Red Velvet Cake with Cream Cheese Frosting

Red Velvet Cake with Cream Cheese Frosting | Bakewell Junction

Red Velvet Cake with Cream Cheese Frosting | Bakewell Junction

Today I’d like to share a Red Velvet Cake with you.  My husband’s co-worker loves Red Velvet Cake and nudged my husband to get me to make one.  I searched the internet and most cake recipes looked about the same except for the ones that used beets to color the cake instead of food coloring but I didn’t see many of those.  Some had a little more of this or that but this one had coffee in the ingredients which I found interesting and so that cinched it.

Red Velvet Cake has a little cocoa in it but it can’t be considered a chocolate cake.  It certainly has a great look to it with the vivid coloring. Now I must confess, I don’t like Red Velvet Cake.  I know that sounds crazy but…if I want chocolate then I really want chocolate and I have so many recipes that are really chocolatey to turn to, many that I’ve shared with you.  Plus I don’t like the idea of so much food coloring in a cake.  I use food coloring in cookies and frosting but it just bothers me to put it in a cake, especially so much of it.

How do I know that this cake is good?  Well, the frosting is so good you could sit there with a bowl of it and eat it until it’s gone.  My husband and all his co-workers deemed it fantastic.  One co-worker ate a quarter of the cake for two days in a row – that’s half the cake!  The cake coloring makes a great impression too.  As a baker, I liked that the cake baked to an even height and I didn’t have to cut the top to even it out before frosting.


Red Velvet Cake

Yield:  12 servings                  Cook Time:  40 minutes


  • 2 cups flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 2 tablespoons unsweetened cocoa powder
  • 2 cups sugar
  • 1 cup oil (I used olive oil)
  • 2 large eggs
  • 1 cup buttermilk
  • 2 teaspoons of vanilla extract
  • 1 – 2 ounces red liquid food coloring (I used about 1 1/2 ounces)
  • 1 teaspoon white distilled vinegar
  • 1/2 cup prepared hot coffee


  • 1/2 cup (1 stick) butter, room temperature
  • 8 ounces (1 package) cream cheese, room temperature
  • 3 cups powdered sugar
  • 1 teaspoon vanilla extract


Step 1:  For the batter:  Combine flour, baking soda, baking powder, cocoa powder and salt in a medium bowl.  In a large mixing bowl, beat together sugar and oil.  Add eggs, buttermilk, vanilla and food coloring and beat until combined.  Be careful with the batter, as the added food coloring will stain.  Add coffee and vinegar and mix until combined.

Step 2:  Add dry ingredients to wet ingredients in small batches.  Mix until combined after each addition.  The batter will be pretty thin but this is okay.  Pour an even amount of batter into two 9 inch cake pans that have been sprayed with cooking spray and coated with flour.

Step 3:  Adjust the oven rack to the middle of the oven and preheat oven to 325 degrees.  Place the pans on the middle rack and bake for 30 to 40 minutes.  Check the cakes with a toothpick; when it comes out clean, the cake is done.  I believe my oven runs a little cool, so I checked the cakes at 30 minutes and they were nowhere near ready so I rotated them and put the right one on the left and vice versa.  I checked them again at 35 and 40 minutes.  One cake was done at 40 minutes and the other needed another 2 minutes (this one must have had a smidgen more batter).

Step 4:  Let the cakes cool 15 to 20 minutes.  Remove the cakes from the pans and let them cool completely on cooling racks.

Step 5:  For the frosting:  While the cakes cool, add butter and cream cheese to a large mixing bowl.  Beat 4 to 5 minutes.  I beat them on high using a hand-held mixer.  Beat in vanilla extract.  Mix in the powdered sugar at a lower speed (this prevents having powdered sugar everywhere).

Step 6:  Assembly:  Place the completely cooled bottom layer of the cake on a serving plate.  Frost the top of the cake with a spatula.  Carefully place the completely cooled top layer of the cake on top of the frosted layer.  Frost the top of the cake and then frost the sides.

Storing:  Store in a sealed plastic container for a few days.


Cake recipe from Divas Can Cook, The Best Red Velvet Cake recipe.
Frosting recipe from guest author Garrett McCord on Simply Recipes, Red Velvet Cupcakes with Cream Cheese Frosting recipe.

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36 thoughts on “Red Velvet Cake with Cream Cheese Frosting

  1. Looks yummy! I would love for you to share and link up at my weekly TGIF Link Party if you haven’t already this week. Your favorite posts, most popular, recent or new! The party is open every Thursday night and closes Wednesday’s at midnight. Followed by (Not SO) Wordless Wednesday!
    I would be honored if you join us and follow to stay connected Have a wonderful week!
    Hugs, Cathy

  2. This looks totally luscious! I’m a sucker for red velvet 🙂
    I’m stopping by from Marvelous Mondays and hope you’re having a great one!
    – Ang, Juggling Act Mama

  3. One of my favorite cakes is this one. I do not have a good recipe so I booked marked this one. I will be baking this on my Cookie Day with friends. Thank you for sharing it on our BBQ Block Party.

  4. Yum – I love red velvet cake!
    On behalf of Lisa, Cindy & myself, thanks so much for sharing at our “Best Of The Weekend party”! I have pinned this to our party board and to another big board too.
    Have a great weekend!

  5. WOW!!! The gang over at My Personal Accent, think your recipe for Red Velvet Cake with Cream Cheese Frosting is simply TERRIFIC! We would like to invite you to party with us at starting at 5:00 Thursday nights at our new Blog Strut Peacock Style Link Party to share your creative ideas. Come on over!!

  6. I love red velvet cake especially with cream cheese frosting. Maybe I will break traditional and try and bake lol. Thank you for linking this post to The Blog Strut Peacock Style last week. Hope we see you again next week!

  7. Thank you so much for linking this post to the Blog Strut Peacock Style last Thursday! Hope to see you back with a new link (or an older one) this Thursday!


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