Red Velvet Layer Cake

"This easy red velvet layer cake recipe that is fluffy and moist! You can top it with cream cheese frosting or traditional ermine icing for Valentine’s Day!"

- Boston Girl Bakes

Unsweetened Cocoa Powder

key ingredient


For the cake: – all-purpose flour – salt – baking soda – unsalted butter – granulated white sugar – vanilla extract – large eggs – unsweetened cocoa powder – red food coloring – buttermilk – white vinegar For the frosting: – flour – whole milk – vanilla extract – pinch salt – unsalted butter – granulated white sugar

Scribbled Arrow

Easy Red Velvet Layer Cake Recipe


12 Slices



total time

1 Hour  30 Minutes

prep time

1 Hour

To make the cake: 1. Preheat the oven to 350 degrees F. Lightly oil and flour 2 (8-inch round) cake pans. I used non-stick cooking spray and dusted the pans with 1 tablespoon cocoa powder.


To make the cake: 2. Sift together remaining the flour, baking soda, and salt and set aside.


To make the cake: 3. Cream butter and sugar together. Add eggs one at a time and beat vigorously until each is incorporated. Mix in vanilla.


To make the cake: 4. In a separate bowl, make a paste of the remaining 2 tablespoons cocoa and the food coloring. Blend into butter mixture.


To make the cake: 5. Alternating in 2 batches each, add dry ingredients and buttermilk to the butter mixture. In the last batch of buttermilk, mix in the vinegar before adding to the batter. Mix until blended.


To make the cake: 6. Divide batter among the 2 pans and bake for about 30 minutes. Cool on a rack completely. (Can also be made in 2 cake pans.)


To make the ermine frosting: 1. Over medium heat, whisk flour, milk, and sugar in a saucepan and heat to a simmer. Stir frequently until it becomes very thick (almost like pudding).


To make the ermine frosting: 2. Remove from heat, whisk in vanilla and salt. Pour into a bowl to allow it to cool completely. Put plastic wrap on the surface to keep a skin from forming.


To make the ermine frosting: 3. Use a mixer to cream butter until light and fluffy, scraping the sides of the bowl occasionally, about 5 minutes.


To make the ermine frosting: 4. With the mixer on medium, add the cooled flour mixture a little bit at a time. Continue to beat until the mixture becomes light and fluffy. The buttercream will resemble whipped cream.


To assemble the cake: 1. Remove 1 cake from its pan and place flat side down on a serving platter. Drop about 1 cup of icing onto cake and, using a flat spatula, spread evenly over top. Remove the second cake from its pan. Place flat side down on top of first layer. Use remaining frosting to cover top and sides of cake.


To assemble the cake: 2. Remove the cakes from the oven and run a knife around the edges to loosen them from the sides of the pans. One at a time, invert the cakes onto a plate and then re-invert them onto a cooling rack, rounded-sides up. Let cool completely. With a serrated knife, cut each layer in half.


To assemble the cake: 3. Frost the cake. Place 1 layer, rounded-side down, in the middle of a rotating cake stand. Using a palette knife or offset spatula spread some of the ermine frosting over the top of the cake. (Spread enough frosting to make a 1/4 to 1/2-inch layer.) Carefully set another layer on top, rounded-side down, and repeat. Top with the remaining layer and cover the entire cake with the remaining frosting.


Visit Boston Girl Bakes for MORE Top Tips and Notes on Baking the BEST Easy Red Velvet Layer Cake!



Red Velvet Cupcakes

No Bake Red Velvet Cheesecake

Red Velvet White Chocolate Chip Cookies

more dreamy dessert recipes