This lush red velvet layer cake is three tiers of decadent red cake flavored lightly with cocoa powder and filled with smooth and silky cream cheese frosting!
Oil Eggs Sour Cream White Vinegar Cocoa Powder Buttermilk Food Coloring Frosting
1
Combine oil, butter, egg, and vanilla in a large bowl.
2
Cream in the sugar, sour cream, vinegar, and buttermilk. Then, mix in red food coloring.
3
Combine sifted flour, cocoa powder, and the remaining dry ingredients in a separate bowl and whisk everything together.
4
Beat the dry ingredients into the wet batter, but be careful to not overmix.
5
Pour the batter into three 8-inch round baking pans. Bake the cakes for 25-32 minutes.
6
Allow the cakes to cool in the pans for about 15 minutes before transferring them onto a wire rack.
7
Using your stand mixer, beat cubed butter for 3-5 minutes to get it whipped and fluffy.
8
Beat in cream cheese, powdered sugar, vanilla, and milk until frosting reaches desired consistency.
9
Fill frosting into a piping bag with a large open round tip, or simply snip the end of the piping bag.
10
Starting with the first cake layer, pipe frosting over top of the cake from the outside edge inward.
11
Place the second cake layer over the first, and repeat. Invert the top layer for a nice flat surface.
12
Create a crumb coat on the cake's edges, fill gaps with piping bag, and scrape away excess frosting. Then chill cake for 15 minutes.
13
Using an offset spatula or a knife, spread frosting evenly over the sides and top of the cake.
14
Decorate the top by piping rosettes, if desired.
14
Garnish the cake with leftover cake crumbs, gently pressing into the sides of the cake.
15
Slice and serve!