Decadent Rich Red Velvet Layer Cake Recipe for Every Occasion
Ingredients
For the Cake Layers:
- 2 ½ cups all-purpose flour
- 1 ½ cups granulated sugar
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 teaspoon cocoa powder
- 1 ½ cups vegetable oil
- 1 cup buttermilk, room temperature
- 2 large eggs, room temperature
- 2 tablespoons red food coloring
- 1 teaspoon vanilla extract
- 1 teaspoon white vinegar
For the Cream Cheese Frosting:
- 1 cup unsalted butter, softened
- 4 cups powdered sugar, sifted
- 1 tablespoon vanilla extract
- 8 oz cream cheese, softened
- 2 tablespoons heavy cream (optional for a lighter consistency)
Equipment Needed
- Three 9-inch round cake pans
- Mixing bowls
- Hand mixer or stand mixer
- Parchment paper
- Cooling racks
- Offset spatula
- Cake leveler or serrated knife
- Cake stand or serving platter
Preparation Instructions
Step 1: Prepare Cake Pans
Preheat your oven to 350°F (175°C). Grease three 9-inch round cake pans with butter or non-stick spray. Line the bottom of each pan with parchment paper for easy release.
Step 2: Dry Ingredients
In a large mixing bowl, sift together 2 ½ cups of all-purpose flour, 1 ½ cups granulated sugar, 1 teaspoon baking soda, 1 teaspoon salt, and 1 teaspoon cocoa powder. Whisk to combine thoroughly.
Step 3: Wet Ingredients
In another large mixing bowl, combine 1 ½ cups vegetable oil, 1 cup buttermilk, 2 large eggs, 2 tablespoons red food coloring, 1 teaspoon vanilla extract, and 1 teaspoon white vinegar. Mix until well combined and smooth.
Step 4: Combine Mixtures
Gradually add the dry ingredients to the wet mixture, stirring gently with a rubber spatula or mixing on low speed. Be careful not to overmix; you want just a smooth batter.
Step 5: Bake the Cake Layers
Divide the batter evenly among the three prepared cake pans. Bake in the preheated oven for 25-30 minutes or until a toothpick inserted into the center comes out clean.
Step 6: Cooling
Once baked, remove the cakes from the oven and allow them to cool in the pans for 10 minutes. Carefully run a knife around the edges, then invert them onto wire racks to cool completely.
Cream Cheese Frosting Preparation
Step 1: Beat the Butter and Cream Cheese
In a large mixing bowl, beat 1 cup of softened unsalted butter and 8 oz of softened cream cheese on medium-high speed until the mixture is creamy and smooth, about 3 minutes.
Step 2: Gradually Add Sugar
Add 4 cups of sifted powdered sugar, one cup at a time, mixing on low speed to prevent a sugar cloud.
Step 3: Flavor the Frosting
Add 1 tablespoon of vanilla extract and mix until fully incorporated. If you prefer a lighter consistency, add 2 tablespoons of heavy cream and whip for an additional minute until airy.
Assembling the Red Velvet Layer Cake
Step 1: Level the Cakes
Once the cake layers have cooled completely, level them with a cake leveler or a serrated knife to create flat surfaces for stacking.
Step 2: Layering
Place the first layer on a cake stand or serving platter. Spread a generous layer of cream cheese frosting on top using an offset spatula.
Step 3: Repeat
Place the second cake layer on top, repeating the frosting step. Finally, add the third layer and frost the top and sides of the cake.
Decorating Tips
- Crumb Coat: Apply a thin layer of frosting around the entire cake to seal in the crumbs. Chill for 30 minutes to set.
- Final Frosting Layer: Once chilled, apply a thicker, more decorative layer of frosting, smoothing it beautifully.
- Garnishing: For an elegant finish, use chocolate shavings, red velvet cake crumbs, or fresh berries.
Serving Suggestions
This decadent red velvet cake pairs beautifully with a cup of coffee or tea, making it a perfect treat for birthdays, weddings, anniversaries, or any celebration. For an extra touch, serve it alongside a scoop of vanilla ice cream or a dollop of whipped cream.
Storage Tips
To keep your red velvet cake fresh, store any leftovers in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to a week. For longer storage, freeze the cake by wrapping it tightly in plastic wrap and aluminum foil for up to 3 months.
