Description
Stunning two-layer red velvet birthday cake with vibrant red color, subtle cocoa flavor, and fluffy cream cheese frosting. Perfect celebration cake that looks impressive and tastes amazing.
Ingredients
2 1/2 cups all-purpose flour 1
1/2 cups granulated sugar
1 tsp baking soda
1 tsp salt 2 tbsp unsweetened cocoa powder 1
1/2 cups vegetable oil 1 cup buttermilk, room temperature
2 large eggs, room temperature
2 tbsp red food coloring
2 tsp vanilla extract
1 tsp white vinegar
16 oz cream cheese, softened
1 cup unsalted butter, softened
5 cups powdered sugar, sifted
2 tsp vanilla extract Pinch of salt
Instructions
Preheat your oven to 350°F (175°C). Grease three 8-inch round pans, line the bottoms with parchment paper rounds, then lightly grease again. This double-greasing ensures easy release.
In a large bowl, whisk together sugar, oil, and melted butter until glossy. Add eggs one at a time, whisking well after each. Mix in vanilla, buttermilk, vinegar, and red food coloring until evenly combined.
In a small bowl, whisk cocoa powder with boiling water until completely smooth. This “blooming” releases the cocoa’s flavor and helps distribute color evenly. Stir into the wet mixture.
In another bowl, whisk together flour, cornstarch, baking soda, baking powder, and salt. Fold the dry ingredients into the wet mixture in two additions, mixing just until no streaks remain. Don’t overmix.
Divide batter evenly among the three prepared pans. Bake for 23-25 minutes, until the centers spring back when touched and a toothpick shows moist crumbs. Cool in pans for 10 minutes, then turn out onto racks to cool completely.
Beat cold cream cheese until smooth. Add butter and beat until creamy. Mix in vanilla and salt, then gradually beat in powdered sugar until light and fluffy.
Level the cake layers if needed. Place one layer on a serving plate, spread frosting on top. Repeat with second layer. Add third layer. Apply a thin crumb coat and chill for 15-20 minutes. Finish with the final coat of frosting, smoothing the sides and top.
Notes
Both cream cheese and butter must be fully softened to room temperature before making frosting.
Use gel food coloring for the most vibrant red color without adding extra liquid.
Don’t skip the vinegar – it’s essential to red velvet flavor and texture. Let cakes cool completely before frosting or the frosting will melt and slide off.
Store frosted cake in the refrigerator, covered, for up to 5 days. For best results, use cake strips around pans for level layers.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American