Old-Fashioned Red Velvet Cake with Cream Cheese Frosting

This is just the thing when you want something, you know…big. A production, but in a good way. Everyone will ooh and ahh when you set this on the dining room table. It’s super moist with a cream cheese frosting that’s just right. Perfect for birthdays, holidays, or any special occasion that deserves a showstopper.

This is a classic for a reason. But it is actually easy to make. Just bake, layer, and frost.

Ingredients and Tools You’ll Need

The red food coloring is what will give it that classic color. But if you are avoiding dyes, you can leave it out and the cake will still taste great. You could try natural red food dye or beet juice for the color (but I don’t know how the beet juice will affect the taste. If you don’t have buttermilk, you can make a quick substitute by adding a tablespoon of white vinegar or lemon juice to a cup of milk and allowing it to sit for 10 minutes.

This will make 12 slices in a three layer cake. If you’d like to double or triple this recipe, you can make adjustments in the recipe card at the bottom of this post.

Equipment

• 3 9 inch cake pans
• Hand mixer

Ingredients 

For the Cake

• 2½ cups all-purpose flour
• 1½ cups granulated sugar
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1 tablespoon cocoa powder
• 1 cup vegetable oil
• 1 cup buttermilk (at room temperature)
• 2 large eggs (at room temperature)
• 2 tablespoons red food coloring
• 1 teaspoon white distilled vinegar
• 1 teaspoon pure vanilla extract

For the Cream Cheese Frosting

• 1 pound cream cheese (softened)
• 1 cup unsalted butter (softened)
• 1 teaspoon of pure vanilla extract
• 6-8 cups powdered sugar

For Garnish

• pecans
• strawberries

How to Make

Step One: Make the Cake Batter

Start by preheating your oven to 350 degrees F. Get your cake pans ready by greasing and flouring

Time for the dry ingredients. Sift together your flour, sugar, baking soda, salt, and cocoa powder in a big bowl.

In another bowl, mix together your oil, buttermilk, eggs, that vibrant red food coloring, vinegar, and vanilla. An electric mixer is your friend here.

Gradually add your sifted dry ingredients into the wet ingredients, mixing until you have a smooth, beautifully red batter.

Step Two: Bake

Pour that batter evenly into your prepped cake pans.

Bake until a toothpick poked into the center of each cake comes out clean, about 20-25 minutes. Let the cakes chill on a cooling rack before you take them out of the pans (about 15 minutes). Then let them cool COMPLETELY on the wire racks. You don’t want to frost when the cake is still warm.

Step Three: Make the Cream Cheese Frosting

While waiting, whip up your cream cheese frosting. Beat together your softened cream cheese and butter until it’s nice and smooth, then add in vanilla extract and powdered sugar gradually. Keep beating until you get that light, fluffy texture.

Step Four: Assemble

Place a layer on your cake stand, frost the top, and then repeat. Your final layer gets frosting on top and all around the sides.

Time for the finishing touch: sprinkle chopped pecans and fresh berries over your cake for that extra wow factor.

Don’t forget the best part: cutting yourself a generous slice and digging in!

Storage Instructions

Your cake can be stored in the fridge for up to a week. Just make sure it’s covered well to prevent it from drying out.

If you want to freeze the cake, wrap it securely in plastic wrap and then foil. It can last in the freezer for up to 2-3 months. Just thaw it in the fridge before serving.

It will freeze best unfrosted, in individual layer. But if you have leftovers and want to enjoy them later, it’s frine to wrap pieces up and freeze them frosted.

More Showstopper Cakes

Every once in a while it’s nice to make something impressive

• This chocolate Christmas Bundt cake looks breathtaking! As long as you have a Bundt pan, you’re halfway there.
• Strawberry Texas sheet cake is pink and pretty but very easy.
• Just arrange berries for this iconic American flag sheet cake.
• A caramel Bundt cake is delicious with homemade caramel frosting poured on top.

Printable Recipe