Red Velvet Cake with Vanilla Cream Cheese Frosting

Red velvet layer cake made with real butter and a tangy vanilla cream cheese frosting, topped with fresh strawberries.

Prep Time 30 min

Cook Time 25 min

Servings 12 slices

Ingredients

Red Velvet Cake

280g all-purpose flour
30g unsweetened cocoa powder
300g granulated sugar
1 teaspoon baking soda
1 teaspoon salt
240ml buttermilk
240ml unsalted butter, melted and slightly cooled
2 large eggs
2 teaspoons vanilla extract
2 tablespoons red food coloring
1 tablespoon white vinegar

Vanilla Cream Cheese Frosting

225g cream cheese, softened
115g unsalted butter, softened
450g powdered sugar
2 teaspoons vanilla extract
1/4 teaspoon salt
2-3 tablespoons heavy cream (if needed)

Fresh Strawberry Topping

400g fresh strawberries, hulled and sliced
1 tablespoon granulated sugar (optional)

Utensils

2 round 23cm cake pans
Large mixing bowls
Electric mixer
Whisk
Rubber spatula
Wire cooling racks
Offset spatula for frosting
Parchment paper
Sieve for powdered sugar
Oven

Instructions

Preparation Steps

Red Velvet Cake:

Preheat the oven to 180°C (350°F). Grease two 23cm round cake pans and line the bottoms with parchment paper.
Mix dry ingredients: In a large bowl, sift or whisk together the flour, cocoa powder, sugar, baking soda, and salt.
Prepare wet ingredients: In a separate bowl, whisk the melted unsalted butter (make sure it’s just warm, not hot), with the buttermilk, eggs, vanilla extract, red food coloring, and vinegar until smooth and fully combined.
Make the batter: Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix—stop once there are no visible streaks of flour.
Bake: Divide the batter evenly between the prepared pans. Bake for 22–25 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs.
Cool: Let cakes cool in the pans for 10 minutes, then carefully turn them out onto wire racks. Cool completely before frosting.

Vanilla Cream Cheese Frosting:

Cream the butter and cream cheese: Using an electric mixer, beat the softened butter and cream cheese together on medium-high speed until light, fluffy, and smooth—about 3–4 minutes.
Add powdered sugar and flavorings: Reduce speed to low and gradually beat in the powdered sugar, vanilla extract, and salt. If needed, add 1 tablespoon of heavy cream at a time until the frosting reaches a smooth, spreadable consistency.

Assembly:

Frost the cake: Place one cooled cake layer on a serving plate. Spread a generous amount of frosting over the top. Place the second cake layer on top, then frost the top and sides with the remaining frosting using an offset spatula.
Prepare the strawberries: (Optional) Toss the sliced strawberries with 1 tablespoon of sugar and let sit for 15 minutes to release their juices.
Top and serve: Just before serving, arrange the fresh strawberry slices over the top of the cake.

Make-Ahead Tip: Cake layers and frosting can be made a day ahead. Store the frosted cake (without strawberries) in the fridge, and add strawberries right before serving to prevent sogginess.