Red Velvet Cake Frosting

The first time I attempted red velvet cake, I stood over the batter staring at the shocking crimson color wondering if I had made a terrible mistake. My grandmother leaned over my shoulder, laughed, and told me some of the best things in life look a little dramatic before they become beautiful. That cake came out of the oven with the most tender crumb I had ever achieved, and the tangy cream cheese frosting made me understand why this dessert has earned such devotion at celebrations.

I made this cake for my daughters birthday last year, and as she blew out the candles, she told me it was the only birthday cake she ever wants from now on. The way the layers slice so cleanly and the frosting glides across the tongue has turned this into my most requested celebration dessert. There is something about that deep red against the snowy white frosting that makes people pause and appreciate the moment before they even take a bite.

Ingredients

• 2 ½ cups all-purpose flour: The foundation that gives this cake its structure, and I always spoon and level the flour rather than scooping directly to avoid packing it down
• 1 ½ cups granulated sugar: Sweetens the cake while still letting the tangy flavors shine through
• 1 tsp baking soda: Works with the buttermilk and vinegar to create that signature tender rise
• 1 tsp fine salt: Enhances all the flavors and balances the sweetness
• 1 tbsp unsweetened cocoa powder: Just enough to give a hint of chocolate without overpowering the delicate red velvet flavor
• 1 ½ cups vegetable oil: Keeps the cake incredibly moist and creates that tender texture we love
• 1 cup buttermilk, room temperature: The acid reacts with the baking soda and adds wonderful tanginess
• 2 large eggs, room temperature: Structure and richness, and bringing them to room temperature helps them incorporate better
• 2 tbsp red food coloring: Creates that iconic red hue, and gel coloring gives the most vibrant result
• 1 tsp vanilla extract: Pure vanilla makes all the difference in the final flavor
• 1 tsp white vinegar: Enhances the red color and reacts with buttermilk for extra tenderness
• 16 oz cream cheese, softened: Use full fat cream cheese and let it come to completely room temperature for the smoothest frosting
• ½ cup unsalted butter, softened: Adds richness and helps the frosting hold its shape
• 4 cups powdered sugar, sifted: Sifting prevents lumps and gives you that silky smooth texture
• 1 tsp vanilla extract: Rounds out the frosting flavors beautifully
• Pinch of salt: Balances the sweetness and makes the frosting taste more complex

Instructions

Prep your pans and oven:

Preheat your oven to 350°F and generously grease and flour two 9 inch round cake pans, or cut parchment circles to fit the bottom for absolutely foolproof removal

Whisk the dry ingredients:

In a large bowl, whisk together the flour, sugar, baking soda, salt, and cocoa powder until everything is evenly distributed

Combine the wet ingredients:

In a separate bowl, whisk together the oil, buttermilk, eggs, red food coloring, vanilla, and vinegar until the mixture is completely smooth and uniform in color

Mix the batter:

Pour the wet ingredients into the dry ingredients and fold them together gently just until no dry streaks remain, being careful not to overmix which can make the cake tough

Divide and bake:

Pour the batter evenly between your prepared pans and bake for 28 to 32 minutes until a toothpick inserted in the center comes out clean or with just a few moist crumbs

Cool the layers:

Let the cakes rest in their pans for exactly 10 minutes, then carefully turn them out onto wire racks to cool completely before frosting

Make the frosting:

Beat the softened cream cheese and butter together until completely smooth and creamy, then gradually add the sifted powdered sugar while beating until fluffy and mix in the vanilla and salt

Frost the cake:

Once the cakes are completely cool, place one layer on your serving plate, spread a generous layer of frosting, top with the second layer, then frost the top and sides

Chill before serving:

Refrigerate the finished cake for 30 minutes to set the frosting, which makes slicing much cleaner and the flavors even better

Save

My neighbor asked for the recipe after trying this at a summer block party, and she now makes it for every family gathering. The way people light up when they see that dramatic red slice on their plate reminds me why classic recipes deserve to be passed down through generations of home cooks.

Getting the Perfect Red Color

I have learned that gel food coloring produces a much more vibrant red than liquid coloring without adding extra liquid to your batter. Start with two tablespoons and add more if you want that deeper, more dramatic hue that makes red velvet so distinctive.

Making This Cake Ahead

The unfrosted cake layers wrap beautifully and freeze for up to a month, which means you can bake days before a big event and simply thaw and frost when you are ready. I always keep a batch of the frosting ingredients ready to go so the day of serving feels completely stress free.

Serving and Storing

This cake actually tastes better after chilling for a few hours as the flavors meld together and the texture becomes even more tender. Leftovers keep well in the refrigerator for up to five days, though in my house they rarely last that long.

• Let chilled cakes sit at room temperature for 20 minutes before serving for the best texture and flavor
• Use a hot knife wiped clean between slices for the most beautiful presentation
• A light dusting of cocoa powder or some fresh berries on top adds a simple elegant finish

Save

There is something deeply satisfying about slicing into that red velvet cake and seeing those perfect layers, knowing you created something that will become part of someone else's memory. I hope this recipe finds its way into your celebration rotation and brings as much joy to your table as it has to mine.

Recipe FAQs

→ What gives red velvet cake its distinctive color?

The vibrant red hue comes from adding red food coloring, enhanced by the subtle cocoa powder which deepens the color without overpowering the flavor.

→ How can I ensure the cake stays moist?

Using buttermilk and vegetable oil helps maintain moisture, while careful mixing avoids overworking the batter to keep the texture tender.

→ What is the role of vinegar in the batter?

White vinegar reacts with baking soda to create leavening, contributing to the cake’s light and fluffy texture.

→ How do I achieve smooth cream cheese frosting?

Beat softened cream cheese and butter until creamy, then gradually add powdered sugar and vanilla, mixing until fluffy and smooth.

→ Can I add nuts or other toppings?

Yes, chopped pecans or walnuts can be layered between cakes for extra texture, and fresh berries complement the flavors beautifully.