Red Velvet Cake with Cream Cheese Frosting Zoom

Red Velvet Cake with Cream Cheese Frosting Recipe

Makes: About 10 - 12 servings.
Skill Level: None
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Step 1

Preheat oven to 350ºF. Spray 2- 9 in. pans with vegetable pan spray.

Step 2

In a medium bowl, stir together flour, cocoa and salt; set aside. In large bowl, beat butter, sugar and vanilla until light and fluffy. Add eggs and red icing color; mix well. Add flour mixture alternately with buttermilk to butter mixture, beating until well blended. Stir baking soda into vinegar and fold carefully into batter. Pour batter into prepared pans.

Step 3

Bake 30-35 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pans to wire racks. Cool completely.

Step 4

To Ice: Spread a thin layer of cream cheese icing on bottom cake layer. Top with remaining layer and spatula ice cake fluffy.

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all-purpose flour

2 cups all-purpose flour


2 tablespoons cocoa


1 teaspoon salt

butter or margarine

1/2 cup (1 stick) butter or margarine (, softened)

granulated sugar

1-1/2 cups granulated sugar


2 eggs

Red-Red Icing Color

1 tablespoon Red-Red Icing Color


1 cup buttermilk

baking soda

1-1/2 teaspoons baking soda

white vinegar

1 tablespoons white vinegar




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Red Velvet Cake with Cream Cheese Frosting is rated 4.5 out of 5 by 130.
Rated 4 out of 5 by from Made Cupcakes Instead Made this recipie today for the first time, but made cupcakes instead of cake. I used Christmas red instead of red red, since that's what I had on hand and definitely did not use even close to 1tbsp. I don't think you really need to add that much to have a nice red color since I only used a toothpick to glob out a few small globs at a time and then mixed till I was happy. It didn't look that red as batter, but once baked it had a very nice color. Quite enjoyed the recipe! Would make again, but maybe make them a little less moist as I thought they came apart a little to easily.
Date published: 2016-09-08
Rated 5 out of 5 by from Great texture, moist, and good flavor. I added 3 Tb of cocoa instead of the 2 Tb called for in the recipe, and used 2 Tb of Red Coloring as I did not have gel. Recipe makes 24 cup cakes, baked for 20 min. rotating pan after 10 min. Frosting is very tasty but yields more than needed for 24 cupcakes. I could have gotten away with using 1 stick of butter and 1 pk of cream cheese with 1 1/2 tsp of milk and would have had plenty of frosting to pipe onto the cupcakes. Will definitely make again.
Date published: 2015-02-14
Rated 1 out of 5 by from I made this cake...didn't even try to make the icing because the cakes came out flat as pancakes. I live in New Mexico, 5000 feet above sea level, so I need this recipe to include "High Altitude" instructions! Without them I Won't be wasting my time or ingredients on this recipe again!
Date published: 2014-04-04
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