Red Velvet Cake With Cream Cheese Frosting
This Red Velvet Cake is rich, soft, and velvety, with a hint of cocoa and a smooth cream cheese frosting that melts in your mouth. Each bite is perfectly balanced – not too sweet, just tangy enough, and gorgeously vibrant. It’s a timeless layer cake that looks stunning on any dessert table.
Red velvet has always been one of my daughters favourite cake flavours. There’s something about slicing into that deep red sponge with layers of creamy frosting that feels extra special. This version bakes up beautifully tall in 6-inch tins – perfect for smaller gatherings without sacrificing drama. It’s one of those recipes that makes you feel like a pro baker, even if you’re just in it for the frosting (like me – cream cheese frosting is my all time fave)!
Why You’ll Love This Recipe
- Tall, soft layers – perfect texture and height for a showstopper bake.
- Classic flavour – that subtle cocoa richness paired with tangy cream cheese frosting.
- Moist and tender – a combination of buttermilk and oil keeps the crumb soft.
- Perfect for any occasion – birthdays, holidays, or just because!
Ingredients Breakdown
- Plain flour (all-purpose flour) – gives structure to the cake without making it dense.
- Cocoa powder – just a little adds depth without turning it into a chocolate cake.
- Bicarbonate of soda – helps the cake rise and keeps it fluffy.
- Salt – enhances flavour.
- Unsalted butter – butter adds flavour to the cakes.
- Caster sugar – gives a fine, light texture.
- Eggs – provide richness and help bind the cake.
- Buttermilk – creates that classic red velvet tang and tender crumb. If you don’t have buttermilk, don’t worry! You can use milk with added lemon juice to make your own buttermilk.
- White vinegar – reacts with the cocoa and bicarb for the signature texture.
- Red food colouring – gives that unmistakable deep red hue.
- Cream cheese, butter, and icing sugar – for the smooth, tangy frosting.
How to Make Red Velvet Cake
- Preheat your oven to 170°C (340°F) and grease and line three 6-inch round cake tins.
- Sift together the flour, cocoa powder, bicarbonate of soda, and salt. Set aside.
- Cream the butter and sugar in a stand mixer until light and fluffy.
- Add the eggs one at a time, beating well after each addition, then mix in the vanilla.
- Mix the buttermilk, vinegar, and red food colouring in a jug.
- Add the dry and wet ingredients alternately to the butter mixture, starting and ending with dry. Mix gently until combined.
- Divide the batter evenly between your prepared tins and smooth the tops.
- Bake for 28-32 minutes, or until a skewer inserted in the centre comes out clean.
- Cool in the tins for 10 minutes before transferring to a wire rack to cool completely.
- Make the buttercream by combining the butter, cream cheese, vanilla and icing sugar. Pipe onto the fully cooled cakes.
Tips for Success
- Don’t overmix the batter – it can make the cake dense.
- Use gel or paste food colouring for a rich, vibrant red.
- If you don’t have buttermilk, mix 240 ml (1 cup) milk with 1 tbsp white vinegar or lemon juice and let sit for 5 minutes.
- Chill the cake before frosting for easier assembly.
FAQ
Can I bake this in larger tins?
Yes, this recipe will also fit two 8-inch tins – just increase the baking time by 5-10 minutes.
Can I make the layers ahead of time?
Absolutely. Wrap cooled layers tightly in cling film and store at room temperature for 24 hours or freeze for up to 3 months.
How do I make the frosting thicker?
Add a little more icing sugar or chill it briefly before spreading.
Can I make this festive?
Yes! This cake would be perfect for Valentine’s Day or Christmas due it’s lovely festive colour. Change the decoration, add sprinkles and make it your own!
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Red Velvet Cake With Cream Cheese Frosting
Equipment
- Greaseproof Paper
Ingredients
For the Cake:
- 325 grams plain flour 2 ½ cups + 2 tbsp
- 3 tablespoons cocoa powder
- 1 ½ teaspoons baking soda
- ½ teaspoon salt
- 250 grams unsalted butter softened 1 cup + 1 tbsp
- 400 grams caster sugar 2 cups
- 4 large eggs at room temperature
- 1 tablespoon vanilla extract
- 240 millilitres buttermilk 1 cup
- 2 teaspoons white vinegar
- 2 tablespoons red food colouring gel or liquid, adjust as needed
For the Cream Cheese Frosting:
- 125 grams unsalted butter softened ½ cup (1 stick)
- 200 grams full-fat cream cheese cold 7 oz (about ¾ cup)
- 300 grams icing sugar 2½ cups powdered sugar
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven to 170°C (340°F). Grease and line three 6-inch round cake tins with parchment paper.
- Combine the dry ingredients. In a medium bowl, sift together the flour, cocoa powder, baking soda, and salt. Set aside.
- Cream the butter and sugar. In a large bowl or stand mixer, beat the butter and sugar together for 2–3 minutes until light and fluffy.
- Add the eggs and vanilla. Beat in the eggs one at a time, then mix in the vanilla extract. Scrape down the sides of the bowl as needed.
- Mix the wet ingredients. In a jug, whisk together the buttermilk, vinegar, and red food colouring.
- Combine the mixtures. Add the dry ingredients to the butter mixture in three additions, alternating with the buttermilk mixture.
- Start and end with the dry ingredients. Mix until just combined – don’t overmix.
- Divide and bake. Evenly divide the batter between the three tins. Bake for 30–35 minutes or until a skewer inserted in the centre comes out clean.
- Let the cakes cool in the tins for 10 minutes, then transfer to a wire rack to cool completely before decorating.
- Make the buttercream by combining the butter, cream cheese, vanilla and icing sugar. Pipe onto the fully cooled cakes.
