Red Velvet Layer Cake Recipe

<ul class="ingredients-main-list"><li class="ingredients-single-item">300g plain flour</li><li class="ingredients-single-item">30g unsweetened cocoa powder</li><li class="ingredients-single-item">1 tsp baking soda</li><li class="ingredients-single-item">1/2 tsp salt</li><li class="ingredients-single-item">115g unsalted butter, softened</li><li class="ingredients-single-item">350g granulated sugar</li><li class="ingredients-single-item">2 large eggs, room temperature</li><li class="ingredients-single-item">2 tsp vanilla extract</li><li class="ingredients-single-item">2-3 tbsp red food coloring gel (or 4-5 tbsp liquid)</li><li class="ingredients-single-item">240ml buttermilk, room temperature</li><li class="ingredients-single-item">1 tbsp white vinegar</li><li class="ingredients-single-item">For the Cream Cheese Frosting:</li><li class="ingredients-single-item">450g cream cheese, softened</li><li class="ingredients-single-item">115g unsalted butter, softened</li><li class="ingredients-single-item">600g icing sugar, sifted</li><li class="ingredients-single-item">2 tsp vanilla extract</li><li class="ingredients-single-item">Pinch of salt</li></ul>

<ul class="equipment-main-list"><li class="equipment-single-item">Three 20cm (8-inch) round cake tins</li><li class="equipment-single-item">Stand mixer or electric hand mixer</li><li class="equipment-single-item">Parchment paper</li><li class="equipment-single-item">Offset spatula</li><li class="equipment-single-item">Cake turntable (optional)</li><li class="equipment-single-item">Cake leveler or serrated knife</li></ul>

<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>Preheat your oven to 180°C. Grease three 20cm round cake tins and line the bottoms with parchment paper. Then lightly grease the parchment. This double greasing ensures your cakes release perfectly without sticking.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>In a medium bowl, whisk together the flour, cocoa powder, baking soda, and salt. Sifting these ingredients together eliminates lumps and aerates the dry mixture, which contributes to a tender crumb in your finished cake.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>In the bowl of your stand mixer fitted with the paddle attachment (or using an electric hand mixer), cream the butter and sugar on medium-high speed for 4-5 minutes until very light and fluffy. This extended creaming process is crucial as it incorporates air into the batter, helping your cake rise with a fine texture.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>Add eggs one at a time, beating well after each addition until fully incorporated. Scrape down the sides of the bowl as needed. Then mix in the vanilla extract and red food coloring until you achieve a vibrant, rich red color. Don't be alarmed by how intense it looks – the color will mellow slightly during baking.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>With the mixer on low speed, add the dry ingredients in three batches, alternating with the buttermilk in two batches (starting and ending with dry ingredients). Mix just until combined after each addition – overmixing at this stage can develop too much gluten, resulting in a tough cake.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>In a small bowl, combine the vinegar with 1 teaspoon of the batter, then quickly fold this mixture back into the main batter. The vinegar will react with the baking soda, creating bubbles that help the cake rise and maintain its tender crumb structure.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>Divide the batter evenly between the three prepared cake tins, using a kitchen scale if available to ensure perfect layers. Smooth the tops with an offset spatula. Bake for 23-25 minutes, until a toothpick inserted in the center comes out with a few moist crumbs (not wet batter). Be careful not to overbake as red velvet cakes can dry out quickly.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>Allow the cakes to cool in the tins for 10 minutes, then turn out onto wire racks to cool completely. If the cakes have slight domes, level them with a cake leveler or serrated knife once fully cooled to create perfectly flat surfaces for stacking.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>For the cream cheese frosting, beat the cream cheese and butter together on medium-high speed until smooth and creamy, about 2 minutes. Gradually add the sifted icing sugar, vanilla extract, and salt, beating on low speed until incorporated, then increasing to medium-high for 3-4 minutes until light and fluffy. The long beating time creates a silky, pipeable texture that spreads beautifully.</li><li class="MethodStepper"><h4 class="step-title">Step 10</h4>To assemble, place one cake layer on your serving plate or cake stand. Spread about 3/4 cup of frosting evenly on top. Add the second layer and repeat. Place the final layer on top, then apply a thin crumb coat of frosting over the entire cake. Refrigerate for 30 minutes to set this base layer, which will seal in any crumbs and make the final frosting smooth and pristine.</li><li class="MethodStepper"><h4 class="step-title">Step 11</h4>After chilling, apply the remaining frosting generously to the top and sides of the cake. For a classic look, use an offset spatula to create swoops and swirls, or for a smoother finish, use a bench scraper held at a slight angle against the cake while rotating your turntable. Optionally, reserve some frosting to pipe decorative borders or rosettes on top.</li><li class="MethodStepper"><h4 class="step-title">Step 12</h4>For the best flavor development, allow the finished cake to sit at room temperature for 1-2 hours before serving, or refrigerate if making ahead. If refrigerated, let it stand at room temperature for 30 minutes before serving to allow the frosting to soften and the flavors to bloom. Your gorgeous red velvet layer cake will stay fresh for up to 5 days when stored in an airtight container in the refrigerator.</li></ol>