Southern Red Velvet Layer Cake offers a delightful blend of rich cocoa and a tender crumb, making it a perfect dessert for any occasion. This classic cake recipes with cream cheese frosting delivers a truly satisfying and beautiful treat you’ll love to share.
Key Ingredients & Substitutions:
- Buttermilk: Essential for tenderness and flavor; you can substitute with regular milk mixed with a tablespoon of lemon juice or white vinegar, let sit 5 minutes.
- Red Food Coloring: Gel food coloring provides the best vibrant red hue.
- Cocoa Powder: Unsweetened natural cocoa powder is preferred for authentic red velvet flavor.
- Cream Cheese: Full-fat cream cheese is best for a rich, tangy frosting.
Ingredients:
For the Cake:
- 2 ½ cups all-purpose flour
- 1 ½ cups granulated sugar
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 tablespoon unsweetened cocoa powder
- 1 cup buttermilk
- ½ cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 tablespoon white vinegar
- 2 ounces red food coloring (gel recommended)
For the Cream Cheese Frosting:
- 1 (8-ounce) package cream cheese, softened
- ½ cup unsalted butter, softened
- 1 teaspoon vanilla extract
- 4 cups powdered sugar
How Much Time Will You Need?
- Prep Time: 30 minutes
- Cook Time: 30-35 minutes
- Total Time: 1 hour 30 minutes (plus cooling time)
- Servings: 12-16
- Tools: Three 8 or 9-inch round cake pans, electric mixer, rubber spatula, whisk.
Step-by-Step Instructions:
1. Prepare Your Cake Pans and Oven
Preheat your oven to 350°F (175°C). Grease and flour three 8 or 9-inch round cake pans, then line the bottoms with parchment paper. This prevents sticking and ensures easy removal.
2. Whisk Dry Ingredients Together
In a large bowl, combine the flour, sugar, baking soda, salt, and cocoa powder. Whisk them together thoroughly, ensuring there are no lumps. This creates an even mixture for your cake.
3. Combine Wet Ingredients
In a separate medium bowl, whisk together the buttermilk, vegetable oil, eggs, vanilla extract, vinegar, and red food coloring. Make sure the color is evenly distributed throughout the mixture.
4. Mix Wet and Dry Ingredients
Pour the wet ingredients into the dry ingredients. Mix on low speed with an electric mixer until just combined, being careful not to overmix. Overmixing can lead to a tough cake.
5. Divide Batter and Bake
Divide the vibrant red batter evenly among your three prepared cake pans. Bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean.
6. Cool the Cake Layers
Let the cakes cool in their pans on wire racks for about 10-15 minutes. Then, carefully invert them onto the wire racks to cool completely. Cooling thoroughly prevents your frosting from melting.
7. Prepare the Cream Cheese Frosting
While the cakes cool, beat the softened cream cheese and butter together in a large bowl until smooth and creamy. Add the vanilla extract and gradually beat in the powdered sugar until light and fluffy. This creates a classic frosting for cake recipes with cream cheese.
8. Assemble Your Layer Cake
Once the cake layers are completely cool, place one layer on your serving plate or cake stand. Spread a generous amount of cream cheese frosting over the top. Repeat with the remaining layers, then frost the sides and top of the entire cake smoothly.
Variation Ideas:
- Mini Cupcakes: Bake in cupcake liners for a bite-sized treat.
- Bundt Cake: Adjust baking time and bake in a well-greased Bundt pan.
- Chocolate Chips: Fold in a cup of mini chocolate chips for extra indulgence.
- Espresso Powder: Add a teaspoon of espresso powder to the cocoa for a deeper chocolate flavor.
Storage Instructions:
Store your Southern Red Velvet Layer Cake in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to 5 days. If refrigerated, allow it to come to room temperature for about 30 minutes before serving for the best flavor and texture.
Frequently Asked Questions (FAQ):
Q: Can you make this cake ahead of time?
A: Yes, you can bake the cake layers a day in advance and store them tightly wrapped at room temperature. Frost the cake on the day of serving.
Q: Why is my red velvet cake not very red?
A: You might need to use gel food coloring, which is more concentrated than liquid. Ensure you’re adding enough for a vibrant hue.
Q: Can you use a different frosting?
A: While cream cheese frosting is traditional for red velvet, you can use a basic buttercream if you prefer. However, the tanginess of cream cheese truly complements this cake.
Q: What if you don’t have buttermilk?
A: You can make a substitute by adding 1 tablespoon of lemon juice or white vinegar to a liquid measuring cup, then filling it to the 1-cup line with regular milk. Let it sit for 5 minutes before using.
Q: How do you prevent the cake from sticking to the pans?
A: Always grease and flour your pans thoroughly, and line the bottoms with parchment paper. This double method is very effective for cake recipes with cream cheese.
Q: Can you freeze red velvet cake?
A: Yes, you can freeze individual slices or unfrosted layers for up to 2 months. Wrap them tightly in plastic wrap and then foil. Thaw in the refrigerator before frosting or serving.