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Super Tall Red Velvet Layer Cake

Servings: 12 -14 servings
Author: Shinee
Four luxuriously velvety layers hidden under smooth dark chocolate ganache. This is red velvet cake heaven, my friend!
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For cake:

  • 3 cups 375gr all-purpose flour
  • 2 cups 400gr sugar
  • 2 tablespoons natural unsweetened cocoa powder
  • ½ teaspoon salt
  • 2 large eggs at room temperature
  • 1 cup 240ml vegetable oil
  • 1 ½ cup 360ml buttermilk, at room temperature
  • 1 teaspoon gel red food coloring
  • 2 teaspoons pure vanilla extract
  • 1 teaspoon baking soda
  • 1 teaspoon white distilled vinegar

For cream cheese filling:

  • 12 oz 340gr cream cheese, at room temperature
  • ½ cup 115gr unsalted butter, softened
  • 3 cups 375gr powdered sugar
  • 2 tablespoons heavy cream or milk
  • 1 tablespoon pure vanilla extract

For ganache:

  • 1 cup 240ml heavy cream
  • 1 ¼ cup 215gr semi-sweet chocolate chips


  • To make the cake, preheat the oven to 350°F (175°C). Spray two 9-inch round cake pans, or two 9-inch heart-shaped cake pans with cooking spray.
  • Whisk together flour, sugar, cocoa and salt. Set aside.
  • In a large mixing bowl, beat the eggs, vegetable oil, buttermilk, red food coloring, and vanilla extract until well combined. Add the flour mixture and mix until smooth, about a minute.
  • In a small dish, mix together baking soda and vinegar. While the soda/vinegar mixture is bubbling, add it to the batter and mix well.
  • Divide the batter equally between the 2 cake pans. Bake for about 30-35 minutes, or until the inserted toothpick comes out clean. Cool the cakes in the pan for 5 minutes, and then invert them onto a wire rack to cool completely.
  • To make the filling, beat butter and cream cheese on medium high speed until fluffy, about a minute. Add powdered sugar, heavy cream and vanilla extract. Beat on low speed for a minute. Then increase the speed to medium high and continue to beat until smooth and fluffy, about 3 minutes.
  • To assemble the cake, cut each cake layer horizontally. Spread about 1/5 of the filling between each layer and stack the layers on top of each other. Evenly spread the remaining 1/5 of the frosting on the sides of the cake. Refrigerate the cake to chill while prepare the ganache.
  • To make the ganache, in a small saucepan, bring heavy cream to a simmer. Do not boil. Pour hot cream over chocolate chips, and let it sit for good 2 minutes. Then mix well until smooth for couple minutes.
  • For the smooth coverage, pour the ganache over the cake while the ganache is still runny. The longer it cool, the thicker it gets.
  • Store the cake covered in the fridge for up to 5 days. Bring it to room temperature, before serving.


For step-by-step photos and additional notes, read the post above.