Description
A classic Red Velvet Layer Cake perfect for Christmas celebrations, featuring moist red velvet cake layers baked to perfection and frosted with a creamy, tangy cream cheese frosting. This recipe yields a festive, vibrant cake that serves 12 and brings both flavor and holiday cheer to your dessert table.
Ingredients
Scale
Cake Ingredients
- 2 1/2 cups all-purpose flour
- 1 1/2 cups granulated sugar
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 teaspoon cocoa powder
- 1 1/2 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
Frosting Ingredients
- 8 oz cream cheese, softened
- 1/2 cup unsalted butter, softened
- 4 cups powdered sugar
- 1 teaspoon vanilla extract
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) to ensure it reaches the perfect temperature for baking the cake layers evenly.
- Prepare Cake Pans: Grease and flour three 9-inch round cake pans thoroughly to prevent the cakes from sticking.
- Mix Dry Ingredients: In a large mixing bowl, combine the all-purpose flour, granulated sugar, baking soda, salt, and cocoa powder, ensuring all dry ingredients are evenly distributed.
- Combine Wet Ingredients: In a separate bowl, whisk together the vegetable oil, room temperature buttermilk, eggs, red food coloring, vanilla extract, and white vinegar until fully blended.
- Combine Wet and Dry: Gradually add the wet ingredient mixture to the dry ingredients, mixing gently but thoroughly until the batter is smooth and homogenous.
- Divide Batter: Evenly divide the batter among the three prepared cake pans, smoothing the tops to ensure uniform layers.
- Bake the Cakes: Place the pans in the oven and bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- Cool the Cakes: Allow the cakes to cool in their pans for 10 minutes before transferring them carefully to wire racks to cool completely to room temperature.
- Prepare Frosting: In a mixing bowl, beat together the softened cream cheese and unsalted butter until smooth and creamy.
- Add Sugar and Vanilla: Gradually incorporate the powdered sugar and vanilla extract into the cream cheese mixture, beating until the frosting is light, fluffy, and free of lumps.
- Assemble the Cake: Once the cake layers are completely cool, spread an even layer of frosting on top of one cake layer, stack the next layer on top, and repeat. Finish by frosting the top and sides of the assembled cake evenly.
Notes
- Ensure all wet ingredients are at room temperature for better mixing and a smoother batter.
- Be careful not to overmix the batter to maintain a light and tender crumb.
- Use cream cheese and butter softened to room temperature for a lump-free frosting.
- Red food coloring is essential for the signature red hue but can be adjusted based on preference.
- Allow cakes to cool completely before frosting to prevent melting or sliding layers.
- For extra moisture, you can brush the layers with simple syrup before frosting.
