Bakerella's Red Velvet Cake Recipe: Velvety Layers and Cream Cheese Frosting Bliss

Bakerella's red velvet cake delivers that signature velvety texture and perfect balance of cocoa and buttermilk flavor we all crave. The secret lies in precise ingredient ratios and gentle folding—no overmixing here. This recipe builds on Bakerella's trusted techniques to create moist layers that practically melt in your mouth, topped with a tangy cream cheese frosting that's light yet rich.

The cake's signature red hue comes from natural food coloring, but it's the buttermilk that truly transforms the crumb into something extraordinary. Creaming the butter and sugar properly creates air pockets that keep the cake tender, while the cocoa adds depth without overpowering. The frosting, made with cream cheese and powdered sugar, gets its signature tang from a splash of vanilla and lemon juice.

What you'll end up with is a cake that's equal parts elegant and comforting—smooth, moist layers with a velvety crumb, perfectly balanced by a frosting that's neither too sweet nor too heavy. The contrast between the rich cake and tangy frosting makes every bite satisfying. This is the kind of recipe that turns simple ingredients into something truly special.

Layering the cake properly is key to that restaurant-quality finish, and I'll walk you through every step to ensure your cake rises to the occasion. Whether you're baking for a celebration or just treating yourself, this red velvet will impress even the most discerning dessert lovers. Let's get started on creating your perfect slice.

Ingredients for bakerella red velvet cake

Simple ingredients that create a showstopping red velvet cake with velvety layers and tangy cream cheese frosting.

The buttermilk and cocoa are non-negotiable for that signature velvet crumb. Whole Foods or Trader Joe's carry reliable cocoa powder—look for Dutch-processed to avoid bitterness. For the butter, Plugrá or Land O'Lakes are my go-tos, but any full-fat brand works. Room temperature butter is key—it should dent but not melt when pressed. The natural red coloring can vary in intensity, so start with half and adjust. If you're using liquid coloring, it'll blend right into the buttermilk.

No buttermilk? Mix 1 cup milk with 1 tbsp vinegar or lemon juice and let sit 5 minutes. Dutch-processed cocoa is a must—natural cocoa will make your cake taste bitter. The cream cheese frosting is where the magic happens: Philadelphia brand is foolproof, but any full-fat cream cheese works. For extra tang, add a splash more lemon juice. If your frosting is too thick, microwave in 10-second bursts until smooth. And yes, you can make this cake ahead—it actually tastes better the next day as the flavors meld.

Store cake layers wrapped in plastic at room temperature for up to 2 days. The frosting keeps for 3 days in the fridge, but assemble the cake just before serving. Freeze unfrosted layers for 1 month—thaw overnight in the fridge. The frosting? Make it a day ahead and refrigerate. It firms up beautifully. Pro tip: Dust the cake boards with powdered sugar before assembling to catch any drips—trust me, it's worth it.

Step-by-step instructions for Bakerella's red velvet cake

Here's how to create the perfect red velvet cake with tender layers and velvety cream cheese frosting.

In a large mixing bowl, combine the 1 cup unsalted butter and 2 cups granulated sugar. Using an electric mixer on medium speed, beat for 3-5 minutes until the mixture is light, fluffy, and nearly doubles in volume. You'll see it go from pale to a creamy, ribbony texture—this is what creates that tender cake crumb.

I like to scrape the bowl with a spatula every minute or so to ensure even mixing. This step is crucial because it incorporates air into the batter, which helps the cake rise properly and gives it that signature tender texture. If your butter wasn't at room temperature, you might need to add a few extra minutes to fully incorporate it.

Add the 2 whole large eggs, one at a time, mixing well after each addition. Then stir in the 1 cup buttermilk, 1 tbsp lemon juice, 2 tsp vanilla extract, and 0.5 tsp natural red food coloring. Mix on low speed until just combined—you shouldn't see any streaks of liquid coloring left.

Here's where the magic happens: the lemon juice and buttermilk create a subtle tang that balances the sweetness, while the red coloring gives that iconic hue. I always use freshly squeezed lemon juice because it adds a bright, citrusy note that really makes the cake pop. Mix just until everything is incorporated—overmixing can develop gluten and make the cake tough.

In a separate bowl, whisk together the 2.5 cups all-purpose flour, 0.5 cup cocoa powder, 0.5 tsp baking soda, and 0.5 tsp salt. Sift the dry ingredients directly into the wet mixture while mixing on low speed. Once combined, increase the speed to medium and mix for 1-2 minutes until the batter is smooth and fully blended.

Don't be tempted to overmix—just until the flour is completely incorporated. The batter will be thick and vibrant red. At this point, you can taste it if you'd like. It should be sweet but not overwhelming, with a hint of cocoa and that lovely tang from the lemon. If you want to adjust the sweetness, you can add a bit more sugar, but I find the original ratio perfect.

Preheat your oven to 350°F and grease two 8-inch round cake pans, lining the bottoms with parchment paper. Divide the batter evenly between the pans. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. The cakes should spring back gently when touched.

I always check the cakes at the 25-minute mark because ovens vary. The edges should be set, but the centers should still look slightly underdone. That's normal—they'll continue cooking as they cool. Let the cakes cool in the pans for 10 minutes, then transfer them to a wire rack to cool completely. This cooling step is important—it prevents the frosting from melting when you assemble the cake.

In a large bowl, beat the 8 oz cream cheese and 1 cup unsalted butter together until smooth and creamy. Gradually add the 4 cups powdered sugar, mixing on low speed until combined. Then add the 1 tbsp lemon juice and 2 tsp vanilla extract, mixing until fully incorporated. The frosting should be thick but spreadable.

Here's a pro tip: if your frosting is too thick, add a splash of milk or buttermilk to loosen it. If it's too thin, add a bit more powdered sugar. The frosting should be smooth and glossy—this is what gives Bakerella's cake that professional finish. Once the frosting is ready, spread it between the layers and on the top and sides of the cooled cake.

Wine and beer pairings for this dish

Classic Red Wine

For a red velvet cake, a Cabernet Sauvignon or Merlot from Napa Valley or California pairs beautifully with its rich, velvety texture and cream cheese frosting. The bold tannins and dark fruit notes complement the chocolate undertones in the cake while cutting through the sweetness. I recommend a 2018 Robert Mondavi Cabernet Sauvignon—its balance of black cherry and vanilla enhances the cake's flavors without overpowering them. 🍷

Sweet Dessert Wines

If you prefer something sweeter, a Moscato d'Asti or Riesling from Germany offers a delightful contrast. The effervescence of Moscato cleanses your palate between bites, while a semi-sweet Riesling (like Dr. Loosen Blue Slate) adds a citrusy brightness that mirrors the cake's lemon notes. These wines are perfect for guests who enjoy a sweeter pairing. 🍇

Creamy Beer Pairings

A Belgian-style witbier like Hoegaarden or Stella Artois works wonderfully with red velvet cake. The light, citrusy notes and subtle spice from coriander complement the cake's tangy frosting and cocoa depth. For a richer option, try a Belgian Dubbel like Westmalle Trappist—its caramel and chocolate undertones mirror the cake's flavors beautifully. 🍺

Non-Alcoholic Options

For a refreshing non-alcoholic pairing, try sparkling apple cider (like Martinelli's) or a vanilla chai latte. The crispness of the cider cuts through the cake's richness, while the spiced warmth of chai enhances the cake's cocoa and vanilla notes. A sparkling lemonade with mint also adds a bright, citrusy contrast that's perfect for summer gatherings. 🍹

Coffee or Tea

If you're serving red velvet cake as an after-dinner treat, a strong brewed coffee or Earl Grey tea pairs exceptionally well. The bitterness of coffee balances the cake's sweetness, while the bergamot notes in Earl Grey complement the frosting's tangy lemon. For an extra touch, serve with a dash of vanilla ice cream to enhance the overall experience. ☕

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