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    Classic Red Velvet Layer Cake

    clock-icon60 minutes
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    Author
    Pixicook editorial team

    A rich and velvety red velvet cake layered with creamy Ermine icing.

    Ingredients for Classic Red Velvet Layer Cake

    units in
    USchevron
    units in
    USchevron
    serves
    9 peoplechevron
    serves
    9 peoplechevron

    Unsalted Butter, at room temperature

    cups

    Substitute chevron-down

    Unsalted Butter, to prepare pans

    tablespoons

    Substitute chevron-down

    Cocoa Powder, divided

    tablespoons

    Substitute chevron-down

    Granulated Sugar

    cups

    Substitute chevron-down

    Eggs

    each

    Vanilla Extract

    teaspoons

    Substitute chevron-down

    Red Food Coloring

    tablespoons

    Substitute chevron-down

    Salt

    teaspoons

    Substitute chevron-down

    Baking Soda

    teaspoons

    Substitute chevron-down

    Flour, sifted

    cups

    Substitute chevron-down

    Whole Buttermilk

    cups

    Substitute chevron-down

    Vinegar

    tablespoons

    Substitute chevron-down

    Ermine Icing

    cups

    Substitute chevron-down

    How to Make Classic Red Velvet Layer Cake

    1. Prepare cake pans

    Butter your cake pans generously. Then, sprinkle one tablespoon of cocoa powder into each pan. Tap the pans to coat them evenly with cocoa and discard any excess.

    2. Preheat oven

    Preheat your oven to 350 degrees Fahrenheit.

    3. Cream butter and sugar

    In a mixing bowl, cream together 115 grams of butter and 300 grams of granulated sugar until the mixture is light and fluffy.

    4. Add eggs and vanilla

    Add the eggs one at a time, beating well after each addition. Then mix in the 10 milliliters of vanilla extract.

    5. Make cocoa paste

    In a small bowl, make a paste by combining 2 tablespoons of cocoa powder with 2 tablespoons of red food coloring. Blend this paste into the butter mixture until it is well combined.

    6. Sift dry ingredients

    Sift together the remaining dry ingredients: 320 grams of flour, 6 grams of salt, and 5 grams of baking soda.

    7. Combine wet and dry ingredients

    Alternate adding the dry ingredients and the buttermilk to your butter mixture in two batches. Start with a portion of the dry mixture, then add half the buttermilk. Repeat with the remaining dry ingredients and buttermilk. With the last batch, mix in 15 milliliters of vinegar.

    8. Bake the cakes

    Divide the batter evenly among the three prepared cake pans. Place the pans in the preheated oven and bake for 20 to 25 minutes.

    9. Cool the cakes

    Once baked, let the cakes cool completely on a cooling rack.

    10. Assemble the cake

    Remove one cake from its pan and place it flat side down on a serving platter. Spread one cup of Ermine icing evenly over the top. Place the second cake on top and then cover the top and sides with the remaining frosting.

    Variations

    Dessert Types

    Bake Red Velvet Cupcakes, a Red Velvet Sheet Cake, or create Red Velvet Cake Pops.

    Flavor Swaps

    Try Chocolate Red Velvet Cake with more cocoa, Orange Velvet Cake with orange zest, or Lemon Velvet Cake with lemon zest.

    Protein/Texture Additions

    Add nuts for texture, layer with cheesecake, or infuse with espresso for a Mocha Red Velvet Cake.

    Frosting Swaps

    Use buttercream, mascarpone, or whipped cream frosting for different textures and sweetness levels.

    Citrus Twist

    Add the zest of one orange or lemon to your cake batter for a fresh, citrusy note. A tablespoon of freshly squeezed juice can also be added to the batter.


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