Classic Red Velvet Layer Cake

Quick facts

Ingredients

• 2 1/2 cups cake flour

• 2 tbsp cocoa powder

• 1 tsp baking soda

• 1/2 tsp kosher salt

• 1 1/2 cups sugar

• 1 cup neutral oil

• 2 eggs

• 1 cup buttermilk

• 1 tbsp vanilla

• 1 tsp white vinegar

• Red gel food coloring

• 16 oz cream cheese

• 1 cup butter

• 4 cups powdered sugar

Step-by-step method

1. Heat oven to 350°F. Grease and line three 8-inch pans. Whisk flour, cocoa, baking soda and salt.

2. Whisk sugar, oil and eggs until smooth; add buttermilk, vanilla, vinegar and enough gel coloring for a rich red.

3. Fold dry ingredients into wet in two additions just until no flour streaks remain. Divide evenly and tap pans once.

4. Bake 23–29 minutes until centers spring back and a tester has moist crumbs. Cool 10 minutes in pans, then fully on racks.

5. Beat butter and powdered sugar until fluffy, then beat in cool cream cheese briefly. Level cold layers, fill, frost and chill 30 minutes before slicing.

How to know it is done

Use the texture, color and temperature cues in the method as well as the suggested time. Ovens, grills and ingredient sizes vary; for meat and seafood, confirm doneness with an instant-read thermometer.

Tips for the best result

• Use gel rather than liquid coloring.

• Overmixing makes the cake tough.

• Keep cream cheese frosting cool for clean layers.

Variations and substitutions

Adjust heat and seasonings to taste. When replacing a major ingredient, choose one with similar moisture and fat so the texture remains dependable. For a larger batch, double ingredients but cook in batches where needed.

Storage and reheating

Refrigerate covered up to 5 days. Bring slices toward room temperature before serving.

Approximate nutrition

Approximately 590 calories per serving. This is an estimate and varies with brands, substitutions and actual portion size.