Name: Red Velvet Layer Cake Recipe
Prep time: 25 min
Cook time: 35 min
Total time: 1 h 30 min
Cuisine: American
Ingredients: 240 g all-purpose flour; 21 g Dutch process cocoa powder; ¾ teaspoon baking soda; ½ teaspoon salt; 113 g unsalted butter, room temperature; 266 g granulated sugar; 2 eggs, separated; 2 teaspoons vanilla extract; 113 g buttermilk, room temperature; 113 g plain whole milk Greek yogurt, room temperature; 100 g neutral oil (e.g., vegetable or canola oil); 2 teaspoons distilled white vinegar; 1 teaspoon red food gel; 340 g unsalted butter, room temperature; 18 oz (approximately 510 g) cream cheese, cold; 508 g powdered sugar, sifted

Jump to Recipe· 4.1 from 75 reviews

If you have been searching for a show-stopping dessert that brings both stunning color and irresistible flavor to your table, this Red Velvet Layer Cake Recipe is exactly what you need. It’s all about that tender, moist crumb paired with a luscious cream cheese frosting that melts perfectly in your mouth while offering a beautiful pop of red that’s as vibrant as it is delicious. Each layer is rich yet balanced, making this cake the perfect centerpiece for celebrations or a delightful treat to elevate any ordinary day.

Ingredients You’ll Need

The image shows a close-up view of a glass bowl with smooth, thick, bright red batter being mixed inside. The batter has a rich, creamy texture with visible swirls and ridges from the mixing process. An electric hand mixer with shiny metal beaters is partially visible at the bottom right, actively blending the batter. The surface underneath the bowl is a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Getting this Red Velvet Layer Cake Recipe just right means using simple ingredients that work together to create a harmonious blend of flavor, texture, and that signature velvety red color. Each component plays a crucial role in contributing to the cake’s softness, moistness, and tangy sweetness.

240 g all-purpose flour: The foundation of the cake, providing structure and tenderness.
21 g dutch process cocoa powder: Adds subtle chocolate undertones and depth without overwhelming the red color.
3/4 teaspoon baking soda: Helps the cake rise beautifully and creates a light crumb.
½ teaspoon salt: Enhances all the flavors and balances sweetness.
113 g unsalted butter (room temp): Adds richness and moisture for a melt-in-your-mouth texture.
266 g granulated sugar: Sweetens the cake and assists with the tender crumb.
2 eggs (separated): Egg yolks bring richness, and whipped egg whites give lovely lightness.
2 tsp vanilla extract: Infuses warmth and depth that complements the cocoa and buttermilk.
113 g buttermilk (room temp): Imparts subtle tanginess and keeps the cake moist.
113 g plain whole milk Greek yogurt (room temp): Boosts moisture and adds a creamy texture.
100 g neutral oil: Ensures tenderness and soft crumb without overpowering flavors.
2 tsp distilled white vinegar: Reacts with baking soda for lift and brightens the flavor.
1 teaspoon red food gel: The key to that iconic, vivid red color that makes this cake unforgettable.
340 g unsalted butter (room temp): For the frosting, providing smoothness and richness.
18 oz cream cheese (cold): The star in the frosting with creamy tang and luscious texture.
508 g powdered sugar (sifted): Sweetens and thickens the frosting to perfection.

How to Make Red Velvet Layer Cake Recipe

Step 1: Prepare Your Baking Pans and Oven

Start by preheating your oven to 350 degrees F. Grease two 9-inch cake pans and line the bottoms with parchment paper to ensure your beautiful layers come out effortlessly. For that extra touch of perfection, soak cake strips in ice water to wrap around the pans; this will help your layers bake evenly without doming.

Step 2: Mix the Dry Ingredients

In a medium bowl, whisk together the all-purpose flour, cocoa powder, baking soda, and salt. This blend lays the dry foundation for the cake and ensures every bite has consistent flavor and texture.

Step 3: Cream Butter and Sugar, Then Add Yolks

Using a stand mixer fitted with a paddle attachment, beat the softened butter and granulated sugar until light and fluffy—this usually takes about 2 to 3 minutes and is key to an airy crumb. Next, mix in the egg yolks and vanilla extract until everything is beautifully combined and silky smooth.

Step 4: Incorporate Dry Ingredients and Wet Mixtures Alternately

Add half of your dry ingredients to the creamed mixture, mixing on low speed until just combined. Then, add the buttermilk, Greek yogurt, oil, vinegar, and vibrant red food gel, blending gently. Finally, mix in the remaining dry ingredients, taking care not to overmix to keep the cake tender.

Step 5: Whip and Fold in Egg Whites

In a separate bowl, beat the egg whites with an electric hand mixer until soft peaks form. Gently fold the whipped egg whites into your batter using a rubber spatula—this step is essential to achieve the light and fluffy texture characteristic of this Red Velvet Layer Cake Recipe.

Step 6: Bake the Cake Layers

Divide the batter evenly between your prepared pans. Wrap the soaked cake strips around the outside of each pan, then bake for 30 to 35 minutes or until the edges pull away slightly and a toothpick comes out clean. Once baked, turn the cakes out onto wire racks to cool completely. For the best frosting results, wrap and freeze layers until ready to decorate.

Step 7: Make the Cream Cheese Frosting

Beat together the room temperature butter and cold cream cheese on high until smooth and luscious. Gradually add the sifted powdered sugar on low speed to avoid a sugar cloud, then continue mixing at low speed until the frosting is silky and free of lumps. This cream cheese frosting is the perfect tangy complement to the cake’s rich layers.

Step 8: Assemble Your Cake

Place the first cake layer on your cake stand, securing it with a small dab of frosting. Spread an even layer of frosting over this first tier, then carefully top with the second layer. Apply a thin crumb coat over the entire cake and chill in the fridge for 10-15 minutes. Finally, slather on a generous final coat of frosting and get creative by piping decorative borders along the edges if you wish. Let your cake sit at room temperature for a few hours before serving to bring out the fullest flavors.

How to Serve Red Velvet Layer Cake Recipe

A round two-layer cake is covered smoothly in light cream-colored frosting with a soft texture. The top and bottom edges are decorated with evenly spaced small swirls of the same cream-colored frosting. The cake sits on a white marble cake stand with a thick base, set on a white marbled surface. In the background, there are clear glasses with thin gold rims and a stack of white plates. The overall look is clean and simple with soft lighting. photo taken with an iphone --ar 4:5 --v 7

Garnishes

The classic cream cheese frosting is stunning on its own, but you can elevate the presentation with some garnishes. Consider sprinkling finely chopped pecans or almonds around the edges for added crunch, or fresh berries like raspberries to complement the cake’s subtle cocoa notes and vibrant red color. A light dusting of cocoa powder or edible gold flakes creates a festive, elegant touch perfect for special occasions.

Side Dishes

This Red Velvet Layer Cake Recipe shines beautifully as the star dessert but pairs wonderfully with fresh whipped cream or a scoop of vanilla bean ice cream. For beverage pairings, rich coffee or a glass of cold milk will balance the sweetness and keep every bite perfectly satisfying.

Creative Ways to Present

Think beyond the traditional cake stand! Serving individual slices with a drizzle of chocolate ganache or a dollop of whipped cream on elegant dessert plates can make your guests feel extra special. You could also deconstruct the cake into layered parfait cups for a fun twist at parties, layering cake crumbs, frosting, and berries for a delightful and visually appealing treat.

Make Ahead and Storage

Storing Leftovers

Once frosted, store leftover cake tightly covered at room temperature for up to two days or in the refrigerator for up to five days. Make sure to keep it in an airtight container or wrapped well with plastic wrap to prevent the cake from drying out and the cream cheese frosting from absorbing other fridge odors.

Freezing

This Red Velvet Layer Cake Recipe actually freezes beautifully. Wrap each cake layer tightly in plastic wrap and then foil for freezing. Layers can be frozen for up to three months. Once ready to assemble, thaw them in the refrigerator overnight for best results. You can also freeze a fully assembled and frosted cake, but it’s best to slice it after thawing for easier handling.

Reheating

Since this cake is best enjoyed chilled or at room temperature, reheating is not typically recommended. If you prefer a warm slice, gently warm a piece in the microwave for about 10 seconds, but avoid overheating as the frosting may melt and the texture could change.

FAQs

Can I use regular cocoa powder instead of Dutch process?

While you can substitute regular cocoa powder, Dutch process cocoa is preferred for this Red Velvet Layer Cake Recipe because it offers a smoother, less acidic chocolate flavor that complements the buttermilk and vinegar. Using natural cocoa powder may slightly alter the flavor and texture but won’t ruin the cake.

What if I don’t have cake strips to wrap around pans?

If you don’t have cake strips, you can simply bake the layers without them, but keep an eye on the cakes to prevent doming. Alternatively, wrapping damp kitchen towels around the pans helps moderate heat and ensures more even baking.

Why do I need to separate the eggs?

Separating eggs allows you to whip the egg whites to soft peaks and fold them in gently, which lightens the batter, making the cake fluffier and less dense. This technique is a secret to achieving that signature velvety texture of this Red Velvet Layer Cake Recipe.

Can I make this cake vegan or dairy-free?

This particular recipe relies on dairy ingredients like butter, buttermilk, yogurt, and cream cheese, which all contribute to its unique texture and flavor. However, you can experiment with plant-based substitutes like vegan butter, dairy-free yogurt, and cream cheese alternatives to create a vegan variation. Keep in mind that the texture and taste will differ from the traditional cake.

How do I get the perfect red color without using too much food coloring?

The key is using a concentrated red food gel rather than liquid colorants, which helps achieve that bright, vibrant red without altering the batter’s texture or adding unwanted moisture. This Red Velvet Layer Cake Recipe uses just one teaspoon of red food gel to get that signature hue.

Final Thoughts

This Red Velvet Layer Cake Recipe is truly a labor of love that delivers every time: stunning color, soft crumb, and a rich, tangy frosting that has everyone asking for seconds. Whether you’re celebrating a special day or simply craving a slice of timeless dessert comfort, this recipe will become your go-to for unforgettable cakes that impress inside and out. So go ahead, dive in, and enjoy the magic of homemade red velvet!