Red Velvet Layer Cake (Printer-friendly)

Tender cocoa-kissed red layers with luscious tangy cream cheese frosting for indulgent moments.

# What You Need:

→ Cake

01 - 2 1/2 cups all-purpose flour
02 - 1 1/2 cups granulated sugar
03 - 1 teaspoon baking soda
04 - 1 teaspoon fine salt
05 - 1 tablespoon unsweetened cocoa powder
06 - 1 1/2 cups vegetable oil
07 - 1 cup buttermilk, room temperature
08 - 2 large eggs, room temperature
09 - 2 tablespoons red food coloring
10 - 1 teaspoon vanilla extract
11 - 1 teaspoon white vinegar

→ Cream Cheese Frosting

12 - 16 ounces cream cheese, softened
13 - 1/2 cup unsalted butter, softened
14 - 4 cups powdered sugar, sifted
15 - 2 teaspoons vanilla extract
16 - Pinch of salt

# How to Make It:

01 - Preheat the oven to 350°F (175°C). Grease and flour three 8-inch round cake pans.
02 - Sift together flour, sugar, baking soda, salt, and cocoa powder in a large bowl.
03 - Whisk together vegetable oil, buttermilk, eggs, red food coloring, vanilla extract, and white vinegar until fully combined.
04 - Gradually add wet ingredients to the dry mixture, stirring gently until smooth and homogeneous.
05 - Divide the batter evenly among the prepared cake pans.
06 - Bake for 25 to 30 minutes, or until a toothpick inserted into the center emerges clean.
07 - Allow cakes to cool in the pans for 10 minutes, then transfer to wire racks to cool completely.
08 - Beat softened cream cheese and butter together until creamy. Gradually add powdered sugar, mixing until fluffy. Stir in vanilla extract and salt.
09 - Place one cake layer on a serving plate and spread with frosting. Repeat with remaining layers, then coat the sides and top evenly.
10 - Refrigerate for 30 minutes to firm frosting for easier slicing. Serve at room temperature.

# Expert Tips:

01 -
  • The layers stay impossibly tender because of the oil and buttermilk balance—no dry cake nightmares here.
  • Cream cheese frosting with butter creates a frosting that's tangy enough to cut through richness but still melts on your tongue.
  • It looks like you spent hours in a professional kitchen, but it's honestly straightforward enough for a first cake attempt.
02 -
  • Room temperature ingredients are non-negotiable—cold eggs and buttermilk won't mix smoothly into the batter, and your frosting might look broken and grainy.
  • The vinegar isn't a mistake; it reacts with the baking soda to create the tender crumb and also subtly deepens the red color, so don't leave it out.
  • Sifting the powdered sugar before adding it to the frosting prevents lumps that feel gritty when you bite into frosting—it's the difference between silky and sandy.
03 -
  • Chill the frosted cake for 30 minutes before slicing—this simple step makes slices clean and beautiful instead of messy and smudged.
  • You can make the cake layers a full day ahead; just wrap them individually once they're completely cool, and frost them fresh on serving day for the best texture.
  • If you want a hint of almond extract in the cake layers, add just ½ teaspoon to the wet mixture—it adds a subtle floral note that feels sophisticated without being obvious.

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