Red velvet birthday cake is the showstopper every celebration deserves. Three tender, crimson layers with silky cream cheese frosting create a dessert that tastes as beautiful as it looks, making birthdays feel truly special.
Why You’ll Love This Recipe
There’s something magical about cutting into a red velvet layer cake and seeing those vibrant scarlet layers contrasted with creamy white frosting. This recipe delivers the classic red velvet experience—soft, velvety crumb with gentle cocoa notes and tangy cream cheese frosting that balances everything perfectly.
The layers stack beautifully and slice cleanly, making it as stunning to serve as it is delicious to eat. Using both oil and butter creates an incredibly moist cake that stays fresh for days. Perfect for birthdays, anniversaries, or any celebration that calls for something extraordinary.
Print
Red Velvet Birthday Cake
- Total Time: 60 minutes
Description
Stunning two-layer red velvet birthday cake with vibrant red color, subtle cocoa flavor, and fluffy cream cheese frosting. Perfect celebration cake that looks impressive and tastes amazing.
Ingredients
2 1/2 cups all-purpose flour 1
1/2 cups granulated sugar
1 tsp baking soda
1 tsp salt 2 tbsp unsweetened cocoa powder 1
1/2 cups vegetable oil 1 cup buttermilk, room temperature
2 large eggs, room temperature
2 tbsp red food coloring
2 tsp vanilla extract
1 tsp white vinegar
16 oz cream cheese, softened
1 cup unsalted butter, softened
5 cups powdered sugar, sifted
2 tsp vanilla extract Pinch of salt
Instructions
Preheat your oven to 350°F (175°C). Grease three 8-inch round pans, line the bottoms with parchment paper rounds, then lightly grease again. This double-greasing ensures easy release.
In a large bowl, whisk together sugar, oil, and melted butter until glossy. Add eggs one at a time, whisking well after each. Mix in vanilla, buttermilk, vinegar, and red food coloring until evenly combined.
In a small bowl, whisk cocoa powder with boiling water until completely smooth. This “blooming” releases the cocoa’s flavor and helps distribute color evenly. Stir into the wet mixture.
In another bowl, whisk together flour, cornstarch, baking soda, baking powder, and salt. Fold the dry ingredients into the wet mixture in two additions, mixing just until no streaks remain. Don’t overmix.
Divide batter evenly among the three prepared pans. Bake for 23-25 minutes, until the centers spring back when touched and a toothpick shows moist crumbs. Cool in pans for 10 minutes, then turn out onto racks to cool completely.
Beat cold cream cheese until smooth. Add butter and beat until creamy. Mix in vanilla and salt, then gradually beat in powdered sugar until light and fluffy.
Level the cake layers if needed. Place one layer on a serving plate, spread frosting on top. Repeat with second layer. Add third layer. Apply a thin crumb coat and chill for 15-20 minutes. Finish with the final coat of frosting, smoothing the sides and top.
Notes
Both cream cheese and butter must be fully softened to room temperature before making frosting.
Use gel food coloring for the most vibrant red color without adding extra liquid.
Don’t skip the vinegar – it’s essential to red velvet flavor and texture. Let cakes cool completely before frosting or the frosting will melt and slide off.
Store frosted cake in the refrigerator, covered, for up to 5 days. For best results, use cake strips around pans for level layers.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients You’ll Need
For the Cake Layers:
• 2 cups granulated sugar
• ½ cup neutral oil
• ½ cup unsalted butter, melted
• 3 large eggs, room temperature
• 2 tsp vanilla extract
• 1 cup buttermilk, room temperature
• 1 tsp white vinegar or lemon juice
• 1-1½ tbsp red gel food color
• 2 tbsp Dutch-process cocoa powder
• ½ cup boiling water
• 2½ cups all-purpose flour
• 2 tbsp cornstarch
• 1 tsp baking soda
• 1 tsp baking powder
• ½ tsp fine salt
For the Cream Cheese Frosting:
• 12 oz cream cheese, cold
• ¾ cup unsalted butter, cool room temperature
• 2 tsp vanilla extract
• Pinch of salt
• 3-3½ cups powdered sugar
Room temperature ingredients are crucial for this recipe. Cold buttermilk and eggs will create lumps in the batter.
Why These Ingredients Work
The combination of flour and cornstarch mimics cake flour, giving you a tender, delicate crumb while maintaining structure. Oil keeps the cake moist, while melted butter adds rich flavor. Buttermilk provides tanginess and helps activate the leaveners for a light, airy texture.
Dutch-process cocoa bloomed in boiling water intensifies the chocolate notes without overpowering the delicate flavor. Vinegar reacts with baking soda for extra lift and helps maintain the vibrant red color.
For the frosting, cold cream cheese beaten until smooth creates stability, while room-temperature butter adds creaminess. Powdered sugar sweetens and thickens to the perfect spreading consistency.
Essential Tools and Equipment
• Three 8-inch round cake pans
• Parchment paper rounds
• Two large mixing bowls
• Whisk
• Electric mixer
• Offset spatula for frosting
• Cake turntable (optional but helpful)
Step-by-Step Instructions
Step 1: Prepare Pans and Oven
Preheat your oven to 350°F (175°C). Grease three 8-inch round pans, line the bottoms with parchment paper rounds, then lightly grease again. This double-greasing ensures easy release.
Step 2: Mix Wet Ingredients
In a large bowl, whisk together sugar, oil, and melted butter until glossy. Add eggs one at a time, whisking well after each. Mix in vanilla, buttermilk, vinegar, and red food coloring until evenly combined.
Step 3: Bloom the Cocoa
In a small bowl, whisk cocoa powder with boiling water until completely smooth. This “blooming” releases the cocoa’s flavor and helps distribute color evenly. Stir into the wet mixture.
Step 4: Add Dry Ingredients
In another bowl, whisk together flour, cornstarch, baking soda, baking powder, and salt. Fold the dry ingredients into the wet mixture in two additions, mixing just until no streaks remain. Don’t overmix.
Step 5: Bake
Divide batter evenly among the three prepared pans. Bake for 23-25 minutes, until the centers spring back when touched and a toothpick shows moist crumbs. Cool in pans for 10 minutes, then turn out onto racks to cool completely.
Step 6: Make Frosting
Beat cold cream cheese until smooth. Add butter and beat until creamy. Mix in vanilla and salt, then gradually beat in powdered sugar until light and fluffy.
Step 7: Assemble and Frost
Level the cake layers if needed. Place one layer on a serving plate, spread frosting on top. Repeat with second layer. Add third layer. Apply a thin crumb coat and chill for 15-20 minutes. Finish with the final coat of frosting, smoothing the sides and top.
You Must Know
Room temperature ingredients are absolutely essential for this cake. Cold eggs and buttermilk will cause the butter to seize, creating lumps in your batter. Take eggs and buttermilk out of the fridge 30-60 minutes before baking. Also, don’t skip the crumb coat step—it locks in crumbs and makes the final frosting smooth and professional-looking.
Personal Secret: Chill the frosted cake for 30 minutes before slicing. This firms up the frosting and creates perfectly clean cuts that show off those gorgeous layers.
Pro Tips & Cooking Hacks
• Use gel food coloring for vibrant color without adding extra liquid
• Weigh your batter into each pan for perfectly even layers
• Don’t overbake—pull when the toothpick shows moist crumbs
• Warm your knife under hot water, wipe dry, then slice for clean cuts
• Save cake scraps to crumble over the frosted cake for decoration
Flavor Variations & Suggestions
Add a teaspoon of espresso powder to enhance the chocolate flavor without making it taste like coffee. Fold in mini chocolate chips for extra richness. Use cream cheese frosting between layers but switch to vanilla buttercream on the outside for a different look.
Add raspberry preserves between layers for fruity contrast. Try orange or almond extract instead of vanilla for a unique twist.
Make-Ahead Options
Bake the cake layers up to two days ahead, wrapping them tightly and storing at room temperature. Freeze unfrosted layers for up to three months, thawing overnight in the fridge before frosting.
The frosting can be made a day ahead and refrigerated, then brought to room temperature and re-whipped before using. Fully frosted cake keeps in the fridge for up to four days.
What to Serve With Red Velvet Birthday Cake
This cake is the centerpiece, but it pairs wonderfully with vanilla ice cream or fresh berries on the side. Serve with champagne or sparkling cider for adult celebrations, or cold milk for kids. It’s stunning on a cake stand surrounded by flowers or candles for birthday presentations.
Allergy Information
This cake contains wheat, eggs, and dairy. For dairy-free options, use vegan butter and cream cheese alternatives. Gluten-free flour blends can replace all-purpose flour. Egg replacers work but may slightly change the texture.
Storage & Reheating
Store frosted cake covered in the refrigerator for up to five days. Bring to room temperature 30 minutes before serving for the best flavor and texture. Unfrosted layers can be frozen for up to three months.
Why is my cake not bright red?
Color intensity depends on the amount and type of food coloring used. Gel colors are more concentrated than liquid. The cocoa also affects color—using less will give brighter red.
Can I make cupcakes instead?
Absolutely! This batter makes about 24 cupcakes. Bake at 350°F for 16-19 minutes.
How do I keep my layers level?
Use cake strips or dampen kitchen towels around the pans to ensure even baking. Alternatively, level the domes with a serrated knife after cooling.
💬 Tried this recipe? Leave a comment and rating below!
