Red Velvet Cake with Cinnamon Cream Cheese Frosting

ed velvet cake isn’t just cake – it’s an event (and a personal favorite). This version keeps everything you love about the classic: that bold red color, tender crumb, and tangy cream cheese frosting. But we take it one step further with a hit of cinnamon in the frosting that warms up every bite. It’s rich, smooth, and ridiculously satisfying – the kind of cake that demands attention at any celebration.

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Ingredients

For the Cake

• Cocoa powder – classic red velvet flavor base
• Red gel food coloring – deep, vibrant hue (gel holds color better than liquid)
• Boiling water – helps bloom the cocoa for a richer taste
• Unsalted butter & vegetable shortening – combination creates a soft, moist crumb
• Sugar – for structure and sweetness
• Eggs – room temperature for a consistent batter
• Buttermilk – adds tang and keeps the cake tender
• Vanilla extract – rounds out the cocoa flavor
• Cake flour – gives that velvety, fine crumb texture
• Salt – balances sweetness
• Apple cider vinegar & baking soda – the classic reaction that makes red velvet iconic

For the Cinnamon Cream Cheese Frosting

• Unsalted butter & cream cheese – both softened for a smooth base
• Vanilla extract – a must for depth
• Cinnamon – adds cozy warmth that plays beautifully with red velvet’s tang
• Confectioners’ sugar – sifted for silky texture
• Milk – optional, for a softer spreading consistency

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Equipment

• Stand mixer with paddle attachment
• Mixing bowls
• Three 8-inch round cake pans
• Parchment paper
• Whisk
• Offset spatula or bench scraper
• Wire cooling racks

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Step-by-Step Instructions

1. Prep the pans:
   Preheat the oven to 325°F (165°C). Grease and line three 8-inch cake pans with parchment, then flour lightly and tap out any excess.
2. Make the cocoa base:
   In a small bowl, whisk together cocoa powder, red food coloring, and boiling water until smooth. Let it cool — this step deepens the color and flavor.
3. Blooming cocoa in hot water deepens the flavor — the same trick we use in our Classic Chocolate Layer Cake for a rich, balanced crumb.
4. Cream the butter & sugar:
   In a stand mixer, beat butter and shortening until smooth. Add sugar and beat until fluffy, about 5 minutes. Scrape the bowl as needed.
5. Add eggs:
   Mix in eggs one at a time, blending fully before adding the next.
6. Combine wet ingredients:
   Stir the cooled cocoa mixture with buttermilk and vanilla.
7. Bring it together:
   Whisk flour and salt in a separate bowl. With the mixer on low, alternate adding the flour mixture and the cocoa-buttermilk mix, beginning and ending with flour. Mix just until incorporated.
8. Activate the red velvet magic:
   In a small bowl, stir together vinegar and baking soda (it’ll fizz). Fold into the batter — this step lightens the texture and amplifies that signature red hue.
9. Bake:
   Divide the batter evenly between the pans. Bake 30–32 minutes, rotating halfway, until a toothpick inserted in the center comes out clean.
10. Cool:
    Let the cakes rest in their pans for 20 minutes, then invert onto wire racks. Remove parchment and cool completely before frosting.

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Make the Cinnamon Cream Cheese Frosting

1. Beat butter and cream cheese together until creamy and smooth.
2. Add vanilla and 1 teaspoon cinnamon. Gradually add confectioners’ sugar, about ½ cup at a time, until fluffy and thick.
3. That hint of cinnamon gives this frosting cozy fall vibes, a flavor pairing that also works beautifully in Pumpkin Spice Macaroons or Carrot Cake with Cream Cheese Frosting
4. Taste and adjust cinnamon — add more for extra warmth. If too thick, mix in 1 tablespoon milk at a time until spreadable.

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Assemble the Cake

1. Place one cake layer on your plate. Spread ¾ to 1 cup frosting evenly over the top.
2. Add the second layer, frost again, and top with the final layer.
3. Spread a thin crumb coat, then chill for 20 minutes.
4. Frost generously with the remaining icing — this is cream cheese frosting; there’s no such thing as too much.

Craving more show-stopping cakes? Check out our favorite layer cake recipes that always impress.

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Tips for Success

• Use room-temp ingredients. Cold butter and eggs won’t mix evenly.
• Don’t overmix the batter. It can toughen the crumb.
• Check oven temp. Red velvet bakes best low and slow — at 325°F.
• Use gel food coloring. It gives that classic red without thinning the batter.
• For bakery-style presentation: Smooth the frosting with a warm offset spatula for a clean, glossy finish.

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Substitutions & Variations

• No buttermilk? Mix 1 cup of milk with 1 tablespoon of vinegar or lemon juice.
• Want more spice? Add a pinch of nutmeg or allspice to the frosting.
• Cupcake version: Bake in lined muffin tins for 20–22 minutes.
• Gluten-free: Substitute your favorite 1:1 gluten-free cake flour blend.
• Swap the Icing: If cinnamon isn’t your thing, this cake pairs beautifully with White chocolate cream cheese frosting, too.

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Storage & Make Ahead

• Store the finished cake covered in the fridge for up to 4 days.
• Let sit at room temperature for 30 minutes before serving.
• Unfrosted cake layers can be wrapped and frozen for up to 1 month.

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Serving Suggestions

This red velvet cake pairs perfectly with coffee, espresso, or a glass of milk (for the purists). It’s a showstopper for Valentine’s Day, Christmas, birthdays, or any night you just need an excuse to bake something special.

And if you’re planning a full dinner menu before dessert, check out GirlCarnivore.com for mains that’ll steal the show before this cake even hits the table.

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Pro Tip

Whip the frosting an extra minute before using — it makes it light, airy, and cloudlike, perfect for those dramatic swoops on the finished cake.

 

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