Description
This classic Red Velvet Layer Cake combines a tender, moist cake infused with cocoa and vibrant red food coloring, layered and frosted with a rich, creamy full-fat cream cheese frosting. Perfectly balanced with tangy buttermilk and a hint of vanilla, this cake is a show-stopper for celebrations and special occasions.
Ingredients
Scale
Cake
- 2 1/2 cups cake flour
- 1 teaspoon baking soda
- 1 tablespoon unsweetened cocoa powder
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 1/2 cups granulated sugar
- 1/2 cup neutral oil (such as vegetable or canola oil)
- 2 large eggs
- 1 tablespoon vanilla extract
- 1 teaspoon white vinegar
- 1 tablespoon red food coloring
- 1 cup buttermilk
Frosting
- 16 ounces full-fat cream cheese, softened
- 3/4 cup unsalted butter, softened
- 4 1/2 cups powdered sugar
- 1 1/2 teaspoons vanilla extract
- Pinch of salt
Instructions
- Preheat and Prepare Pans: Preheat your oven to 350°F (175°C). Grease two 9-inch round cake pans and line the bottoms with parchment paper to ensure easy removal of the cakes after baking.
- Mix Dry Ingredients: In a medium bowl, whisk together the cake flour, baking soda, unsweetened cocoa powder, and salt. Set aside.
- Cream Butter and Sugar: In a large bowl, beat the softened unsalted butter and granulated sugar using a mixer until the mixture is light and fluffy. Then, add the neutral oil and mix until smooth and well combined.
- Add Eggs and Flavorings: Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Next, mix in the vanilla extract, white vinegar, and red food coloring until evenly distributed throughout the batter.
- Combine Wet and Dry Ingredients: Add the dry ingredient mixture to the batter in three parts, alternating with the buttermilk in between each addition. Gently mix until just combined to avoid overworking the batter, which ensures a tender cake crumb.
- Divide and Bake: Evenly divide the batter between the two prepared cake pans, smoothing the tops with a spatula. Bake in the preheated oven for 28 to 32 minutes, or until a toothpick inserted into the centers comes out clean.
- Cool Cakes: Allow the cakes to cool in their pans for about 10 minutes, then transfer them to a wire rack to cool completely before frosting.
- Prepare Frosting: Beat the softened cream cheese and butter in a large bowl until smooth and creamy. Gradually add the powdered sugar, followed by vanilla extract and a pinch of salt. Continue beating until the frosting is fluffy and spreadable.
- Assemble Cake: If necessary, level the cake layers with a serrated knife to ensure flat, even surfaces. Place one cake layer on your serving plate and spread a generous layer of frosting on top. Carefully place the second layer on top.
- Frost Cake: Use the remaining cream cheese frosting to cover the top and sides of the cake evenly. For best results, chill the assembled cake in the refrigerator for 30 minutes before slicing and serving to allow the frosting to set.
Notes
- Use room temperature ingredients for easier mixing and better texture.
- Line cake pans with parchment for clean edges and easier removal.
- Do not overmix the batter to keep the cake tender and moist.
- Chilling the frosted cake helps the frosting firm up and makes slicing cleaner.
- You can substitute buttermilk with a mixture of milk and vinegar if needed (1 cup milk + 1 tbsp vinegar, let sit 5 minutes).
