Desserts
Red Velvet Layer Cake with Cream Cheese Frosting
Three plush crimson layers with a faint cocoa hush, stacked high with tangy whipped cream cheese frosting for every celebration table.
Red velvet has always been the cake that shows up when something is worth marking, from graduations to Sunday dinners after church. The tiny bit of cocoa keeps the crumb soft and gives it that signature velvety bite, while a buttermilk tang keeps things from ever tasting flat.
Ingredients
- 2 1/2 cups all-purpose flour
- 1 1/2 cups granulated sugar
- 1 teaspoon baking soda
- 1 tablespoon cocoa powder
- 1 teaspoon salt
- 1 1/2 cups vegetable oil
- 1 cup buttermilk, room temperature
- 2 large eggs
- 2 tablespoons red food coloring
- 1 teaspoon white vinegar
- 1 teaspoon vanilla extract
- 16 ounces cream cheese, softened
- 1 cup unsalted butter, softened
- 5 cups powdered sugar
Instructions
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1
Prep pans and ovenPreheat the oven to 350°F and grease and flour three 9-inch cake pans, lining the bottoms with parchment.
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2
Combine dry ingredientsWhisk the flour, sugar, baking soda, cocoa powder, and salt together in a large bowl.
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3
Mix wet ingredientsIn another bowl, whisk the oil, buttermilk, eggs, food coloring, vinegar, and vanilla until fully combined.
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4
Combine batterPour the wet ingredients into the dry and whisk just until smooth, being careful not to overmix.
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5
Bake the layersDivide the batter evenly among the pans and bake for 24-28 minutes, until a toothpick inserted in the center comes out clean.
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6
Cool completelyCool the layers in their pans for 10 minutes, then turn out onto wire racks and cool completely before frosting.
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7
Whip the frostingBeat the cream cheese and butter until smooth, then gradually add the powdered sugar, beating until light and spreadable.
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8
Stack and frostLevel the cake layers if needed, then stack with a generous layer of frosting between each, coating the top and sides last.
Okra & Oak Tip
Weigh your cake pans of batter on a kitchen scale so all three layers bake up perfectly even.
Storage
Because of the cream cheese frosting, store the cake covered in the refrigerator for up to 5 days and let it sit out 20 minutes before serving.
Frequently Asked Questions
Yes, the batter makes about 24 cupcakes; bake at 350°F for 18-20 minutes.
Yes, that small amount is what gives red velvet its distinct flavor and dark red color reaction with the vinegar and buttermilk, so don't skip it.
Nutrition
Per serving. Values are estimates.
520
Calories
5g
Protein
68g
Carbs
26g
Fat
