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Red Velvet Layer Cake Recipe

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4.1 from 75 reviews

This classic Red Velvet Layer Cake features moist, tender layers of vibrant red cake with a subtle cocoa flavor, perfectly complemented by a smooth and creamy cream cheese frosting. Ideal for special occasions or celebrations, this recipe guides you through creating a stunning and delicious dessert with detailed steps for baking, frosting, and assembly.

Ingredients

For the Red Velvet Cake Layers

  • 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

For the Cream Cheese Frosting

  • 340 g unsalted butter, room temperature
  • 18 oz (approximately 510 g) cream cheese, cold
  • 508 g powdered sugar, sifted

Instructions

  1. Preheat and Prepare Pans: Preheat your oven to 350°F (175°C). Grease two 9-inch cake pans and line the bottoms with parchment paper. Soak two cake strips in ice water for later use.
  2. Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, Dutch process cocoa powder, baking soda, and salt. Set this mixture aside.
  3. Cream Butter and Sugar: Using a stand mixer with a paddle attachment, cream the room temperature butter and granulated sugar together until the mixture is light and fluffy, about 2-3 minutes.
  4. Add Egg Yolks and Vanilla: Mix in the egg yolks and vanilla extract until well combined.
  5. Combine Wet and Dry Ingredients: Add half of the dry ingredients to the mixer and blend on low speed until mostly incorporated. Next, add the buttermilk, Greek yogurt, neutral oil, distilled white vinegar, and red food gel, mixing well. Finally, add the remaining dry ingredients and mix until just combined.
  6. Whip Egg Whites: In a separate small bowl, beat the egg whites with an electric hand mixer until soft peaks form.
  7. Fold Egg Whites into Batter: Gently fold the whipped egg whites into the cake batter using a rubber spatula until fully combined, taking care not to deflate the mixture.
  8. Fill Pans and Add Strips: Divide the batter evenly between the prepared cake pans. Wrap the soaked cake strips around the outside edges of each pan to promote even baking.
  9. Bake: Bake for 30-35 minutes or until the cake edges start to pull away from the pan sides and a toothpick inserted in the center comes out clean.
  10. Cool and Freeze: Immediately remove the cakes from the pans onto wire racks to cool completely. Once cooled, tightly wrap the cake layers in plastic wrap and place them in the freezer until you’re ready to frost. Freezing makes frosting much easier.
  11. Make Cream Cheese Frosting: In a clean stand mixer bowl fitted with the paddle attachment, beat the room temperature butter and cold cream cheese on high speed until smooth. Gradually add the sifted powdered sugar on low speed until fully incorporated. Continue mixing on low speed until the frosting is smooth and free of lumps or air pockets.
  12. Assemble the Cake: Place one cake layer on your cake stand and spread a thin layer of frosting underneath to secure it. Using an offset spatula, apply an even layer of frosting on top. Place the second cake layer on top of the frosted layer.
  13. Apply Crumb Coat: Spread a thin, even crumb coat layer of frosting over the entire cake, including the top and sides. Chill the cake in the refrigerator for 10-15 minutes to set the crumb coat.
  14. Final Frosting Layer: Remove the cake from the fridge and apply a thicker, smooth layer of frosting over the cake. Optionally, pipe remaining frosting along the top and bottom edges of the cake for decoration.
  15. Serving: Allow the cake to sit at room temperature for a few hours before serving to enjoy the best texture and flavor.

Notes

  • Soaking cake strips in ice water helps prevent doming and promotes even baking of the cake layers.
  • Freezing the cake layers before frosting improves frosting application and reduces crumbs.
  • Use room temperature ingredients except for the cream cheese which should be cold for optimum frosting texture.
  • Red food gel provides vibrant color without altering the texture of the batter.
  • Carefully fold whipped egg whites into the batter to maintain airiness, ensuring a light cake crumb.
  • Allowing the cake to rest at room temperature before serving enhances flavor and texture.

Find it online: https://justsosavory.com/red-velvet-layer-cake-recipe/