This Red Velvet Layer Cake is a stunning, moist, and tender dessert that features the signature balance of subtle cocoa flavor and a slight tang, all wrapped in a smooth and creamy frosting. With its deep red hue and velvety texture, this cake is a timeless classic perfect for any celebration or special occasion.

Why You’ll Love This Recipe

This Red Velvet Layer Cake stands out not only for its vibrant color but also for its rich flavor and elegant presentation. The combination of buttermilk, a touch of cocoa, and a hint of vanilla creates a complex taste that’s both indulgent and refined. It’s soft, moist, and pairs beautifully with a luscious cream cheese or buttercream frosting. Whether you’re baking for a birthday, holiday, or simply craving a slice of something decadent, this recipe delivers every time.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

All-purpose flour
Granulated sugar
Unsweetened cocoa powder
Baking soda
Salt
Eggs
Buttermilk
Vegetable oil
White vinegar
Vanilla extract
Red food coloring
Cream cheese (for frosting)
Unsalted butter (for frosting)
Powdered sugar (for frosting)

Directions

Preheat the oven to 350°F (175°C). Grease and flour two or three 8-inch round cake pans.
Combine dry ingredients in a bowl: flour, sugar, cocoa powder, baking soda, and salt.
Whisk wet ingredients in another bowl: eggs, buttermilk, oil, vinegar, vanilla, and red food coloring.
Gradually mix the dry ingredients into the wet until well combined and smooth. Do not overmix.
Divide the batter evenly between the prepared pans and smooth the tops.
Bake for 25–30 minutes, or until a toothpick inserted in the center comes out clean.
Cool the cakes in the pans for 10 minutes, then transfer to wire racks to cool completely.
Prepare the frosting by beating together softened cream cheese and butter until smooth. Gradually add powdered sugar and beat until fluffy.
Assemble the cake by layering the cakes with frosting between each layer. Frost the outside and top of the cake evenly.
Chill briefly before slicing for clean, neat servings.

Servings and timing

Servings: 12–14 slices
Prep time: 30 minutes
Cook time: 25–30 minutes
Cooling and assembly time: 1 hour
Total time: Approximately 2 hours

Variations

Frosting alternatives: Use vanilla buttercream or whipped mascarpone instead of cream cheese frosting.
Mini cakes: Make mini versions using cupcake molds or small cake pans for individual servings.
Natural coloring: Substitute beetroot powder or puree for a more natural red hue.
Chocolate twist: Add chocolate chips to the batter for extra richness.
Layer flavors: Add a layer of raspberry jam or white chocolate ganache between the cake layers.

Storage/Reheating

Storage: Keep the cake covered in an airtight container in the refrigerator for up to 5 days.
Freezing: Wrap unfrosted cake layers in plastic wrap and freeze for up to 2 months. Thaw in the refrigerator before frosting.
Reheating: Let slices come to room temperature or warm briefly in the microwave for a few seconds before serving.

FAQs

What makes red velvet cake different from chocolate cake?

Red velvet cake contains less cocoa and has a unique tang from buttermilk and vinegar, giving it a distinct flavor and softer texture.

Can I make this cake without red food coloring?

Yes, you can omit the food coloring, though the cake will be a light brown color. Alternatively, use beet juice or powder for a natural red tint.

Is it necessary to use buttermilk?

Buttermilk contributes to the cake’s moistness and subtle tang. If unavailable, you can substitute with milk mixed with a bit of vinegar or lemon juice.

Why do you add vinegar to red velvet cake?

Vinegar reacts with baking soda and buttermilk, helping the cake rise and enhancing its tender texture.

Can I make this cake ahead of time?

Yes, you can bake the layers a day in advance and store them wrapped at room temperature or refrigerated. Frost before serving.

What frosting works best for red velvet cake?

Cream cheese frosting is traditional and pairs perfectly, but you can also use buttercream or whipped cream frosting.

How do I prevent my cake layers from sticking to the pans?

Grease and flour the pans thoroughly or use parchment paper rounds at the bottom for easy removal.

Can I turn this recipe into cupcakes?

Yes, divide the batter into lined cupcake tins and bake at 350°F (175°C) for 18–20 minutes.

How do I get even cake layers?

Use a kitchen scale to divide the batter evenly and level the tops with a serrated knife if needed.

What’s the best way to frost a layer cake?

Apply a crumb coat (thin layer of frosting) first, chill the cake, then add the final layer of frosting for a clean, polished finish.

Conclusion

This Red Velvet Layer Cake is a timeless dessert that brings elegance and flavor to any occasion. With its moist texture, rich taste, and creamy frosting, it’s no surprise that this cake has remained a beloved classic for generations. Whether you’re making it for a birthday, holiday, or weekend treat, this recipe offers reliable results and irresistible flavor every time.