Red Velvet Layer Cake
The Red Velvet Layer Cake – it’s a classic! This version is super moist with just the right amount of tang! Plus, it’s easy to make! I wanted to devour the whole cake on my own!
Are you a sprinkle lover? I sure hope so, because this cake is literally covered in sprinkles! I bought these sprinkles several months ago and have been dying to use them on a cake. I actually think I had to make this cake just so I could use the sprinkles. 🙂
If you haven’t seen her shop yet, Sweetapolita opened an online sprinkle shop last year and it’s full of some of the best sprinkle mixes out there. So many colors, occasions and types of sprinkles. It’s a sprinkle lover’s dream and so is this cake.
After sharing some Red Velvet Cheesecake Cookie Cups with you last week, I have one more red velvet dessert to share for Valentine’s Day. This one is the classic layered cake! And it’s covered in my new favorite sprinkles!
This Red Velvet Cake is based off of the Moist Vanilla Cupcakes I shared with you a couple weeks ago. I’m a huge fan of how simple the recipe is! It’s so easy to put together and makes a moist cake that’s also wonderfully fluffy. I knew it’d make a great red velvet too.
I swapped a few things around to get the perfect red velvet flavor. First, buttermilk is a must. Red velvet is full of tang and buttermilk is part of the crew of ingredients enlisted to bring the tang. The vinegar also contributes to the tang, in addition to adding to the leavening (rise) of the cake. Two other signature parts of red velvet are a touch of cocoa and it’s red color. Covering the cake is the classic cream cheese frosting. Together they make the perfect pair!
I love this cake! It’s so moist and has such great flavor! The oil in the cake makes it wonderfully moist, yet there isn’t so much oil that the cake feels too oily. It’s just right! If you’re a red velvet fan, you should definitely give it a try! And if you’ve never had red velvet – you should try it. It’s always better homemade – trust me. 🙂
Red Velvet Layer Cake
Yield: 12-14 servings
Red Velvet Cake
2 1/2 cups (325g) all purpose flour
2 cups (414g) sugar
1 1/4 tsp baking soda
1/2 tsp baking powder
4 tsp (9g) natural unsweetened cocoa
1 tsp salt
1 cup (240ml) buttermilk
1/2 cup (120ml) vegetable oil
2 tsp vanilla extract
2 large eggs
2 tsp white vinegar
4 tsp red food coloring
1 cup (240ml) hot water
Cream Cheese Frosting
16 oz (452g) cream cheese, room temperature
3/4 cup (172g) butter, room temperature
10 cups (1150g) powdered sugar
2 tsp vanilla extract
1. Preheat oven to 350°F (176°C) and prepare three 8 inch pans with parchment paper in the bottom and spray the sides with non-stick spray.
2. Add the flour, sugar, baking soda, baking powder, cocoa and salt to a large mixer bowl and combine. Set aside.
3. Add the buttermilk, vegetable oil, vanilla extract, eggs, vinegar and red food coloring to a medium sized bowl and combine.
4. Add the wet ingredients to the dry ingredients and beat until well combined.
5. Slowly add the hot water to the batter and mix on low speed until well combined. Scrape down the sides of the bowl as needed to make sure everything is well combined.
6. Divide the batter evenly between the three pans and bake for 23-25 minutes, or until a toothpick comes out with a few moist crumbs.
7. Remove the cakes from the oven and allow to cool for 3-5 minutes, then remove to a cooling rack to finish cooling.
8. To make the frosting, combine the cream cheese and butter in a large mixer bowl and mix until smooth.
9. Add about half of the powdered sugar and mix until smooth.
10. Add the vanilla extract and mix until smooth.
11. Add the remaining powdered sugar and mix until smooth.
12. When the cakes are cool, build the cake. Remove the domes from the tops of the cake layers with a large serrated knife.
13. Place the first layer of cake on a cake circle or serving stand, then spread about 1 cup of frosting on top in an even layer.
14. Repeat with the next layer of cake and frosting, then top the cake with the final layer of cake.
15. Frost the outside of the cake. I used my offset spatula to get a nice, even layer. This cream cheese frosting is stickier than some other frostings. Keep aside about 1/2 – 3/4 cup of frosting for the top border.
16. Press the sprinkles onto the sides of the cake.
17. Pipe a border around the top edge of the cake. I used Ateco tip 844, but Wilton 2D or 1M would work as well.
18. Refrigerate cake until ready to serve.
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