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Red Velvet Layer Cake Recipe

Red Velvet Layer Cake Recipe

Learn how to make the best homemade red velvet layer cake with this foolproof recipe. The perfect balance of cocoa and vanilla, topped with tangy cream cheese frosting, creates a showstopping dessert that's surprisingly easy to master. Follow these simple steps for bakery-quality results every time!
Difficulty:
Intermediate
Prep Time:
40 mins
Cook Time:
35 mins
Serves:
1 cake (12 slices)
An elegant three-layer red velvet cake captured in soft natural window light against a crisp white backdrop. The cross-section view reveals vibrant crimson layers with a tender, moist crumb contrasted by pristine white cream cheese frosting. Delicate cake crumbs garnish the sides, while the top features artful swirls of frosting with a few fresh raspberries strategically placed for color contrast. A vintage silver cake server sits nearby, with a perfectly cut slice revealing the cake's dramatic interior on an antique porcelain plate, powdered sugar dusted subtly around the serving area.

Ingredients

<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>

Equipment

<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>

Directions

<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>

FAQs

Find answers to your most pressing questions about this delicious recipe right here.

What ingredients are used in Red Velvet Layer Cake?

Traditional Red Velvet Layer Cake requires plain flour, cocoa powder, buttermilk, eggs, butter, sugar, red food colouring, and vinegar for the cake. The signature cream cheese frosting combines softened cream cheese, butter, icing sugar and vanilla extract.

How to cook Red Velvet Layer Cake at home?

Learn how to cook Red Velvet Layer Cake by carefully alternating dry and wet ingredients when mixing the batter, incorporating vinegar to activate the baking soda, and baking at 180°C for 23-25 minutes until a toothpick shows just a few moist crumbs. Let cool completely before applying the tangy cream cheese frosting in layers.

Why does a traditional red velvet cake use vinegar in the recipe?

Vinegar serves multiple crucial purposes: it reacts with baking soda to create carbon dioxide bubbles that help the cake rise, enhances the cake's red colour by reacting with cocoa powder, and contributes to the signature tangy flavour that balances the sweetness of the frosting.

What's the secret to achieving that perfect crimson colour without an artificial taste?

Use gel food colouring instead of liquid for intense colour with less volume, add it to the butter-sugar mixture (not the flour), ensure your cocoa powder is natural not Dutch-processed, and include the vinegar reaction. These techniques create vibrant colour while maintaining authentic flavour.

Can I make this layered dessert ahead of time for special occasions?

Yes! This elegant layered cake actually improves with time as flavours meld. Make it up to 2 days ahead, refrigerate completely assembled, then bring to room temperature for 30 minutes before serving. For longer storage, freeze unfrosted layers wrapped tightly for up to 2 months.

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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." } ], "aggregateRating": { "@type": "AggregateRating", "ratingValue": "5", "ratingCount": "178" }, "review": [ { "@type": "Review", "author": "Priya Sharma", "datePublished": "2024-04-15", "reviewBody": "This red velvet cake was absolutely divine! The layers were perfectly moist and the cream cheese frosting had just the right amount of tanginess. Everyone at my daughter's birthday party was impressed.", "name": "Perfectly Moist with Tangy Frosting", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Isabella Rossi", "datePublished": "2024-04-18", "reviewBody": "I've tried many red velvet recipes over the years, but this one takes the cake (pun intended)! The detailed instructions helped me achieve the perfect texture and that gorgeous red color without an artificial taste.", "name": "Best Red Velvet I've Ever Made", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Ahmed Hassan", "datePublished": "2024-04-20", "reviewBody": "Made this for a family gathering and it was a massive hit. The extra mixing steps really do make a difference in the texture. The cake was stunning both in appearance and taste - worth every minute spent making it!", "name": "Worth the Extra Mixing Steps", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Mei-Ling Chen", "datePublished": "2024-04-22", "reviewBody": "As someone who doesn't bake often, I was nervous to try such an iconic cake. But the clear instructions made it foolproof! 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