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Red Velvet Layer Cake

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A rich and moist red velvet layer cake with a hint of cocoa and a luscious cream cheese frosting, perfect for celebrations.

Ingredients

Scale
  • 2 1/2 cups all-purpose flour
  • 2 tablespoons unsweetened cocoa powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup unsalted butter, softened
  • 2 cups granulated sugar
  • 4 large eggs
  • 1 cup buttermilk
  • 2 teaspoons vanilla extract
  • 1 teaspoon white vinegar
  • 2 tablespoons red food coloring
  • 16 oz cream cheese, softened
  • 1/2 cup unsalted butter, softened (for frosting)
  • 4 cups powdered sugar (for frosting)
  • 1 teaspoon vanilla extract (for frosting)

Instructions

  1. Preheat oven to 350°F (175°C). Grease and flour three 9-inch round cake pans.
  2. In a medium bowl, whisk together flour, cocoa powder, baking soda, and salt.
  3. In a large bowl, cream the butter and sugar until light and fluffy. Add eggs one at a time, beating well after each addition.
  4. Stir in the buttermilk, vanilla extract, vinegar, and red food coloring until combined.
  5. Gradually mix in the dry ingredients until just incorporated.
  6. Divide batter evenly between the prepared pans and smooth the tops.
  7. Bake for 25–30 minutes or until a toothpick inserted in the center comes out clean. Let cakes cool in pans for 10 minutes, then turn out onto wire racks to cool completely.
  8. For the frosting, beat the cream cheese and butter until smooth. Add vanilla extract and gradually beat in powdered sugar until fluffy.
  9. Once cakes are completely cool, spread frosting between layers, on top, and around the sides of the cake.
  10. Chill cake for 30 minutes before serving for cleaner slices.

Notes

  • Use gel food coloring for a more vibrant red color.
  • Cake layers can be made a day in advance and wrapped tightly in plastic wrap.
  • Bring frosting ingredients to room temperature for easier mixing.

Nutrition

Keywords: red velvet, cake, cream cheese frosting, layer cake, dessert

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