Red Velvet Layer Cake (Printable)

Classic moist red velvet cake with cocoa and creamy frosting, ideal for special occasions and indulgence.

# What You Need:

01 - 2 1/2 cups all-purpose flour

02 - 1 1/2 cups granulated sugar

03 - 1 tsp baking soda

04 - 1 tsp fine salt

05 - 1 tsp cocoa powder

06 - 1 1/2 cups vegetable oil

07 - 1 cup buttermilk, room temperature

08 - 2 large eggs, room temperature

09 - 2 tbsp red food coloring

10 - 1 tsp vanilla extract

11 - 1 tsp distilled white vinegar

12 - 16 oz cream cheese, softened

13 - 1 cup unsalted butter, softened

14 - 4 cups powdered sugar, sifted

15 - 2 tsp vanilla extract

16 - Pinch of salt

01 - Preheat oven to 350°F. Grease two 9-inch round cake pans and line with parchment paper.

02 - Sift flour, sugar, baking soda, salt, and cocoa powder into a large mixing bowl.

03 - Whisk together oil, buttermilk, eggs, food coloring, vanilla, and vinegar until smooth.

04 - Gradually pour wet ingredients into dry ingredients, mixing until just combined. Avoid overmixing.

05 - Divide batter evenly between pans. Bake 28-32 minutes until toothpick inserted in center comes out clean.

06 - Let cakes cool in pans for 10 minutes. Turn out onto wire racks to cool completely.

07 - Beat cream cheese and butter until creamy. Add vanilla and salt. Gradually beat in powdered sugar until fluffy.

08 - Level cake layers if needed. Place one layer on plate, spread with frosting. Top with second layer and frost top and sides.

09 - Refrigerate cake for at least 30 minutes before slicing for cleaner layers.

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The contrast between that velvety, barely chocolate crumb and the tangiest cream cheese frosting youve ever tasted
Its the kind of cake that makes people pause mid bite and ask for your secret

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Room temperature ingredients are crucial, especially the cream cheese and butter, or you will end up with lumpy frosting
The vinegar is not optional, it is what creates the chemical reaction that makes red velvet so tender

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