Short description

A luxurious, moist red velvet cake, layered with silky cream cheese frosting—perfectly festive for birthday celebrations, with a delicate tang from buttermilk and a hint of cocoa.

Why You’ll Love This Recipe

This cake boasts a tender, velvety crumb that melts in your mouth, complemented by a rich yet tangy cream cheese frosting. Its striking red color adds dramatic flair, making it a showstopper at any birthday celebration.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

For the Cake:

All-purpose flour
Unsweetened cocoa powder
Baking soda (and/or baking powder)
Salt
Sugar (granulated)
Unsalted butter (room temperature)
Vegetable oil or oil-butter combination
Eggs (room temperature)
Vanilla extract
Buttermilk
White vinegar (or apple cider vinegar)
Red food coloring (liquid or gel)

For the Cream Cheese Frosting:

Cream cheese (full-fat, room temperature)
Unsalted butter (room temperature)
Vanilla extract
Powdered sugar (confectioners’ sugar)
A pinch of salt

Directions

Prepare & preheat: Preheat your oven to about 350°F (175°C). Grease and line two 8- or 9-inch round cake pans.
Mix dry ingredients: In a bowl, sift together flour, cocoa powder, baking soda (and/or powder), and salt.
Cream butter and sugar: In a large mixing bowl, beat butter and sugar until light and fluffy.
Add eggs and vanilla: Add eggs one at a time, beating well after each, then stir in vanilla.
Alternate dry and wet: Gradually mix in dry ingredients alternating with buttermilk, starting and ending with dry.
Add color & acidity: Stir in vinegar and red food coloring until batter is evenly vibrant.
Bake: Divide batter evenly between pans and bake for about 25–35 minutes, until a toothpick inserted in the center comes out clean.
Cool: Let cakes cool in pans for 10 minutes, then transfer to a wire rack to cool completely.
Make frosting: Beat cream cheese and butter until smooth, then mix in vanilla and salt. Gradually add powdered sugar until desired sweetness and consistency.
Assemble: Place first cake layer on serving plate, spread frosting, top with second layer, and coat sides and top. Smooth or pipe as desired. Chill briefly to set.

Servings and timing

Makes approximately 10–12 servings (two 8–9‑inch cake layers).
Prep time: ~30 minutes
Bake time: ~25–35 minutes
Cooling time: ~30 minutes
Assemble & frosting: ~20 minutes
Total time: ~1 hour 50 minutes

Variations

Oil-and-butter combo: Use both for a moist yet flavorful crumb.
Egg whites: For extra lightness, whip egg whites separately and fold them in gently.
Health-conscious twist: Substitute some sugar with applesauce or puree, or use lightened cream cheese.
Natural color alternative: Use beet juice or powder instead of red food coloring.
Alternative frostings: Try ermine (flour-based) frosting or white chocolate buttercream.

Storage/reheating

Storage: Keep in the refrigerator, covered or under a cake dome, for up to 5 days.
Freezing: Freeze whole cake or individual slices—wrap well in plastic and foil; freeze up to 3 months. Thaw in the refrigerator, then bring to room temperature before serving.
Reheating: Bring to room temperature or gently warm slices in a low oven (around 300°F / 150°C) for a few minutes—avoid melting the frosting.

FAQs

What if I don’t have buttermilk?

You can substitute regular milk plus 1 tablespoon of vinegar or lemon juice per cup—let it sit for 5 minutes before using.

Can I omit the red food coloring?

Yes, but your cake will be more brownish‑red, rather than vibrant red—it’ll still taste delicious.

Can I make this cake ahead of time?

Yes—you can bake the layers a day in advance, wrap them, and refrigerate or freeze. Frost and assemble the day you plan to serve.

Does using butter vs. oil change the cake texture?

Butter adds flavor while oil keeps the cake moist. Using both balances richness and tenderness.

How do I get flat tops on the layers?

Convection baking or using cake strips helps. You can also trim domed tops with a serrated knife once cooled.

How long does the frosting stay stable?

Cream cheese frosting is best fresh; keep the cake refrigerated. It stays good for about 5 days.

Can I make cupcakes instead of a layer cake?

Absolutely—bake in cupcake tins, adjusting bake time (usually 18–22 minutes depending on your oven).

Why does red velvet taste tangy?

The tang comes from acidic buttermilk and vinegar reacting with leavening agents—this also enhances moistness and texture.

Can I reduce sugar or use a sugar substitute?

You can reduce sugar slightly, but it may affect texture. For healthier tweaks, consider natural sweeteners or lower‑fat components—but results can vary.

Conclusion

This Red Velvet Birthday Cake recipe beautifully combines sumptuous flavor, velvet-like texture, and festive appearance—ideal for memorable celebrations. With thoughtful variations and clear tips on prep, storage, and assembly, it’s a reliable, standout cake that’s bound to delight everyone at the table.