Classic Red Velvet Layer Cake with Cream Cheese Frosting

Ingredients

• 2 1/4 cups All-purpose flour, 270 g
• 3 tbsp Natural or Dutch-process cocoa powder, 14 g
• 1 tsp Baking soda
• 1 tsp Fine salt
• 1/2 cup Unsalted butter, 113 g, softened
• 1 1/3 cups Granulated sugar, 266 g
• 2 Large eggs, room temperature
• 2 tbsp Red food coloring, liquid, or an equivalent amount of concentrated gel
• 1 tsp Pure vanilla extract
• 1 cup Cultured buttermilk, 227 g, room temperature
• 1 tsp Distilled white or cider vinegar
• 16 oz Full-fat cream cheese, 454 g, softened
• 1/2 cup Unsalted butter, 113 g, softened
• 4 cups Confectioners' sugar, 454 g, sifted if lumpy
• 2 tsp Pure vanilla extract
• 1/4 tsp Fine salt

Instructions

1. Heat oven to 350°F. Grease two 8-inch round cake pans, line the bottoms with parchment, and grease the parchment.
2. Whisk flour, cocoa, baking soda, and salt until evenly combined.
3. Beat the softened butter and sugar until pale and fluffy, about 3 minutes.
4. Beat in the eggs one at a time, then mix in red food coloring and vanilla.
5. Add the dry ingredients in three additions, alternating with the buttermilk in two additions. Mix on low only until the batter is smooth.
6. Stir in the vinegar just until evenly distributed. Divide batter evenly between the pans.
7. Bake 25–30 minutes, until the centers spring back and a tester comes out with a few moist crumbs but no raw batter.
8. Cool in the pans for 10 minutes, then turn out onto racks, remove parchment, and cool completely.
9. For the frosting, beat cream cheese and butter until smooth. Add confectioners' sugar gradually, then vanilla and salt. Beat just until creamy and spreadable.
10. Place one cooled layer on a cake stand, spread with frosting, top with the second layer, then frost the top and sides. Chill 20–30 minutes before slicing for the cleanest layers.

Nutrition

Chef's Notes

Classic red velvet should have a mild cocoa note, buttermilk tang, and tender crumb; it is not simply a chocolate cake dyed red. Keep the cream cheese frosting cool and do not overbeat it. Store the finished cake covered in the refrigerator up to 4 days; bring slices toward cool room temperature before serving.

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