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The Best Red Velvet Cake with Almond Cream Cheese Buttercream

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The most soft and tender red velvet cake layers with delicious cream cheese buttercream with a touch of almond extract to give it a little something extra.
Servings 12 servings

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 15.25oz Box Red Velvet Cake Mix Duncan Hines is my favorite, but you can use Pillsbury, Betty Crocker, etc.

For the Almond Cream Cheese Buttercream

  • 1 1/2 cup unsalted butter (3 sticks) left out a room temperature for about 10 minutes
  • 8oz or 1 brick cream cheese
  • 1 pinch salt
  • 1 Tablespoon vanilla
  • 1/2 - 1 teaspoon almond extract start with 1/2 teaspoon, then finish making the buttercream. If the almond isn't strong enough for you, add in the remaining 1/2 teaspoon at the end.
  • 1/4 cup heavy cream
  • 7-8 cups powdered sugar

Extras

  • 1/2 cup reserved red cake crumbles from baked cake *Optional. But when cakes are baked, use a serrated knife to skim off a tiny bit of the cake flat on top, let the cake crumbles dry out a little, then crumble them into pieces for the top of the cake as decoration.

Instructions

For the Cake Layers

  • Preheat the oven to 325 degrees (convection bake. If using traditional bake, you'll just need to leave the cakes in the oven a little longer is all - about 2-3 minutes extra). Prep two 8" cake rounds (or three 6" cake rounds) with a swipe of shortening and dust of flour to prevent sticking. Set the prepped cake rounds aside.
  • In a large bowl, whisk together all the ingredients except for the cake mix. Sift in the cake mix, then gently fold it together until it's just combined (don't overmix). Split the cake batter evenly between the prepared cake rounds, then bake the cakes for 27-32 minutes. Flip the cake rounds onto a wire rack to finish cooling.
    If you're using the little bits of red velvet cake on top of the cake as decoration, carefully slice off a bit of the top (barely skimming) and let dry on a plate for 10 minutes so you can easily crumble them on the top of the cake. Wrap up the cake rounds in plastic wrap and freeze until it's time for assembly (it's much easier to frost a frozen/chilled cake!)

For the Buttercream

  • With a stand mixer fitted with a paddle attachment, whip up the butter and cream cheese until they're thoroughly combined and there are no little bits of cream cheese, about 1-2 minutes.
  • Add in the salt, vanilla, almond extract, and heavy cream. Whip up again to combine.
  • With the mixer on the lowest speed, add in the powdered sugar 1/2 cup at a time until all of it has been added. Flip the mixer on the highest speed and whip up for 1-2 minutes to lighten the texture. If it's too goopy, add in a little more powdered sugar. If it's too thick, add in a little more heavy cream.

Assembly

  • On a cardboard cake round on a cake turntable, dab on a little buttercream in the center to act as glue to hold the cake round in place. Place down the first cake round, then add on a generous layer of buttercream. Place the next cake layer on top.
  • Crumb coat the cake by adding on a very thin layer of buttercream, then freeze the cake for about 5 minutes to set the buttercream.
  • Use a wooden spoon to whip out any remaining air bubbles, then spread on a final layer of buttercream around the outside of the cake. Use a cake scraper for flat sides, then use a straight icing spatula for the lines on the side of the cake (using a turntable while holding the spatula against the cake for the design) and an angled icing spatula for the swirl on top. Leave the top edges unfinished for a more rustic look. Add on the reserved red velvet cake crumbles around the top outside rim.