Classic Red Velvet Layer Cake with Cream Cheese Frosting: The Perfect Southern Showstopper
Why You’ll Love This Classic Red Velvet Layer Cake
Nothing says “special occasion” quite like a towering red velvet cake with clouds of cream cheese frosting. This isn’t just any cake—it’s the kind that makes people stop mid-conversation and ask for the recipe. With its signature deep red color, subtle cocoa flavor, and incredibly moist crumb, this classic red velvet layer cake is surprisingly approachable for home bakers.
Whether you’re celebrating a birthday, anniversary, or just want to treat yourself to something spectacular, this recipe delivers bakery-quality results without the intimidation factor. The secret? A few simple techniques that guarantee success, plus a foolproof cream cheese frosting that’s silky smooth every time.
Quick Info Table
| Prep Time | Cook Time | Total Time | Servings | Difficulty |
|---|---|---|---|---|
| 25 mins | 25-30 mins | 3 hours* | 12-16 | Medium |
*Includes cooling and frosting time
What You’ll Need
For the Red Velvet Cake:
- 2½ cups all-purpose flour – sifted for extra lightness
- 1½ cups granulated sugar
- 1 teaspoon baking soda
- 1 teaspoon fine salt
- 1 teaspoon cocoa powder – unsweetened
- 1½ cups vegetable oil – or canola oil
- 1 cup buttermilk – room temperature (substitute: 1 cup milk + 1 tbsp lemon juice)
- 2 large eggs – room temperature
- 2 tablespoons red food coloring – liquid or gel (gel gives deeper color)
- 1 teaspoon white vinegar
- 1 teaspoon vanilla extract
For the Cream Cheese Frosting:
- 1 pound cream cheese – full-fat, room temperature
- 1 cup unsalted butter – room temperature
- 4 cups powdered sugar – sifted
- 2 teaspoons vanilla extract
- Pinch of salt
Equipment You’ll Need:
- Two 9-inch round cake pans
- Electric mixer (stand or hand mixer)
- Large mixing bowls
- Wire cooling racks
Step-by-Step Directions
Preparing the Cake:
- Preheat your oven to 350°F (175°C). Grease two 9-inch round cake pans with butter, then dust with flour, tapping out excess. This prevents sticking and ensures clean release.
- Sift together the dry ingredients. In a large bowl, whisk together flour, sugar, baking soda, salt, and cocoa powder. Sifting creates a lighter texture—don’t skip this step!
- Combine the wet ingredients. In a separate bowl, whisk together oil, buttermilk, eggs, food coloring, vinegar, and vanilla until well combined. The mixture should be vibrant red.
Pro Tip: Room temperature ingredients mix more easily and create a smoother batter. Take eggs and buttermilk out 30 minutes before baking.
- Make the batter. Gradually add the wet ingredients to the dry ingredients, mixing just until combined. Don’t overmix—a few small lumps are okay. Overmixing develops gluten, making the cake tough.
- Divide and bake. Pour batter evenly between prepared pans. Bake for 25-30 minutes, or until a toothpick inserted in the center comes out with just a few moist crumbs.
- Cool properly. Let cakes cool in pans for 10 minutes, then turn out onto wire racks to cool completely before frosting. This prevents the frosting from melting.
Making the Cream Cheese Frosting:
- Beat the cream cheese and butter. Using an electric mixer, beat room temperature cream cheese and butter together for 2-3 minutes until light and fluffy. No lumps should remain.
- Add powdered sugar gradually. Beat in powdered sugar one cup at a time, starting on low speed to prevent a sugar cloud. Increase speed and beat until smooth and spreadable.
- Finish with flavorings. Beat in vanilla and salt until just combined. The frosting should be creamy and hold its shape.
Troubleshooting Tip: If frosting is too soft, chill for 15 minutes. If too stiff, beat in 1-2 tablespoons of milk.
Assembling the Cake:
- Level the layers. If cake tops are domed, use a long serrated knife to level them. This creates stable, professional-looking layers.
- Add the first layer. Place one cake layer on your serving plate. Spread about 1 cup of frosting evenly across the top, leaving a small border around the edges.
- Stack and frost. Place the second layer on top, pressing gently to adhere. Apply a thin “crumb coat” of frosting all over the cake to seal in crumbs. Chill for 15 minutes.
- Final frosting. Apply the remaining frosting in smooth, even strokes, working from bottom to top. Use an offset spatula or bench scraper for the smoothest finish.
How to Serve
This classic red velvet layer cake is stunning on its own, but these touches make it extra special:
Perfect Pairings:
- Fresh berries for a pop of color and tartness
- A scoop of vanilla bean ice cream
- Hot coffee or cold milk
- Champagne or dessert wine for celebrations
Garnish Ideas:
- Dust the top lightly with cocoa powder
- Pipe decorative borders with extra frosting
- Top with white chocolate shavings
- Add a few fresh mint leaves for color contrast
Expert Tips for Success
Storage: Store covered at room temperature for up to 2 days, or refrigerated for up to 1 week. Bring to room temperature before serving for best flavor.
Make-Ahead Magic: Cake layers can be wrapped tightly and frozen for up to 3 months. Thaw overnight in the refrigerator before frosting.
Color Consistency: Gel food coloring gives more vibrant, consistent results than liquid. Start with less—you can always add more, but you can’t take it out.
Moisture Secret: The combination of oil and buttermilk keeps this cake incredibly moist. Don’t substitute butter for oil in this recipe.
Frosting Perfection: All ingredients must be at room temperature for smooth, lump-free frosting. Cold cream cheese will create a grainy texture.
Flavor Variations:
- Add lemon zest to the frosting for brightness
- Fold chopped pecans into the batter for Southern flair
- Replace vanilla with almond extract for a subtle nutty note
Common Questions
Can I make this cake without food coloring?
Yes! The cake will be a light brown color instead of red. Some bakers prefer this “natural” version, and the flavor remains the same.
Why does my red velvet cake turn out brown?
This usually happens when there’s too much cocoa powder or the food coloring isn’t strong enough. Stick to the measured amount of cocoa and use gel coloring for best results.
Can I use a different frosting?
While cream cheese frosting is traditional, you can use buttercream or even whipped cream. However, cream cheese frosting’s tangy flavor perfectly complements the cake’s subtle sweetness.
How do I get smooth frosting layers?
The key is the crumb coat—a thin layer that seals in crumbs. Chill the cake after applying, then add the final layer. Use an offset spatula and work with confidence in smooth, even strokes.
Can I make cupcakes instead?
Absolutely! This batter makes about 24 cupcakes. Bake at 350°F for 18-20 minutes. Perfect for parties and easier portion control.
Final Thoughts
This classic red velvet layer cake with cream cheese frosting proves that some recipes become classics for good reason. The combination of moist, tender cake with tangy, creamy frosting is simply irresistible. While it might look intimidating, following these detailed steps ensures success—even for novice bakers.
The best part? This cake actually tastes better the next day as the flavors meld together. So whether you’re planning ahead for a special occasion or treating yourself to weekend baking therapy, this red velvet cake delivers every single time. Get ready for compliments, recipe requests, and maybe even a few marriage proposals—this cake is just that good!
