Red Velvet Layer Cake (Printable Version)

Moist red velvet cake layers combined with creamy frosting, perfect for festive gatherings.

# What You 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

# How-To:

01 - Preheat your 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 uniform.
04 - Gradually add the wet ingredients to the dry ingredients, mixing until just combined. Avoid overmixing to prevent tough texture.
05 - Divide the batter evenly between the prepared pans, smoothing the tops with a spatula.
06 - Bake for 28 to 32 minutes, or until a toothpick inserted in the center comes out clean.
07 - Cool the cakes in the pans for 10 minutes, then turn out onto a wire rack to cool completely before frosting.
08 - In a large bowl, beat the cream cheese and butter until smooth and creamy, about 2 to 3 minutes.
09 - Gradually add powdered sugar, vanilla, and salt. Beat until fluffy and well combined, scraping the bowl as needed.
10 - Place one completely cooled layer on a serving plate and spread with an even layer of frosting. Top with the second layer.
11 - Frost the top and sides of the cake. Decorate as desired and chill for at least 30 minutes before slicing for clean cuts.

# Expert Tips:

01 -
  • The texture is impossibly moist, thanks to oil instead of butter in the cake base
  • Cream cheese frosting hits that perfect balance between tangy and sweet
02 -
  • All ingredients must be at room temperature or the batter may not emulsify properly
  • Overmixing the batter will create a tough cake, so stop as soon as flour disappears
03 -
  • Use gel food coloring instead of liquid for a more vibrant red without thinning the batter
  • For the smoothest frosting, beat the cream cheese mixture for at least 3 minutes before adding sugar

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