Red Velvet Cake with Cream Cheese Icing (Ultra-Moist & Bakery-Style)

Introduction

Red Velvet Cake is a timeless classic known for its striking red color, soft crumb, and subtle cocoa flavor, all wrapped in a tangy, creamy layer of cream cheese icing. This version delivers bakery-style results using a simple yet foolproof method that guarantees a moist, rich cake every single time. It’s bold, beautiful, and perfect for celebrations, holidays, birthdays, or anytime you want a show-stopping dessert.

What sets this Red Velvet Cake apart is its texture and depth of flavor. The combination of butter, eggs, buttermilk, and cocoa creates a tender crumb that stays moist for days. The vinegar enhances the color and reacts with the cocoa for that classic red velvet taste—slightly chocolatey, slightly tangy, and incredibly smooth.

The cream cheese icing balances the sweetness perfectly. Smooth, rich, and slightly tangy, it spreads effortlessly and pairs beautifully with the cake’s soft layers. Optional chopped pecans add crunch and a Southern touch that elevates the cake even further.

This is the kind of cake that turns heads at the table and has everyone asking for the recipe.

Ingredients
Cake Ingredients

2 boxes Duncan Hines Golden Recipe Cake Mix

6 large eggs, room temperature

3 sticks unsalted butter, softened

1 cup buttermilk

1 teaspoon vinegar

1 tablespoon cocoa powder

1 teaspoon vanilla extract

2 (1 fl oz) bottles red food coloring

Cream Cheese Icing Ingredients

8 oz cream cheese, softened

1 stick unsalted butter, softened

16 oz confectioners sugar

Optional: chopped pecans

Preparation
Step 1: Prepare the Oven and Pans

Preheat oven to 325°F (165°C). Grease and flour two or three 9-inch round cake pans, or line with parchment paper for easy removal.

Step 2: Mix the Cake Batter

In a large mixing bowl, combine cake mix, eggs, softened butter, buttermilk, vinegar, cocoa powder, vanilla extract, and red food coloring. Beat on medium speed for 2–3 minutes until the batter is smooth, thick, and evenly colored.

Step 3: Bake the Cake Layers

Divide the batter evenly between prepared pans. Bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean. Remove from oven and allow cakes to cool in pans for 10 minutes, then turn out onto wire racks to cool completely.

Step 4: Make the Cream Cheese Icing

In a large bowl, beat cream cheese and butter together until smooth and creamy. Gradually add confectioners sugar, beating until light, fluffy, and spreadable. Scrape down sides as needed.

Step 5: Assemble the Cake

Place one cake layer on a serving plate. Spread a generous layer of cream cheese icing on top. Add the next layer and repeat. Frost the top and sides evenly. Sprinkle chopped pecans on top or around the sides if desired.

Variations

Cupcake Version: Bake in cupcake liners for 18–20 minutes.

Extra Chocolate Flavor: Increase cocoa powder slightly.

Nut-Free Cake: Skip pecans for a classic smooth finish.

Sheet Cake Style: Bake in a 9×13-inch pan for easy serving.

Double Frosted: Add an extra half batch of icing for thicker layers.

Cooking Notes

Room-temperature eggs and butter ensure a smooth batter.

Do not overmix—stop once batter is fully combined.

Vinegar does not affect taste but enhances texture and color.

Fully cool cake layers before frosting to prevent melting.

Serving Suggestions

Serve Red Velvet Cake at room temperature for the best flavor and texture. It pairs perfectly with coffee, milk, or espresso. This cake shines at holidays, weddings, birthdays, potlucks, and Sunday dinners.

Tips

Chill the cake briefly before slicing for cleaner cuts.

Use gel food coloring if deeper red color is desired.

Store cake covered to maintain moisture.

Flavor improves after resting overnight.

Prep Time

25 minutes

Cooking Time

35 minutes

Total Time

1 hour 15 minutes

Nutritional Information (Approximate per slice)

Calories: 520

Protein: 7g

Sodium: 430mg

FAQs

Why use vinegar in red velvet cake?
It reacts with cocoa and buttermilk to enhance texture and color.

Can I make this cake ahead of time?
Yes, it tastes even better the next day.

Can I freeze red velvet cake?
Yes, freeze unfrosted layers tightly wrapped for up to 3 months.

Is red velvet just chocolate cake?
No, it has only a hint of cocoa with a distinct tangy flavor.

Conclusion

Red Velvet Cake is a bold, classic dessert that never goes out of style. Moist, tender, and beautifully vibrant, this version delivers bakery-quality results with rich cream cheese icing and optional pecan crunch. Whether you’re baking for a celebration or simply craving a decadent homemade cake, this Red Velvet Cake is guaranteed to impress and satisfy every slice.

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