Description
This Red Velvet Layer Cake with Cream Cheese Frosting is a classic dessert featuring tender and moist red velvet cake layers with a slight cocoa flavor, perfectly complemented by a rich and creamy full-fat cream cheese frosting. The cake is vibrant, fluffy, and ideal for celebrations or any special occasion.
Ingredients
Scale
Cake Ingredients
- 2 1/2 cups cake flour
- 1 teaspoon baking soda
- 1 tablespoon unsweetened cocoa powder
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 1/2 cups granulated sugar
- 1/2 cup neutral oil (such as vegetable or canola oil)
- 2 large eggs
- 1 tablespoon vanilla extract
- 1 teaspoon white vinegar
- 1 tablespoon red food coloring
- 1 cup buttermilk
Frosting Ingredients
- 16 ounces full-fat cream cheese, softened
- 3/4 cup unsalted butter, softened
- 4 1/2 cups powdered sugar
- 1 1/2 teaspoons vanilla extract
- Pinch of salt
Instructions
- Prepare Oven and Pans: Preheat your oven to 350°F (175°C). Grease two 9-inch round cake pans thoroughly and line the bottoms with parchment paper to prevent sticking.
- Mix Dry Ingredients: In a medium bowl, whisk together the cake flour, baking soda, unsweetened cocoa powder, and salt until well combined.
- Cream Butter and Sugar: In a large mixing bowl, beat the softened butter and granulated sugar with a mixer until the mixture is light and fluffy, which helps create a tender cake crumb. Add the neutral oil and mix until fully incorporated and smooth.
- Add Wet Ingredients: Beat in the eggs one at a time to ensure even mixing. Then add vanilla extract, white vinegar, and red food coloring, mixing thoroughly to achieve a consistent red hue.
- Combine Dry and Wet Ingredients: Alternate adding the dry ingredients and buttermilk to the wet mixture in three additions. Begin and end with the dry ingredients. Mix gently and just until combined to avoid overworking the batter, which could make the cake dense.
- Bake the Cake: Divide the batter evenly between the prepared pans, smoothing the tops with a spatula. Bake in the preheated oven for 28 to 32 minutes, or until a toothpick inserted in the center comes out clean.
- Cool the Layers: Let the cakes cool in their pans for about 10 minutes, then carefully transfer them to wire racks to cool completely. This ensures the frosting won’t melt when applied.
- Prepare Frosting: Beat together the softened cream cheese and butter until smooth and creamy. Gradually add powdered sugar, vanilla extract, and a pinch of salt, then beat until the frosting is fluffy and spreadable.
- Assemble Cake: If necessary, level the cake layers with a serrated knife for even stacking. Place one layer on your serving plate and spread a generous amount of frosting on top. Place the second layer over the first.
- Frost the Cake: Use the remaining frosting to cover the top and sides of the cake evenly. For best results, chill the cake in the refrigerator for 30 minutes before slicing to allow the frosting to set.
Notes
- Make sure all your ingredients are at room temperature before mixing to ensure a smooth batter and frosting.
- Use full-fat cream cheese and butter for the richest frosting flavor and texture.
- Do not overmix the batter beyond combining ingredients to keep the cake tender.
- Red food coloring quantity can be adjusted for desired intensity; gel food coloring can provide more vibrant color without thinning the batter.
- You can use cake flour substitute (all-purpose flour plus cornstarch) if cake flour is unavailable.
- Allow the cake to cool completely before frosting to prevent melting.
- Store leftovers covered in the refrigerator for up to 3 days.
