This red velvet layer cake has a soft cocoa crumb, vibrant color, and smooth cream cheese frosting. Four thin layers make it an impressive dessert for birthdays and celebrations.
Red Velvet Layer Cake
A striking four-layer red velvet cake with a tender cocoa crumb, tangy sour cream, and smooth cream cheese frosting.
Servings 12 servings
Ingredients
- 240 milliliters vegetable oil about 1 cup
- 250 grams all-purpose flour sifted, about 2 cups
- 30 grams unsweetened cocoa powder sifted, about 1/3 cup
- 300 milliliters sour cream about 1 1/4 cups
- 2 large eggs plus 1 egg yolk
- 1 teaspoon salt
- 1 teaspoon baking soda
- 300 grams caster sugar about 1 1/2 cups
- 3/4 teaspoon white wine vinegar
- 2 teaspoons vanilla extract
- Red gel food coloring as needed
- Chocolate sprinkles optional
- 350 grams cream cheese softened
- 85 grams unsalted butter softened
- 1 teaspoon vanilla extract for the frosting
- 300 grams powdered sugar sifted
- Pinch of salt for the frosting
Instructions
- Preheat the oven to 350°F (180°C). Grease and line four small round layer-cake pans.
- In a medium bowl, whisk together the flour, cocoa powder, salt, and baking soda.
- In a large bowl, whisk the vegetable oil, sugar, vanilla, sour cream, eggs, egg yolk, vinegar, and enough red gel coloring to reach the desired shade.
- Gradually add the dry ingredients and whisk until smooth, scraping the sides of the bowl as needed. Do not overmix.
- Divide the batter evenly among the prepared pans. Bake for about 15 minutes, until the layers spring back lightly and a tester comes out clean.
- Cool briefly in the pans, then turn the layers onto wire racks and cool completely. Level the tops if needed and reserve the trimmed cake for crumbs.
- For the frosting, beat the cream cheese, butter, vanilla, powdered sugar, and a pinch of salt until smooth. Avoid overbeating.
- Stack the cooled layers with frosting between each one, then frost the top and sides. Decorate with reserved red velvet crumbs and chocolate sprinkles if desired.
Red Velvet Cake Tip
Mix the batter only until smooth and cool every layer completely before frosting so the cream cheese filling stays firm.