Red Velvet Layer Cake

Red Velvet Layer Cake is a classic! This version is super moist with just the right amount of tang! Plus, it’s super easy to make! I wanted to devour the whole cake on my own.

Red Velvet Layer Cake with Cream Cheese Frosting!

Red Velvet Layer Cake

Red Velvet Layer Cake

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!

Best Red Velvet Layer CakeHomemade Red Velvet Layer Cake with Cream Cheese Frosting

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. 🙂

Easy Red Velvet CakeRed Velvet Layer Cake with Cream Cheese Frosting recipe

You might also like

Red Velvet Cookie Cups
Red Velvet Cheesecake Cake
Red Velvet Berry Trifle
Red Velvet Ice Cream Cake
Red Velvet Cheesecake Bundt Cake
Red Velvet Cheesecake

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slice of Red Velvet Layer Cake with Cream Cheese Frosting

Red Velvet Layer Cake

  • Prep Time: 15 minutes
  • Cook Time: 23 minutes
  • Total Time: 38 minutes
  • Yield: 12-14 Servings 1x
  • Category: Dessert
  • Method: Oven
  • Cuisine: American


Red Velvet Layer Cake is a classic! This version is super moist with just the right amount of tang! Plus, it’s super easy to make! I wanted to devour the whole cake on my own.




  • 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


  • 16 oz (452g) cream cheese, room temperature
  • 3/4 cup (172g) butter, room temperature
  • 10 cups (1150g) powdered sugar
  • 2 tsp vanilla extract
  • Sprinkles


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.

Keywords: red velvet cake recipe, red velvet cake easy recipe, how to make red velvet cake, homemade red velvet cake, layer cake, layer cake recipe, red velvet recipe, easy cake recipe, best cake recipe



Red Velvet Layer Cake decorated

Red Velvet Layer Cake with Cream Cheese Frosting!

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Recipe rating

  1. sandy james

    Hi Lindsay,
    I would like to try your Red Velvet cake recipe for a 1/2 sheet cake (size of pan 18”x13”x2”)
    your recipe scale is x1, x2, or x3 what recipe size would I use for this size pan? this cake looks so good.Thank You

  2. Sherry

    I love your recipes! I would like to make a red, white and blue velvet cake that I saw on a baking show. Can I eliminate the cocoa from the white and blue layers and just put it in the red layer? If so, how much cocoa do you think?

    1. Lindsay

      Glad you enjoy the recipes!

      That would really require some testing to be sure otherwise it’s just guess. I’m sorry.

  3. Nhu

    How come I never can see your video with the same recipe on one page? I just want to know the speed when mixing with the mixer. You barely say it on your written recipes

    1. Lindsay

      If there’s a video for a recipe, it will be right above the recipe itself. Not all recipes have videos. I pretty much always use a medium speed unless I say otherwise. On this recipe, I often just use a whisk because the mixer is not necessary.

  4. Iram

    Hiya, I’ve used your chocolate cake recipe before and it’s literally the best! Wanted to try out red velvet and was wondering could you swap white vinegar for apple cider vinegar?

  5. cheryl cote

    Was wondering if this could be done in two layer 9 inch pans? or does it make difference ratio frosting cake layer?

  6. Jay

    Hi Lindsay,

    This recipe looks delicious! I was wondering if you’ve ever tried making this recipe with gluten free flour? Do you happen to know if it will work the same? I plan on baking a cake for a friend who is gluten free and have read elsewhere that usually 1-to-1 flour works in most recipes,

  7. Ayeesha

    I tried baking this cake today and it turned out great. The cake was very moist although I felt that the cake and the icing were way too sweet. With the icing is there anyway of compromising the sugar amount without ruining the consistency? Otherwise the cake was amazing, thanks for posting!

    1. Lindsay

      Glad you enjoyed it! Unfortunately, there’s nothing I can do about the frosting. Feel free to read more about it in my post on Cream Cheese Frosting, but the problem is the cream cheese. It’s just soft and to have a good consistency to work with, you’ve got to add powdered sugar. You could reduce it, but it might make it hard to work with.

  8. Emma

    Hi Lindsay, I realized there was an extra vinegar in the recipe. I use the homemade buttermilk (full cream and vinegar) do I still need to add the additional vinegar?

  9. Emma

    Hi Lindsay, I use homemade buttermilk (full cream and vinegar). Would it still be necessary to add the extra vinegar?

About Lindsay

I'm a wife and mom to twin boys, a baby girl and a sweet black lab with a serious sweets addiction! Bring on the sugar!

Scripture I’m Loving

“Be joyful in hope, patient in affliction, faithful in prayer.” Romans 12:12