Ingredients
Red Velvet Cake Layers
- 2 ½ cups (315g) all-purpose flour
- 1 ½ cups (300g) granulated sugar
- 1 teaspoon baking soda
- 1 teaspoon fine salt
- 1 tablespoon unsweetened natural cocoa powder
- 1 ½ cups (360ml) neutral vegetable oil
- 1 cup (240ml) buttermilk, room temperature
- 2 large eggs, room temperature
- 2 tablespoons red gel food coloring
- 1 teaspoon vanilla extract
- 1 teaspoon white vinegar
Cream Cheese Frosting
- 1 cup (225g) unsalted butter, softened but not melted
- 16 oz (450g) full-fat block cream cheese, softened
- 5–6 cups (600–720g) powdered sugar, sifted
- 2 teaspoons vanilla extract
- Pinch of fine salt
Decoration
- Red velvet cake crumbs, optional
Instructions
1. Prepare the oven and pans.
Preheat the oven to 350°F (175°C). Position a rack in the center. Grease two or three 8-inch round cake pans. Line the bottoms with parchment paper and lightly grease the parchment.
2. Mix the dry ingredients.
In a large bowl, whisk the flour, granulated sugar, baking soda, salt, and cocoa powder until evenly combined and free of visible lumps.
3. Mix the wet ingredients.
In a separate bowl, whisk the vegetable oil, room-temperature buttermilk, eggs, red gel food coloring, vanilla, and vinegar until smooth and evenly colored.
4. Make the batter.
Pour the wet mixture into the dry ingredients. Whisk gently until the flour disappears. Scrape the bottom and sides with a spatula. Stop mixing as soon as the batter is smooth. Do not overmix.
5. Divide the batter.
Divide evenly between the prepared pans. For layers of equal thickness, weigh the filled pans with a kitchen scale.
6. Bake.
Bake for approximately 25–30 minutes. Begin checking around 24–25 minutes. The centers should spring back gently when touched, and a toothpick inserted in the center should come out clean or with a few moist crumbs.
7. Cool.
Cool the cakes in their pans for about 10 minutes. Carefully turn them onto wire racks, remove the parchment, and allow them to cool completely.
8. Make the cream cheese frosting.
Beat the softened butter until smooth and creamy, about 2 minutes. Add the cream cheese and mix just until smooth. Gradually add 5 cups of sifted powdered sugar. Add vanilla and salt. Add more powdered sugar as needed until the frosting is thick enough for a layer cake.
9. Level the cakes.
Once completely cool, trim domed tops with a serrated knife if necessary. Save the red cake scraps and crumble them for decoration.
10. Assemble.
Place one cake layer on a serving plate or cake board. Spread an even layer of cream cheese frosting over it. Add the next cake layer and repeat. Finish with the final cake layer.
11. Crumb coat.
Cover the entire cake with a very thin layer of frosting. Refrigerate for 20–30 minutes, or until the crumb coat feels firm.
12. Finish the cake.
Cover the chilled cake with the remaining cream cheese frosting. Smooth the top and sides. Decorate with reserved red velvet crumbs if desired.
13. Chill before slicing.
Refrigerate the assembled cake for at least 1 hour. For clean slices, use a sharp knife warmed with hot water and wiped dry between cuts.
Notes
- Use natural unsweetened cocoa powder for this formulation.
- Use red gel food coloring, not a large quantity of liquid coloring.
- Room-temperature eggs and buttermilk mix more evenly into the batter.
- Do not pack flour into measuring cups. For the most repeatable result, use 315g.
- Do not overmix after adding the wet ingredients.
- Baking time varies by oven and by whether you use two or three pans.
- Start checking before 30 minutes rather than baking strictly by the clock.
- Cake layers must be completely cool before frosting.
- Use full-fat block cream cheese, not whipped or spreadable tub cream cheese, for a firmer frosting.
- If the frosting becomes too soft, refrigerate it briefly before assembling.
- The crumb coat is important because bright red crumbs are very visible against white frosting.
- Keep the finished cake covered in the refrigerator for up to 5 days.
- For the clean red-and-white appearance shown in the article, keep the frosting between the layers even rather than excessively thick.
- Prep Time: 35 minutes
- Additional/Chilling Time: 1 hour 30 minutes
- Cook Time: 25–30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American