Red Velvet Layer Cake with Cream Cheese Frosting
This moist red velvet layer cake is soft and has a classic tangy flavor without using vinegar! Covered in a pipeable cream cheese frosting that's easy to make.
Ingredients
Equipment
Method
for the Red Velvet Cake Layers
- Preheat oven to 325℉
- Sift the all-purpose flour, cocoa powder, baking soda, baking powder and salt into a bowl and set aside.385 grams all-purpose flour, 15 grams cocoa powder, 2 teaspoon baking soda, 1 tablespoon baking powder, 1 teaspoon salt
- Mix the buttermilk, lemon juice and red food coloring together in a spouted measuring cup. Set aside.340 mL buttermilk, 55 mL lemon juice, red food coloring
- Add the butter, granulated sugar, oil, vanilla extract and coconut extract to a large mixing bowl and beat on high speed with mixer for 3-5 minutes until pale and fluffy.450 grams granulated sugar, 285 grams unsalted butter, 2 teaspoon vanilla extract, 2 teaspoon coconut extract
- Add eggs one at a time to the mixing bowl beating on medium speed and waiting until each has been completely incorporated before adding the next.4 large eggs
- Scrape down the sides and bottom of the mixing bowl using a spatula. Beat again on medium speed until the mixture is uniform.
- Add the dry ingredients and buttermilk mixture set aside earlier in 2 increments. Beat on low speed just until there are no dry spots.
- Scrape the sides and bottom of the mixing bowl down again using the spatula to incorporate any unmixed portions into the batter.
- Equally divide the batter among three 8-inch cake pans prepared with baking spray and bake at 325°F for 40-45 minutes or until a toothpick comes from the center with a few crumbs.
- Allow the layers to cool completely before decorating with the cream cheese frosting.
for the Cream Cheese Frosting
- Add the cream cheese and mascarpone cheese to a bowl and beat on high speed until the mixture is smooth and easily spreadable. If using a stand mixer, transfer the mixture to another bowl/container and set aside so you can use the mixing bowl for the next step. There's no need to clean the bowl before moving on.452 grams full-fat cream cheese, 226 grams mascarpone cheese
- Add the heavy cream, confectioner's sugar and vanilla extract to the mixing bowl and whip on high speed until the heavy cream reaches soft peaks. When the whisk is inverted, the peak should flop over easily like a Santa's hat.455 mL heavy whipping cream, 230 grams confectioner's (powdered) sugar, 1 teaspoon vanilla extract
- Add the mascarpone/cream cheese mixture from earlier to the heavy cream and whip again on high speed until the mixture is completely smooth.
How to Assemble the Red Velvet Layer Cake
- Using an offset spatula, spread a thin layer of the cream cheese frosting on a cake circle. This will help your cake layer "stick" and prevent it from moving around as you decorate.The purpose of the cake circle is to make transferring and refrigerator storage easier and less bulky.
- Start layering the red velvet cake by placing one layer on your cake circle. Ensure that the layer is properly centered on the cake circle then use an offset spatula to spread an even layer of cream cheese frosting across the top.Repeat this process with the additional red velvet cake layers.
- Once all the layers have been stacked, spread a thin layer of cream cheese frosting along the sides and top of the cake for the crumb coat. Refrigerate the cake for at least 10 minutes to allow the crumb coat to set.
- Use an offset spatula and/or cake scraper to spread the remaining cream cheese frosting over the cake. You may reserve some of the frosting in a piping bag for decorative piping if desired.
- Serve at room temperature and refrigerate any leftovers in an airtight container or wrapped in plastic wrap.
Nutrition
Notes
- All ingredients for the cake should be at room temperature.
- If using a natural food coloring, combine it with the lemon juice and allow it to sit for a couple of minutes for a more intense color.
- Cover the cake layers with plastic wrap as they cool. Press the plastic wrap lightly to the top of the cake and tuck any excess into the sides along the edge of the cake pan. This preserves moisture that would otherwise escape as steam.
- If some cake layers are thicker/taller than others, use the tallest one as the base to avoid the cake collapsing on itself.
- This cake contains butter, so for the best texture, it should not be served cold. Allow 15-20 minutes for it come to room/ambient temperature once removed from the refrigerator.