Red Velvet Layer Cake (Printable)
A moist red velvet cake with luscious cream cheese frosting, ideal for festive gatherings.
# What You'll Need:
→ For the Red Velvet Cake
01 - 2 1/2 cups all-purpose flour
02 - 2 cups granulated sugar
03 - 1 teaspoon baking soda
04 - 1 teaspoon fine salt
05 - 1 teaspoon cocoa powder
06 - 1 1/2 cups vegetable oil
07 - 1 cup buttermilk, at room temperature
08 - 2 large eggs, at room temperature
09 - 2 tablespoons red food coloring
10 - 1 teaspoon vanilla extract
11 - 1 teaspoon white vinegar
→ For the Cream Cheese Frosting
12 - 16 oz cream cheese, softened
13 - 1/2 cup unsalted butter, softened
14 - 4 cups powdered sugar, sifted
15 - 1 teaspoon vanilla extract
16 - Pinch of salt
# Directions:
01 - Preheat oven to 350°F. Grease and line two 9-inch round cake pans with parchment paper.
02 - In a large bowl, whisk together flour, sugar, baking soda, salt, and cocoa powder until well blended.
03 - In a separate bowl, combine oil, buttermilk, eggs, food coloring, vanilla, and vinegar. Mix thoroughly until smooth.
04 - Gradually add wet ingredients to dry ingredients, mixing until just combined. Avoid overmixing to prevent tough texture.
05 - Pour batter evenly between prepared pans. Bake for 28-32 minutes until toothpick inserted in center comes out clean.
06 - Let cakes cool in pans for 10 minutes, then invert onto wire rack to cool completely before frosting.
07 - Beat cream cheese and butter until smooth and creamy. Gradually add powdered sugar, vanilla, and salt. Beat until fluffy.
08 - Place one cake layer on serving plate and spread with frosting. Top with second layer and frost top and sides evenly.
09 - Chill assembled cake for at least 30 minutes before slicing. Decorate as desired with crumbs, berries, or chocolate shavings.
# Expert Tips:
01 -
- The tangy cream cheese frosting balances the subtle cocoa perfectly, creating that signature flavor profile
- Moist, tender crumb that stays fresh for days, making it ideal for make ahead celebrations
02 -
- Room temperature ingredients are non negotiable here, cold ingredients cause curdling and uneven texture
- Overmixing develops gluten and creates tough cake, stop as soon as the flour disappears
03 -
- Use gel food coloring instead of liquid for the most vibrant red without thinning your batter
- Weigh your flour instead of scooping, accuracy matters more than almost anything else