Red Velvet Layer Cake (Printable Version)
Moist red velvet cake layered with luscious cream cheese frosting, ideal for special occasions.
# What You'll Need:
→ For the Red Velvet Cake
01 - 2 1/2 cups all-purpose flour (315 g)
02 - 2 cups granulated sugar (400 g)
03 - 1 teaspoon baking soda
04 - 1 teaspoon fine salt
05 - 1 teaspoon cocoa powder
06 - 1 1/2 cups vegetable oil (360 ml)
07 - 1 cup buttermilk, room temperature (240 ml)
08 - 2 large eggs, room temperature
09 - 2 tablespoons red food coloring (30 ml)
10 - 1 teaspoon vanilla extract
11 - 1 teaspoon white vinegar
→ For the Cream Cheese Frosting
12 - 16 oz cream cheese, softened (450 g)
13 - 1/2 cup unsalted butter, softened (115 g)
14 - 4 cups powdered sugar, sifted (480 g)
15 - 1 teaspoon vanilla extract
16 - Pinch of salt
# Directions:
01 - Preheat oven to 350°F. Grease two 9-inch round cake pans and line bottoms with parchment paper.
02 - Whisk together flour, sugar, baking soda, salt, and cocoa powder in a large bowl until well combined.
03 - In a separate bowl, combine oil, buttermilk, eggs, food coloring, vanilla, and vinegar. Mix thoroughly until homogeneous.
04 - Gradually add wet ingredients to dry ingredients, mixing until just combined. Avoid overmixing to prevent tough texture.
05 - Divide batter evenly between prepared pans. Bake for 28-32 minutes until a toothpick inserted in center comes out clean.
06 - Let cakes cool in pans for 10 minutes, then remove and transfer to wire rack to cool completely.
07 - Beat cream cheese and butter in a large bowl until smooth and creamy, about 2-3 minutes.
08 - Gradually add powdered sugar, vanilla, and salt. Beat until fluffy and well combined, scraping bowl as needed.
09 - Place one cooled layer on serving plate. Spread frosting evenly. Top with second layer and frost top and sides. Chill 30 minutes before slicing.
# Expert Tips:
01 -
- The texture is impossibly moist and tender, practically melting in your mouth
- That cream cheese frosting is tangy, sweet, and completely addictive
- It is a showstopper that makes people think you spent hours perfecting it
02 -
- Room temperature ingredients are not optional, they determine whether your cake rises properly
- That vinegar is not a mistake, it is what activates the baking soda and intensifies the red color
- Completely cool cakes are mandatory or your frosting will melt and slide right off
03 -
- Flip your cakes once while they cool so the tops do not become too flat
- Wipe down your mixer bowl between the butter and cream cheese to prevent any cold butter chunks
- Add the food coloring to the buttermilk first for easier incorporation