Homemade Red Velvet Cake with Cream Cheese Frosting

  • Author: Sprinkles & Sea Salt
  • Prep Time: 1 hour 50 minutes
  • Cook Time: 25 minutes
  • Total Time: 2 hours 15 minutes
  • Yield: 1 cake 1x


Red Velvet Cake

2 1/4 cups cake flour 

1/4 cup unsweetened cocoa powder 

2 tsp baking powder 

1 tsp salt 

1 3/4 cup granulated sugar 

3 large eggs, room temperature 

2 tsp vanilla extract 

1 cup vegetable oil 

2 tbsp red food coloring, liquid

1 cup buttermilk 

1 tsp baking soda 

1 tsp white vinegar 

Cream Cheese Frosting

2 8oz bricks full fat cream cheese, room temperature 

1 cup (2 sticks) unsalted butter, room temperature 

1 tsp salt 

1 tsp clear vanilla extract 

2 lbs (7 1/2 cups) confectioners sugar 

1 tbsp heavy cream 


Red Velvet Cake

Preheat oven to 350°F 

Prepare 3, 8-inch cake pans by first greasing the bottom and sides with cooking spray and then covering the bottom with a round piece of parchment paper 

Sift the cake flour and cocoa powder into the bowl of your electric mixer

Fit mixer with blade attachment, mix 

Add baking powder, salt and white sugar, mix until fully combined 

In a small bowl, whisk together eggs and vanilla 

Add to mixture to mixing bowl, mix 

Add vegetable oil, mix 

Mix in food coloring

Quickly add buttermilk, baking soda and vinegar, mix until just combined 

Apply cake belts to outside of cake pans* (optional)

Split batter evenly between the 3 cake pans (about 14oz per pan**) 

Bake for 20-25 minutes or until a knife inserted into the center of the cake comes out clean 

When done, remove from oven and cool for 15 minutes

Carefully remove cakes from cake pans and allow to cool completely on a wire baking rack 

Once cake is cool, carefully put layers into the freezer for at least 20 minutes before baking***

Cream Cheese Frosting

Add cream cheese to the bowl of your mixer fitted with blade attachment

Beat until smooth 

Add butter, beat until smooth 

Using a silicon spatula, scrape down the sides of the bowl 

Beat on high again until smooth

Add salt and vanilla, mix 

Slowly add powdered sugar 1 cup at a time 

Before the last 1 1/2 cups of sugar add the heavy cream

Once all ingredients are fully incorporated beat on high until totally smooth and fluffy, 3-5 minutes****

Remove cake from freezer

Put a large dollop of frosting on the base of where you are going to frost the cake so the cake stays in place 

Flip cake layers over so you are frosting the flat side 

Frost the top of the first layer 

Repeat with second layer 

Add top layer, using a thin layer of frosting apply the crumb coat*****

Transfer the whole cake to the freezer for 20 minutes

Remove cake and apply a thick, even layer of frosting to the top and sides of the cake 

Decorate with sprinkles and Hershey’s kisses if desired 


*Cake belts help the layers bake more evenly and come out flat instead of rising in the middle. You can make your own using this tutorial or purchase reusable ones

**I highly recommend using a kitchen scale to measure the batter if you want perfectly even layers 

***You can make and freeze the cake layers in advance, just make sure you wrap them up well in plastic wrap and keep them in a safe place where they won’t get squished. If you are going to store them for more than 2 days, wrap them in aluminum foil as well and put them into gallon sized plastic bags so they do not get freezer burn 

****You can also make the frosting in advance, store it in the refrigerator, preferably in your mixing bowl. Before frosting the cake, bring the frosting to room temperature and mixing it up again so it is easy to work with. 

*****The crumb coat locks in any cake crumbs so you can apply a smooth outer layer of frosting

  • Category: cakes

Keywords: #redvelvetcake, #homemadecakes, #layercakes