This streamlined red velvet cake softens party‑cake glamour with a modified 2‑3‑4 mixing method and a vanilla bean cream cheese frosting that comes together quickly for a smooth, velvety crumb.

Slice of streamlined red velvet cake on a pink plate with fork

The cake layers are tinted a gentle red and baked in straight‑sided pans, then stacked with a generous amount of frosting that hugs the edges while keeping a clean, modern profile.

Whole streamlined red velvet cake on a stand with pink cloth

Using a streamlined mixing method keeps the crumb tender without requiring multiple bowls or complicated steps, making this recipe just as weeknight‑friendly as it is party‑ready.

Side view of a slice of streamlined red velvet cake

Serve the cake slightly chilled so the cream cheese frosting holds its shape, but allow it to sit at room temperature for a few minutes so the flavors bloom and the texture softens.

Red velvet cake slice with visible layers on a pink plate

Streamlined Red Velvet Cake

Course: Dessert

Ingredients

For the Streamlined Red Velvet Cake:

  • 3 cups all purpose flour (360g)
  • 1 tablespoon baking powder
  • 1 teaspoon Dutch process cocoa powder
  • 1 teaspoon baking soda
  • ½ teaspoon fine salt
  • 2 cups granulated sugar (400g)
  • 1 cup shortening (191g)
  • 4 large eggs, room temperature
  • 1 tablespoon vanilla extract
  • 1 fluid ounce red food coloring
  • 1 cup sour cream (240g)
  • ½ cup buttermilk (112g)

For the Vanilla Bean Honey Cream Cheese Frosting:

  • 16 ounces cream cheese, very soft (450g)
  • 1 cup unsalted butter, very soft (226g)
  • 1 pound powdered sugar (453g)
  • 2 tablespoons honey
  • 1 vanilla bean, scraped
  • ¼ teaspoon fine salt

Instructions

To make the Streamlined Red Velvet Cake:

  1. Preheat oven to 350°F. Grease two 8-inch cake pans with baking spray, set aside.
  2. Combine first 5 ingredients in a bowl, whisking to combine.
  3. In a stand mixer fitted with a paddle attachment, cream sugar and shortening until light in color, about 3 minutes on medium-high speed.
  4. At medium-low speed, add eggs one at a time. Lower speed to add vanilla and red food coloring. Scrape bowl frequently.
  5. Still on medium-low speed, add dry ingredients in three additions, alternating with sour cream and buttermilk in two additions, beginning and ending with dry mixture. Scrape bowl and paddle for proper incorporation.
  6. Divide batter between pans. Bake until toothpick inserted comes out with a few moist crumbs, about 40 minutes.
  7. Let cakes cool in pans for 10 minutes, then invert onto wire rack to cool completely.

To make the Vanilla Bean Honey Cream Cheese Frosting:

  1. In a stand mixer fitted with a paddle attachment, beat cream cheese and butter on medium speed until smooth and lump free.
  2. Lower mixer speed to stir, gradually add powdered sugar, honey, vanilla bean scrapings, and salt. Scrape frequently.

To assemble the Streamlined Red Velvet Cake:

  1. Level cakes with serrated knife. Apply a dollop of frosting to cake board to secure first layer.
  2. Apply frosting over first layer, top with second layer.
  3. Cover with a thin crumb coat, refrigerate.
  4. Apply final thicker frosting layer. Pipe border and garnish with sprinkles if desired.