Red Velvet Cake
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Tender, moist cake is layered with rich cream cheese frosting in this irresistible . Full of that classic chocolatey, tangy red velvet flavor, this cake is perfect for Valentine’s Day, Christmas, and beyond.
Every year around this time, I find myself remembering just how much I love red velvet. For me, red velvet and Valentine’s Day are synonymous, though I always remind myself that red velvet can be enjoyed year-round. There is no time constraint on when I can make this red velvet cake, red velvet cake roll, or even red velvet cinnamon rolls. While they’re fun and festive for Valentine’s Day and Christmas, they’re truly worthy of being enjoyed year-round.
What makes this red velvet cake better than the others? There are a few reasons!
This cake is made with baking staples plus cocoa powder, buttermilk, and vinegar to achieve the red velvet flavor.
This red velvet layer cake is pretty simple and straightforward to make. Just remember to leave plenty of time for the cake layers to cool!
Before I started making layer cakes like this red velvet cake, I found myself worried about the process. It turns out that it’s way easier than I thought, though there are some tricks that make it even easier.
More Red Velvet Recipes
Prep: 30 minutes
Cook: 30 minutes
Cooling Time: 1 hour
Total: 2 hours
For the Cake:
For the Cream Cheese Frosting:
Prepare the Batter
Baking
Gradually add the powdered sugar, one cup at a time, mixing on low speed until fully incorporated. Scrape down the sides as needed.
Add the vanilla extract, heavy cream, and a pinch of salt. Beat on medium-high speed for 2-3 minutes until fluffy. Adjust the consistency with more cream or powdered sugar if needed.
Once the cakes are completely cool, level off the domed tops using a serrated knife or cake leveler. Keep the trimmed pieces of cake and crumble them into fine crumbs. Set these crumbs aside to use as decoration later.
Frosting the Cake
Place one cake layer on a serving plate or cake stand. Spread a thick layer of cream cheese frosting over the top, spreading evenly to the edges.
Place the second layer on top. Spread a thin crumb coat over the entire cake and chill for 15 minutes to set.
Frost the top and sides with a thicker layer of cream cheese frosting and use the reserved cake crumbs to decorate.
Use the Wilton M1 tip and piping bag to add decorative swirls around the edges.
Last Step:
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Serving: 16g | Calories: 327kcal | Carbohydrates: 40g | Protein: 5g | Fat: 17g | Saturated Fat: 5g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 4g | Trans Fat: 0.1g | Cholesterol: 39mg | Sodium: 263mg | Potassium: 124mg | Fiber: 1g | Sugar: 24g | Vitamin A: 231IU | Vitamin C: 0.1mg | Calcium: 60mg | Iron: 1mg
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