Red Velvet Layer Cake Cream (Printable)

Moist red velvet cake layered with creamy frosting, ideal for festive occasions and gatherings.

# What You'll Need:

→ For the Red Velvet Cake

01 - 2 1/2 cups all-purpose flour
02 - 2 cups granulated sugar
03 - 1 teaspoon baking soda
04 - 1 teaspoon fine salt
05 - 1 teaspoon cocoa powder
06 - 1 1/2 cups vegetable oil
07 - 1 cup buttermilk, at room temperature
08 - 2 large eggs, at room temperature
09 - 2 tablespoons red food coloring
10 - 1 teaspoon vanilla extract
11 - 1 teaspoon white vinegar

→ For the Cream Cheese Frosting

12 - 16 oz cream cheese, softened
13 - 1/2 cup unsalted butter, softened
14 - 4 cups powdered sugar, sifted
15 - 1 teaspoon vanilla extract
16 - Pinch of salt

# Directions:

01 - Preheat oven to 350°F. Grease and line two 9-inch round cake pans with parchment paper.
02 - In a large bowl, whisk together flour, sugar, baking soda, salt, and cocoa powder until well blended.
03 - In a separate bowl, combine oil, buttermilk, eggs, food coloring, vanilla, and vinegar. Mix thoroughly until uniform.
04 - Gradually add wet ingredients to dry ingredients, mixing until just combined. Avoid overmixing to prevent tough texture.
05 - Divide batter evenly between prepared pans. Bake for 28-32 minutes, until toothpick inserted in center comes out clean.
06 - Cool cakes in pans for 10 minutes, then turn out onto wire rack to cool completely before frosting.
07 - Beat cream cheese and butter in large bowl until smooth and creamy, about 2-3 minutes.
08 - Gradually add powdered sugar, vanilla, and salt. Beat until fluffy and well combined, scraping sides as needed.
09 - Place one cooled layer on serving plate. Spread with frosting. Top with second layer and frost top and sides evenly.
10 - Decorate as desired. Chill for at least 30 minutes before slicing for clean cuts.

# Expert Advice:

01 -
  • The texture is impossibly moist, the kind that makes people ask what your secret is
  • That tangy cream cheese frosting strikes the perfect balance between rich and refreshing
02 -
  • Room temperature ingredients are non-negotiable for proper emulsification and smooth texture
  • Overmixing the batter will make your cake tough, so stop as soon as the flour disappears
03 -
  • Weigh your flour instead of scooping it for the most accurate measurements
  • Use gel food coloring instead of liquid for a deeper red without adding too much liquid

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