Red Velvet Layer Cake Recipe
This red velvet layer cake recipe is another take on the classic red velvet cake although you’ll probably be pleased to hear that unlike the original which contains beetroot. Instead, gel food coloring is used to produce the distinctive blood-red hue and buttermilk is added to recreate the slight tang that is so often associated with red velvet cake. The layers of red-velvet sponge are covered with delicious vanilla cream cheese frosting which is thankfully, fairly stable and does well in warmer temperatures.
Red Velvet Layer Cake Recipe
Preheat the oven to 180c/ 350F. Grease two 8-inch baking tins with margarine or non-stick cooking spray and then line the bottom of the tins with baking parchment.
Tip: To make lining your tins slightly easier, you can purchase pre-cut circles of baking parchment. You can also make your own by drawing around the outside of a baking-tin on baking parchment; you can then cut out these circles to line the bottom of your tins.
Step 1: Begin by adding the butter and sugar to the bowl of a stand mixer (you can also use an electric hand whisk or wooden spoon). Mix on medium speed for 8 minutes or until the mixture is pale, light and fluffy.
Step 2: While the butter and sugar are mixing, sift the flour, cocoa powder, salt, baking soda and bicarbonate of soda into a large bowl. Stir with a spoon to incorporate all the ingredients and set aside until needed.
Step 3: Next, add vanilla extract along with the eggs, one at a time; ensure to beat well after each addition. When you add the last two eggs, it helps to add a tablespoon of the flour mixture to prevent curdling. Once you’ve added all four eggs, blend the mixture on low-medium speed for 10 seconds.
Step 4: Prepare the buttermilk mixture by adding the food coloring and buttermilk to a large measuring jug. Mix until the food coloring is incorporated and then set aside.
Step 5: Add 1/3 of the previously prepared flour-cocoa mixture to the creamed butter, sugar and egg mixture. Beat on low speed until just incorporated. Then add 1/3 of the buttermilk mixture and mix again until just incorporated. Continue until both the buttermilk and flour mixtures have been added.
Step 6: Transfer the mixture to two 8-inch baking tins and place in the oven. Bake for 20 -23 minutes or until a skewer inserted in the middle of each cake comes out either clean or with a few moist crumbs attached.
Fluffy Vanilla Cream Cheese Frosting Recipe
215g Full-Fat Cream Cheese
200g Unsalted Butter
500g Powdered Sugar
1 Tsp Vanilla Extract
Step 1: Begin by adding the cream cheese to a large mixing bowl. Mix the cream cheese either by hand or in an electric stand mixer on low speed for 1 minute.
Step 2: Cut the butter into small squares using a sharp knife and add to the cream cheese. Mix on medium speed until just incorporated (roughly 2-3 minutes).
Step 3: Add the powdered sugar to the butter and cream cheese mixture. Beat on medium speed until the mixture becomes smooth, light and fluffy. At this point, be careful not to overmix the frosting as it will become runny. To prevent this, be sure to beat the frosting until it’s smooth and free of any grains of powdered sugar. If desired, you can leave the frosting in the refrigerator until ready to use.
To Assemble the Cake…
Step 1: To assemble the red velvet layer cake, place one 8-inch red velvet layer on a level work surface or turntable. Spread a ¼ of the cream cheese frosting on top of the cake and spread until smooth.
Step 2: Place the remaining 8-inch red velvet layer on top and press down gently with the palm of your hand to ensure both layers are sandwiched together firmly.
Step 3: Finally, place the remaining frosting on top of the two layers and use a pallet knife or bench scraper to spread the frosting over the top and sides of the cake. Ensure the cake is evenly covered and scrape off any excess frosting if required. Decorate with sprinkles or leave plain and serve.
-This cake will keep for 2 days at room temperature or 3 days if covered in a refrigerator.
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