Description
This Red Velvet Layer Cake is a timeless dessert with a soft, tender crumb and a hint of cocoa, layered with silky cream cheese frosting. Perfect for birthdays, holidays, or any special celebration, it’s as beautiful as it is delicious.
Ingredients
For the Cake:
2 ½ cups (300g) all-purpose flour – spooned and leveled
2 tablespoons unsweetened cocoa powder – adds subtle chocolate flavor
1 teaspoon baking soda – for perfect rise
½ teaspoon salt – balances sweetness
1 ½ cups (300g) granulated sugar
1 cup (240ml) vegetable oil – keeps the cake moist
2 large eggs – room temperature for even mixing
1 cup (240ml) buttermilk – tenderizes and adds tang
2 teaspoons vanilla extract – for depth of flavor
1 teaspoon white vinegar – reacts with baking soda for lift
2 tablespoons red food coloring – classic vibrant hue
For the Cream Cheese Frosting:
16 oz (450g) cream cheese – softened
1 cup (230g) unsalted butter – softened
4 cups (480g) powdered sugar – for sweetness and structure
2 teaspoons vanilla extract – complements the frosting’s richness
Instructions
Preheat oven to 350°F (177°C). Grease and line three 8-inch round cake pans.
In a medium bowl, whisk together flour, cocoa powder, baking soda, and salt.
In a large mixing bowl, beat sugar and oil until well combined. Add eggs one at a time, mixing well after each.
Stir in buttermilk, vanilla extract, vinegar, and food coloring until smooth.
Gradually add dry ingredients to the wet mixture, mixing just until combined.
Divide batter evenly among prepared pans and bake for 25–30 minutes, or until a toothpick inserted into the center comes out clean.
Cool cakes in pans for 10 minutes, then transfer to a wire rack to cool completely.
For the frosting, beat cream cheese and butter until creamy. Add powdered sugar gradually, then mix in vanilla until smooth.
Layer and frost the cooled cakes. Smooth the sides and top, and garnish with cake crumbs or berries if desired.
Notes
For extra stability, chill the cake layers before frosting.
If you prefer a deeper cocoa flavor, add up to 3 tablespoons cocoa powder.
Cake layers can be baked ahead and frozen for up to 2 months.
- Prep Time: 25 minutes
- Cook Time: 30 minutes
- Category: Dessert, Cakes
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 520 kcal
- Sugar: 42g
- Sodium: 320mg
- Fat: 28g
- Saturated Fat: 13g
- Unsaturated Fat: 14g
- Trans Fat: 0 g
- Carbohydrates: 62g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 85mg
Keywords: red velvet cake, classic cake recipe, cream cheese frosting