HOW TO MAKE RED VELVET LAYER CAKE FROM SCRATCH
Red velvet cake is so much more than a white or chocolate cake tinted red. Some say Red Velvet is popular because of the bright vibrant color.
This iconic cake that started in the south is a masterpiece of flavors, textures, and frosting. Learn all my tricks and tips to perfecting this classic recipe at home!
I love that it’s a unique flavor all its own. You get hints of chocolate paired with vanilla and my secret ingredient cinnamon! The cinnamon really makes the red velvet its own cake!
The hint of tang from both the buttermilk in the cake and the light spice of the cinnamon is a perfect complement to cream cheese frosting.
Red Velvet is one of my most popular flavors and I love making it around the holidays because the color is so vibrant and festive.
How to Make Red Velvet Layer Cake and Cupcakes from Scratch: Red velvet is one of the most popular cake flavors and this recipe is seriously good! My favorite part is the hint of cinnamon that really makes this cake its own. Making red velvet cake and cupcakes from scratch is so easy especially with this recipe! I love it! It’s perfect for celebrating any holiday! The bright vibrant color is amazing! For sure pinning for later!
LET’S GET BAKING!
It all starts with a large mixing bowl, combining all-purpose flour, cornstarch, cocoa powder, sugar, salt, baking soda, and cinnamon.
Mix all the dry mix ingredients together with a whisk to “sift” the ingredients and de-clump the flour and sugar. The whisk trick is my favorite tip I picked up in working in a bakery. Whisking the flour saves time and smooths out the flour faster than with a sifter.
Now in a stand mixer bowl with a whisk attachment, combine canola oil, eggs, red food color, and vanilla. I suggest getting a liquid red food color versus a gel food color. This adds more moisture to the cake.
Gently mix together on low. Be careful you don’t want to start on high on red food color will go everywhere and that stuff is hard to clean off the counters, trust me big mess!
Continue to mix until the entire wet ingredients are well blended. You don’t want to see any streaks of eggs.
Next, when adding the dry ingredients we will use the “Devil’s Food Cake” method of dry, wet, dry, wet and dry. I’ll explain don’t worry!
On low speed slowly add 1/3 of the dry mix ingredients into the wet ingredients then add ½ of the buttermilk and another 1/3 of the dry mix.
Stop the mixer and scrape down the sides of the bowl with a rubber spatula.
Continue mixing on low speed add the last 1/2 of the buttermilk and finally the last 1/3 of the dry mix. Mix the batter until smooth. Stop mixing and scrape down the sides of the bowl. Now you are ready to make a cake or cupcakes.
How to Make Red Velvet Layer Cake and Cupcakes from Scratch: Red velvet is one of the most popular cake flavors and this recipe is seriously good! My favorite part is the hint of cinnamon that really makes this cake its own. Making red velvet cake and cupcakes from scratch is so easy especially with this recipe! I love it! It’s perfect for celebrating any holiday! The bright vibrant color is amazing! For sure pinning for later!
FOR MAKING CUPCAKES…
If you are making cupcakes use an ice cream scooper like this one to portion out the cupcakes. The reason why I always use an ice cream scooper is because it’s easier to be consistent by making all the cupcakes the same size
Use a slightly rounded scoop of the batter per cupcake. You should get approximately 18 regular size cupcakes for a single batch recipe.
You can also use a small scoop for mini cupcakes and get like 40 cupcakes per batch.
Bake at 350 degrees F for 18 minutes then check the tops of the cupcakes, if they look slightly shiny on top then they will need another 2 minutes. Typically this is the case.
You can also carefully touch the tops and if the tops spring back is slow then place the cupcakes back into the oven for another 2 minutes.
After 2 minutes check with a toothpick if it’s clean then the cupcakes are done. Remove from the oven to cool.
After about 5 minutes, or until you can touch the pans, of cooling in the pan remove from the cupcake pans to finish cooling, this prevents the cupcakes from drying out and over baking.
Cool completely and frost with cream cheese frosting. Decorate and enjoy!
How to Make Red Velvet Layer Cake and Cupcakes from Scratch: Red velvet is one of the most popular cake flavors and this recipe is seriously good! My favorite part is the hint of cinnamon that really makes this cake its own. Making red velvet cake and cupcakes from scratch is so easy especially with this recipe! I love it! It’s perfect for celebrating any holiday! The bright vibrant color is amazing! For sure pinning for later!
FOR MAKING CAKES…
If you want to make a cake, a single batch recipe makes enough for 3 – 6” cake layers or 2 – 9” cake layers.
To prepare the cake pan, spray each pan with cooking or baking spray and then line the bottom of the pan with parchment paper. Pro Tip: Place the parchment paper on top of the spray to prevent the cake from sticking.
Bake in a 350 degree F oven, for 20-25 minutes. After 20 minutes check with a toothpick if the toothpick is clean then the cakes are done, if not add 5 more minutes and check again. Depending on how high or the pan size the baking time varies.
Once done baking remove the cakes from the oven and set to the side to cool.
After about 10 minutes the cake should be cooled enough to remove from the pans. Carefully run an off-set spatula or a small knife around the edges of the cake then flip the cake out of the pan, make sure to place the cake on its bottom (with the parchment paper) to finish cooling on a cooling rack.
Once the cake has cooled completely, and I mean completely cooled, I like to put the cakes into the freezer.
How to Make Red Velvet Layer Cake and Cupcakes from Scratch: Red velvet is one of the most popular cake flavors and this recipe is seriously good! My favorite part is the hint of cinnamon that really makes this cake its own. Making red velvet cake and cupcakes from scratch is so easy especially with this recipe! I love it! It’s perfect for celebrating any holiday! The bright vibrant color is amazing! For sure pinning for later!
FOR DECORATING CAKES & CUPCAKES
For decorating cupcakes, place the frosting into a pastry piping bag with a tip. Pro Tip: while gently squeezing the piping bag, move your whole arm to make the swirl of frosting on the cupcake.
For decorating a cake, slice the top of the dome of the cakes off to make them level and flat. This makes stacking the cake with buttercream easier. Learn how I stack cakes in this Unicorn Cake tutorial here.
Then fill with your favorite cream cheese frosting. This is the recipe I use; it’s a great combination with the red velvet cake. Frost the outside of the cake! Refrigerate after frosting to set the frosting and then you can enjoy!
*For an extra topping crumble up the extra cake you cut off earlier and place it on a sheet pan. Lightly toast the crumbles in the oven to dry out the pieces. Use the crumbs to decorate the sides of the cake. It’s a classic and rustic way to decorate a red velvet cake.
How to Make Red Velvet Layer Cake and Cupcakes from Scratch: Red velvet is one of the most popular cake flavors and this recipe is seriously good! My favorite part is the hint of cinnamon that really makes this cake its own. Making red velvet cake and cupcakes from scratch is so easy especially with this recipe! I love it! It’s perfect for celebrating any holiday! The bright vibrant color is amazing! For sure pinning for later!
BONUS TIP: use the extra cake to make Red Velvet Cake Pops. Use some cream cheese frosting to mix with the red velvet cake to make the cake pop mix. Here is the guide for Perfect Cake Pops.
Red Velvet is so much more than a dyed chocolate cake. This recipe is full of flavor and truly is its own cake. Enjoy your own homemade red velvet cake!
HAPPY BAKING!
How to Make Red Velvet Layer Cake and Cupcakes from Scratch: Red velvet is one of the most popular cake flavors and this recipe is seriously good! My favorite part is the hint of cinnamon that really makes this cake its own. Making red velvet cake and cupcakes from scratch is so easy especially with this recipe! I love it! It’s perfect for celebrating any holiday! The bright vibrant color is amazing! For sure pinning for later!
Print
Red Velvet Cake & Cupcakes
Course Dessert
Cuisine American
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 18 cupcakes
Author Katie
Ingredients
Dry Mix Ingredients
2 1/4 cups all-purpose flour
2 tablespoons cornstarch
1/2 cup milk cocoa powder
2 cups granulated sugar
1 1/2 teaspoon salt
1 teaspoon baking soda
1 teaspoon cinnamon
Wet Ingredients
1 1/2 cups canola oil substitute vegetable oil
2 whole eggs
2 tablespoon red food color
1 teaspoon vanilla extract
1 1/4 cups buttermilk
Instructions
In a large mixing bowl, combine all-purpose flour, cornstarch, cocoa powder, sugar, salt, baking soda, and cinnamon. Mix all the dry mix ingredients together with a whisk to “sift” the ingredients and de-clump the flour and sugar.
In a stand mixer bowl with a whisk attachment, combine canola oil, eggs, red food color, and vanilla. Gently mix together on low. Continue to mix until all the wet ingredient has incorporated.
On low speed slowly add 1/3 of the dry mix ingredients into the wet ingredients then add ½ of the buttermilk and another 1/3 of the dry mix. Stop the mixer and scrape down the sides of the bowl with a rubber spatula.
Continue mixing on low add 1/2 of the buttermilk and finally the last 1/3 of the dry mix. Mix until smooth. Stop mixing and scrape down the sides of the bowl.
For Cupcakes
If you are making cupcakes use an ice cream scooper to portion out the cupcakes. Use a slightly rounded scoop of the batter per cupcake. You should get approximately 18 cupcakes for a single batch recipe.
Bake at 350 degrees F for 18 minutes then check the tops of the cupcakes, if they look slightly shiny on top then they will need another 2 minutes. Typically this is the case.
Once the cupcakes have been baking for 20 minutes, take them out of the oven to cool.
After about 5 minutes, or until you can touch the pans, of cooling in the pan remove from the cupcake pans to finish cooling, this prevents the cupcakes from drying out and over baking.
Cool completely and frost with cream cheese buttercream. Decorate and enjoy!
For Cake
If you want to make a cake, a single batch recipe makes enough for 3 – 6” cake layers or 2 – 9” cake layers. To prepare the cake pan, spray each pan with cooking or baking spray and then line the bottom of the pan with parchment paper. Place the parchment paper on top of the spray to prevent the cake from sticking.
To make 3 layers evenly pour the batter into 3 pans and bake for around 20-24 minutes, give or take, bake in a 350 degree F oven.
After 20 minutes check with a toothpick if the toothpick is clean then the cakes are done, if not add 5 more minutes and check again. Depending on how high or the pan size the baking time varies.
Once done baking remove the cakes from the oven and set to the side to cool. After about 10 minutes the cake should be cooled enough to remove from the pans. Carefully run an off-set spatula or a small knife around the edges of the cake then flip the cakes out of the pan, make sure to place the cake on the bottom with the parchment paper to finish cooling.
Once cooled completely, and I mean completely, slice the top of the dome of the cakes off to make them level and flat. This makes stacking the cake with buttercream easier. Learn how I stack cakes in this Unicorn Cake tutorial here.
Then layer with your cream cheese buttercream and frost the cake! Enjoy your homemade red velvet cake!
Cream Cheese frosting is seriously the best frosting out there! I love it so much because you can use it on so many baked goods not just red velvet although that is amazing! I like this recipe because it is so easy to make especially for new bakers or beginner bakers. The key to a good frosting is using the block of cream cheese not the spread that is the best tip I have ever heard! Pinning for later!
Print
Cream Cheese Frosting
An american style cream cheese frosting that is perfect for cakes and cupcakes.
Course Dessert
Cuisine American
Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes
Servings 4 cups
Author Katie
Ingredients
1 cup, 2 sticks unsalted butter room temperature
1 cup, 8 ounces cream cheese block, not spread room temperature
3-4 cups powdered sugar sifted or whisked to unclump sugar
1/2 tablespoon vanilla bean paste or vanilla extract
1/2 teaspoon salt
Instructions
In a stand mixer bowl, add the butter and cream cheese together. Blend with a paddle attachment on high until smooth. Scrape down the sides of the bowl to make sure the cream cheese is really smooth. Cream them together until light and fluffy.
Next, add the salt and vanilla bean paste or vanilla extract. Add in half the powdered sugar then scrape down the sides of the bowl.
Then add the other half of the powdered sugar. Once all the sugar has been added turn up the speed gradually and mix on medium high until the frosting is smooth and creamy but do not overmix or else the frosting will become soupy.
Refrigerate for 10 minutes to firm up.
For decorating cupcakes, place the frosting into a pastry piping bag with a tip.
For decorating a cake, you might need a double recipe of the frosting. Use this for filling the cake layers and frosting the outside of the cake.
Recipe Notes
Important Note: make sure the cakes or cupcakes are cooled completely. Cream cheese typically does not do well in warm weather so it’s always best to refrigerate the cake to make sure it doesn’t melt.
Pro Tip: make sure you’re using a block of cream cheese, not cream cheese spread. Cream cheese is sold in 8 ounce blocks and you’ll need 1 block of the full-fat stuff. I’ve gotten many questions about cream cheese frosting being too runny and the #1 reason is because bakers have accidentally been using the spread instead of the block. There’s a HUGE difference!
This iconic cake that started in the south is a masterpiece of flavors, textures, and frosting. Learn all my tricks and tips to perfecting this classic recipe at home!
I love that it’s a unique flavor all its own. You get hints of chocolate paired with vanilla and my secret ingredient cinnamon! The cinnamon really makes the red velvet its own cake!
The hint of tang from both the buttermilk in the cake and the light spice of the cinnamon is a perfect complement to cream cheese frosting.
Red Velvet is one of my most popular flavors and I love making it around the holidays because the color is so vibrant and festive.
How to Make Red Velvet Layer Cake and Cupcakes from Scratch: Red velvet is one of the most popular cake flavors and this recipe is seriously good! My favorite part is the hint of cinnamon that really makes this cake its own. Making red velvet cake and cupcakes from scratch is so easy especially with this recipe! I love it! It’s perfect for celebrating any holiday! The bright vibrant color is amazing! For sure pinning for later!
LET’S GET BAKING!
It all starts with a large mixing bowl, combining all-purpose flour, cornstarch, cocoa powder, sugar, salt, baking soda, and cinnamon.
Mix all the dry mix ingredients together with a whisk to “sift” the ingredients and de-clump the flour and sugar. The whisk trick is my favorite tip I picked up in working in a bakery. Whisking the flour saves time and smooths out the flour faster than with a sifter.
Now in a stand mixer bowl with a whisk attachment, combine canola oil, eggs, red food color, and vanilla. I suggest getting a liquid red food color versus a gel food color. This adds more moisture to the cake.
Gently mix together on low. Be careful you don’t want to start on high on red food color will go everywhere and that stuff is hard to clean off the counters, trust me big mess!
Continue to mix until the entire wet ingredients are well blended. You don’t want to see any streaks of eggs.
Next, when adding the dry ingredients we will use the “Devil’s Food Cake” method of dry, wet, dry, wet and dry. I’ll explain don’t worry!
On low speed slowly add 1/3 of the dry mix ingredients into the wet ingredients then add ½ of the buttermilk and another 1/3 of the dry mix.
Stop the mixer and scrape down the sides of the bowl with a rubber spatula.
Continue mixing on low speed add the last 1/2 of the buttermilk and finally the last 1/3 of the dry mix. Mix the batter until smooth. Stop mixing and scrape down the sides of the bowl. Now you are ready to make a cake or cupcakes.
How to Make Red Velvet Layer Cake and Cupcakes from Scratch: Red velvet is one of the most popular cake flavors and this recipe is seriously good! My favorite part is the hint of cinnamon that really makes this cake its own. Making red velvet cake and cupcakes from scratch is so easy especially with this recipe! I love it! It’s perfect for celebrating any holiday! The bright vibrant color is amazing! For sure pinning for later!
FOR MAKING CUPCAKES…
If you are making cupcakes use an ice cream scooper like this one to portion out the cupcakes. The reason why I always use an ice cream scooper is because it’s easier to be consistent by making all the cupcakes the same size
Use a slightly rounded scoop of the batter per cupcake. You should get approximately 18 regular size cupcakes for a single batch recipe.
You can also use a small scoop for mini cupcakes and get like 40 cupcakes per batch.
Bake at 350 degrees F for 18 minutes then check the tops of the cupcakes, if they look slightly shiny on top then they will need another 2 minutes. Typically this is the case.
You can also carefully touch the tops and if the tops spring back is slow then place the cupcakes back into the oven for another 2 minutes.
After 2 minutes check with a toothpick if it’s clean then the cupcakes are done. Remove from the oven to cool.
After about 5 minutes, or until you can touch the pans, of cooling in the pan remove from the cupcake pans to finish cooling, this prevents the cupcakes from drying out and over baking.
Cool completely and frost with cream cheese frosting. Decorate and enjoy!
How to Make Red Velvet Layer Cake and Cupcakes from Scratch: Red velvet is one of the most popular cake flavors and this recipe is seriously good! My favorite part is the hint of cinnamon that really makes this cake its own. Making red velvet cake and cupcakes from scratch is so easy especially with this recipe! I love it! It’s perfect for celebrating any holiday! The bright vibrant color is amazing! For sure pinning for later!
FOR MAKING CAKES…
If you want to make a cake, a single batch recipe makes enough for 3 – 6” cake layers or 2 – 9” cake layers.
To prepare the cake pan, spray each pan with cooking or baking spray and then line the bottom of the pan with parchment paper. Pro Tip: Place the parchment paper on top of the spray to prevent the cake from sticking.
Bake in a 350 degree F oven, for 20-25 minutes. After 20 minutes check with a toothpick if the toothpick is clean then the cakes are done, if not add 5 more minutes and check again. Depending on how high or the pan size the baking time varies.
Once done baking remove the cakes from the oven and set to the side to cool.
After about 10 minutes the cake should be cooled enough to remove from the pans. Carefully run an off-set spatula or a small knife around the edges of the cake then flip the cake out of the pan, make sure to place the cake on its bottom (with the parchment paper) to finish cooling on a cooling rack.
Once the cake has cooled completely, and I mean completely cooled, I like to put the cakes into the freezer.
How to Make Red Velvet Layer Cake and Cupcakes from Scratch: Red velvet is one of the most popular cake flavors and this recipe is seriously good! My favorite part is the hint of cinnamon that really makes this cake its own. Making red velvet cake and cupcakes from scratch is so easy especially with this recipe! I love it! It’s perfect for celebrating any holiday! The bright vibrant color is amazing! For sure pinning for later!
FOR DECORATING CAKES & CUPCAKES
For decorating cupcakes, place the frosting into a pastry piping bag with a tip. Pro Tip: while gently squeezing the piping bag, move your whole arm to make the swirl of frosting on the cupcake.
For decorating a cake, slice the top of the dome of the cakes off to make them level and flat. This makes stacking the cake with buttercream easier. Learn how I stack cakes in this Unicorn Cake tutorial here.
Then fill with your favorite cream cheese frosting. This is the recipe I use; it’s a great combination with the red velvet cake. Frost the outside of the cake! Refrigerate after frosting to set the frosting and then you can enjoy!
*For an extra topping crumble up the extra cake you cut off earlier and place it on a sheet pan. Lightly toast the crumbles in the oven to dry out the pieces. Use the crumbs to decorate the sides of the cake. It’s a classic and rustic way to decorate a red velvet cake.
How to Make Red Velvet Layer Cake and Cupcakes from Scratch: Red velvet is one of the most popular cake flavors and this recipe is seriously good! My favorite part is the hint of cinnamon that really makes this cake its own. Making red velvet cake and cupcakes from scratch is so easy especially with this recipe! I love it! It’s perfect for celebrating any holiday! The bright vibrant color is amazing! For sure pinning for later!
BONUS TIP: use the extra cake to make Red Velvet Cake Pops. Use some cream cheese frosting to mix with the red velvet cake to make the cake pop mix. Here is the guide for Perfect Cake Pops.
Red Velvet is so much more than a dyed chocolate cake. This recipe is full of flavor and truly is its own cake. Enjoy your own homemade red velvet cake!
HAPPY BAKING!
How to Make Red Velvet Layer Cake and Cupcakes from Scratch: Red velvet is one of the most popular cake flavors and this recipe is seriously good! My favorite part is the hint of cinnamon that really makes this cake its own. Making red velvet cake and cupcakes from scratch is so easy especially with this recipe! I love it! It’s perfect for celebrating any holiday! The bright vibrant color is amazing! For sure pinning for later!
Red Velvet Cake & Cupcakes
Course Dessert
Cuisine American
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 18 cupcakes
Author Katie
Ingredients
Dry Mix Ingredients
2 1/4 cups all-purpose flour
2 tablespoons cornstarch
1/2 cup milk cocoa powder
2 cups granulated sugar
1 1/2 teaspoon salt
1 teaspoon baking soda
1 teaspoon cinnamon
Wet Ingredients
1 1/2 cups canola oil substitute vegetable oil
2 whole eggs
2 tablespoon red food color
1 teaspoon vanilla extract
1 1/4 cups buttermilk
Instructions
In a large mixing bowl, combine all-purpose flour, cornstarch, cocoa powder, sugar, salt, baking soda, and cinnamon. Mix all the dry mix ingredients together with a whisk to “sift” the ingredients and de-clump the flour and sugar.
In a stand mixer bowl with a whisk attachment, combine canola oil, eggs, red food color, and vanilla. Gently mix together on low. Continue to mix until all the wet ingredient has incorporated.
On low speed slowly add 1/3 of the dry mix ingredients into the wet ingredients then add ½ of the buttermilk and another 1/3 of the dry mix. Stop the mixer and scrape down the sides of the bowl with a rubber spatula.
Continue mixing on low add 1/2 of the buttermilk and finally the last 1/3 of the dry mix. Mix until smooth. Stop mixing and scrape down the sides of the bowl.
For Cupcakes
If you are making cupcakes use an ice cream scooper to portion out the cupcakes. Use a slightly rounded scoop of the batter per cupcake. You should get approximately 18 cupcakes for a single batch recipe.
Bake at 350 degrees F for 18 minutes then check the tops of the cupcakes, if they look slightly shiny on top then they will need another 2 minutes. Typically this is the case.
Once the cupcakes have been baking for 20 minutes, take them out of the oven to cool.
After about 5 minutes, or until you can touch the pans, of cooling in the pan remove from the cupcake pans to finish cooling, this prevents the cupcakes from drying out and over baking.
Cool completely and frost with cream cheese buttercream. Decorate and enjoy!
For Cake
If you want to make a cake, a single batch recipe makes enough for 3 – 6” cake layers or 2 – 9” cake layers. To prepare the cake pan, spray each pan with cooking or baking spray and then line the bottom of the pan with parchment paper. Place the parchment paper on top of the spray to prevent the cake from sticking.
To make 3 layers evenly pour the batter into 3 pans and bake for around 20-24 minutes, give or take, bake in a 350 degree F oven.
After 20 minutes check with a toothpick if the toothpick is clean then the cakes are done, if not add 5 more minutes and check again. Depending on how high or the pan size the baking time varies.
Once done baking remove the cakes from the oven and set to the side to cool. After about 10 minutes the cake should be cooled enough to remove from the pans. Carefully run an off-set spatula or a small knife around the edges of the cake then flip the cakes out of the pan, make sure to place the cake on the bottom with the parchment paper to finish cooling.
Once cooled completely, and I mean completely, slice the top of the dome of the cakes off to make them level and flat. This makes stacking the cake with buttercream easier. Learn how I stack cakes in this Unicorn Cake tutorial here.
Then layer with your cream cheese buttercream and frost the cake! Enjoy your homemade red velvet cake!
Cream Cheese frosting is seriously the best frosting out there! I love it so much because you can use it on so many baked goods not just red velvet although that is amazing! I like this recipe because it is so easy to make especially for new bakers or beginner bakers. The key to a good frosting is using the block of cream cheese not the spread that is the best tip I have ever heard! Pinning for later!
Cream Cheese Frosting
An american style cream cheese frosting that is perfect for cakes and cupcakes.
Course Dessert
Cuisine American
Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes
Servings 4 cups
Author Katie
Ingredients
1 cup, 2 sticks unsalted butter room temperature
1 cup, 8 ounces cream cheese block, not spread room temperature
3-4 cups powdered sugar sifted or whisked to unclump sugar
1/2 tablespoon vanilla bean paste or vanilla extract
1/2 teaspoon salt
Instructions
In a stand mixer bowl, add the butter and cream cheese together. Blend with a paddle attachment on high until smooth. Scrape down the sides of the bowl to make sure the cream cheese is really smooth. Cream them together until light and fluffy.
Next, add the salt and vanilla bean paste or vanilla extract. Add in half the powdered sugar then scrape down the sides of the bowl.
Then add the other half of the powdered sugar. Once all the sugar has been added turn up the speed gradually and mix on medium high until the frosting is smooth and creamy but do not overmix or else the frosting will become soupy.
Refrigerate for 10 minutes to firm up.
For decorating cupcakes, place the frosting into a pastry piping bag with a tip.
For decorating a cake, you might need a double recipe of the frosting. Use this for filling the cake layers and frosting the outside of the cake.
Recipe Notes
Important Note: make sure the cakes or cupcakes are cooled completely. Cream cheese typically does not do well in warm weather so it’s always best to refrigerate the cake to make sure it doesn’t melt.
Pro Tip: make sure you’re using a block of cream cheese, not cream cheese spread. Cream cheese is sold in 8 ounce blocks and you’ll need 1 block of the full-fat stuff. I’ve gotten many questions about cream cheese frosting being too runny and the #1 reason is because bakers have accidentally been using the spread instead of the block. There’s a HUGE difference!
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