with red velvet cake crumbs (from trimmed domes) or chocolate curls.

Sensory Checkpoints & Visual Cues

Batter: bright red, silky (not lumpy).
In oven: edges pulling slightly from pan, top should spring back lightly when pressed.
Frosting: silky and smooth, holds shape but easily spreadable.
When slicing: clean cuts, minimal crumbs.

Serving & Storage Tips

Storage Location	How to Store	Shelf Life	Serving Tips
Room temperature	Cover cake with cake dome or wrap lightly	1 day (only if room is cool and cake is well sealed)	Serve immediately after frosting softens a little
Refrigerator	Wrap cake or place in airtight container	3–4 days	Bring slices to room temp (~30 min) before serving for best flavor
Freezer	Freeze individual slices or whole cake (well wrapped in foil & plastic)	Up to 2 months	Thaw in fridge overnight, then come to room temp; re-frost if needed

Troubleshooting & FAQ

Problem	What Happened	Fix / Tip
Filling or crumbs in frosting layer	Crumbs got into top coat	Always apply a crumb coat first, chill, then final coat
Cake is dry	Overbaked or too much flour	Reduce bake time, weigh flour instead of scooping, check early
Cake sinks in center	Undercooked or opened oven too early	Bake fully; don’t open oven until the later half of time
Frosting too soft	Room too warm, over-beaten, or too little powdered sugar	Chill frosting, stop over-whipping, add more sugar little by little
Color too pale	Food coloring not strong enough	Use more gel food coloring a little at a time; or try stronger brand
Layers sliding	Frosting too soft or layers not leveled	Chill cake slightly before adding top layer, use stiffer frosting, level layers

Variations & Creative Twists

Red Velvet Cupcakes: Use this same batter in cupcake liners (fill ¾ full). Bake ~18–22 min. Frost with the same cream cheese frosting.
Chocolate Chip Red Velvet: Gently fold in ½ cup mini semisweet chocolate chips into the batter before pouring.
Berry Swirl Frosting: Lightly fold in a raspberry or strawberry puree (strained) into the frosting to create a swirl effect and fruity note.
Ermine / Boiled-Milk Frosting: For a lighter, vintage option (less rich than cream cheese), use a cooked flour-milk paste base and then fold in butter—perfect for warm climates or lighter tastes.

Closing Encouragement

There you go—your own dreamy, showstopper Red Velvet Cake that’s entirely achievable at home. I hope when you slice into it, you hear that satisfying edge giving way to soft, moist layers full of flavor.

You don’t need to be a pastry chef to make something unforgettable—just a pinch of patience, some good ingredients, and a willingness to enjoy the process (even the messy frosting moments). I can’t wait to hear how your cake turns out—please drop me a message or photo if you bake this one!

Happy baking, friends. ❤️