RED VELVET LAYER CAKE 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.

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!

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

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.

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

Print Recipe

Red Velvet Layer Cake Recipe

Red Velvet Layer Cake Recipe, this classic cake is moist, buttery, tender, and boldly red. 

Prep Time15 mins

Cook Time23 mins

Course: Dessert

Cuisine: American/Southern

Keyword: cake, cream cheese, layer cake, red velvet

Servings: 16 servings

Calories: 574kcal

Ingredients

FOR THE CAKE

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

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 flour, sugar, baking soda, baking powder, cocoa, and salt to the bowl of an electric mixer. Stir to combine.
• Add the buttermilk, vegetable oil, vanilla extract, eggs, vinegar, and red food coloring to a medium-sized bowl and stir to combine.
• With the mixer on low, pour the wet ingredients into the dry ingredients. Beat until well combined. Scrape the sides of the bowl.
• Slowly add the hot water to the batter and mix on low speed until well combined. Stop the mixer once again and scrape down the sides and mix again until combined well.
• 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: 574kcal | Carbohydrates: 98g | Protein: 4g | Fat: 19g | Saturated Fat: 8g | Cholesterol: 60mg | Sodium: 356mg | Potassium: 87mg | Fiber: 1g | Sugar: 81g | Vitamin A: 444IU | Calcium: 45mg | Iron: 1mg

Also, you can also find great recipes here or at Meal Plan Monday or Weekend Potluck.

As an Amazon Associate, I earn from qualifying purchases. This post contains affiliate links. If you click the link and make a purchase I will receive a small commission at no cost to you. Visit all my recommended products at Paula’s Picks on Amazon. Read my entire Privacy Policy here.