Velvety, tender, and irresistibly rich — there’s a reason Red Velvet Buttermilk Cake with Cream Cheese Frosting is a showstopper at any occasion! This luscious cake boasts that iconic crimson hue, ultra-moist layers, and tangy frosting that keeps everyone coming back for more. Did you know Red Velvet’s mysterious origins spark debates among dessert lovers even today? Some say it was invented in New York, others point to the South, but no matter where it comes from, there’s no denying its star power on any dessert table.
Baking Red Velvet at home is easier than you think! With simple pantry staples, quick prep, and just a handful of steps, this recipe is as family-friendly as it is foolproof. Readers have loved my classic Carrot Cake recipe, so if you enjoyed that, you’re in for another treat with this luscious red delight. Get ready to impress with this iconic cake — let’s bake something memorable and sweet!
What is Red Velvet Buttermilk Cake with Cream Cheese Frosting?
Red Velvet Buttermilk Cake with Cream Cheese Frosting – sounds fancy, right? Ever wonder what makes it “velvet” or why a cake would be red to begin with? Some folks say the original bakers wanted to surprise their guests with a hidden color under that snowy frosting! Others claim it was the “velvety” crumb that set this cake apart. One thing’s for sure: as the saying goes, “the way to a man’s heart is through his stomach,” and this cake has a way of winning hearts everywhere it goes. Go ahead — whip up a slice and see why everyone’s sweet tooth can’t resist!
Why You’ll Love This
The star of this cake is its impossibly moist and tender crumb, thanks to a generous splash of tangy buttermilk and a hint of cocoa. Not only does making Red Velvet at home save you a small fortune compared to bakery prices, it also means you get to indulge in real cream cheese frosting — silky, smooth, and with just the right amount of sweetness. The deep red color and melt-in-your-mouth texture combined with the creamy, tangy frosting make every bite truly unforgettable.
The finishing touch? You can level up with toppings like fresh berries or a dusting of chocolate shavings for extra flair. If you’ve tried my Best Ever Chocolate Cake, you’ll notice a similar decadence — but with an exciting, colorful twist. Don’t miss your chance to create bakery-quality cake right in your own kitchen. Grab your apron — it’s time to wow your friends and family!
How to Make
Quick Overview
If you’re after a cake that’s both easy and jaw-droppingly delicious, this recipe delivers every time. With straightforward steps, basic mixing, and a frosting so creamy you’ll want to eat it by the spoonful, this Red Velvet Cake is a beginner-friendly delight. You only need about 20 minutes to prep before it goes into the oven. In less than two hours from start to finish, you’ll have a beautiful, classic cake ready to serve!
Ingredients
2 ½ cups (310g) all-purpose flour
1 ½ cups (300g) granulated sugar
1 teaspoon baking soda
1 teaspoon fine salt
1 teaspoon unsweetened cocoa powder
1 ½ cups (360ml) vegetable oil
1 cup (240ml) buttermilk, room temperature
2 large eggs, room temperature
2 tablespoons red liquid food coloring
1 teaspoon vanilla extract
1 teaspoon white vinegar
16 oz (450g) cream cheese, softened
1 cup (230g) unsalted butter, softened
4–5 cups (500–625g) powdered sugar, sifted
1 ½ teaspoons vanilla extract
Pinch of salt
Step-by-Step
1. Prepare for Baking
Preheat your oven to 350°F (175°C). Grease two 9-inch round cake pans and line the bottoms with parchment paper for easy removal.
2. Dry Ingredients
In a large bowl, whisk together the flour, sugar, baking soda, salt, and cocoa powder until well combined.
3. Wet Ingredients
In another bowl, mix together the vegetable oil, buttermilk, eggs, food coloring, vanilla, and white vinegar. Stir until smooth and well combined.
4. Combine Mixtures
Add the wet mixture into the dry ingredients. Mix gently with a spatula or hand mixer until just combined. Don’t overmix, or you’ll lose that tender crumb!
5. Bake
Divide the batter evenly between the prepared pans. Bake for 28–32 minutes or until a toothpick inserted in the center comes out clean. Remove from the oven and let cool in the pans for 10 minutes, then turn cakes out onto wire racks to cool completely.
6. Make the Frosting
In a large bowl, beat together the softened cream cheese and unsalted butter until fluffy and smooth. Gradually add powdered sugar, vanilla extract, and a pinch of salt, mixing until silky and spreadable.
7. Assemble the Cake
Place one cake layer on a serving plate. Spread a generous layer of cream cheese frosting. Top with the second layer, then cover the cake with the remaining frosting. Smooth the top and sides for that signature red-and-white look!
What to Serve Red Velvet Buttermilk Cake with Cream Cheese Frosting With
Red Velvet Cake makes the perfect centerpiece for your dessert table, but why stop there? Pair it with a cold glass of milk, a hot mug of coffee, or even a creamy vanilla latte for pure bliss. If you’re hosting a gathering, serve it alongside a fruit platter for a touch of freshness, or offer mini cheesecakes and lemon squares for a varied dessert spread. For special occasions, a light berry coulis drizzled on each slice adds both beauty and a sweet contrast to the tangy frosting.
Top Tips for Perfecting
For the deepest red color, use a quality liquid food coloring rather than gel — it blends more evenly into the batter. If you don’t have buttermilk, make your own by adding 1 tablespoon white vinegar or lemon juice to 1 cup milk and letting it sit for 5 minutes. Want extra moist cake? Don’t overbake — remove from the oven as soon as the cake pulls away from the sides and a toothpick comes out clean.
When making the frosting, sift your powdered sugar to ensure the creamiest, lump-free finish. If you accidentally overmix the batter, the cake can turn dense instead of light and tender – so mix just until combined. And for clean layers, chill your cake before slicing!
Storing and Reheating Tips
Store leftover cake in an airtight container in the refrigerator for up to 5 days. The cake tastes wonderful chilled, but if you prefer it at room temperature, let slices warm up for about 30 minutes before serving. For longer storage, you can wrap the cake (frosted or unfrosted) tightly in plastic wrap and freeze for up to 2 months. When ready to enjoy, thaw overnight in the fridge and bring to room temperature before serving for the best texture.
FAQs
Can I make Red Velvet Cake ahead of time?
Absolutely! You can bake the cake layers a day in advance and store them wrapped at room temperature or in the fridge. Frost the next day for maximum freshness.
What if I don’t have buttermilk?
No worries! Make a quick substitute by adding 1 tablespoon of vinegar or lemon juice to 1 cup of milk, and let it sit for 5 minutes before using.
Can I use gel food coloring instead of liquid?
Yes, but liquid coloring is easier to combine for an even red hue in this recipe. If using gel, dilute it with a bit of water first.
Is it possible to make this cake gluten-free?
It sure is! Swap in your favorite 1:1 gluten-free baking flour blend in place of regular flour. The texture may change slightly but it will still be delicious.
What’s the best way to get smooth, lump-free cream cheese frosting?
Make sure your cream cheese and butter are well softened before beating, and sift the powdered sugar before adding for that perfect, creamy finish.
Conclusion
If you’re searching for a cake that’s as beautiful as it is delicious, look no further than Red Velvet Buttermilk Cake with Cream Cheese Frosting. With its vibrant color, tender crumb, and dreamy, tangy frosting, this classic dessert never fails to delight. Plus, with simple ingredients and easy steps, it’s perfect for both special occasions and sweet everyday moments. Whether you’re a seasoned baker or a beginner, this recipe is designed for success — and for sharing! So, preheat your oven, gather your ingredients, and start creating a slice of joy that everyone will remember. Happy baking!
Red Velvet Buttermilk Cake with Cream Cheese Frosting
Equipment
-
Mixing Bowl
-
Cake Pans
-
Whisk
-
Spatula
-
Electric Mixer
Ingredients
Dry Ingredients
- 2.5 cups All-purpose flour
- 1.5 cups Granulated sugar
- 1 teaspoon Baking soda
- 1 teaspoon Fine salt
- 1 teaspoon Unsweetened cocoa powder
Wet Ingredients
- 1.5 cups Vegetable oil
- 1 cup Buttermilk, room temperature
- 2 large Eggs, room temperature
- 2 tablespoons Red liquid food coloring
- 1 teaspoon Vanilla extract
- 1 teaspoon White vinegar
Frosting Ingredients
- 16 oz Cream cheese, softened
- 1 cup Unsalted butter, softened
- 4-5 cups Powdered sugar, sifted
- 1.5 teaspoons Vanilla extract
- 1 pinch Salt
Instructions
-
1. Preheat your oven to 350°F (175°C). Grease two 9-inch round cake pans and line the bottoms with parchment paper for easy removal.
-
2. In a large bowl, whisk together the flour, sugar, baking soda, salt, and cocoa powder until well combined.
-
3. In another bowl, mix together the vegetable oil, buttermilk, eggs, food coloring, vanilla, and white vinegar. Stir until smooth and well combined.
-
4. Add the wet mixture into the dry ingredients. Mix gently with a spatula or hand mixer until just combined. Don’t overmix!
-
5. Divide the batter evenly between the prepared pans. Bake for 28–32 minutes or until a toothpick inserted in the center comes out clean. Let cool in the pans for 10 minutes, then turn cakes out onto wire racks to cool completely.
-
6. In a large bowl, beat together the softened cream cheese and unsalted butter until fluffy and smooth. Gradually add powdered sugar, vanilla extract, and a pinch of salt, mixing until silky and spreadable.
-
7. Place one cake layer on a serving plate. Spread a generous layer of cream cheese frosting. Top with the second layer, then cover the cake with the remaining frosting.
Notes
Red Velvet Buttermilk Cake with Cream Cheese Frosting
Equipment
- Mixing Bowl
- Cake Pans
- Whisk
- Spatula
- Electric Mixer
Ingredients
Dry Ingredients
- 2.5 cups All-purpose flour
- 1.5 cups Granulated sugar
- 1 teaspoon Baking soda
- 1 teaspoon Fine salt
- 1 teaspoon Unsweetened cocoa powder
Wet Ingredients
- 1.5 cups Vegetable oil
- 1 cup Buttermilk, room temperature
- 2 large Eggs, room temperature
- 2 tablespoons Red liquid food coloring
- 1 teaspoon Vanilla extract
- 1 teaspoon White vinegar
Frosting Ingredients
- 16 oz Cream cheese, softened
- 1 cup Unsalted butter, softened
- 4-5 cups Powdered sugar, sifted
- 1.5 teaspoons Vanilla extract
- 1 pinch Salt
Instructions
- 1. Preheat your oven to 350°F (175°C). Grease two 9-inch round cake pans and line the bottoms with parchment paper for easy removal.
- 2. In a large bowl, whisk together the flour, sugar, baking soda, salt, and cocoa powder until well combined.
- 3. In another bowl, mix together the vegetable oil, buttermilk, eggs, food coloring, vanilla, and white vinegar. Stir until smooth and well combined.
- 4. Add the wet mixture into the dry ingredients. Mix gently with a spatula or hand mixer until just combined. Don’t overmix!
- 5. Divide the batter evenly between the prepared pans. Bake for 28–32 minutes or until a toothpick inserted in the center comes out clean. Let cool in the pans for 10 minutes, then turn cakes out onto wire racks to cool completely.
- 6. In a large bowl, beat together the softened cream cheese and unsalted butter until fluffy and smooth. Gradually add powdered sugar, vanilla extract, and a pinch of salt, mixing until silky and spreadable.
- 7. Place one cake layer on a serving plate. Spread a generous layer of cream cheese frosting. Top with the second layer, then cover the cake with the remaining frosting.