Red Velvet Layer Cake
A classic American layer cake with deep red color, tender crumb, and tangy cream cheese frosting. Rich enough for celebration, simple enough for a weeknight bake.
- Total time
- 50 min
- Servings
- 12
- Calories
- 385
- Protein
- 4g
Ingredients
- 2.25 cups all-purpose flour
- ½ cup butter, softened
- 1.5 cups granulated sugar
- 2 large eggs
- 1 tbsp red food coloring
- 1 cup buttermilk
- 1 container (16 oz) cream cheese frosting (store-bought or homemade)
Instructions
- 1
Preheat oven to 350°F. Grease two 9-inch round cake pans and line bottoms with parchment.
- 2
Whisk together flour, 1 tsp baking soda, and 0.5 tsp salt in a bowl. Set aside.
- 3
Cream butter and sugar until light and fluffy, about 3 minutes. Scrape bowl.
- 4
Add eggs one at a time, beating well after each. Add food coloring and beat until color is even.
- 5
Alternate adding flour mixture and buttermilk, starting and ending with flour. Mix until just combined.
- 6
Divide batter evenly between pans. Bake 28–32 minutes until a toothpick comes out clean.
- 7
Cool cakes in pans 10 minutes, then turn out onto a wire rack to cool completely.
- 8
Place first cake layer on a cake board or plate. Spread frosting evenly over top.
- 9
Stack second layer on top. Frost top and sides of entire cake with remaining frosting.
- 10
Chill at least 15 minutes before serving. Slice and serve.
Tools you’ll need
- two 9-inch round cake pans
- parchment paper
- electric mixer
- measuring cups and spoons
- medium mixing bowl
- large mixing bowl
- whisk
- rubber spatula
- wire racks
- cake board or serving plate
- offset spatula or table knife
- toothpick
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