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Three-layer red velvet cake recipe with smooth cream cheese frosting and rich cocoa crumb.

Red Velvet Cake Recipe

Rebecca Blumer
Bake tender red velvet cake layers with subtle cocoa notes and buttermilk tang, assembled with rich cream cheese frosting for an elegant dessert.
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Prep Time 1 hour 30 minutes
Cook Time 30 minutes
Chill Time 1 hour
Total Time 3 hours
Course Dessert
Cuisine American
Servings 6 servings
Calories 1504 kcal

Equipment

  • 6-inch or 9-inch cake pans
  • Mixing Bowls
  • Electric hand or stand mixer
  • Wire cooling rack
  • Piping bag and tip

Ingredients
 

For the Cake

  • 2 ½ cups all-purpose flour (300g)
  • 1 teaspoon salt
  • 1 teaspoon baking soda
  • ½ cup unsalted butter room temperature (113g)
  • 1 ½ cups granulated sugar (300g)
  • 2 large eggs room temperature
  • 2 teaspoons vanilla extract
  • 2 tablespoons cocoa powder
  • 1 cup buttermilk room temperature (240ml)
  • 1 tablespoon white vinegar
  • 1 to 2 tablespoons liquid red food coloring

For the Cream Cheese Frosting

  • 2 8-ounce blocks cream cheese room temperature (454g)
  • 1 ½ cups unsalted butter room temperature (340g)
  • 1 teaspoon vanilla extract
  • Pinch kosher salt
  • 1 ½ pounds confectioners sugar sifted (5½ cups/675g)

Instructions
 

For the Cake

  • Heat the oven to 350 °F, then butter and flour three 6-inch cake pans. Coat the pans evenly, especially around the bottom edge, so the layers release cleanly.
  • Sift the flour, salt, and baking soda into a medium bowl. The dry mixture should look uniform with no visible clumps of baking soda.
  • Beat the butter on medium speed, add the sugar, and beat for about 3 minutes before adding the eggs one at a time and then the vanilla. The mixture should become paler, fluffy, and fall from the paddle in a thick ribbon.
  • Sift the cocoa into the butter mixture and mix only until it disappears, then scrape the bowl. Stop as soon as the batter looks evenly cocoa-tinted.
  • Stir the buttermilk, vinegar, and red food coloring together in a liquid measuring cup. The liquid should be evenly colored before it reaches the batter.
  • With the mixer on low, add half the dry mixture and half the buttermilk mixture, then repeat with the remaining portions and divide the batter among the pans. Scrape the bowl as needed and stop mixing when no flour streaks remain.
  • Bake for about 30 to 35 minutes, cool the layers in their pans for about 10 minutes, then turn them onto a wire rack to cool completely. The centers should spring back lightly when pressed and the layers must be fully cool before frosting.

For the Cream Cheese Frosting

  • Beat the butter and cream cheese with a paddle on medium speed for about 3 minutes. The mixture should look smooth, pale, and fluffy without cream cheese lumps.
  • Mix in the vanilla and kosher salt. Pause once the flavorings are evenly blended.
  • Sift the confectioners sugar into a separate large bowl. Sifting removes hard sugar lumps that can catch in a piping tip.
  • With the mixer on low, gradually add the sugar, scraping the bowl as needed, then beat on medium for about 1 minute and transfer about a cup to a piping bag fitted with a decorative tip. The finished frosting should hold a soft, spreadable peak rather than slide from the paddle.

For the Assembly

  • Set one cake layer on a cake stand or serving plate, spread about ½ cup of frosting over it, repeat with the second layer, then place the final layer on top and frost the top and sides. Keep the filling level so the stack stays straight as it grows.
  • Smooth the frosting with a bench scraper or offset spatula, pipe a border if desired, and chill the cake for about 1 hour until the frosting sets. The surface should feel firm enough to slice neatly; cover leftover cake and store it at room temperature for up to 2 days or refrigerate for up to 1 week.

Notes

Frosting tip: Keep the cream cheese cool rather than overly warm to prevent the frosting from turning loose and glossy. If it softens while piping, chill the piping bag briefly so decorative ridges hold their shape.
Crumb coat: Trim domes level if needed once layers cool completely. Apply a thin initial frosting layer and chill briefly to trap loose red crumbs before adding the final outer coat.
Storage: Keep leftover cake covered and chilled. Store at room temperature for up to 2 days or refrigerate for up to 1 week. For the best texture, let chilled slices sit briefly at room temperature before serving.
Nutrition information is an estimate based on common ingredients and serving sizes. Values may vary depending on brands, portions, and substitutions.
Keyword cream cheese frosting, Layer Cake, red velvet cake, red velvet cake recipe