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Velvety red velvet layer cake with silky cream cheese frosting

Cakes · March 10, 2026 · 9 min read · 100 min total

Velvety red velvet layer cake with silky cream cheese frosting is a cakes recipe, about 100 minutes total, yielding 12 pieces, medium difficulty.

Tall red velvet cake with rich white frosting between layers and crumb decoration.

Red Velvet cake is a timeless classic - with its bright red crumb and delicate cocoa aroma. This recipe produces a wonderfully tender, moist cake with just the right balance of sweetness and delicate tartness, topped with the smoothest cream cheese frosting.

Perfect for birthdays or special occasions, you'll impress friends and family with this red velvet cake - and it's much easier to make than you think!

Ingredients for Red Velvet Cake including flour, cocoa, red food coloring, butter, eggs and cream cheese on a board.
All the ingredients for the classic Red Velvet cake.

What makes red velvet cake so special?

Red Velvet cake is known for its buttery, delicate texture, strong color and a subtle cocoa note. Buttermilk and vinegar add a pleasant freshness and make every bite wonderfully balanced. The creamy cream cheese frosting rounds everything off perfectly.

Red velvet cake batter is mixed in a bowl with a spatula.
A bright red red velvet dough is created.

For the best results, it's best to use gel food coloring for the typical red. You shouldn't leave out buttermilk and vinegar - they react with the baking soda and ensure the loose texture and authentic taste.

Two red velvet cakes cool on a rack, the bright red color is clearly visible.
Freshly baked Red Velvet bases cool before filling.

Tips for baking and layering

Divide the dough as evenly as possible so that the bases are nice and even, and let the cakes cool completely before filling them. A chilled cake is easier to spread and cut. Save some cake trimmings to make pretty red crumbs for decoration!

Piece of red velvet cake with cream cheese frosting and cake crumbs on a white plate.
A decadent piece with creamy frosting and red cake crumbs as a topping.

This red velvet cake makes any occasion special and stays fresh for several days - if there is any left at all. Enjoy every deliciously juicy bite!

Recipe

Ingredients

  • 250 g wheat flour (Type 405)
  • 1/2 tsp baking soda
  • 2 tbsp cocoa powder
  • 1/2 tsp salt
  • 120 g soft butter (unsalted)
  • 300 g fine sugar
  • 2 large eggs
  • 240 ml vegetable oil
  • 1 tbsp red food coloring (gel)
  • 1 tsp vanilla extract
  • 1 tsp white vinegar
  • 240 ml buttermilk
  • For the frosting:
  • 300 g double cream cheese
  • 100 g soft butter (unsalted)
  • 350 g sifted powdered sugar
  • 1 tsp vanilla extract

Method

  1. Preheat the oven to 170 °C top/bottom heat (150 °C fan oven). Grease two round baking tins (20 cm) and line the bottom with baking paper.
  2. Sift together the flour, baking soda, cocoa and salt.
  3. Beat butter and sugar until light and creamy. Add the eggs one at a time and stir in well.
  4. Stir in oil, food coloring, vanilla and vinegar. Fold in the flour mixture alternately with the buttermilk in three portions.
  5. Divide the dough evenly between the molds. Bake for 28-32 minutes until a wooden pick comes out clean.
  6. Let the cake cool in the tin for 10 minutes, then turn it out onto a wire rack and let it cool completely.
  7. For the frosting, mix the butter and cream cheese until creamy. Add powdered sugar and vanilla and beat until light and fluffy.
  8. Layer the cakes and spread with the frosting. Decorate with red velvet crumbs if desired.