Red Velvet Layer Cake (Printable Version)
Lush red velvet layers with smooth cream cheese frosting, ideal for festive occasions or special treats.
# What You Need:
→ Cake
01 - 2 1/2 cups all-purpose flour
02 - 1 1/2 cups granulated sugar
03 - 1 teaspoon baking soda
04 - 1 teaspoon fine salt
05 - 1 tablespoon unsweetened cocoa powder
06 - 1 1/2 cups vegetable oil
07 - 1 cup buttermilk, room temperature
08 - 2 large eggs, room temperature
09 - 2 tablespoons red food coloring
10 - 1 teaspoon vanilla extract
11 - 1 teaspoon white vinegar
→ Cream Cheese Frosting
12 - 16 ounces cream cheese, softened
13 - 1/2 cup unsalted butter, softened
14 - 4 cups powdered sugar, sifted
15 - 2 teaspoons vanilla extract
16 - Pinch of salt
# How-To:
01 - Preheat oven to 350°F. Grease and flour three 8-inch round cake pans.
02 - In a large bowl, sift together the flour, sugar, baking soda, salt, and cocoa powder.
03 - In a separate bowl, whisk vegetable oil, buttermilk, eggs, red food coloring, vanilla extract, and white vinegar until fully combined.
04 - Gradually add the wet mixture to the dry ingredients, stirring gently until the batter is smooth and uniform.
05 - Pour batter evenly into prepared pans. Bake for 25 to 30 minutes or until a toothpick inserted in the center comes out clean.
06 - Allow cakes to cool in pans for 10 minutes before transferring to wire racks to cool completely.
07 - Using an electric mixer, beat cream cheese and butter together until creamy. Gradually add powdered sugar, beating until fluffy. Mix in vanilla and salt.
08 - Place one cake layer on a serving plate, spread with frosting. Repeat with remaining layers, then frost the sides and top evenly.
09 - Refrigerate the assembled cake for 30 minutes to firm frosting and allow easier slicing. Serve at room temperature.
# Expert Hints:
01 -
- The cake stays tender and moist because of the oil and buttermilk combination, so it never dries out even days later.
- That cream cheese frosting is absolutely addictive—tangy enough to cut through the sweetness and rich enough to make you want another slice.
- It's a showstopper that actually isn't as fussy as people think, making you feel like a baker without hours of fussing.
02 -
- Room temperature ingredients are non-negotiable here—cold eggs and buttermilk won't incorporate properly and will leave you with a cake that's dense instead of tender.
- Don't let the frosting sit at room temperature too long or it'll start to weep; keep it cool and firm for the cleanest frosting job.
03 -
- If you want deeper color without using a lot of food coloring, try gel coloring instead—it's more concentrated and won't water down your batter.
- Cream the frosting ingredients just until combined; overbeating can make it separate and weepy, so beat with intention and stop when it looks fluffy and smooth.