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Slice of Red Velvet Cake with Cream Cheese Frosting on its side
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5 from 2 votes

The Best Red Velvet Cake + Cream Cheese Frosting

The Best Red Velvet Cake + Cream Cheese Frosting is not only completely soft + fluffy, but it’s utterly delicious and rich! Loaded with a tangy and slightly acidic flavor and a hint of chocolate and velvety-ness in each layer, and topped with a silky cream cheese frosting; this cake is a magical Fall/Winter combo! Vegan, Gluten-free + Cupcake options.
Prep Time10 minutes
Cook Time35 minutes
Total Time45 minutes
Course: Dessert
Keyword: baked, cake, chocolate, cream cheese, dairy-free, decadent, easy, fall recipe, fluffy, holidays, red velvet, soft, vegan, vegetarian, winter
Servings: 8 servings
Calories: 920kcal
Author: Shanika

Ingredients

CAKE:

  • 4 cups organic all-purpose flour
  • ½ cup unsalted butter, softened at room temp.
  • ¼ cup organic cocoa powder
  • 2 cups organic cane sugar
  • 2 ½ tsps baking powder
  • 1 teaspoon baking soda
  • ½ teaspoon sea salt
  • Pinch of ground cinnamon
  • 2 tsps vanilla extract
  • 4 large eggs, at room temp.
  • 1 ½ cups Dairy-free "Buttermilk" (You'll need Almond milk + 1 tablespoon apple cider vinegar; You can also use regular buttermilk)
  • 1 cup organic canola oil
  • 3-4 Tbsps natural red food coloring

CREAM CHEESE FROSTING:

  • 5 cups organic powdered sugar, sifted
  • ½ cup unsalted butter, softened at room temp.
  • 1 (8 oz.) package organic cream cheese, softened at room temp.
  • 1 teaspoon vanilla extract
  • 2-3 Tbsps Almond milk (You can use your fave plant-based milk or regular cow's milk)
  • Pinch of sea salt

Instructions

TO MAKE THE CAKE:

  • Begin by preheating your oven to 350 degrees Fahrenheit. Lightly grease (with butter) AND line with parchment paper the bottoms of TWO 8-inch cake pans (for thicker layers) or THREE 6-inch cake pans.
  • In a bowl or measuring cup, whisk together the milk and apple cider vinegar (or lemon juice) and set aside for 5-10 minutes until everything "activates" to create the dairy-free "buttermilk". NOTE: If using regular cow's milk or heavy cream cream, you'll mix them together with apple cider vinegar or lemon juice again!
  • In a large bowl, whisk together the flour, cocoa powder, baking powder, baking soda, cinnamon, and salt until combined.
  • In a bowl, add the butter and sugar, beating them together using a hand-mixer (on high-speed), until pale and fluffy, about 2-3 minutes.
  • Add the eggs (one at a time) followed by the vanilla, food coloring, and oil, mixing until combined. On low-speed, add in the dry ingredients followed by the 'buttermilk' and continue to mix until combined and the batter is smooth, about 3-4 minutes. NOTE: The batter should be thick, yet slowly run off the whisk once lifted.
  • Divide the batter evenly into each of the cake pans and bake for 30-35 minutes, or until a toothpick or butter knife comes out clean when tested in the centers.
  • Remove cakes from the oven and let them rest in the pan for 10 minutes or so before removing the cakes and placing them onto a cooling rack to fully cool. NOTE: Let them cool for at least 1-2 hours in a cool place.

TO MAKE THE CREAM CHEESE FROSTING:

  • Simply beat the softened butter and cream cheese in the bowl of an electric mixer (or using a hand-mixer) on medium-high speed, until smooth and pale. Add in the powdered sugar, vanilla, salt, and milk, continuing to mix on medium-speed until you reach the desired consistency----smooth and fluffy. NOTE: Add more milk (1 tablespoon at a time if too thick) or powdered sugar (for more thickness).

ASSEMBLY:

  • Place the first cake layer on your cake stand and evenly cover the top with cream cheese frosting. Now, top with 2nd layer and add more frosting atop that layer, spreading it over the tops and sides of cake, evenly and thinly. NOTE: If making a 3-layer, be sure to repeat step 1 of assembly once again before getting to the final layer.
  • Once fully frosted, add small little designs of the frosting using a piping bag + tip around the sides and top of cake. Chill for 5 minutes to ensure that frosting sets. Top with sliced strawberries or cranberries, if desired. NOTE: For a fancy moment or occasion, add florals or greenery atop cake for a Fall vibe!
  • When ready to serve, remove from the refrigerator. Slice and enjoy!
  • Bon Appetit!

Notes

  • STORAGE: Keep cake leftovers stored for up to 4-5 days in the fridge. Keep it in an airtight container to keep the cake from drying out. You can also freeze the cake tightly wrapped in plastic wrap for up to 3 months. Before serving, defrost the cake on the counter.
  • FLOUR: You can also use cake flour in place of all-purpose flour for a fluffier texture. 
  • RED VELVET CUPCAKES: This recipe yields about 30 cupcakes. Simply bake for 18-20 minutes instead, until centers come out clean. For vegan red velvet cupcakes, see my Vegan Red Velvet Cupcakes + Bourbon Vanilla Buttercream recipe!
  • BUTTERMILK: For a dairy-free 'buttermilk', use 1 ½ cups Almond milk + 1 tablespoon apple cider vinegar or lemon juice. For a dairy option-----Add 1 ½ to 2 cups of organic heavy cream + 1 tablespoon lemon juice or apple cider vinegar and let sit for 10 minutes, until it thickens.
  • VEGAN OPTION: To make this cake entirely dairy-free + vegan, simply omit the unsalted butter and eggs and use vegan butter instead and add 1 tablespoon apple cider vinegar to plant-based milk instead of lemon juice. Also, feel free to use coconut oil as a substitute for canola oil, if desired. For the frosting, substitute the cream cheese with ½ cup of vegan butter and add 1 teaspoon of apple cider vinegar for a little "tangy" flavor. 

Nutrition

Calories: 920kcal | Carbohydrates: 180g | Protein: 12g | Fat: 56g | Saturated Fat: 19g | Polyunsaturated Fat: 10g | Monounsaturated Fat: 25g | Trans Fat: 1g | Cholesterol: 159mg | Sodium: 508mg | Potassium: 229mg | Fiber: 3g | Sugar: 53g | Vitamin A: 920IU | Calcium: 164mg | Iron: 4mg