The Best Red Velvet Cake with Cream Cheese Frosting

This post will show you how to make The Best Red Velvet Cake with Cream Cheese Frosting. This cake checks all the boxes for a delicious and moist red velvet cake.

About The Best Red Velvet Cake with Cream Cheese Frosting

• This cake has moist and fluffy red velvet layers alternating with a tangy, creamy, smooth cream cheese frosting.
• The combination and ratio of all the ingredients make this cake exceptionally delicious and moist.
• Let's review the ingredient list together: Granulated Sugar, Orange zest, Oil, Eggs, Buttermilk, Sour Cream, Vanilla extract, White Vinegar, red Food Colouring, Cocoa Powder, All-Purpose Flour, Baking Powder, Soda, and Hot Water.
• What I would like to talk about the most is Buttermilk. Buttermilk plays a big role in the cake's texture. It is an acid, and when it is in contact with leaveners such as baking powder or soda, it results in a fluffy texture.
• This recipe calls for Sour Cream, a great source of fat that moistens the cake.
• Red velvet cake has the look, texture, and perfect sweetness, but I would like to add more flavour to it. And here comes the Orange Zest. I add one tablespoon of Orange Zest, and trust me, that small amount makes a crucial difference in the cake flavour.

• Cocoa powder enhances the red colour and also adds some flavour.
• What is a Red Velvet cake without the Red Food Colouring? We need about one teaspoon of red colour to achieve that vibrant red colour.
• We also need ⅓ cup of hot water to dilute the batter

How To Make This Cake

• Sift all dry ingredients together and set aside.
• Mix the eggs, buttermilk, sour cream, oil, and vanilla extract in a large mixing bowl until smooth.
• Add the sugar to the above mixture and mix well.
• Next, add the Red Gel Food Colouring and White Vinegar.
• Add the sifted dry ingredients and gently fold them in.
• At the end, add the hot water to dilute the batter.
• Divide the batter between three 8-inch pans and bake for 30 minutes in a 350F oven.
• Let them cool down in the pan for 10 minutes, then transfer them to the cooling rack to cool down fully.

Cream Cheese Frosting

• Beat the butter with the paddle attachment until light and fluffy.
• Add room-temperature cream cheese and beat well with the butter. The mixture should be smooth and creamy.
• Add the powdered sugar in ¼ cup at a time and beat in between.
• Add the vanilla extract.
• Frost the cool cakes, then decorate the top with cream cheese and sprinkles. I used Mini Heart, Valentine Sprinkles.

See more Red Velvet recipes here:

Simple Red Velvet Chocolate Truffle,

Red Oreo Brownies,

Red Velvet Bundt Cake

Storing: Slice the cake into small portions and store them in an airtight container in the freezer for up to two weeks.

Disclaimer: I highly recommend using the measurements in grams & ml (instead of cups & spoons) for more accuracy and better results.

LEAVE ME A STAR REVIEW IF YOU TRIED THIS RECIPE AND LIKED IT.

📖 Recipe