Red velvet layer cake with cream cheese frosting is that “everyone asks for the recipe” dessert—soft, plush, and a little tangy in the best way. You get buttery vanilla flavor, a whisper of cocoa, and that signature buttermilk tang, all wrapped up in a velvety crumb.
It’s also a total showstopper for birthdays, holidays, and cozy weekends when you want something special. And the best part? One simple trick (whipping and folding in the egg whites) helps your red velvet cake bake up light and smooth instead of heavy.
Intro
If you’ve ever had red velvet cake that tasted like plain vanilla cake with red dye… this one will change your mind. This red velvet layer cake has real flavor: buttery vanilla, just enough cocoa to feel “classic,” and a gentle tang from buttermilk that makes every bite pop.
Then there’s the frosting. Cream cheese frosting is the soulmate of red velvet cake—silky, slightly tangy, and not overly sweet. It’s the kind of cake that disappears fast at parties and somehow tastes even better the next day.
Trust me, once you bake this red velvet layer cake with cream cheese frosting, it becomes your go-to “big moment” cake.
Why You’ll Love This Red Velvet Layer Cake with Cream Cheese Frosting
- Ultimate comfort dessert: Soft, tender layers with a cozy bakery-style crumb.
- Better than restaurant: Real red velvet flavor (vanilla + cocoa + buttermilk), not just food coloring.
- Velvety texture trick: Whipped egg whites folded in makes the crumb extra smooth and plush.
- Cream cheese frosting perfection: Tangy-sweet frosting balances the cake beautifully.
- Celebration-ready: Tall, dramatic, and sliceable—perfect for birthdays and holidays.
- Great make-ahead cake: Bake the layers ahead and frost when you’re ready.
Ingredients for Red Velvet Layer Cake
SEO Image Title: Red Velvet Cake Ingredients Overview
Caption: Everything you need for a classic red velvet layer cake and cream cheese frosting.
Alt Text: Overhead view of ingredients for red velvet cake and cream cheese frosting.
Image Description: A flat-lay of measured baking ingredients for red velvet cake, including buttermilk, cocoa, eggs, and cream cheese.
Dry Ingredients
- Cake flour (3 cups): Makes the cake soft and “velvety.”
- Sub: If you only have all-purpose flour, use a DIY cake flour swap (lighter texture is the goal).
- Baking soda (1 teaspoon): Helps the cake rise and works with the acidic ingredients.
- Unsweetened natural cocoa powder (2 tablespoons): Adds that classic red velvet hint of cocoa without turning it into chocolate cake.
- Salt (1/2 teaspoon): Keeps the flavor from tasting flat.
Fat + Sweeteners
- Unsalted butter (1/2 cup, softened): Brings buttery flavor.
- Sub: If using salted butter, skip adding extra salt.
- Granulated sugar (2 cups): Sweetness + structure.
- Neutral oil (1 cup): Keeps the layers moist for days.
- Sub: Canola or vegetable oil are easiest here.
Eggs + Flavor Builders
- Eggs (4 large, separated): Yolks add richness; whipped whites add lift and a smoother crumb.
- Vanilla extract (1 tablespoon): Makes the cake taste warm and bakery-like.
- White vinegar (1 teaspoon): Brightens the color and supports the tender crumb (you won’t taste it).
- Red food coloring (gel or liquid): For the classic red velvet look.
- Sub: Skip it for a cocoa-colored “velvet” cake, or use beet powder for a natural option.
Buttermilk
- Buttermilk (1 cup, room temp): Tangy flavor + moisture + helps activate the baking soda.
- Sub: Make DIY buttermilk by stirring 1 tablespoon of vinegar into 1 cup of milk and letting it sit 5–10 minutes.
Cream Cheese Frosting
- Full-fat block cream cheese (16 ounces): Use block-style (not spread) for thicker, stable frosting.
- Unsalted butter (3/4 cup, softened): Helps the frosting hold and taste rich.
- Confectioners’ sugar (5 cups): Sweetens and thickens.
- Vanilla extract (1 1/2 teaspoons): Adds flavor.
- Pinch of salt: Cuts the sweetness and makes everything taste more “cream cheese-y.”
How to Make Red Velvet Layer Cake
SEO Image Title: Red Velvet Cake Step-by-Step Collage
Caption: Key steps for the best red velvet layer cake: mix, whip, bake, and frost.
Alt Text: Four-panel collage showing red velvet cake batter prep and frosting.
Image Description: A collage-style image showing the process of making red velvet cake from mixing to frosting.
Red Velvet Layer Cake Recipe Step-by-Step
- Prep the pans and oven. Heat your oven to 350°F. Grease two 9-inch round cake pans, line the bottoms with parchment, then grease the parchment too. (This tiny step makes unmolding the cakes almost stress-free.)
- Whisk the dry ingredients. In a large bowl, whisk the cake flour, baking soda, cocoa powder, and salt until the cocoa is evenly mixed in (no brown streaks).
- Cream the butter and sugar. Beat softened butter and sugar on medium-high until combined and a little fluffy, about 1 minute. Add the oil, then beat in the egg yolks, vanilla, and vinegar. Mix on high for about 2 minutes, scraping the bowl as needed.
- Build the batter. With the mixer on low, add the dry ingredients in a few additions, alternating with the buttermilk. Stop mixing as soon as you don’t see dry flour. Stir in red coloring until you like the shade.
- Whip the egg whites. In a clean bowl, beat the egg whites on high until fluffy peaks form, about 3 minutes. Gently fold them into the batter. (This is the “velvet” move—don’t rush it.)
- Bake. Divide batter evenly between pans and bake 30–32 minutes, or until the tops spring back when lightly touched and a toothpick comes out clean. Cool the cakes completely in the pans on a rack.
- Make the cream cheese frosting. Beat the cream cheese and butter until smooth, about 2 minutes. Add confectioners’ sugar, vanilla, and a pinch of salt. Beat on low briefly, then on high until creamy and thick, about 3 minutes. If it feels too soft, add a little more sugar; if it tastes too sweet, add another tiny pinch of salt.
- Assemble and chill. Level the cooled layers if needed, spread frosting between the layers, then frost the top and sides. Refrigerate the cake 30–60 minutes before slicing so it cuts clean and holds its shape.
Tips for Perfect Red Velvet Layer Cake
- Use room-temperature ingredients so the batter mixes smoothly and bakes evenly.
- Don’t overmix once flour goes in—mix just until combined to keep the crumb tender.
- Whip egg whites in a clean bowl (grease can stop them from whipping properly).
- Bake just until done—overbaking dries out red velvet quickly.
- Chill the frosted cake before slicing for tidy layers and prettier slices.
- Want pipeable frosting? Chill it for about 20 minutes so it holds its shape.
Variations & Substitutions
- No cake flour? Use a DIY cake flour substitute for a softer crumb.
- Natural coloring option: Use beet powder, or skip coloring for a “brown velvet” look with the same flavor.
- Different frosting: Swap in vanilla buttercream if you prefer less tang (still delicious).
- Make it a sheet cake: Bake in a 9×13-inch pan and frost right on top for a party-friendly version.
- Mini layer cake: Bake thinner layers in smaller pans and reduce bake time (watch closely).
- Add a little crunch: Sprinkle toasted pecans or cake crumbs on top for texture.
- Citrus twist: Add a tiny bit of orange zest to the frosting for a bright, subtle change.
Make-Ahead & Freezing
- Make-ahead: Bake the cake layers, cool completely, then wrap tightly and keep at room temperature overnight. You can also make the frosting ahead and refrigerate it overnight; let it sit at room temperature for about 10 minutes before spreading.
- Fridge: Keep frosted cake tightly covered in the refrigerator for up to 5 days.
- Freezer: Wrap unfrosted layers well and freeze up to 2–3 months. Thaw overnight in the refrigerator, then bring to room temperature before frosting and serving.
Serving Suggestions
- Serve with hot coffee or espresso (the cocoa note shines).
- Add a bowl of fresh berries for a bright, fresh contrast.
- Pair with vanilla ice cream for extra-cozy dessert vibes.
- For gatherings, slice and plate with a light dusting of cake crumbs or cocoa.
- For a holiday spread, serve alongside sugar cookies or gingerbread for a fun dessert table.
Reader Review: “I made this for my sister’s birthday and everyone thought it came from a bakery. The crumb was so soft, and that cream cheese frosting is perfection!”
If you bake this red velvet layer cake with cream cheese frosting, leave a rating and a comment—I love hearing how it turns out in your kitchen. And tell me: would you go classic with extra frosting swirls, or add a crunchy topping like toasted nuts?
Red Velvet Layer Cake with Cream Cheese Frosting (Best Ever, Super Moist)
- Total Time: About 3 hours (includes cooling/chilling)
- Yield: 12 servings 1x
- Diet: Vegetarian
Description
This red velvet layer cake with cream cheese frosting is soft, velvety, and bakery-style—rich vanilla flavor, a hint of cocoa, and that classic buttermilk tang in every slice.
Ingredients
- 3 cups cake flour (spooned and leveled)
- 1 teaspoon baking soda
- 2 tablespoons unsweetened natural cocoa powder
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, softened
- 2 cups granulated sugar
- 1 cup canola or vegetable oil
- 4 large eggs, room temperature, separated
- 1 tablespoon vanilla extract
- 1 teaspoon distilled white vinegar
- 1–2 teaspoons red gel food coloring (or 1 tablespoon liquid food coloring), adjust to preference
- 1 cup buttermilk, room temperature
Cream Cheese Frosting
- 16 ounces full-fat block cream cheese, softened
- 3/4 cup unsalted butter, softened
- 5 cups confectioners’ sugar
- 1 1/2 teaspoons vanilla extract
- Pinch of salt, to taste
Instructions
- Heat oven to **350°F**. Grease two **9-inch** round cake pans, line with parchment, then grease the parchment.
- Whisk flour, baking soda, cocoa powder, and salt in a large bowl.
- Beat butter and sugar on medium-high until combined. Beat in oil, egg yolks, vanilla, and vinegar until smooth.
- Mix in dry ingredients alternately with buttermilk (low speed), stopping once combined. Mix in food coloring.
- Beat egg whites on high until fluffy peaks form. Gently fold into the batter.
- Divide batter between pans and bake **30–32 minutes**, until a toothpick comes out clean. Cool completely.
- Beat cream cheese and butter until smooth. Add confectioners’ sugar, vanilla, and salt; beat until thick and creamy.
- Level cakes if needed. Frost between layers, then frost top and sides. Chill **30–60 minutes** before slicing.
Notes
– **Tools:** Two 9-inch round cake pans, parchment, electric mixer, offset spatula (helpful).
– **Make-ahead:** Wrap cooled layers and keep at room temp overnight. Frosting can be made ahead and refrigerated; soften 10 minutes before using.
– **Freezing:** Wrap unfrosted layers tightly and freeze up to 2–3 months. Thaw overnight in the fridge.
- Prep Time: 30 minutes
- Cook Time: 30–32 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American