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Red Velvet Layer Cake

Red velvet cake…it has eluded me for so long!! You’ve been asking me to share my favorite red velvet layer cake recipe, and I’ve wanted to. I wasn’t procrastinating, I just hadn’t made a red velvet cake I was truly happy with.

I wanted moist, spongy, tender cake layers, sandwiched between generous layers of cream cheese frosting. So, I continued my red velvet experiments.

I tried tons of different recipes to see what ratios I preferred, played around with the amount of leavening agents, and went through 4 iterations of recipe testing.

And here we have it. A delicious red velvet cake recipe that is super moist and has a delicate, tender crumb.

image of sliced red velvet cake, decorated with cake crumbs

Oil Vs. Butter, or Oil & Butter?

While most of my cake recipes use butter as the fat, this recipe uses oil.

Butter adds a lot of flavor to a cake, but oil adds a lot of moisture. Not to say that a butter cake is dry, but the texture is denser than a cake recipe made with oil.

Oil gives the cake a fluffier texture. While I love a good butter cake, that’s not the texture I associate with a red velvet cake. That’s why this cake recipe uses only oil.

Red Food Coloring

When you make a red velvet cake, you expect it to have that gorgeous, deep red color when you cut in. I’ve found that it’s a lot easier to achieve that result using gel food coloring.

I prefer Americolor or Chefmaster but any gel food coloring should work! If you don’t have gel food coloring on hand, you can also use liquid food coloring.

image of red velvet cake batter being poured into a 6 inch cake pan

I’ve found that you need to use an entire bottle of liquid food coloring to get the deep red color, so be sure you have a full bottle if you go this route.

The Cream Cheese Frosting

This red velvet cake recipe would taste great with just about any frosting, but I wanted to stick with the classic combination of cream cheese frosting and red velvet cake.

My cream cheese buttercream is a dream to frost with. It’s thick, has great structure, and pipes like a dream. It’s wonderful on layer cakes because it is stiff enough to support the weight of the cake layers.

image of cream cheese and sugar being creamed together with a hand mixer

This cream cheese frosting recipe is also stiff enough to pipe a beautiful border around the top of the cake, which is exactly what I did for this cake!

Decorating This Red Velvet Layer Cake

While I love making challenging cake designs, sometimes it’s nice to just make a classic layer cake. I kept things simple with this cake and used crumbled cake tops to decorate the sides of the cake.

This cake decoration screams red velvet! It’s also super easy to make and gives the cake such a classic look.

image of red velvet cake, decorated with cake crumbs

Substitutions & Swaps in This Red Velvet Cake Recipe

This recipe use quite a few ingredients and I know you might not have them all on hand. Or if you have food allergies or restrictions, I’ve got you covered.

Below are some swaps and substitutions that you can make.

  • Vegetable Oil – Any flavorless oil can be used in this recipe. Canola, vegetable, or even sunflower oil would all work great. I don’t recommend olive oil though, as it has a strong flavor and will change the taste of the cake.
  • Buttermilk – You can also use full fat yogurt, sour cream, whole milk, or an alternative yogurt or milk (almond, soy, oat).
  • Large Eggs – This recipe uses large eggs. If you have an egg allergy you can try using a vegan egg replacer, but the texture will be a bit different.
  • Granulated Sugar – I do not recommend reducing the amount of sugar or changing the type of sugar, as it will change the texture of the cake layers.
  • All Purpose Flour – This recipe turns out best with all-purpose flour. However, you can swap in a good gluten free flour blend (like this) if needed. Just be sure to stir the batter longer than normal to help give the cake layers proper structure, and let the batter sit for about 20 minutes before baking it if you opt to make a gluten free version.
  • Unsweetened Baking Cocoa – I like to use the Hershey’s brand of baking cocoa, but any brand of unsweetened baking cocoa powder should work.
  • Red Food Coloring – Gel food coloring allows you to get a bright shade of red without throwing off the consistency of the batter. You can use 1 Tbsp of liquid food coloring if needed though!

Making this Red Velvet Layer Cake in Different Sizes

One batch of batter is about 1300g or 6 cups, so I add about 440g to each of my cake pans when using 3, 6-inch cake pans.

You can also use one batch of batter to make 2, 8-inch cake layers. Bake time will be a few minutes longer at 350 F / 175 C.

If you want to make a tiered cake with this recipe, check out my cake batter calculator to see how many batches of batter you’ll need.

If you want to make red velvet cupcakes, bake them at 350F / 175C for 18-21 minutes. One batch of batter will make about 2 dozen cupcakes (yield will vary based on the size of your liners).

You can also use my red velvet cupcake recipe if you want to make a dozen.

Tips for Making the Best Red Velvet Layer Cake:

  • Ingredients at room temp mix together better! Set out any cold ingredients ahead of time.
  • Properly measure your flour (spoon into the cup measure, then level). Or better yet, use a kitchen scale to measure your dry ingredients.
  • Mix the cake batter just until the ingredients are incorporated once you add in the flour. This will ensure your cake layers are tender and fluffy.
  • Use a scale to weigh your cake pans as you fill them. It will make your cake layers bake to the same height and bake more evenly.
  • Use full fat cream cheese that comes in a brick. It will give the frosting the best consistency.
  • Level the room temperature or thawed cake layers with a serrated knife to make them easier to stack.
  • Chill the cake layers in the freezer for about 20 minutes before assembling the cake. It makes it so much easier to stack and frost them!
  • Use gel food coloring to create brightly colored cake layers. It works best because it doesn’t throw off the consistency of the batter or give it a bitter taste.
image of an 6 inch red velvet cake layer that's been leveled with a serrated knife

Making This Layered Red Velvet Cake in Advance and Storage Tips

I highly recommend making the components of this cake in stages. It breaks the process up and makes it so much more approachable!

The cake layers can be made in advance and frozen. They taste just as great when they’re frozen as when they’re fresh, I promise!

You can make the frosting ahead of time or save any leftover frosting! It can be stored in an airtight container in the fridge for up to 2 weeks, or the freezer for a month.

Be sure to give the frosting a good stir once it thaws to get the consistency nice and smooth again.

A frosted cake can last in the fridge for up to a week, or in the freezer for up to a month. The buttercream locks in all the moisture, keeping the cake fresh and delicious!

If you cut into the cake and have leftovers, use any remaining frosting to cover the cut section to keep it moist and store in the fridge for up to a week.

image of sliced red velvet cake, decorated with cake crumbs

Let Me Know What You Think

If you try my layered red velvet cake recipe, I’d love to hear what you think! Please leave a rating and comment below with your thoughts.

Don’t forget to tag me @chelsweets and use #chelsweets on social media so I can see your amazing creations!

Surprisingly, my husband actually ate this cake! Ironically, he’s not really a dessert person, but he loved this one!!

image of happy husband with red velvet layer cake

Other Recipes You Might Like:

Yield: 16

Red Velvet Layer Cake

image of sliced red velvet cake, decorated with cake crumbs

This classic red velvet layer cake recipe is moist, tender & delicious! It's frosted with the best cream cheese frosting & is irresistible!

Prep Time 20 minutes
Cook Time 28 minutes
Additional Time 30 minutes
Total Time 1 hour 18 minutes

Ingredients

Red Velvet Cake

  • 1 cup vegetable oil (225g)
  • 1 cup buttermilk, room temperature (240g)
  • 2 large eggs, room temperature (112g)
  • 2 tsp vanilla extract (8g)
  • 1 tsp white vinegar (4g)
  • 2 squirts of red gel food coloring or 1 Tbsp liquid food coloring
  • 2 cups granulated sugar (400g)
  • 2 1/2 cups all-purpose flour (310g)
  • 2 tsp unsweetened cocoa powder (8g)
  • 1 tsp fine salt (6g)
  • 1 tsp baking soda (6g)
  • 1/2 tsp baking powder (2g)

Cream Cheese Buttercream Frosting

  • 1 1/2 cups or 3 sticks unsalted butter, room temperature (339g)
  • 1/2 cup full-fat cream cheese, room temperature (113g or 4 oz.)
  • 1 Tbsp vanilla extract (12ml)
  • 1 tsp fine salt (6g)
  • 7 cups powdered sugar (904g or a 2 lb. bag)
  • 1 Tbsp heavy cream or whipping cream (15ml)

Additional Tools

Instructions

Red Velvet Cake

  1. Preheat the oven to 350°F / 175°C. Line and grease 3, 6-inch pans. Set aside.
  2. In a large bowl, whisk together 1 cup vegetable oil, 1 cup buttermilk, 2 large eggs, 2 tsp vanilla extract, 1 tsp white vinegar, and 2 squirts of red gel food coloring. Mix until combined and the batter is evenly colored.
  3. Add 2 cups of granulated sugar and whisk for 30 seconds to help dissolve the sugar.
  4. Then mix in 2 1/2 cups flour, 2 tsp cocoa powder, 1 tsp salt, 1 tsp baking soda, and 1/2 tsp baking powder. Whisk until combined. The batter should be smooth,
  5. Divide the batter evenly between the prepared pans and bake for 27-30 minutes.
  6. Remove pans from oven and let them cool in the pans for 15 minutes.
  7. Carefully flip the layers out of the pans, and place on a wire rack to finish cooling.
  8. Level the cake tops with a serrated knife once they're fully cooled. Use a fork to crumble the cake tops, and cover and set aside. If you're making these in advance, wrap and freeze them at this point.

Cream Cheese Buttercream Frosting

  1. Beat 1 1/2 cups of butter and 1/2 cup of cream cheese on a medium speed for 30 seconds with a paddle attachment until smooth.
  2. Mix in 1 Tbsp vanilla and 1 tsp salt on a low speed until the ingredients are combined.
  3. Gradually mix in 7 cups of powdered sugar on a low speed. Add 1 Tbsp of heavy cream halfway through to make the frosting easier to mix. 
  4. If the frosting is too thick, add in additional cream (1 Tbsp at a time). If the frosting is too thin, add in more powdered sugar (1/4 cup at a time).
  5. Cover the cream cheese frosting with a piece of plastic wrap to prevent a crust from forming and set aside.

Red Velvet Cake Assembly

  1. Stack and frost cake layers on a greaseproof cake board using a dab of frosting to help stick the first cake layer to the board.
  2. Add an even layer of cream cheese buttercream between each cake layer.
  3. Spread a thin coat of frosting around the cake to fully cover the cake layers. Smooth using a bench scraper, then chill the cake in the fridge (30 minutes) or freezer (10 minutes) until the frosting is firm to the touch.
  4. Cover the cake in a second, thicker layer of frosting and smooth using a bench scraper.
  5. Gently press the reserved red velvet crumbs along the side of the cake with your hand.
  6. Place the remaining cream cheese buttercream into a frosting bag fit with a Wilton 1M frosting tip and pipe a border around the top of the cake. Then enjoy!

Notes

Substitutions and Swaps

If you need to make any substitutions or swaps in this recipe, please check out the section on ingredient substitutions in the post above.

Making this Red Velvet Layer Cake in Different Sizes

One batch of batter is about 1300g or 6 cups, so I add about 440g to each of my cake pans when using 3, 6-inch cake pans.

You can also use one batch of batter to make 2, 8-inch cake layers. Bake time will be a few minutes longer at 350 F / 175 C.

If you want to make a tiered cake with this recipe, check out my cake batter calculator to see how many batches of batter you'll need.

If you want to make red velvet cupcakes, bake them at 350F / 175C for 18-21 minutes. One batch of batter will make about 2 dozen cupcakes (yield will vary based on the size of your liners).

You can also use my red velvet cupcake recipe if you want to make a dozen.

Tips for Making the Best Red Velvet Layer Cake:

  • Ingredients at room temp mix together better! Set out any cold ingredients ahead of time.
  • Properly measure your flour (spoon into the cup measure, then level). Or better yet, use a kitchen scale to measure your dry ingredients.
  • Mix the cake batter just until the ingredients are incorporated once you add in the flour. This will ensure your cake layers are tender and fluffy.
  • Use a scale to weigh your cake pans as you fill them. It will make your cake layers bake to the same height and bake more evenly.
  • Level the room temperature or thawed cake layers with a serrated knife to make them easier to stack.
  • Chill the cake layers in the freezer for about 20 minutes before assembling the cake. It makes it so much easier to stack and frost them!
  • Use gel food coloring to create brightly colored cake layers. It works best because it doesn't throw off the consistency of the batter or give it a bitter taste.

Making This Layered Red Velvet Cake in Advance and Storage Tips:

I highly recommend making the components of this cake in stages. It breaks the process up and makes it so much more approachable!

The cake layers can be made in advance and frozen. They taste just as great when they're frozen as when they're fresh, I promise!

You can make the frosting ahead of time or save any leftover frosting! It can be stored in an airtight container in the fridge for up to a month.

Be sure to give the frosting a good stir once it thaws to get the consistency nice and smooth again.

A frosted cake can last in the fridge for up to a week, or in the freezer for up to a month. The buttercream locks in all the moisture, keeping the cake fresh and delicious!

If you cut into the cake and have leftovers, use any remaining frosting to cover the cut section to keep it moist and store in the fridge for up to a week.

Nutrition Information

Yield

16

Serving Size

1

Amount Per Serving Calories 692Total Fat 36gSaturated Fat 14gTrans Fat 0gUnsaturated Fat 19gCholesterol 80mgSodium 455mgCarbohydrates 91gFiber 1gSugar 75gProtein 4g

Jenn

Wednesday 21st of February 2024

I’ve made this cake several times and every time I make it, the layers collapse!! What am I doing wrong??!! Lol

Chelsweets

Sunday 25th of February 2024

I'm so sorry to hear that Jenn! There can be a lot of different reasons why cake layers sink, I walk through them all in this post: https://chelsweets.com/why-do-cakes-sink-in-the-middle/

Hopefully that helps!! If not, we can try to troubleshoot together!

Kat

Monday 12th of February 2024

Hi there! Thank you so much for your awesome recipes and guidance. You have taught me so much!

I’m making a wedding cake (my first) using this recipe - it’s 3 tiers, 10, 8, 6 inch x 3 layers. I’ve worked out I need 6 batches of batter. Can I make 3 batches in one go or with that not work out? I’ve read somewhere it’s best to make each batch at a time rather than multiple…. It will just take forever that way!! Thank you

Chelsweets

Tuesday 13th of February 2024

Hi Kat,

It can vary recipe to recipe, but I make double batches of this recipe and haven't run into any problems with it! I haven't tried using this recipe to make that large of layers before though, but I'd think they should bake up just fine. Let me know how it goes!!

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