Red Velvet Layer Cake (Printable Version)

Classic cocoa-kissed red layers with tangy cream cheese frosting for celebrations.

# What You Need:

→ Cake Batter

01 - 2½ cups all-purpose flour
02 - 1½ cups granulated sugar
03 - 1 tsp baking soda
04 - 1 tsp fine salt
05 - 1 tbsp unsweetened cocoa powder
06 - 1½ cups vegetable oil
07 - 1 cup buttermilk, room temperature
08 - 2 large eggs, room temperature
09 - 2 tbsp red food coloring
10 - 1 tsp vanilla extract
11 - 1 tsp white vinegar

→ Cream Cheese Frosting

12 - 16 oz cream cheese, softened
13 - ½ cup unsalted butter, softened
14 - 4 cups powdered sugar, sifted
15 - 2 tsp vanilla extract
16 - Pinch of salt

# How-To Steps:

01 - Preheat oven to 350°F. Grease and flour three 8-inch round cake pans to ensure the cake releases easily after baking.
02 - In a large bowl, sift together the all-purpose flour, granulated sugar, baking soda, fine salt, and unsweetened cocoa powder to aerate the mixture.
03 - In a separate bowl, whisk together the vegetable oil, buttermilk, eggs, red food coloring, vanilla extract, and white vinegar until the mixture is fully incorporated.
04 - Gradually add the wet ingredients to the dry ingredients, mixing continuously until just smooth. Be careful not to overmix.
05 - Divide the batter evenly among the three prepared cake pans to ensure uniform baking.
06 - Place pans in the oven and bake for 25 to 30 minutes, or until a toothpick inserted into the center of the cakes comes out clean.
07 - Allow the cakes to cool in the pans for 10 minutes before turning them out onto wire racks to cool completely.
08 - Beat the softened cream cheese and unsalted butter together until creamy. Add the sifted powdered sugar gradually, beating until the mixture is fluffy. Mix in the vanilla extract and pinch of salt.
09 - Place one cooled cake layer on a serving plate. Spread a layer of frosting over the top. Repeat with the remaining layers, then frost the sides and top of the assembled cake.
10 - Refrigerate the cake for 30 minutes to allow the frosting to set for easier slicing. Bring to room temperature before serving.

# Helpful Tips:

01 -
  • The cake stays moist for days, getting better as it sits and the flavors deepen.
  • That tangy cream cheese frosting is the real star—it's not overly sweet and cuts through the richness beautifully.
  • When people see those scarlet layers, they always assume it's complicated, but you'll know how simple it really is.
02 -
  • Room temperature ingredients are non-negotiable here—if your cream cheese or butter is cold, you'll end up with a grainy frosting no matter how much you beat it.
  • The vinegar and baking soda reaction happens fast, so don't let your batter sit around after mixing; get it into the pans and into the oven within a few minutes.
  • Powdering your sugar is not optional unless you enjoy tiny lumps of sweetness that haven't dissolved into your frosting, which I once did and deeply regretted.
03 -
  • If your frosting is too soft, refrigerate it for 15 minutes, then give it a few quick beats with the mixer to fluff it back up before frosting.
  • A bench scraper dipped in hot water and wiped dry between swipes creates cleaner frosting strokes on the sides and top.

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