Bakerella's Red Velvet Cake Recipe: Moist Layers and Cream Cheese Frosting Magic

Bakerella's red velvet cake recipe delivers the perfect balance of tender, moist layers and velvety cream cheese frosting—every slice is a testament to the magic of precise technique. The secret lies in using a precise cocoa content and buttermilk substitution that creates that signature red hue without overpowering the flavor. I've perfected this recipe over years of baking, ensuring each batch turns out with a moist crumb and rich, creamy frosting.

The key to achieving that signature red velvet texture is the creaming method—beating butter and sugar until light and fluffy before gradually adding wet ingredients. This ensures a tender crumb that stays moist even after cooling. Bakerella's version also includes a subtle cocoa boost that enhances the flavor without making the cake taste like chocolate cake. Once baked, the layers are cooled completely before frosting to prevent a soggy base.

What sets this recipe apart is the cream cheese frosting, which adds a tangy contrast to the slightly sweet cake. The frosting is whipped to a smooth, spreadable consistency, ensuring it pairs perfectly with each moist layer. Whether you're baking for a special occasion or just craving a classic dessert, this recipe delivers restaurant-quality results at home.

Ready in about 2 hours (including baking and cooling), this cake is perfect for celebrations or satisfying a sweet tooth. The frosting can be made ahead, so you can focus on assembling the layers when ready. Here's how to achieve Bakerella's signature red velvet magic in your own kitchen.

Ingredients for bakerella red velvet cake

Classic red velvet ingredients with the perfect balance of moisture and rich flavor.

The cocoa powder and red food coloring are non-negotiable for that signature hue. Dutch-processed cocoa like Hershey's Special Dark or Valrhona gives the deepest red without bitterness. Gel food coloring (not liquid) prevents the cake from getting too wet. For the butter, Plugrá or Land O'Lakes work perfectly—just make sure it's fully softened. The buttermilk can be homemade (milk + vinegar) or store-bought, but Kroger brand is my go-to for consistency. Sift your flour and cocoa powder together to avoid dense layers—this is a must for that tender crumb.

No buttermilk? Substitute with 1 cup milk + 1 tbsp vinegar or lemon juice. Out of red food coloring? Beet juice or pomegranate juice works in a pinch, but adjust the amount—start with half a teaspoon and taste as you go. The frosting can be made ahead, but keep the cream cheese at room temperature when whipping to avoid lumps. For a lighter frosting, whip the heavy cream separately and fold it in at the end. The cake layers should be cooled completely before frosting to prevent a soggy base—this is critical for that clean slice every time.

Store the cake layers wrapped in plastic at room temperature for up to 2 days, or freeze them for 2 months. The frosting keeps in the fridge for 3 days—just rewhip before using. Assemble the cake just before serving so the layers stay fresh. For a showstopper presentation, dust the top with powdered sugar or add a sprinkle of edible gold leaf. The frosting can be tinted pink to match the cake if you're feeling extra—just a drop of red food coloring does the trick.

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

Follow this method for perfectly moist layers and velvety cream cheese frosting every time.

Preheat your oven to 350°F and grease two 9-inch round cake pans with the 0.5 cup vegetable oil, then line the bottoms with parchment paper. This ensures easy release and prevents sticking—critical for clean layers. In a medium bowl, whisk together the 2.5 cups all-purpose flour, 1 tsp baking soda, and 0.5 tsp salt. Sift the mixture once to aerate it, which helps create that signature light texture.

In a separate small bowl, combine the 0.5 cup unsweetened cocoa powder with 0.5 tsp red food coloring. Whisk vigorously to eliminate any clumps and ensure an even, vibrant hue throughout the batter. The gel form of food coloring distributes more evenly than liquid, preventing streaks in your finished cake.

In a stand mixer fitted with the paddle attachment, beat the 1 cup unsalted butter and 2 cups granulated sugar on medium speed for 3-4 minutes until light and fluffy. You'll see the mixture nearly double in volume and become pale—this incorporates air that creates a tender crumb. Scrape down the sides of the bowl with a rubber spatula to ensure even mixing.

Add the 2 whole large eggs, one at a time, mixing on low speed for 30 seconds after each addition until fully incorporated. Then add the 1 tbsp vanilla extract and mix for another 10 seconds. Room-temperature eggs blend more smoothly and help create a uniform batter. If your eggs are cold, warm them in a bowl of warm water for 5 minutes first.

With the mixer on low speed, gradually add the dry ingredient mixture to the wet ingredients, mixing just until combined. Avoid overmixing—you should still see small streaks of flour. Add the 1 cup buttermilk and 0.5 cup sour cream alternately, beginning and ending with the buttermilk. This creates a tender, moist crumb rather than a dense one.

Once fully combined, the batter should be smooth and slightly thick. If it looks too thin, add 1-2 tablespoons more of the all-purpose flour. Pour the batter evenly between the prepared cake pans, tapping each pan gently on the counter to remove any air bubbles. Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean.

While the cakes cool, beat the 16 oz cream cheese and 1 cup unsalted butter together in a large bowl using an electric mixer until smooth and creamy. This step is crucial—don't skip it. The butter should be fully incorporated, leaving no lumps. Scrape down the sides of the bowl as needed to ensure even mixing.

Gradually add the 4 cups powdered sugar and mix on low speed until combined. Then add the 1 cup heavy whipping cream and mix until smooth. The frosting should be thick but spreadable. If it's too thick, add 1-2 tablespoons of milk or buttermilk to achieve the perfect consistency. Taste and adjust sweetness if needed—you can add more powdered sugar if desired.

Once the cakes have cooled completely, place one layer on a cake stand or plate. Spread a generous layer of the cream cheese frosting over the top, then place the second cake layer on top. Frost the entire cake, then smooth the sides with a spatula. For a polished look, dip a long serrated knife in hot water and wipe it clean, then run it around the edges of the cake to create clean sides.

Chill the cake in the refrigerator for at least 1 hour before serving. This allows the flavors to meld and the frosting to set properly. The cake will keep in the refrigerator for up to 5 days, though I recommend serving it within 2 days for the best texture and flavor. Slice with a warm, clean knife for clean pieces every time.

Make-ahead tips for this bakerella red velvet cake

Frosting Prep Ahead

The cream cheese frosting is the perfect component to make a day in advance—it actually tastes better after resting! Whip it together as directed, then spread it evenly on parchment paper. Cover tightly with plastic wrap and refrigerate. When ready to assemble, simply rewhip briefly to fluff it up. I like to add a drop of red food coloring to match the cake layers for a cohesive look. 🎨

Layer Storage Secrets

Wrap each cooled cake layer individually in plastic wrap and store at room temperature for up to 2 days. For longer storage, freeze the layers for 2 months—thaw overnight in the fridge before frosting. To prevent drying, place a slice of bread in the container with the layers. This trick absorbs excess moisture and keeps them fresh. ❄️

Assembling Like a Pro

Use a serrated knife to level the tops of your cake layers before frosting—this ensures even layers and a professional finish. For extra stability, place a 9-inch cake board on top of the bottom layer before adding frosting. This prevents the cake from toppling when sliced. Chill the assembled cake for 1 hour before serving to set the frosting perfectly. 💪

Make-Ahead Timeline

Plan your red velvet cake assembly like this: Make the frosting the night before, bake the cake layers the morning of, and assemble in the afternoon. This gives you time to chill properly and serve at its peak. For events, assemble the cake the day before and store it in the fridge—it will still taste fresh and delicious. 📅

Freezing the Whole Cake

If you need to freeze the fully assembled cake, wrap it tightly in plastic wrap followed by aluminum foil. Label with the date and freeze for up to 3 months. Thaw in the fridge overnight before serving. The frosting may soften slightly, so bring it to room temperature for 30 minutes before slicing for cleaner cuts. 🍰

Portioning for Parties

For large gatherings, slice the cake into 12 equal wedges before serving. Use a sharp knife dipped in hot water and wiped clean between cuts. Stack slices on a platter and dust with powdered sugar for an elegant presentation. This also makes serving easier and prevents guests from taking too much! ✨

Frequently asked questions