3 Layer Red Velvet Cake
Discover the best red velvet cake recipe moist, soft, and topped with creamy cheese frosting. Perfect for cakes, cupcakes, and special occasions.
Equipment
- 2 9-inch Round Cake Pan
- 1 Stand Mixer or Hand Mixer
- 1 Offset Spatula For frosting
- 1 Bench Scraper For smooth sides
- 1 Wire Cooling Rack
- 1 Sifter For flour & sugar
- 3 Mixing Bowls
Ingredients
Cake
- 2½ cups 310g all-purpose flour, sifted
- 2 tablespoons unsweetened cocoa powder
- 1½ teaspoons baking soda
- 1 teaspoon baking powder
- ½ teaspoon salt
- 1½ cups 300g granulated sugar
- ½ cup 115g unsalted butter, softened
- ½ cup 120ml vegetable oil
- 2 large eggs room temperature
- 2 teaspoons pure vanilla extract
- 1 cup 240ml buttermilk, room temperature
- 1 teaspoon white vinegar
- 2 tablespoons red food coloring liquid or 1.5 tsp gel
Cream Cheese Frosting
- 450 g 16 oz full-fat block cream cheese, softened
- ½ cup 115g unsalted butter, softened
- 4 cups 480g powdered sugar, sifted
- 2 teaspoons vanilla extract
- Pinch of salt
Instructions
For the Cake
- Preheat oven to 350°F (175°C). Grease and line two 9-inch round cake pans.
- Sift flour, cocoa powder, baking soda, baking powder, and salt in a bowl. Set aside.
- Beat butter and sugar on medium-high for 3–4 minutes until pale and fluffy.
- Add oil, mix well. Add eggs one at a time, then vanilla.
- Whisk buttermilk, vinegar, and food coloring together.
- Alternate adding dry ingredients and buttermilk mixture to batter three dry additions, two wet mixing on low until just combined.
- Divide batter evenly into prepared pans.
- Bake 28–32 minutes until a toothpick comes out with just a few moist crumbs.
- Cool in pans 15 minutes, then turn out onto wire racks to cool completely.
For the Frosting
- Beat cream cheese and butter together for 2–3 minutes until smooth with zero lumps.
- Gradually add sifted powdered sugar on low speed, ½ cup at a time.
- Add vanilla and salt. Beat on medium-high for 2 minutes until fluffy and smooth.
- If too soft, refrigerate 20–30 minutes before using.
For Assembly
- Place first cake layer on a serving plate or cake board.
- Spread a generous layer of frosting on top.
- Place second cake layer on top, pressing gently.
- Apply a thin crumb coat all over. Refrigerate 20 minutes.
- Apply final thick layer of frosting and smooth with a bench scraper or spatula.
- Garnish with red velvet crumbs, pipe decorations, or fresh fruit.
- Refrigerate until ready to serve. Bring to room temperature 30 minutes before serving.
Notes
- Room temperature ingredients are non-negotiable for the best texture.
- Don't overmix once flour is added mix just until combined.
- For a red velvet sheet cake, use a 9×13 inch pan and bake 30–35 minutes.
- For red velvet cupcakes, fill muffin cups ⅔ full and bake 18–20 minutes.
- Cake layers can be made 2 days ahead. Wrap tightly and store at room temperature.
- Frosted cake keeps in the refrigerator up to 5 days.
- Unfrosted cake layers freeze beautifully for up to 3 months.