Red Velvet Layer Cake (Print View)
Classic moist red velvet cake with cocoa and creamy cream cheese frosting, perfect for special occasions.
# What You Need:
→ For the Red Velvet Cake
01 - 2 1/2 cups all-purpose flour
02 - 1 1/2 cups granulated sugar
03 - 1 tsp baking soda
04 - 1 tsp fine salt
05 - 1 tsp 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 tbsp red food coloring
10 - 1 tsp vanilla extract
11 - 1 tsp distilled white vinegar
→ For the Cream Cheese Frosting
12 - 16 oz cream cheese, softened
13 - 1 cup unsalted butter, softened
14 - 4 cups powdered sugar, sifted
15 - 2 tsp vanilla extract
16 - Pinch of salt
# How to Make It:
01 - Preheat the oven to 350°F. Grease and line two 9-inch round cake pans with parchment paper.
02 - In a large bowl, sift together flour, sugar, baking soda, salt, and cocoa powder.
03 - In another bowl, whisk together oil, buttermilk, eggs, food coloring, vanilla, and vinegar until smooth.
04 - Gradually add the wet ingredients to the dry ingredients, mixing until just combined. Do not overmix.
05 - Divide the batter evenly between the prepared pans. Bake for 28–32 minutes, or until a toothpick inserted in the center comes out clean.
06 - Let cakes cool in pans for 10 minutes, then turn out onto wire racks to cool completely.
07 - In a large bowl, beat the cream cheese and butter together until creamy and smooth. Add vanilla and salt. Gradually beat in powdered sugar until fluffy and spreadable.
08 - Level the cake layers if needed. Place one layer on a serving plate and spread with frosting. Top with the second layer and frost the top and sides of the cake.
09 - Chill the cake for at least 30 minutes before slicing for cleaner layers.
# Expert Tips:
01 -
- The buttermilk keeps every forkful impossibly moist for days
- That tangy cream cheese frosting hits the perfect balance against the subtle cocoa
- Its a showstopper that actually tastes as good as it looks
02 -
- Room temperature ingredients are nonnegotiable for smooth batter and creamy frosting
- Overmixing will make the cake tough, so stop as soon as everything is combined
- Completely cool cakes before frosting or it will melt and slide right off
03 -
- Measure your flour by spooning it into the measuring cup rather than scooping directly to avoid compacting
- Add a splash of buttermilk to the frosting if it becomes too stiff to spread easily