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+ servings
5 from 6 votes
Moist triple-layer red velvet cake with cream cheese frosting and fresh strawberries.
Red Velvet Cake with Cream Cheese Frosting
Prep Time
30 mins
Cook Time
30 mins
Cooling Time:
2 hrs
Total Time
1 hr

Make this classic moist red velvet cake for your next celebration! So easy to make, with less than half the food coloring of other recipes.

Course: Dessert
Cuisine: American
Keyword: red velvet, red velvet cake, red velvet cake recipe, what is red velvet cake
Servings: 10
Calories: 920 kcal
For the Red Velvet Cake:
For the Cream Cheese Frosting:
To Make the Red Velvet Cake:
  1. Preheat the oven to 350 degrees F, mist three 6-inch round cake pans** with non-stick spray, and line with circles cut from parchment.

  2. Place the flour, sugar, cocoa, baking soda, and salt in a large bowl and whisk to combine.
  3. Place the buttermilk, oil, egg whites, food coloring, vinegar, and vanilla in a large measuring cup, and stir together.
  4. Pour the liquid ingredients into the dry, and stir together until smooth (about 90 seconds to 2 minutes).
  5. Divide the batter equally between the three prepared pans.
  6. Bake until a toothpick inserted in the thickest part of the cake comes out clean (approximately 30 to 35 minutes).

  7. Cool completely, then fill and frost with cream cheese frosting.
To Make the Cream Cheese Frosting:
  1. Place the butter, cream cheese, lemon juice, and vanilla in a large mixing bowl, and beat on medium-low speed until smooth. 

  2. Scrape the bottom and sides of the bowl with a silicone spatula, and add about half the powdered sugar.

  3. Stir in the powdered sugar until combined, then scrape the bottom and sides of the bowl again, and add the remaining powdered sugar and the salt.

  4. Stir together until combined, then turn the mixer up to medium-high speed and whip until the frosting is fluffy and stiff.  (Be careful not to over-whip, or it could become runny.  As soon as the frosting looks stiff, turn off the mixer and use the frosting immediately.)

Recipe Video

Recipe Notes

*If you don’t have buttermilk, you can substitute with plain, unsweetened yogurt, plain unsweetened Greek yogurt, or sour cream.  Or, stir 1 1/2 tablespoons of lemon juice or white vinegar into 1 1/2 cups of regular milk. Allow the mixture to stand for 5 minutes, or until thickened and slightly curdled.

**This layer cake can also be baked in two 8-inch diameter cake pans, two 9-inch diameter cake pans, or a 9x13 baking pan. The cake layers may bake up slightly thinner, and the bake times may need to be adjusted.  You'll know your cakes are done baking when a toothpick inserted in the middle comes out clean.

For the cupcake version, click here: Red Velvet Cupcakes.

Nutrition Facts
Red Velvet Cake with Cream Cheese Frosting
Amount Per Serving
Calories 920 Calories from Fat 450
% Daily Value*
Fat 50g77%
Saturated Fat 19g119%
Cholesterol 78mg26%
Sodium 497mg22%
Potassium 144mg4%
Carbohydrates 114g38%
Fiber 1g4%
Sugar 88g98%
Protein 7g14%
Vitamin A 931IU19%
Vitamin C 1mg1%
Calcium 75mg8%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.