Red Velvet Layer Cake

The most vibrant red cake I have ever made came from a happy accident with food coloring. I was nervous it would taste like chemicals, but that tangy buttermilk balance changed everything. Now every time I see that dramatic red slice against white frosting, I remember my first attempt and how my kitchen looked like a crime scene.

My sister requested this for her wedding anniversary dinner, and I stayed up until midnight getting those layers perfectly level. She still talks about how the frosting to cake ratio was absolute perfection. Sometimes the simple classics are the ones people remember most fondly.

Ingredients

• All-purpose flour: The structure builder, do not pack it down when measuring
• Granulated sugar: Sweetness and tenderness, cream it properly if you want that fine crumb
• Baking soda: Reacts with the buttermilk and vinegar for the lift
• Salt: Do not skip it, it balances everything out
• Cocoa powder: Just enough to give depth without becoming chocolate cake
• Vegetable oil: Keeps it moist for days unlike butter would
• Buttermilk: Room temperature is non-negotiable for proper emulsification
• Eggs: Also room temperature, they incorporate better this way
• Red food coloring: Gel gives you that intense color without thinning the batter
• Vanilla extract: Pure extract makes a noticeable difference
• White vinegar: Activates the baking soda and enhances the red color
• Cream cheese: Full fat and completely softened or you will have lumps
• Unsalted butter: Softened but not melty, this is crucial for smooth frosting
• Powdered sugar: Sift it first or your frosting will be grainy forever

Instructions

Get your oven ready:

Preheat to 350°F and grease those two 9-inch pans like your life depends on it, then line with parchment paper

Whisk the dry stuff:

Combine flour, sugar, baking soda, salt, and cocoa in a large bowl until everything is evenly distributed

Mix the wet ingredients:

In a separate bowl, whisk together oil, buttermilk, eggs, food coloring, vanilla, and vinegar until smooth

Combine them gently:

Gradually pour the wet mixture into the dry, folding just until combined because overmixing makes tough cake

Divide and bake:

Split the batter evenly between pans and bake for 28 to 32 minutes until a toothpick comes out clean

Cool properly:

Let them rest in pans for 10 minutes then turn onto wire racks until completely cool, no cheating

Make the frosting:

Beat softened cream cheese and butter until silky smooth, then gradually add sifted powdered sugar with vanilla and salt

Assemble the cake:

Place one layer on your plate, spread frosting generously, top with the second layer, then frost the sides and top

Chill before slicing:

Refrigerate for at least 30 minutes so the frosting sets and you get clean, beautiful slices

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This cake has become my go-to for celebrations because it never fails to impress. Something about that dramatic red against the snowy white frosting makes people feel special.

Making Ahead Like a Pro

The cake layers freeze beautifully for up to a month if you wrap them tightly in plastic and foil. Thaw them overnight in the refrigerator before frosting.

Frosting Like a Bakery Cake

Apply a thin crumb coat first and chill for 15 minutes, then add your final layer of frosting for that perfectly smooth professional finish. An offset palette knife is your best friend here.

Serving and Storage

This cake needs to be refrigerated because of the cream cheese frosting, but bring it to room temperature 30 minutes before serving for the best texture and flavor.

• Leftovers keep well in the fridge for up to 5 days
• Place a slice of bread on cut areas to keep them moist
• Always use a clean knife for cutting to maintain neat layers

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There is something joyful about cutting into that red velvet and seeing those perfect layers. Hope it brings as much happiness to your table as it has to mine.

Questions & Answers

→ What makes the cake moist and tender?

The combination of buttermilk, vegetable oil, and eggs contributes to the cake's moist and tender texture.

→ How is the red color achieved?

Red food coloring is added to the batter to give the cake its vibrant red hue.

→ Can the cake be prepared in advance?

Yes, baking ahead and chilling the frosted cake helps the flavors meld and makes slicing easier.

→ How should the frosting be applied?

Beat the cream cheese and butter until smooth, gradually add powdered sugar, then spread evenly between layers and over the cake.

→ What are some decorating suggestions?

Use cake crumbs, berries, or chocolate shavings to garnish the finished cake for added texture and visual appeal.