Red Velvet Layer Cake
A delightful combination of sweetness and tang, perfect for holiday celebrations with its vibrant hue and rich flavor profile.
Ingrédients
For the Cake
- 2.5 cups all-purpose flour
- 1.5 cups granulated sugar
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 teaspoon cocoa powder
- 1.5 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 Frosting
- 8 oz cream cheese, softened
- 0.5 cup unsalted butter, softened
- 4 cups powdered sugar
- 1 teaspoon vanilla extract (for frosting)
Instructions
Preparation
- Start by gathering all your ingredients at room temperature.
- Preheat your oven to 350°F (175°C) and grease and flour three 9-inch round cake pans.
Mixing the Batter
- In a large bowl, whisk together the all-purpose flour, granulated sugar, baking soda, salt, and cocoa powder.
- In another bowl, blend the vegetable oil, buttermilk, eggs, red food coloring, vanilla extract, and white vinegar.
- Gradually pour the wet mixture into the dry ingredients and stir gently until combined.
- Divide the batter evenly into the prepared pans, ensuring a level surface.
Baking
- Bake the cakes in the preheated oven for 25-30 minutes, checking for doneness with a toothpick.
- Allow the cakes to cool in their pans for about 10 minutes before transferring to wire racks to cool completely.
Frosting and Assembly
- In a bowl, beat the softened cream cheese and butter together until smooth.
- Gradually add in the powdered sugar and vanilla extract until the frosting is fluffy.
- Once the layers are cooled, place the first cake layer on a serving plate and spread frosting on top. Stack the next layer and repeat, finishing with frosting on the top and sides.
Notes
Store any leftover cake in an airtight container in the refrigerator for up to 4 days. You can also freeze the cake layers for up to three months.