Red Velvet Cake with Vanilla Bean Cream Cheese Frosting is pure celebration on a plate—a vibrant, tender cake finished with a cloud of tangy, perfumed frosting that always feels like a special occasion, even if it’s just a Tuesday. Each bite delivers that signature hint of cocoa and a plush crumb, all held together with a luscious frosting speckled with real vanilla bean. Whether you’re baking this for a birthday, a holiday, or simply because you want to treat yourself and your loved ones, this cake brings a joyful pop of color and flavor to any gathering.
Ingredients You’ll Need
Every ingredient in this Red Velvet Cake with Vanilla Bean Cream Cheese Frosting has a starring role—contributing either to that iconic color, tender texture, or the impossibly creamy frosting. Don’t be intimidated by the list; you probably have most of these simple pantry staples at home, and together, they create pure magic.
- All-purpose flour: Provides structure for a moist but sturdy cake that’s just right for stacking.
- Unsweetened cocoa powder: Gives subtle chocolate depth without overpowering that classic red velvet taste.
- Baking soda: Works with vinegar for a perfect tender rise, making the cake light and fluffy.
- Salt: Enhances flavor and balances the sweetness—don’t skip it!
- Granulated sugar: Sweetens the batter and helps achieve that signature fine crumb.
- Unsalted butter (room temperature): Adds rich flavor and creaminess; room temp butter ensures even mixing.
- Large eggs: Help bind everything together and give the cake lift and structure.
- Buttermilk: The secret to the cake’s tender crumb and a classic, tangy undertone.
- Red food coloring: Essential for that stunning, vibrant red hue—liquid or gel both work well.
- White vinegar: Reacts with the baking soda to help leaven and brighten the color.
- Vanilla extract: Layers that warm, familiar aroma into every bite of the cake.
- Cream cheese (softened): The star of every cream cheese frosting—make sure it’s soft for a lump-free finish.
- Powdered sugar: Sweetens the frosting and keeps it silky; sifting helps avoid clumps.
- Heavy cream (optional): Gives the frosting a little extra lightness and spreadability, as needed.
- Vanilla bean paste (or vanilla bean seeds): Brings those beautiful flecks of real vanilla and a luxe, aromatic flavor to the frosting.
How to Make Red Velvet Cake with Vanilla Bean Cream Cheese Frosting
Step 1: Prepare Your Cake Pans and Oven
Start by preheating your oven to 350°F (175°C). Grease and flour two 8-inch round cake pans, then line the bottoms with parchment paper. This makes sure your beautiful Red Velvet Cake with Vanilla Bean Cream Cheese Frosting releases cleanly—no crumbling, no sticking, just perfectly shaped layers every time.
Step 2: Sift the Dry Ingredients
Grab a medium bowl and sift together the flour, cocoa powder, baking soda, and salt. Sifting not only removes lumps but also helps these essentials mix more evenly into the batter for a reliably tender, cocoa-kissed cake crumb.
Step 3: Cream Butter and Sugar
In a large bowl, beat the room temperature butter and granulated sugar with an electric mixer on medium speed until it’s light and fluffy—about 3 minutes. This step sets the base for your Red Velvet Cake with Vanilla Bean Cream Cheese Frosting, infusing each bite with melt-in-your-mouth texture.
Step 4: Add Eggs
Beat in the eggs one at a time, making sure each one is fully mixed before adding the next. Doing this one by one keeps your batter smooth and helps create that gorgeous, lofty crumb.
Step 5: Mix Wet Ingredients
In a small bowl, stir together the buttermilk, red food coloring, vinegar, and vanilla extract. This vibrant mixture is the soul of classic red velvet, delivering flavor, moisture, and stunning color all in one swoop.
Step 6: Combine Mixtures
Now, add the dry ingredients to the butter mixture in three parts, alternating with the buttermilk mixture. Begin and end with the dry ingredients, and mix until just combined. Be gentle—over-mixing can toughen the cake. You’re looking for a beautiful, billowy red batter.
Step 7: Bake
Divide the batter evenly between the prepared pans and smooth the tops. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Let the cakes cool in the pans for 10 minutes, then transfer them to a wire rack to cool completely. Patience is key: cool cakes mean your Red Velvet Cake with Vanilla Bean Cream Cheese Frosting will sit perfectly between each luscious layer.
Step 8: Make the Frosting
In a large bowl, beat the softened cream cheese and butter together until completely smooth and creamy. Gradually add the powdered sugar, then beat in the vanilla bean paste (or seeds from the vanilla bean). If you’d like a softer, more spreadable frosting, add a splash of heavy cream until it’s just right.
Step 9: Assemble and Frost the Cake
Place one cake layer on your serving plate and spread with a generous amount of frosting. Add the second layer, then frost the top and sides with the remaining frosting. For an ultra-smooth finish, chill the crumb-coated cake for 30 minutes before adding the final layer of frosting. You’re done—the masterpiece is ready!
How to Serve Red Velvet Cake with Vanilla Bean Cream Cheese Frosting
Garnishes
Nothing crowns a Red Velvet Cake with Vanilla Bean Cream Cheese Frosting quite like a shower of garnishes. Try a light dusting of cocoa powder, delicate chocolate curls, or even a few fresh raspberries to make every slice pop. For a classic look, save a few cake crumbs and gently press them onto the sides of the frosted cake—beautiful and delicious.
Side Dishes
While this cake is a showstopper solo, it pairs beautifully with a scoop of vanilla bean ice cream, a cup of robust coffee, or a tall glass of cold milk. For parties, serve with a bowl of fresh berries or citrus segments to cut the richness and refresh your palate between bites.
Creative Ways to Present
Want to really wow your guests? Cut the layers of your Red Velvet Cake with Vanilla Bean Cream Cheese Frosting into smaller rounds for adorable mini cakes, or use a piping bag to decorate with extra swirls and dollops. For holidays, try stenciling festive patterns on top with powdered sugar (think hearts, snowflakes, or stars) for a personalized—and extra Instagrammable—touch!
Make Ahead and Storage
Storing Leftovers
Leftover Red Velvet Cake with Vanilla Bean Cream Cheese Frosting keeps wonderfully in the fridge. Simply cover the cake tightly or store individual slices in airtight containers. Leftovers should stay fresh and moist for up to four days—if you can resist them for that long!
Freezing
Both the cake layers and the frosted cake can be frozen. If freezing unfrosted layers, wrap them tightly in plastic wrap and foil before stowing them away for up to three months. For frosted cakes, chill until firm, then wrap and freeze. Thaw overnight in the fridge before serving, and your Red Velvet Cake with Vanilla Bean Cream Cheese Frosting will taste oven-fresh again.
Reheating
While you don’t need to reheat this cake, letting slices sit at room temperature for 20-30 minutes before eating will bring out the best texture and flavor—especially for that dreamy cream cheese frosting. For a bakery-fresh feel, zap a slice in the microwave for just 5-10 seconds (careful not to melt the frosting too much!).
FAQs
Can I use natural food coloring instead of artificial red food coloring?
Absolutely! Beetroot powder or juice makes a wonderful natural alternative, though the hue may be less vivid. Either way, the flavor and the magic of Red Velvet Cake with Vanilla Bean Cream Cheese Frosting remain intact.
Can I bake this as cupcakes instead of cake layers?
Yes! This batter works beautifully as cupcakes. Fill liners two-thirds full and bake for about 18-20 minutes. Frost with the vanilla bean cream cheese frosting for perfectly portioned treats.
What if I don’t have buttermilk?
You can make a quick substitute by adding 1 tablespoon of white vinegar or lemon juice to 1 cup milk, then let it sit for 5 minutes. This homemade version gives you that same tender crumb and tang for your Red Velvet Cake with Vanilla Bean Cream Cheese Frosting.
How do I avoid lumps in the cream cheese frosting?
Make sure your cream cheese and butter are truly softened to room temperature before mixing, and beat them together thoroughly before adding the powdered sugar. Sifting the sugar in slowly also helps achieve that ultra-smooth, luscious finish.
Can I make Red Velvet Cake with Vanilla Bean Cream Cheese Frosting ahead of time?
Definitely! Both the cake and the frosting can be made a day in advance. Just assemble on the day you plan to serve for the most stunning presentation and freshest flavor.
Final Thoughts
There’s something magical about sharing a homemade Red Velvet Cake with Vanilla Bean Cream Cheese Frosting—it’s the kind of bake that makes every gathering just a bit more memorable. I hope you give this recipe a try, and that it brings as much joy to your table as it has to mine. Happy baking!
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Red Velvet Cake with Vanilla Bean Cream Cheese Frosting Recipe
- Total Time: 50 minutes
- Yield: 12 slices 1x
- Diet: Vegetarian
Description
Indulge in the rich, velvety goodness of a classic Red Velvet Cake paired with a luscious Vanilla Bean Cream Cheese Frosting. This decadent dessert is perfect for celebrations or anytime you crave a slice of heavenly cake.
Ingredients
Cake:
- 2 1/2 cups all-purpose flour
- 2 tablespoons unsweetened cocoa powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/2 cups granulated sugar
- 1 cup unsalted butter (room temperature)
- 2 large eggs
- 1 cup buttermilk
- 2 tablespoons red food coloring
- 1 teaspoon white vinegar
- 2 teaspoons vanilla extract
Frosting:
- 8 ounces cream cheese (softened)
- 1/2 cup unsalted butter (softened)
- 3 1/2 cups powdered sugar
- 1 tablespoon heavy cream (optional)
- 1 teaspoon vanilla bean paste (or seeds from 1 vanilla bean)
Instructions
- Preheat the oven: Preheat the oven to 350°F (175°C). Grease and flour two 8-inch round cake pans and line the bottoms with parchment paper.
- Mix dry ingredients: In a medium bowl, sift together the flour, cocoa powder, baking soda, and salt.
- Cream butter and sugar: In a large bowl, cream the butter and sugar until light and fluffy.
- Add eggs and buttermilk mixture: Add eggs one at a time, then mix in the buttermilk mixture with food coloring, vinegar, and vanilla extract.
- Combine wet and dry ingredients: Alternate adding dry and wet mixtures to the butter mixture until just combined. Divide batter between pans and bake for 25-30 minutes.
- Make frosting: Beat cream cheese and butter until smooth, then add powdered sugar and vanilla bean paste. Add cream for desired consistency.
- Frost the cake: Frost cooled cake layers, stacking and spreading frosting between layers and over the top and sides.
Notes
- For a smoother finish, chill the crumb-coated cake for 30 minutes before final frosting.
- Store leftover cake in the refrigerator and bring to room temperature before serving.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 480
- Sugar: 44g
- Sodium: 280mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 61g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 95mg
