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Classic Red Velvet Layer Cake

clock-icon60 minutes
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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
serves
9 peoplechevron

Unsalted Butter, at room temperature

cups

Unsalted Butter, to prepare pans

tablespoons

Cocoa Powder, divided

tablespoons

Eggs

each

Vanilla Extract

teaspoons

Red Food Coloring

tablespoons

Salt

teaspoons

Baking Soda

teaspoons

Flour, sifted

cups

Vinegar

tablespoons

Ermine Icing

cups

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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