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Red Velvet Cake

Red Velvet Cake with Cream Cheese Frosting

Our family's favorite tried and true red velvet cake
Course Dessert
Cuisine American
Keyword Red Velvet, Waldorf Astoria
Prep Time 15 minutes
Cook Time 30 minutes
Cooling 1 hour
Total Time 1 hour 45 minutes
Servings 12
Author Anna
Cost 5


  • 4 oz unsalted butter, room temperature (114 grams)
  • 1 1/2 cups granulated sugar (300 grams)
  • 1/2 teaspoon salt
  • 1 teaspoon vanilla
  • 2 whole eggs, room temperature
  • 2 tablespoons unsweetened natural cocoa powder (10-12 grams)
  • 2 ounces 1/4 c red food coloring (58 grams)
  • 2 1/4 cups cake flour (250 grams)
  • 1 cup buttermilk
  • 1 teaspoon baking soda
  • 1 tablespoon white vinegar

Frosting for Red Velvet Cake

  • 8 oz cream cheese, softened (240 grams)
  • 1 stick butter, salted or unsalted (114 grams)
  • 1 1/4 teaspoons vanilla extract
  • 3 1/4 cups confectioners' sugar
  • 1 teaspoon fresh lemon juice optional


  • Preheat oven to 350 degrees F. Spray two 8 inch round cake pans with baking spray.
  • In bowl of a stand mixer or in a large mixing bowl using an electric mixer, cream butter, sugar and salt until light. Add the vanilla and the eggs beating 30 seconds after each egg is added. Make a paste of food coloring and cocoa and add to the creamed mixture. Add buttermilk and flour alternately, beating at low speed until mixed.
  • In a small cup, combine the soda and the vinegar and let it foam up. Pour the foaming mixture into the batter and stir until it’s mixed in. Immediately pour into the two 8 inch pans and bake for 27-30 minutes.
  • Let cool for 10 minutes in pans set on a rack. Flip from pans and let cool completely. Make icing.
  • Beat the butter and cream cheese until smooth. Beat in vanilla. Add confectioner’s sugar slowly, beating until smooth. For a little tartness, beat in some lemon juice.