Red Velvet Layer Cake
Two oil-based red cake layers baked with buttermilk and a small cocoa quantity, then covered in cream cheese frosting.
Ingredients
For the Cake
- 2 1/2 cups all-purpose flour
- 1 1/2 cups granulated sugar
- 1 1/2 cups vegetable oil
- 1 cup buttermilk (at room temperature)
- 2 large eggs (at room temperature)
- 1 tsp baking soda
- 1 tsp salt
- 1 tsp white distilled vinegar
- 2 tsp unsweetened baking cocoa
- 1 1/2 tsp vanilla extract
- 1 oz red food coloring
For the Frosting
- 16 oz cream cheese (softened)
- 1 cup unsalted butter (softened)
- 8 cups powdered sugar
- 1 tbsp milk
- 2 tsp vanilla extract
Instructions
- Prepare two round 9-inch pans with greased sides and parchment bases; set the oven to 325°F. Combine cocoa, salt, baking soda, and flour with a whisk.
- Beat eggs, then mix with the batter sugar, oil, buttermilk, and 1 1/2 teaspoons vanilla. Mix with dry ingredients on low just until combined; fold in vinegar and liquid red coloring evenly.
- Divide batter between the pans, tap gently, and let stand five minutes. Bake 25–30 minutes or until a tester has no wet batter and the centers spring back. Continue checking if needed.
- Allow the layers to firm in their pans, then release carefully onto racks. Cool fully; allow about an hour, longer if needed.
- Beat 1 cup butter with 16 ounces cream cheese. Gradually beat in 8 cups powdered sugar, then the frosting vanilla and milk. Spread between the cooled layers and over the top and sides; cut into 12 slices.
Notes
Refrigerate the covered cream cheese-frosted cake for 3–4 days.
Cool layers completely before adding frosting.