-Layer Red Velvet Cake with Tangy Cream Cheese Frosting
-Layer Red Velvet Cake with Tangy Cream Cheese Frosting
Ingredients
For the Red Velvet Cake
- 2 1/2 cups all-purpose flour
- 1 3/4 cups granulated sugar
- 2 tablespoons unsweetened cocoa powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup buttermilk
- 1/2 cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 tablespoons red food coloring
- 1 teaspoon distilled white vinegar
For the Tangy Cream Cheese Frosting
- 16 ounces cream cheese, softened
- 1 cup unsalted butter, softened
- 4 cups powdered sugar
- 1 teaspoon vanilla extract, or 1 teaspoon vanilla bean paste
- 2 tablespoons heavy cream
Instructions
- 1
Preheat your oven to 350°F (175°C). Grease and flour three 8-inch round cake pans, then line the bottoms with parchment paper. Set aside.
⏱️ 5 min•🌡️ 350
- 2
In a large bowl, whisk together the all-purpose flour, granulated sugar, unsweetened cocoa powder, baking soda, and salt. Set aside.
⏱️ 5 min
- 3
In a separate medium bowl, whisk together the buttermilk, vegetable oil, eggs, vanilla extract, red food coloring, and distilled white vinegar until well combined and a uniform vibrant red color is achieved.
⏱️ 5 min
- 4
Gradually add the wet ingredients to the dry ingredients, mixing on low speed with an electric mixer or by hand until just combined. Be careful not to overmix.
⏱️ 5 min
- 5
Divide the batter evenly among the three prepared cake pans. For best results, use a kitchen scale to ensure equal distribution. Bake for 25-30 minutes, or until a wooden skewer inserted into the center comes out clean.
⏱️ 30 min•🌡️ 350
- 6
Remove the cakes from the oven and let them cool in the pans for 10-15 minutes before inverting them onto a wire rack to cool completely. This cooling process will take at least 1 hour.
⏱️ 75 min
- 7
Once the cakes are completely cool, use a serrated knife to carefully level the tops of each cake layer, removing any domed portions. Then, carefully slice each of the three cake layers horizontally in half, creating six thinner cake layers.
⏱️ 15 min
- 8
While the cakes are cooling, prepare the cream cheese frosting. In a large bowl, beat the softened cream cheese and unsalted butter with an electric mixer on medium speed until light and fluffy, about 3-5 minutes.
⏱️ 5 min
- 9
Gradually add the powdered sugar, 1 cup at a time, mixing on low speed until incorporated, then increase to medium speed and beat until smooth. Add the vanilla extract (or vanilla bean paste) and heavy cream, and beat until the frosting is light, fluffy, and spreadable.
⏱️ 10 min
- 10
To assemble the cake, place a small dollop of frosting on a cake stand or serving plate to act as an anchor. Place the first cake layer on top. Spread about 1/2 cup of frosting evenly over the layer using an offset spatula.
⏱️ 5 min
- 11
Repeat the layering process with the remaining cake layers and frosting, ensuring each layer is evenly frosted. Once all six layers are stacked, apply a thin layer of frosting all over the cake (top and sides) to create a crumb coat. This traps any loose crumbs.
⏱️ 10 min
- 12
Chill the cake in the refrigerator for at least 30 minutes to set the crumb coat.
⏱️ 30 min
- 13
After chilling, apply the remaining frosting to the cake, smoothing it with an offset spatula or bench scraper. Decorate as desired. Serve immediately or store in the refrigerator.
⏱️ 10 min
Kitchen Tools
Nutrition Facts (per serving)
-Layer Red Velvet Cake with Tangy Cream Cheese Frosting
Ingredients
For the Red Velvet Cake
- 2 1/2 cups all-purpose flour
- 1 3/4 cups granulated sugar
- 2 tablespoons unsweetened cocoa powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup buttermilk
- 1/2 cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 tablespoons red food coloring
- 1 teaspoon distilled white vinegar
For the Tangy Cream Cheese Frosting
- 16 ounces cream cheese, softened
- 1 cup unsalted butter, softened
- 4 cups powdered sugar
- 1 teaspoon vanilla extract, or 1 teaspoon vanilla bean paste
- 2 tablespoons heavy cream
Instructions
- 1
Preheat your oven to 350°F (175°C). Grease and flour three 8-inch round cake pans, then line the bottoms with parchment paper. Set aside.
⏱️ 5 min•🌡️ 350 - 2
In a large bowl, whisk together the all-purpose flour, granulated sugar, unsweetened cocoa powder, baking soda, and salt. Set aside.
⏱️ 5 min - 3
In a separate medium bowl, whisk together the buttermilk, vegetable oil, eggs, vanilla extract, red food coloring, and distilled white vinegar until well combined and a uniform vibrant red color is achieved.
⏱️ 5 min - 4
Gradually add the wet ingredients to the dry ingredients, mixing on low speed with an electric mixer or by hand until just combined. Be careful not to overmix.
⏱️ 5 min - 5
Divide the batter evenly among the three prepared cake pans. For best results, use a kitchen scale to ensure equal distribution. Bake for 25-30 minutes, or until a wooden skewer inserted into the center comes out clean.
⏱️ 30 min•🌡️ 350 - 6
Remove the cakes from the oven and let them cool in the pans for 10-15 minutes before inverting them onto a wire rack to cool completely. This cooling process will take at least 1 hour.
⏱️ 75 min - 7
Once the cakes are completely cool, use a serrated knife to carefully level the tops of each cake layer, removing any domed portions. Then, carefully slice each of the three cake layers horizontally in half, creating six thinner cake layers.
⏱️ 15 min - 8
While the cakes are cooling, prepare the cream cheese frosting. In a large bowl, beat the softened cream cheese and unsalted butter with an electric mixer on medium speed until light and fluffy, about 3-5 minutes.
⏱️ 5 min - 9
Gradually add the powdered sugar, 1 cup at a time, mixing on low speed until incorporated, then increase to medium speed and beat until smooth. Add the vanilla extract (or vanilla bean paste) and heavy cream, and beat until the frosting is light, fluffy, and spreadable.
⏱️ 10 min - 10
To assemble the cake, place a small dollop of frosting on a cake stand or serving plate to act as an anchor. Place the first cake layer on top. Spread about 1/2 cup of frosting evenly over the layer using an offset spatula.
⏱️ 5 min - 11
Repeat the layering process with the remaining cake layers and frosting, ensuring each layer is evenly frosted. Once all six layers are stacked, apply a thin layer of frosting all over the cake (top and sides) to create a crumb coat. This traps any loose crumbs.
⏱️ 10 min - 12
Chill the cake in the refrigerator for at least 30 minutes to set the crumb coat.
⏱️ 30 min - 13
After chilling, apply the remaining frosting to the cake, smoothing it with an offset spatula or bench scraper. Decorate as desired. Serve immediately or store in the refrigerator.
⏱️ 10 min