• Home
  • About
    • New? Start Here
    • My Life
    • Press
    • Contact
    • LEGAL
  • Recipes
    • All Recipes
    • Appetizers
    • Beverages
    • Big Daddy’s Dish
    • Breads
    • Breakfast
    • College Student Recipes
    • Desserts
      • Cobblers
      • Pound Cake Recipes Reviewed
    • Dressings & Sauces
    • Entree
      • Beef
      • Pasta
      • Pork
      • Seafood
      • Poultry
    • Encore
    • Healthy
    • Recipe Collections
    • Salads
    • Sandwiches
    • side dishes
    • Soup
    • Snacks
  • Resources
  • Extras
    • Crafts/DIY
    • Fit & Fab
    • Housekeeping
    • Travel
    • Local Eats
    • View My Instagram
    • Videos
  • Shop
    • SHOP MY FAVORITES
    • PHOTOGRAPHY ESSENTIALS
    • Amazon Favorites
    • Kitchen
    • Home + Candles
    • Shop Beauty Favs
    • Shop Gift Ideas
  • Recipe Box
  • Stay up to date. Subscribe to receive blog updates in your email inbox.

Call Me PMc

Cooking. Creating. Sharing

RED VELVET LAYER CAKE RECIPE

Feb.posted by Paula 4 Comments

Jump to Recipe

Red Velvet Layer Cake Recipe, this classic cake is moist, buttery, tender, and boldly red. This dessert is perfect for any special occasion or whenever you feel like treating yourself.

Red Velvet Layer Cake Recipe, this classic cake is moist, buttery, tender, & boldly red. This dessert is perfect for any occasion.

There’s no denying that red velvet cake is a beautiful, delicious cake. As well, this cake has a special place in my ‘food memories’. My mom made a Red Velvet Cake topped with sweet and tangy cream cheese frosting every year for Christmas. It’s the perfect cake for Christmas!

Red Velvet Layer Cake Recipe, this classic cake is moist, buttery, tender, & boldly red. This dessert is perfect for any occasion.

but what exactly is RED VELVET?

Is it chocolate in disguise? Or, is it vanilla in costume? If you’ve ever had a red velvet flavored dessert, you know that beyond the color it has a distinct flavor. There’s a slight chocolate cocoa flavor but in a mild, unique way.

Traditionally, what gave the beautiful red color to this cake also gave it a distinct flavor and texture. The combination of vinegar and unsweetened cocoa powder gives flavor and creates a tender, ‘velvety’ textured cake. Originally, the cocoa powder reacted with the vinegar and made a reddish colored cake. However, now most Red Velvet Cakes contain red dye or beets to give the red hue.

Red Velvet Layer Cake Recipe, this classic cake is moist, buttery, tender, & boldly red. This dessert is perfect for any occasion.

Red Velvet Layer Cake Recipe

For the cake, you can make a layer cake as I did. You could also make it in a 9×13-inch cake pan.

For the frosting, I prefer Cream Cheese Frosting. However, you could also use Buttercream Frosting, the more traditional Ermine Frosting would be delicious. Another option, if you don’t want to go with the traditional white frosting, a rich chocolate frosting would be amazing paired with red velvet.

Need a smaller cake? Try this Small Red Velvet Cake.

Red Velvet Layer Cake Recipe, this classic cake is moist, buttery, tender, & boldly red. This dessert is perfect for any occasion.

You’ll need to store this cake in the refrigerator.

Red Velvet Layer Cake Recipe, this classic cake is moist, buttery, tender, & boldly red. This dessert is perfect for any occasion.

Red Velvet Layer Cake Recipe

Red Velvet Layer Cake Recipe, this classic cake is moist, buttery, tender, and boldly red. 
Author: Paula
4.75 from 4 votes
Print Pin Rate

Want to save recipes? Create an account or login & then you can use the “Save Recipe” button when viewing a recipe to save it to your Recipe Box. You can access your saved recipes on any device and generate a shopping list for recipes in your collections.

Save To Your Recipe Box Go to your saved recipes
Prevent your screen from going dark
Prep Time: 15 minutes
Cook Time: 23 minutes
Servings: 18 servings

Ingredients

FOR THE CAKE

  • 2 cups granulated sugar
  • 3 cups all-purpose flour sifted, then measured
  • 1 and ¼ teaspoons baking soda
  • 2 tablespoons unsweetened cocoa
  • 1 teaspoon salt
  • 1 cup buttermilk
  • ½ cup butter softened to room temperature
  • ½ cup canola oil
  • 2 teaspoons vanilla extract
  • 4 large eggs at room temperature
  • 1 teaspoon white vinegar
  • 4 teaspoons red food coloring

FOR THE FROSTING

  • ½ cup butter real butter, no substitutions, at room temperature
  • 8 ounces cream cheese at room temperature
  • 3 and ½ – 4 cups confectioners' sugar sifted then measured
  • 1 tablespoon heavy whipping cream
  • 2 teaspoons vanilla extract

Instructions

FOR THE CAKE

  • Preheat oven to 350°F. Spray three 8-inch cake pans with non-stick spray or coat with Wilton cake release.
  • Add the flour, baking soda, cocoa powder, and salt together in a large bowl. Stir to combine. Set aside.
  • In the bowl of your electric mixer, beat the butter and sugar together on medium-high speed until combined, about 1 minute. Add the oil, eggs, vanilla extract, and vinegar and beat on high for 2 minutes. Scrape down the sides and up the bottom of the bowl with a rubber spatula as needed.
  • With the mixer on low, pour the dry ingredients alternating with the buttermilk into the wet ingredients in the mixer. Beat until well combined. Scrape the sides of the bowl. Beat in the food coloring just until combined.
  • Divide the batter evenly between the three pans. Bake for 23-25 minutes, or until a toothpick comes out with no crumbs or a few dry crumbs.
  • Remove the cake layers from the oven. Allow them to cool for 5 minutes on a wire rack. Invert the cake layers onto a wire rack to finish cooling completely.

FOR THE FROSTING

  • Beat ½ cup butter and 8 ounces of cream cheese in the bowl of an electric mixer until smooth
  • With the mixer on low, add sifted confectioners' sugar, vanilla, and heavy whipping cream and mix until smooth.

BUILD THE CAKE

  • Wait until the cake is completely cool before frosting.
  • For a more professional cake, remove the domes from the tops of the cake layers with a cake leveler or large serrated knife.
  • Place one layer of cake on a serving plate. Spread about 1 cup of the frosting on top in an even layer. Repeat with the next layer of cake and frosting, then top the cake with the final layer of cake (if you have 3 layers)
  • Frost the outside of the cake. An offset spatula makes it really easy to get an even layer.
  • Decorate the side or top with an assortment of sprinkles or nuts.

Nutrition

Calories: 576kcal | Carbohydrates: 90g | Protein: 5g | Fat: 23g | Saturated Fat: 10g | Cholesterol: 85mg | Sodium: 368mg | Potassium: 81mg | Fiber: 1g | Sugar: 72g | Vitamin A: 579IU | Calcium: 41mg | Iron: 1mg
Tried this recipe?Please take a moment to comment letting me know how you liked it & consider giving it a 5 star rating. I love hearing from you!
Do you have questions about the saving recipes to your Recipe Box?Visit Recipe Box FAQ!
Paula
« BASIL GARLIC BUTTER
PINEAPPLE MARINATED RIBEYE »

Comments

  1. Ben says

    04.16.22 at 1:18 pm

    Hi Paula,
    Having only 2 8″ round pans, Do I have cut back on the ingredients ?

    Thanks Paula….

    Reply
    • Paula says

      04.16.22 at 4:45 pm

      No, just will probably bake a couple minutes longer

      Reply
  2. KAREN L HALL says

    05.28.21 at 10:59 pm

    the original recipe calls for superfine sugar, it gives the cake a velvet texture and taste and instead of cooking oil try crisco shortening. also try making a rue frosting its the original my grandmothers recipe i remember making this cake with her the rue frosting very tricky because it must be cooked. trust me when i say it’s all about the texture velvet and don’t over cook. my age right now 68

    Reply
  3. Ronak Mehta says

    08.17.20 at 2:36 am

    I tried out cake with the above recipe. The cake was very soft and tasty. Thank you.

    Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Your email address will not be published. Have you tried this recipe? Consider giving it 5 stars!




The Big Pound Cake Review

60 pound cake recipes

Featured Categories

  • Appetizers
  • Beverages
  • Breakfast
  • Desserts
  • Entrees
  • Side Dishes
  • College Student Recipes

Search specific recipes

Search specific recipes

Archives

Salty Sweet Crockpot Candy

SALTY SWEET CROCKPOT CANDY

Chocolate Chip Snickers Cookies

THICK CHOCOLATE CHIP SNICKERS COOKIES

White Chocolate CrockPot Candy | Call Me PMc

WHITE CHOCOLATE CROCKPOT CANDY

chocolate bars

BEST FUDGY COCOA BROWNIES

Favorites

Chocolate Chip Snickers Cookies

THICK CHOCOLATE CHIP SNICKERS COOKIES

Mexican beef dinner

QUESABIRRIA STACK {Cheese Birrias Taco Stack}

Beef Birria Stack | Call Me PMc

BEEF BIRRIA STACK

roasted meal

ROASTED LEMON THYME CHICKEN AND ROOT VEGETABLES

Creamy Tuscan Italian Sausage Pasta

CREAMY TUSCAN ITALIAN SAUSAGE PASTA

Keto Cheesy Balsamic Chicken

KETO CHEESY BALSAMIC CHICKEN

Hi, I'm Paula. I'm a blogger, a baker, a runner, a writer, a recipe developer, & a cookie dough eater. I love creating great recipes & sharing them with you! You'll find healthy recipes, comfort food and my favorite, indulgent desserts!
read more
  • Facebook
  • Twitter
  • Pinterest
  • Instagram
  • RSS

DISCLOSURE

Call Me PMc is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. As an Amazon Associate, I earn from qualifying purchases ad no cost to you. Thanks for supporting this small business.

Read my Privacy Policy.

COPYRIGHT

© 2012 – 2023 All recipes & images are original & the sole property of CallMePMc.com All Rights Reserved. All content is for your personal enjoyment & content herein is in no way to be used for commercial purposes. Other than linking to a page, do not copy or otherwise use images or original recipes without my written permission. Republishing posts in their entirety is prohibited. Use of this site automatically constitutes your agreement to these terms.

SUBSCRIBE TO OUR NEWSLETTER

Stay up to date. Subscribe to receive blog updates in your email inbox

  • Copyright © 2023 Call Me PMc. Design & Development by Melissa Rose Design