Red Velvet Cake with Cream Cheese Icing

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A two-layer red velvet cake with cream cheese icing on a white cake stand, showing a slice removed to reveal the deep red layers and creamy frosting, styled with strawberries and a heart topper.
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❤️ Valentine’s Day Red Velvet Cake with Cream Cheese Icing

 

If there’s ever a cake that feels like love on a plate, it’s red velvet cake. ❤️
With its soft, velvety crumb, rich cocoa flavor, and tangy-sweet cream cheese icing, this classic dessert is perfect for Valentine’s Day, anniversaries, or anytime you want to bake something special for the people you love.

This homemade red velvet cake is tender, moist, and beautifully red — without being overly sweet. Paired with a thick, luscious cream cheese frosting, it’s a show-stopping dessert that feels bakery-worthy but is easy enough for home bakers.

Whether you’re baking for your sweetheart, your family, or just because you deserve cake (and you do 😉), this Valentine’s red velvet cake is guaranteed to impress.

❤️ Why You’ll Love This Valentine’s Day Red Velvet Cake

  • Perfectly soft, moist, and tender crumb

  • Classic red velvet flavor with a hint of cocoa

  • Thick, creamy cream cheese icing that isn’t overly sweet

  • Beautiful red color — perfect for Valentine’s Day desserts

  • Easy to make with simple pantry ingredients

🧰 Equipment You’ll Need

  • 2 round 9-inch cake pans

  • Mixing bowls

  • Electric hand mixer or stand mixer

  • Measuring cups and spoons

  • Rubber spatula

  • Cooling rack

  • Offset spatula or butter knife for frosting

🛒 Ingredients for Red Velvet Cake

For the Cake:

  • 2½ cups all-purpose flour

  • 1½ cups granulated sugar

  • 1 teaspoon baking soda

  • 1 teaspoon salt

  • 1 teaspoon unsweetened cocoa powder

  • 1½ cups vegetable oil

  • 1 cup buttermilk, room temperature

  • 2 large eggs, room temperature

  • 2 tablespoons red food coloring

  • 1 teaspoon vanilla extract

  • 1 teaspoon white vinegar

For the Cream Cheese Icing:

  • 16 oz cream cheese, softened

  • ½ cup unsalted butter, softened

  • 4 cups powdered sugar

  • 2 teaspoons vanilla extract

  • Pinch of salt

❤️ How to Make Red Velvet Cake with Cream Cheese Icing

Step 1: Prepare the Cake Pans

Preheat oven to 350°F. Grease and lightly flour two 9-inch round cake pans. Set aside.

Two greased and floured 9-inch round cake pans on a wooden table with a pastry brush, flour, and Valentine accents, ready for red velvet cake batter.
Two 9-inch cake pans greased and lightly floured, ready for baking a Valentine’s Day red velvet cake.

Step 2: Mix the Dry Ingredients

In a medium bowl, whisk together flour, sugar, baking soda, salt, and cocoa powder.

A white mixing bowl with flour, cocoa powder, sugar, baking soda, and salt being whisked together to make the dry mixture for red velvet cake.
Flour, cocoa powder, sugar, baking soda, and salt whisked together to form the dry base for red velvet cake.

Step 3: Mix the Wet Ingredients

In a large bowl, combine oil, buttermilk, eggs, food coloring, vanilla, and vinegar. Mix until smooth and evenly colored.

A bowl of thin red velvet cake wet ingredients being whisked together, showing a smooth, pourable red mixture before adding the dry ingredients.
The wet ingredients for red velvet cake whisked together into a smooth, evenly red liquid before combining with the dry ingredients.

Step 4: Combine

Gradually add the dry ingredients to the wet mixture, mixing just until combined. Do not overmix.

Cocoa-based dry ingredients being whisked into a red velvet cake wet mixture in a white bowl, showing the batter partially combined.
The cocoa flour mixture is gently whisked into the red velvet wet ingredients until just combined.

Step 5: Bake

Divide batter evenly between prepared pans. Bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean.

Two white 9-inch round cake pans filled with raw red velvet cake batter on a wooden table, ready to be placed in the oven.
Red velvet cake batter divided between two 9-inch pans and ready to bake.

Step 6: Cool

Let cakes cool in pans for 10 minutes, then turn out onto a wire rack to cool completely before frosting.

Two red velvet cake layers cooling on a metal wire rack after baking, with empty cake pans nearby on a wooden table.
Freshly baked red velvet cake layers cooling on a wire rack before frosting.

🧁 How to Make Cream Cheese Icing

  • In a large bowl, beat cream cheese and butter until smooth and creamy.

Cream cheese and butter being whipped together in a white bowl with a hand mixer to create a smooth, creamy base for cream cheese frosting.
Cream cheese and butter whipped together until smooth and creamy, forming the base of the frosting.

  • Gradually add powdered sugar, beating until light and fluffy.

Powdered sugar being added to cream cheese frosting in a white bowl as it is whipped with a hand mixer until light and fluffy.
Powdered sugar being mixed into the cream cheese frosting until smooth, fluffy, and spreadable.

  • Mix in vanilla extract and a pinch of salt.

 

❤️ Assemble the Valentine’s Red Velvet Cake

Place one cake layer on a serving plate. Spread an even layer of cream cheese icing on top. Add the second cake layer and frost the top and sides. Smooth or swirl the frosting for a rustic, bakery-style finish.

A two-layer red velvet cake on a white cake stand being frosted with creamy cream cheese icing using an offset spatula.
Cream cheese frosting being spread over a two-layer red velvet cake for a rustic, bakery-style finish.

Optional Valentine touches:

  • Red velvet crumbs sprinkled on top

  • Heart-shaped sprinkles

  • Fresh strawberries or raspberries

🍓 What to Serve with Red Velvet Cake

A two-layer slice of red velvet cake with cream cheese frosting on a white plate, surrounded by strawberries, vanilla ice cream, milk, and coffee on a rustic wooden table for Valentine’s Day.
A cozy Valentine’s dessert spread featuring red velvet cake with cream cheese icing served with strawberries, vanilla ice cream, milk, and coffee.

  • Fresh strawberries or raspberries

  • A scoop of vanilla ice cream

  • Hot coffee or espresso

  • A glass of cold milk

  • Chocolate-dipped strawberries for Valentine’s Day

💡 Expert Tips for the Best Red Velvet Cake

  • Use room-temperature ingredients for a smoother batter

  • Don’t overbake — red velvet should stay moist

  • Let cakes cool completely before frosting to avoid melting

  • Gel food coloring gives the most vibrant red color

❓ FAQs

Can I make this red velvet cake ahead of time?
Yes! Bake the cake layers up to 2 days in advance and wrap tightly. Frost the day of serving.

Can I make this as a sheet cake or cupcakes?
Absolutely. Use a 9×13 pan or divide into cupcake liners and adjust baking time.

Is red velvet cake just chocolate cake?
No — it has a mild cocoa flavor with a unique tang from buttermilk and vinegar.

🧊 Storage Instructions

  • Store frosted cake in the refrigerator for up to 4 days

  • Let slices sit at room temperature for 15–20 minutes before serving

  • Unfrosted cake layers can be frozen for up to 2 months

❤️ You May Also Like

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A two-layer red velvet cake with cream cheese icing on a white cake stand, showing a slice removed to reveal the deep red layers and creamy frosting, styled with strawberries and a heart topper.

❤️ Red Velvet Cake with Cream Cheese Icing

This Valentine’s Day Red Velvet Cake with Cream Cheese Icing is a classic, homemade dessert that’s soft, moist, and beautifully red with a subtle cocoa flavor. The cake layers are tender and rich without being heavy, thanks to buttermilk and a touch of vinegar, and they’re finished with a thick, tangy-sweet cream cheese frosting that perfectly balances the sweetness. Easy to make with simple pantry ingredients, this festive red velvet cake is ideal for Valentine’s Day, special occasions, or anytime you want a bakery-style dessert that feels extra special and made with love ❤️
Print Recipe Pin Recipe
Prep Time 25 minutes
Cook Time 35 minutes
Cooling and Frosting Time 45 minutes
Total Time 1 hour 45 minutes
Course Dessert
Cuisine American, Southern Cooking
Servings 12
Calories 560 kcal

Equipment

  • 2 round 9-inch cake pans
  • Mixining bowls
  • Electric hand mixer or stand mixer
  • measuring cups and spoons
  • Rubber Spatula
  • Cooling Rack
  • Offset spatula or butter knife for frosting

Ingredients
  

For the Cake:

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

For the Cream Cheese Icing:

  • 16 oz cream cheese softened
  • ½ cup unsalted butter softened
  • 4 cups powdered sugar
  • 2 teaspoons vanilla extract
  • Pinch of salt

Instructions
 

  • Preheat oven to 350°F. Grease and lightly flour two 9-inch round cake pans. Set aside.
  • In a medium bowl, whisk together flour, sugar, baking soda, salt, and cocoa powder.
  • In a large bowl, combine oil, buttermilk, eggs, food coloring, vanilla, and vinegar. Mix until smooth and evenly colored.
  • Gradually add the dry ingredients to the wet mixture, mixing just until combined. Do not overmix.
  • Divide batter evenly between prepared pans. Bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean.
  • Let cakes cool in pans for 10 minutes, then turn out onto a wire rack to cool completely before frosting.

How to Make Cream Cheese Icing

  • In a large bowl, beat cream cheese and butter until smooth and creamy.
  • Gradually add powdered sugar, beating until light and fluffy.
  • Mix in vanilla extract and a pinch of salt.

Notes

Nutritional values provided are estimates only and are calculated based on general nutritional data for the listed ingredients. Actual values may vary depending on the specific brands, measurements, and preparation methods used. For precise dietary information, please consult a registered 
dietitian or use a verified nutrition calculator with the exact ingredients you use.

Nutrition

Calories: 560kcalCarbohydrates: 58gProtein: 6gFat: 35gSaturated Fat: 9gPolyunsaturated Fat: 8gMonounsaturated Fat: 17gTrans Fat: 0.5gCholesterol: 70mgSodium: 390mgPotassium: 160mgFiber: 1gSugar: 40gVitamin A: 520IUVitamin C: 0.5mgCalcium: 85mgIron: 2mg
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