Red Velvet Layer Cake - melissassouthernstylekitchen.com (2024)

This stunning Red Velvet Layer Cake is sure to be the envy of the dessert table. Three made-from-scratch cake layers are sandwiched together with a thick, classic, sweet cream cheese frosting. Topped with a generous sprinkle of toasted chopped pecans, it’s guaranteed to be the belle of the ball.

Easy Red Velvet Cake Recipe

What is Red Velvet Cake? Red velvet is in essence a chocolate cake. While red velvet tends to have far less cocoa involved than a classic all-chocolate cake, it’s most known for the color than the cocoa infused batter. The cake batter gets its rich ruby hue from food coloring introduced to the public in the late 1930’s by Adams Extract Company. The owner wanted to market and sell, more food dye. The Waldorf-Astoria in NYC also claims to be the origin of red velvet. No matter how red velvet cake began, it’s here to stay, and has been a beloved rotation through Southern kitchens for eons. How to make a Red Velvet Layer Cake: (Scroll down for full printable recipe.)

• Prepare Pans – Preheat oven to 350°F. Butter and flour 3 (9-inch) round cake pans or spray with baking spray. Set aside.
• Toast Pecans – Spread pecans in a single layer on a baking sheet. Toast for 6-8 minutes until lightly golden. Set aside to cool.
• Creamed Ingredients – Using an electric mixer cream together the butter, sugar and vanilla. Beat on medium-high speed for 2 minutes or until creamed.
• Eggs – Add the eggs one at a time beating well after each addition.
• Dry Ingredients – In a separate bowl use a whisk to sift together the flour, cocoa powder, baking powder, baking soda and salt. My use a whisk. Add the vinegar to the buttermilk.
• Combine – Lower the speed of the mixer and add the sifted dry ingredients alternately with the buttermilk. Repeat the process beginning and ending with flour. Stop and scrape the sides of the bowl as needed.
• Red Food Coloring – Add the red food coloring beating just until fully combined with the batter.
• Divide the Batter – Use a 1 cup measuring cup to divide the batter evenly in the pans.
• Bake – Baker per the recipe until a toothpick inserted into the center comes back clean.
• Cool complelely in the pans on a cooling rack.
• Make Cream Cheese Frosting – Using an electric mixer cream together the cream cheese, butter and vanilla. Lower the mixer and gradually add the powdered sugar. Thin if needed with cream to spreading consistency.
• Frost between the layers, tops and side of cake. Sprinkle with toasted pecans. Store chilled.

How to Make the BEST Red Velvet Layer Cake Recipe

Some important things to remember when baking cakes from scratch:

• Ingredients you’ll need to make homemade Red Velvet Layer Cake: All purpose flour, cocoa powder, baking powder, baking soda, salt, pecans, salted butter, granulated sugar, pure vanilla extract, large eggs, whole buttermilk, white vinegar and liquid red food coloring.
• Cream Cheese Frosting: Plain cream cheese, salted butter, pure vanilla extract and powdered sugar.
• Kitchen tools you’ll need: Stand mixer or hand mixer, large bowl, medium bowl three round cake pans, measuring cups and spoons and a sheet pan to toast the pecans.
• Gather your ingredients prior to beginning the preparation so things will move efficiently and you’ll be certain to have everything you need.
• When measuring the flour, spoon into the measuring cup and level. If you dip the measuring cup into the flour and scoop it compacts the flour which can result in a dry cake.
• Don’t skip sifting the ingredients. You don’t need special equipment, a whisk will do the trick.
• When creaming together the butter and sugar, this is the one time you don’t have to be concerned with overbeating. Creaming until light and fluffy will give a lighter texture to the cake.
• When adding dry ingredients to the creamed mixture, don’t be tempted to overbeat. Beat just until evenly incorporated and the dry ingredients are fully moistened. Scrape the sides and bottom of the bowl to be certain everything has incorporated well.
• What’s the purpose of vinegar in the batter? Vinegar reacts with the baking soda and lends more rise to the cake.
• Follow the recipe adjusting baking times according to how your appliance performs. Remember, baking is science, but common sense plays a part, too.
• You can bake the cake layers and freeze them. When doing so cool them completely then wrap in freezer wrap and heavy duty aluminum foil then freeze for up to 3 months. Thaw the cake layers overnight in the refrigerator then frost.
• Store frosted Red Velvet Cake chilled in the refrigerator for up to 5 days.

Morer Red Velvet Desserts To Make

Through the years red velvet has evolved into many variations in the dessert world.

• The kids will love these cream cheese frosted Red Velvet Brownies.
• Red Velvet Trifle with White Chocolate Cream is a stunning special occasion dessert.
• Double Chocolate Red Velvet Chess Bars a.k.a. Gooey Butter Cake is to die for.
• Single layer Red Velvet Snack Cake.
• Start your day with a stack of Red Velvet Pancakes.
• Single serving Red Velvet Cupcakes.
• Double Chocolate Red Velvet Chess Bars a.k.a. Gooey Butter Cake!
• Scratch made Red Velvet Cheesecake is dressed to impress.
• You may also like to try these easy Red Velvet Truffles from Cake Whiz.

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Helpful Kitchen Items:

• Stand Mixer
• Cooling Racks
• Measuring Set
• 8 inch Cake Pans