Red Velvet Layer Cake

Why you’ll love this recipe:

There’s absolutely nothing not to love about this red velvet layer cake:

• Buttery tender and soft cake layers
• Sweet & tangy cream cheese frosting
• Semi-sweet chocolate ganache
• Effortlessly impressive – no baking skills required!

This cake is huge, by the way!! And I promise, every bite is absolutely worth it!!!

Key Ingredients for Red Velvet Cake:

• Flour – This recipe has been tested with all-purpose flour.
• Cocoa powder – When it comes to cocoa powder, I recommend using unsweetened natural cocoa powder. Dutch-processed cocoa powder has a darker color, which may result darker cake layers. Here’s an excellent article on difference between natural and dutch processed cocoa powder.
• Buttermilk is a must for that beautiful velvet-y texture, moist and soft crumbs and a slight tang, the signature taste and texture of classic red velvet cake. If you don’t have buttermilk, here’s a homemade buttermilk substitute you can make in a pinch. (Method #2 is best for this cake!)
• Food coloring – Either liquid or gel food coloring will work for this recipe. To achieve the level of brightness you see in these photos, you’ll need: 1 tablespoon of liquid food coloring, or 1 teaspoon of gel food coloring.

How to make this cake:

This cake is not difficult to make! But it consists of 3 main components: cake layers, frosting and ganache. Both cake layers and frosting can be made in advance. More details on this later.

1. Bake the cake

To make the batter, first we’ll mix together all the dry ingredients. And then mix the wet ingredients in another bowl.

Next, combine wet and dry ingredients and mix until mostly smooth.

Finally, combine baking soda and vinegar and add the bubbling mixture into the batter.

Divide the batter into 2 cake pans, lined with parchment paper and sprayed with non-stick cooking spray.

Bake for 30-35 minutes, or until inserted toothpick comes out clean.

Then cool the cakes in the pan for 5 minutes, and then invert them onto a wire rack to cool completely.

2. Make the frosting

I have comprehensive tutorial on how to make cream cheese frosting here. It has step by step photos and troubleshooting guide.

But in a gist, we’ll whip the cream cheese and butter until fluffy. And then stir in powdered sugar, followed by vanilla extract.

3. Assemble the cake

Once the red velvet cakes are cooled completely, slice each cake horizontally as evenly as possible.

Red Velvet Layer Cake Tips:

• Be sure all of the ingredients are at room temperature, so that everything incorporates well without mixing the batter for too long.
• Don’t over-bake the cake, or they’ll dry out!
• Don’t slice warm cake layers, as they’re fragile when warm. It’s best to chill the cake layers well for at least couple of hours or preferably overnight.
• If you don’t want to slice the cake layers horizontally, you can bake the cake in three 9-inch pans and make 3 layer cake instead.
• Read my ultimate cream cheese frosting for tips and troubleshooting guides.
• You may skip chocolate ganache altogether and keep it simple with just cream cheese frosting.

Make-Ahead Tips:

You can make both cake layers and frosting in advance.

• Store the cooled cake layers, tightly wrapped with a plastic wrap, at room temperature overnight, or freeze for up to 3 months. Thaw the frozen cakes in the fridge overnight.
• Refrigerate the frosting, covered, until ready to assemble the cake.

Storing Tips:

Refrigerate the assemble cake, covered, until ready to serve. Leftovers can be refrigerated for up to 5 days.