Name: Red Velvet Cake with Cream Cheese Frosting Recipe
Prep time: 1 h
Cook time: 35 min
Total time: 1 h 35 min
Cuisine: American
Ingredients: 12 oz cream cheese, room temperature; 1/4 cup white granulated sugar; 1 TBSP all-purpose flour; 1 tsp pure vanilla extract; 1 large egg, room temperature; 3 cups all-purpose flour; 1/4 cup unsweetened cocoa powder (Dutch process); 2 tsp baking powder; 1 tsp baking soda; 1 tsp salt; 1 cup oil (canola or vegetable); 1 1/2 cups white granulated sugar; 1 tsp white vinegar; 3 large eggs, room temperature; 3/4 cup sour cream or Greek yogurt, room temperature; 1 cup buttermilk, room temperature; 1 tsp red gel food coloring; 4 oz cream cheese, room temperature; 1 cup unsalted butter, room temperature; 3 cups powdered sugar, sifted; 1 tsp pure vanilla extract

Jump to Recipe· 4.7 from 29 reviews

If you’re craving a show-stopping dessert that’s velvety soft, beautifully red, and perfectly tangy, then you’re going to adore this Red Velvet Cake with Cream Cheese Frosting Recipe. I promise, this cake isn’t just stunning to look at—it tastes like holiday magic in every bite. I’ve made this recipe countless times, especially during festive seasons, and every single time it’s been a crowd-pleaser. So, grab your apron and let’s bake something unforgettable together!

Why You’ll Love This Recipe

Classic but with a Twist: The cheesecake layer nestled inside gives this red velvet cake a gorgeous surprise in every slice.
Perfect Texture: Thanks to the sour cream and buttermilk, this cake is moist and tender, never dry.
Cream Cheese Frosting Classic: The silky cream cheese frosting balances sweetness and tang perfectly, making every bite irresistible.
Festive and Fun: It’s great for holidays, birthdays, or any time you want to impress without fuss.

Red Velvet Cake with Cream Cheese Frosting Recipe - Recipe Step

Ingredients & Why They Work

Each ingredient in this Red Velvet Cake with Cream Cheese Frosting Recipe has a job to do. From the rich cream cheese in the cheesecake layer to the tangy buttermilk in the cake itself, everything blends beautifully to create a flavor and texture that’s truly comforting. Here’s why I pick these ingredients every time.

Red Velvet Cake with Cream Cheese Frosting Recipe - Ingredients

Cream Cheese: Provides the rich tangy flavor in both the cheesecake layer and frosting—make sure it’s room temperature for smooth blending.
Granulated Sugar: Sweetens the cheesecake and cake layers evenly without overpowering the subtle cocoa and tangy notes.
All-Purpose Flour: Gives the cake structure, but it’s important to measure it correctly—spoon and level or use a kitchen scale.
Unsweetened Cocoa Powder: Adds that classic red velvet chocolate hint—Dutch processed cocoa gives it a smoother taste.
Baking Powder & Baking Soda: Work together to give the cake a beautiful rise and tender crumb.
Oil (Canola or Vegetable): Keeps the cake moist and tender—don’t substitute with butter here or your texture will change.
White Vinegar: Reacts with the baking soda to help leaven the cake and enhance the red color.
Sour Cream or Greek Yogurt: Adds moisture and tang—plus, it keeps the cake lovely and soft.
Buttermilk: Similar to sour cream, but brings even more tang and tenderizes the crumb.
Red Gel Food Coloring: Use gel over liquid for vibrant color without thinning the batter.
Unsalted Butter: For the frosting—it’s whipped until fluffy for that creamy dreaminess.
Powdered Sugar: Essential for a smooth, silky frosting texture.

Note: Exact ingredients and measurements are listed in the recipe card below.

Make It Your Way

This Red Velvet Cake with Cream Cheese Frosting Recipe is a fantastic base to personalize. Whether you like to tweak spices, experiment with frostings, or add a bit of crunch, there’s room to make this your own. I’ve found small adjustments can make this cake even more special depending on the occasion.

Variation – Nutty Upgrade: Adding finely chopped toasted pecans to the cheesecake layer is a personal favorite for that delightful textural contrast.
Dietary Swap: For a lighter version, try replacing the sour cream with Greek yogurt, but keep the buttermilk for that signature tang.
Spices: Sometimes I add just a pinch of cinnamon or nutmeg into the batter for a subtle warming note, especially around the holidays.

Step-by-Step: How I Make Red Velvet Cake with Cream Cheese Frosting Recipe

Step 1: Mixing the Perfect Cheesecake Layer

Start by beating your room temperature cream cheese with sugar until silky smooth—about a minute. This avoids any lumps and ensures your cheesecake layer will be velvety. Then, add a little flour and vanilla for texture and flavor depth. Beat in the egg last, just until combined; overmixing can cause cracks later. I like to set this aside while I prepare the cake, so the flavors meld beautifully.

Step 2: Prepping the Red Velvet Cake Batter

Preheat the oven to 350℉, and prep your pan with baking spray and parchment paper for easy release. Mix the dry ingredients—flour, cocoa powder, baking powder, baking soda, and salt—so they’re evenly combined. In another bowl, whisk oil, sugar, vinegar, vanilla, sour cream, eggs, buttermilk, and that beautiful red gel color until smooth and vibrant. The mix of oils and acids here is the secret weapon for moist, tender crumb and that iconic red velvet tang.

Step 3: Marrying Cheesecake and Cake Batters

Gently fold your dry ingredients into the wet batter with a spatula until just combined—don’t overmix or the cake could be dense. Spread half the red velvet batter evenly in your pan. Then, dollop the cheesecake batter evenly on top—I like to use a spoon or cookie scoop. Gently spread the cheesecake layer without blending it too much into the cake. Finally, top with the remaining red velvet batter and smooth it out. Trust me, this layering creates a wonderfully dramatic and delicious swirl inside.

Step 4: Baking and Cooling to Perfection

Bake for about 30-35 minutes, but start checking at 30. Insert a toothpick in the center—it should come out clean or with just a few crumbs. I’ve found ovens vary, so keep an eye to avoid overbaking. Let the cake rest about 10 minutes in the pan to firm up before transferring it to a wire rack to cool completely. Patience here means a cleaner slice and better frosting experience.

Step 5: Cream Cheese Frosting Magic

Start by sifting your powdered sugar—that extra step makes all the difference in smoothness. Beat your butter until fluffy (about 2 minutes), then add cream cheese and whip again until creamy. Slowly mix in the powdered sugar and vanilla, adjusting speed to avoid a powdered sugar cloud! The result is a luscious, spreadable frosting that’s the perfect balance of sweet and tangy.

Step 6: Frost and Celebrate

Once the cake is completely cool, slather on your cream cheese frosting generously. I love topping mine with festive Christmas sprinkles for a pop of color and fun texture. Slice it up, serve with a big ol’ smile, and watch friends and family disappear into cake heaven with every bite.

Pro Tips for Making Red Velvet Cake with Cream Cheese Frosting Recipe

Bring Ingredients to Room Temperature: I learned early on that cream cheese, eggs, and dairy work best when warm—it helps prevent lumps and separates batter issues.
Don’t Overmix the Batter: Overworking the flour can make your cake tough—mix just until everything’s combined for a tender crumb.
Use Gel Food Coloring: It gives a richer red without thinning out your batter like liquid colors can.
Cool Completely Before Frosting: Frosting warm cake leads to melting and a mess—patience pays off for a crisp, clean finish.

How to Serve Red Velvet Cake with Cream Cheese Frosting Recipe

Red Velvet Cake with Cream Cheese Frosting Recipe - Serving Suggestion

Garnishes

I usually stick with classic Christmas sprinkles on top to bring festive cheer and a little crunch. Sometimes, I sprinkle chopped toasted nuts or even a light dusting of cocoa powder. To make it extra special, fresh berries like raspberries or strawberries add a juicy tease that pairs beautifully with the creamy frosting.

Side Dishes

Since this cake is rich, I love serving it alongside a simple cup of coffee or a fresh fruit salad to cut through the creaminess. If it’s holiday season, a warm mug of spiced cider or even a glass of milk always hits the spot with this dessert.

Creative Ways to Present

For parties, I’ve layered this cake in a trifle bowl, letting guests see those luscious layers peek through the glass. Another fun idea is mini individual cakes or cupcakes with a dollop of cheesecake layer baked right in. You can even pipe the frosting with a star tip and add edible gold flakes for a high-end look that wows every time.

Make Ahead and Storage

Storing Leftovers

Store your leftover cake in an airtight container in the fridge. I usually place a piece of wax paper between slices if I’m stacking them to keep the frosting intact. It stays fresh and delicious for 3-4 days, making it perfect for day-after indulgence!

Freezing

Freeze the unfrosted cake layers wrapped tightly in plastic wrap and foil, and they’ll keep beautifully for up to 2 months. When you’re ready, thaw overnight in the fridge before frosting. I don’t recommend freezing the frosted cake as the cream cheese frosting tends to change texture after thawing.

Reheating

If you have leftovers chilled, let the cake come to room temperature before serving—it brings back that soft, luscious feel. Avoid microwaving since it can mess with the frosting, but if you must, do it in very short bursts and watch carefully.

FAQs

Can I make this Red Velvet Cake with Cream Cheese Frosting Recipe without the cheesecake layer?

Absolutely! If you prefer a simpler red velvet cake, you can skip the cheesecake layer and bake it as a traditional two-layer cake. The cake will still be moist and tender, and the cream cheese frosting is delicious on its own.
Why is my red velvet cake not red enough?

The intensity of the red color depends largely on the type and amount of red food coloring used. I recommend using gel food coloring because it’s more concentrated and won’t affect your batter’s consistency. Also, natural cocoa powder types can influence color—Dutch processed cocoa tends to give a deeper reddish tone.
How do I prevent the cheesecake layer from cracking?

To avoid cracks, be gentle when mixing the cheesecake batter—overmixing can incorporate too much air. Also, avoid overbaking the cake by testing with a toothpick starting around 30 minutes. Finally, letting the cake cool gradually and not too quickly helps keep the cheesecake layer smooth and intact.
Can I substitute the sour cream in the cake?

Yes, Greek yogurt is a great substitute for sour cream and yields similar tang and moisture. Make sure it’s plain and full-fat for best results.
What’s the best way to slice this cake?

Use a sharp serrated knife for clean slices. For extra neatness, dip the knife in hot water and wipe it dry before each cut—this helps slice through the frosting and layers without sticking or tearing.

Final Thoughts

This Red Velvet Cake with Cream Cheese Frosting Recipe is one of those desserts I keep coming back to whenever I want to impress or simply treat myself and loved ones. The lovely cheesecake surprise inside, paired with the soft, moist red velvet cake and silky frosting, brings joy to every table. Give it a try next time you need a show-stopping cake that tastes as good as it looks—you won’t regret it!