Y*mmy: Red Velvet Cake with Cream Cheese Frosting

I have a confession to make – I am a red velvet cake snob. Big time. Growing up in the south, this cake was a staple, so I know what good tastes like (smile). It’s always so disappointing to come across a piece with dry cake or weird, sticky frosting. Allow me to say this up front – even in today’s low-everything diet world, there is no room for “lighter” when making a red velvet cake. These things are an art form to be honored! Since Valentine’s Day is coming up this weekend, I figured this would be the perfect time to share the perfect recipe (smile).

red velvet cake recipe

This one was for the February office b-days πŸ™‚


  • 1 cup butter, softened
  • 2.5 cups granulated sugar
  • 6 large eggs, room temperature
  • 3 cups all-purpose flour
  • 3 Tablesppons unsweetened cocoa
  • 1/4 teaspoon baking soda
  • 1 8-ounce container sour cream
  • 2 teaspoons vanilla extract
  • 2 1-ounce bottles red food coloring or 1 tube of red color gel*
  • Dark or white chocolate chips (optional)
  • 2 8-ounce packages cream cheese, softened
  • 1/2 cup butter, softened
  • 1 32-ounce package powdered sugar**
  • 2 teaspoons vanilla extract


Preheat oven to 350 degrees. Grease 3 8-inch round cake pans.

Beat butter at medium speed until creamy. Gradually add sugar, beating until light and fluffy. Add eggs one at a time, beating just until blended after each addition.

Combine flour, cocoa, and baking soda. Add to butter mixture alternately with sour cream, beginning and ending with the flour mixture. Beat at low speed just until blended after each addition. Stir in vanilla then food coloring. Spoon batter into prepared pans.

Bake for 18-20 minutes or until a toothpick inserted into center comes out clean. Cool in pans on wire racks for approximately 10 minutes. Remove cakes from pans and allow to finish cooling completely on wire racks (about an hour). Assemble and frost once cakes have cooled. Add chocolate chips on top for additional touch.

For the frosting, beat cream cheese and butter at medium speed until creamy. Gradually add powdered sugar, beating until fluffy. Mix in vanilla.

*I find that the food color gel is more potent and thus takes less. Beware getting it on anything as it definitely stains!
**I don’t usually use the full 32-ounces as I find that to be too sweet, so take this recommendation with a granule of sugar (smile).

Original recipe from Southern Living magazine via grandma.

4 thoughts on “Y*mmy: Red Velvet Cake with Cream Cheese Frosting

  1. aw thanks for the recipe! I’ve only made red velvet cupcakes once, and I wasn’t that happy – but it was only a first try! And will definitely try your recipe, that cake in the first photo looks absolutely delicious!


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