Red Velvet Layer Cake
- Level: Easy
- Yield: 8 to 10 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 10 servings
- Calories
- 1335
- Total Fat
- 73
- Saturated Fat
- 39
- Carbohydrates
- 164
- Dietary Fiber
- 1
- Sugar
- 128
- Protein
- 12
- Cholesterol
- 242
- Sodium
- 678
- Total: 1 hr 50 min
- Prep: 1 hr 10 min
- Cook: 40 min
Ingredients
For the cake:
12 tablespoons (1 1/2 sticks) unsalted butter, softened, plus more for the pans
3 cups cake flour (sift before measuring)
3 tablespoons unsweetened Dutch-process cocoa powder
1 teaspoon baking soda
1/2 teaspoon salt
1 3/4 cups granulated sugar
1/3 cup vegetable oil
3 large eggs, at room temperature
1 tablespoon red food coloring
2 teaspoons apple cider vinegar
1 teaspoon vanilla extract
1 cup buttermilk
For the frosting:
4 8-ounce packages cream cheese, softened
2 sticks unsalted butter, softened
2 pounds (about 8 cups) confectioners' sugar
1 tablespoon fresh lemon juice
1/2 teaspoon vanilla extract
1/8 teaspoon salt
Directions
- Make the cake: Preheat the oven to 350 degrees F. Butter two 9-inch-round cake pans and line the bottoms with parchment paper; butter the parchment. Whisk the flour, cocoa powder, baking soda and salt in a bowl.
- Beat the granulated sugar, 12 tablespoons butter and the vegetable oil in a stand mixer fitted with the paddle attachment on medium-high speed until fluffy, about 4 minutes. Beat in the eggs one at a time. Beat in the food coloring, vinegar and vanilla. Reduce the mixer speed to low; add the flour mixture in 3 batches, alternating with the buttermilk, beginning and ending with the flour, until just combined.
- Divide the batter between the prepared pans. Bake until a toothpick inserted into the center comes out clean, 35 to 40 minutes. Let cool 10 minutes on racks, then turn the cakes out onto the racks to cool completely. Using a long serrated knife, carefully slice each cake in half horizontally to make 2 even layers.
- Make the frosting: Beat the cream cheese and butter in a stand mixer with the paddle attachment on medium-high speed until fluffy. Add the confectioners' sugar, lemon juice, vanilla and salt; beat until smooth.
- Put 1 cake layer on a platter; spread 1 1/4 cups frosting on top. Repeat to make 4 layers, ending with the cake. Cover the top and sides with a thin layer of frosting (this is the "crumb coat"; it doesn't have to be perfect). Chill 15 minutes, then cover with the remaining frosting.