It’s finally here: the first post in my “Six Essential Cake Recipes for Every Baker” series. I’ve wanted to put this collection together for a long time because a handful of classic, reliable cake recipes are invaluable for home bakers and professionals alike. To start the series, I’m sharing my best red velvet cake paired with an almond cream cheese buttercream that elevates the whole cake.
Six Essential Cake Recipes for Every Baker Series
New flavors are fun, but classic cakes are what people keep asking for at parties, birthdays, and family gatherings. This series focuses on dependable recipes you can make with confidence—simple to follow, consistently delicious, and crowd-pleasing. Over the next few weeks I’ll share six timeless cakes that have proven themselves in my kitchen and in blind taste tests: dependable, easy to scale, and beloved by customers and loved ones.
First up: the best red velvet cake with almond cream cheese buttercream. It’s moist, tender, and full of flavor—an easy recipe you’ll return to again and again.
Classic Red Velvet Cake
Red velvet is a favorite for good reason. My version produces soft, tender layers with a rich, slightly tangy flavor that pairs perfectly with almond-scented cream cheese buttercream. The recipe is straightforward and forgiving—no complicated techniques required. If you prefer a less holiday-specific presentation, this recipe works beautifully for any occasion.
Ingredients for the Best Red Velvet Cake
Most ingredients are pantry staples. This recipe uses a doctored cake mix to streamline the process while delivering excellent texture and flavor. If you prefer from-scratch, you can adapt accordingly, but this method has consistently performed well in taste tests.
- Buttermilk – Use room temperature. If you don’t have buttermilk, mix a tablespoon of lemon juice or white vinegar into a cup of milk and let it sit for about an hour.
- Sour Cream – Room temperature works best. Plain Greek yogurt can be used as a substitute.
- Eggs – Use large eggs at room temperature for the best texture.
- Vanilla – Adds a subtle depth to the cake’s flavor.
- Vegetable Oil – Keeps the cake moist; you can use melted butter if you prefer, but vegetable oil is neutral and reliable.
- Flour – A small amount of all-purpose flour helps structure the layers.
- Red Velvet Cake Mix – A doctored boxed mix is used here for consistent results and easy preparation.
Whisk the wet ingredients together, sift in the cake mix, and fold until just combined. No stand mixer required for the cake batter. Bake as directed below and cool on a wire rack. Chilling or freezing the layers before decorating makes frosting easier and neater.
Almond Cream Cheese Buttercream
This buttercream is what sets the cake apart. A touch of almond extract complements the red velvet’s cocoa notes and brings a lovely, rounded aromatic sweetness. The texture is stabilized by using both cream cheese and a generous amount of butter, keeping the frosting pipeable and not too soft.
Using chilled cream cheese and room-temperature butter helps achieve a smooth, stable buttercream. Add almond extract sparingly at first—it’s potent, and a little goes a long way.
Ingredients for Almond Cream Cheese Buttercream
- Unsalted Butter – About 1 1/2 cups (three sticks), left at room temperature for a short time so it’s easy to whip.
- Cream Cheese – One 8-ounce brick, kept cold until mixing.
- Salt – Just a pinch to balance the sweetness.
- Vanilla – Adds warmth and depth.
- Almond Extract – Start with 1/2 teaspoon and increase to taste up to 1 teaspoon.
- Heavy Cream – Adds silkiness; adjust to reach desired consistency.
- Powdered Sugar – Seven to eight cups, added gradually to reach the right sweetness and texture.
Whip butter and cream cheese together until fully combined. Add salt, vanilla, almond extract, and heavy cream, then beat in powdered sugar slowly until you reach the desired texture. If the frosting is too soft, add more powdered sugar; if too stiff, add a touch more cream.
Red Velvet Cake Crumbles
A little hint of the cake inside looks beautiful on a finished white-frosted cake. When the layers are baked, lightly trim a thin sliver from the top of each round, let those slices dry briefly, then crumble them finely. Sprinkle the dried crumbles around the cake’s top edge for a simple, elegant finish.
The effect is classic and understated. The bright red interior peeking through the white frosting always gets compliments.
Videos of the Process
Two process videos demonstrate the batter preparation and cake decorating steps for this recipe. Watching the techniques for smoothing and creating the textured top can be especially helpful if you’re new to decorating.
If you make this recipe, I’d love to see your results. Tag me on social media or use the recipe hashtag so I can admire your bakes and share in the fun.
Happy baking,
xo, Mandy
Get the Recipe: The Best Red Velvet Cake with Almond Cream Cheese Buttercream
Ingredients
For the Red Velvet Cake Layers
- 2/3 cup sour cream, room temperature
- 3/4 cup buttermilk, room temperature
- 3 whole eggs, room temperature
- 1/3 cup vegetable oil
- 1 tablespoon vanilla
- 1/4 cup flour
- 1 (15.25 oz) box red velvet cake mix
For the Almond Cream Cheese Buttercream
- 1 1/2 cups unsalted butter (3 sticks), slightly warmed
- 8 oz cream cheese (1 brick), cold
- 1 pinch salt
- 1 tablespoon vanilla
- 1/2–1 teaspoon almond extract
- 1/4 cup heavy cream
- 7–8 cups powdered sugar
Extras
- 1/2 cup reserved red cake crumbles for decoration (optional)
Instructions
For the Cake Layers
- Preheat the oven to 325°F for convection bake. If using a conventional oven, bake a few minutes longer. Prepare two 8″ cake pans (or three 6″ rounds) with shortening and flour.
- In a large bowl, whisk together the sour cream, buttermilk, eggs, oil, vanilla, and flour. Sift in the cake mix and gently fold until just combined—avoid overmixing.
- Divide batter evenly between prepared pans and bake 27–32 minutes, until a toothpick comes out clean. Cool on a wire rack. If using crumbles for decoration, trim a very thin layer from the top, let dry briefly, and crumble when cool. Wrap layers and chill or freeze for easier frosting.
For the Buttercream
- With a stand mixer fitted with a paddle or using a hand mixer, beat butter and cream cheese together until smooth and no lumps remain, about 1–2 minutes.
- Add salt, vanilla, almond extract, and heavy cream. Beat to combine.
- On low speed, add powdered sugar 1/2 cup at a time until incorporated. Increase speed and whip 1–2 minutes to lighten. Adjust powdered sugar or cream to reach your preferred consistency.
Assembly
- Place a small dollop of buttercream on a cardboard cake round to anchor the cake. Set the first layer, spread a generous layer of buttercream, then add the next layer.
- Apply a thin crumb coat of buttercream and freeze for about 5 minutes to set.
- Remove any air bubbles with a wooden spoon, then apply a final layer of buttercream. Use a scraper for smooth sides and an angled spatula for the top swirl. Leave edges slightly rustic if desired, and finish with reserved cake crumbles around the top rim.