Decadent Classic Red Velvet Layer Cake with Cream Cheese Frosting
This Classic Red Velvet Layer Cake with Cream Cheese Frosting is a feast for the eyes and taste buds, perfect for celebrations.
Equipment
- Mixing bowl
- Whisk
- - Cake pans
- Oven
- Spatula
- Wire rack
Ingredients
For the Cake
- 1 cup Vegetable or Canola Oil Coconut oil can be used for a different flavor.
- 1 cup Buttermilk Can be substituted with yogurt or milk mixed with vinegar.
- 2 large Eggs Make sure they're at room temperature for optimal mixing.
- 2 teaspoons Vanilla Extract or Vanilla Bean Paste Imitation vanilla works in a pinch.
- 1 teaspoon White Vinegar Lemon juice can be an alternative.
- 1 tablespoon Red Gel Food Coloring Gel is best as liquid may dilute.
- 1.5 cups Granulated Sugar No substitutions recommended here.
- 2.5 cups All-Purpose Flour For gluten-free, opt for a 1:1 blend.
- 0.5 cups Unsweetened Cocoa Powder Dutch-processed changes color slightly.
- 1 teaspoon Fine Salt Omitting it isn't advisable.
- 1 teaspoon Baking Soda Don't substitute unless necessary.
- 1 teaspoon Baking Powder Don't substitute unless necessary.
For the Frosting
- 1 cup Unsalted Butter Use vegan butter for a dairy-free version.
- 8 oz Full-Fat Cream Cheese Light cream cheese can reduce stability.
- 4 cups Powdered Sugar Sift it to avoid grittiness.
- 0.5 cup Heavy Whipping Cream You can swap with light cream if needed.
Instructions
Making the Cake
- Preheat your oven to 350°F (175°C) and prepare three 6-inch cake pans by greasing them and lining the bottoms with parchment paper.
- Whisk together in a mixing bowl the vegetable oil, buttermilk, large eggs, vanilla extract, white vinegar, and red gel food coloring until well-combined and smooth.
- Gradually add the granulated sugar and then sift in the dry ingredients—flour, cocoa powder, salt, baking soda, and baking powder. Mix until the batter is smooth.
- Divide the batter evenly among the prepared pans and bake for 27-30 minutes, or until a toothpick inserted into the center comes out clean.
- Cool the layers in their pans for about 15 minutes, then gently transfer them to wire racks to cool completely.
Making the Frosting
- Beat together the unsalted butter and full-fat cream cheese in a large bowl until smooth and creamy.
- Gradually add in the sifted powdered sugar and a splash of heavy cream until you reach your desired frosting consistency.
Assembling the Cake
- Crumble the tops of the cooled cake layers and set aside for decoration.
- Assemble the cake by stacking the layers with a generous spread of frosting in between each one. Apply a thin crumb coat all around, then chill until set.
- Finish decorating with a thicker layer of frosting on the outside.
- Optionally, use the reserved cake crumbs for decoration around the edges and pipe a decorative border if desired.
- Optional: Enhance with a drizzle of chocolate sauce for an extra decadent treat!
Notes
Ensure all ingredients are at room temperature for better mixing.