Four-Layer Classic Red Velvet Cake:
Yield:
.One 4-layer, 8-inch round cake
Cake Ingredients:
.Dry:
.2½ cups (315 g) all-purpose flour
.1½ cups (300 g) granulated sugar
.1 tsp baking soda
.1 tsp fine salt
.1 tsp natural cocoa powder (non-Dutch)
.Wet:
.1½ cups (360 ml) vegetable oil
.1 cup (240 ml) buttermilk, room temperature
.2 large eggs, room temperature
.2 tbsp (30 ml) red food coloring (liquid)
.1 tsp vanilla extract
.1 tsp white vinegar
Cake Instructions:
1. Prep:
.Preheat oven to 350°F (175°C).
.Grease and line two 8-inch round cake pans with parchment.
2. Mix dry ingredients:
.Whisk flour, sugar, baking soda, salt, and cocoa powder until evenly combined.
3. Mix wet ingredients:
.In a separate bowl, whisk oil, buttermilk, eggs, food coloring, vanilla, and vinegar until smooth.
4. Combine:
.Add wet ingredients to dry.
.Mix just until smooth and fully combined—do not over mix.
5. Bake:
.Divide batter evenly between pans.
.Bake 25–30 minutes, until a toothpick comes out clean.
6. Cool & layer:
.Cool completely.
.Level tops if needed, then slice each cake horizontally to create 4 thin layers.
Cream Cheese Frosting:
Ingredients:
.24 oz (680 g) full-fat cream cheese, softened
.¾ cup (170 g) unsalted butter, softened
.5½–6 cups (660–720 g) powdered sugar, sifted
.1½ tsp vanilla extract
.Pinch of salt
Instructions:
1. Beat cream cheese and butter until smooth and creamy.
2. Add powdered sugar gradually, beating on low.
3. Mix in vanilla and salt.
4. Beat briefly on medium until fluffy but stable.
Assembly:
1. Place first cake layer on plate.
2. Spread a thin, even layer of frosting.
3. Repeat with remaining layers (4 total).
4. Apply a crumb coat, chill 20 minutes.
5. Frost smoothly around sides and top.
6. Pipe a simple border on top.
7. Press or sprinkle red velvet crumbs around the top edge.
Yield:
.One 4-layer, 8-inch round cake
Cake Ingredients:
.Dry:
.2½ cups (315 g) all-purpose flour
.1½ cups (300 g) granulated sugar
.1 tsp baking soda
.1 tsp fine salt
.1 tsp natural cocoa powder (non-Dutch)
.Wet:
.1½ cups (360 ml) vegetable oil
.1 cup (240 ml) buttermilk, room temperature
.2 large eggs, room temperature
.2 tbsp (30 ml) red food coloring (liquid)
.1 tsp vanilla extract
.1 tsp white vinegar
Cake Instructions:
1. Prep:
.Preheat oven to 350°F (175°C).
.Grease and line two 8-inch round cake pans with parchment.
2. Mix dry ingredients:
.Whisk flour, sugar, baking soda, salt, and cocoa powder until evenly combined.
3. Mix wet ingredients:
.In a separate bowl, whisk oil, buttermilk, eggs, food coloring, vanilla, and vinegar until smooth.
4. Combine:
.Add wet ingredients to dry.
.Mix just until smooth and fully combined—do not over mix.
5. Bake:
.Divide batter evenly between pans.
.Bake 25–30 minutes, until a toothpick comes out clean.
6. Cool & layer:
.Cool completely.
.Level tops if needed, then slice each cake horizontally to create 4 thin layers.
Cream Cheese Frosting:
Ingredients:
.24 oz (680 g) full-fat cream cheese, softened
.¾ cup (170 g) unsalted butter, softened
.5½–6 cups (660–720 g) powdered sugar, sifted
.1½ tsp vanilla extract
.Pinch of salt
Instructions:
1. Beat cream cheese and butter until smooth and creamy.
2. Add powdered sugar gradually, beating on low.
3. Mix in vanilla and salt.
4. Beat briefly on medium until fluffy but stable.
Assembly:
1. Place first cake layer on plate.
2. Spread a thin, even layer of frosting.
3. Repeat with remaining layers (4 total).
4. Apply a crumb coat, chill 20 minutes.
5. Frost smoothly around sides and top.
6. Pipe a simple border on top.
7. Press or sprinkle red velvet crumbs around the top edge.
Four-Layer Classic Red Velvet Cake:
Yield:
.One 4-layer, 8-inch round cake
Cake Ingredients:
.Dry:
.2½ cups (315 g) all-purpose flour
.1½ cups (300 g) granulated sugar
.1 tsp baking soda
.1 tsp fine salt
.1 tsp natural cocoa powder (non-Dutch)
.Wet:
.1½ cups (360 ml) vegetable oil
.1 cup (240 ml) buttermilk, room temperature
.2 large eggs, room temperature
.2 tbsp (30 ml) red food coloring (liquid)
.1 tsp vanilla extract
.1 tsp white vinegar
Cake Instructions:
1. Prep:
.Preheat oven to 350°F (175°C).
.Grease and line two 8-inch round cake pans with parchment.
2. Mix dry ingredients:
.Whisk flour, sugar, baking soda, salt, and cocoa powder until evenly combined.
3. Mix wet ingredients:
.In a separate bowl, whisk oil, buttermilk, eggs, food coloring, vanilla, and vinegar until smooth.
4. Combine:
.Add wet ingredients to dry.
.Mix just until smooth and fully combined—do not over mix.
5. Bake:
.Divide batter evenly between pans.
.Bake 25–30 minutes, until a toothpick comes out clean.
6. Cool & layer:
.Cool completely.
.Level tops if needed, then slice each cake horizontally to create 4 thin layers.
Cream Cheese Frosting:
Ingredients:
.24 oz (680 g) full-fat cream cheese, softened
.¾ cup (170 g) unsalted butter, softened
.5½–6 cups (660–720 g) powdered sugar, sifted
.1½ tsp vanilla extract
.Pinch of salt
Instructions:
1. Beat cream cheese and butter until smooth and creamy.
2. Add powdered sugar gradually, beating on low.
3. Mix in vanilla and salt.
4. Beat briefly on medium until fluffy but stable.
Assembly:
1. Place first cake layer on plate.
2. Spread a thin, even layer of frosting.
3. Repeat with remaining layers (4 total).
4. Apply a crumb coat, chill 20 minutes.
5. Frost smoothly around sides and top.
6. Pipe a simple border on top.
7. Press or sprinkle red velvet crumbs around the top edge.
