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Red Velvet Layer Cake
Red Velvet Layer Cake
Red Velvet Layer Cake
Red Velvet Layer Cake
Red Velvet Layer Cake cover
From the Cook
From the Cook
From the Cook
From the Cook
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Red Velvet Layer Cake

atsloanestable.com

Ingredients

0 allergens identified

Instructions

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Red Velvet Cake Layers

1
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Preheat the oven to 350 degrees F.
2
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Grease and line two 9" cake pans with parchment paper.
3
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Soak two cake strips in ice water.
4
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In a medium bowl, whisk together the flour, cocoa powder, baking soda, and salt. Set aside.
5
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In the bowl of a stand mixer fitted with a paddle attachment, cream the butter and sugar together until light and fluffy, about 2-3 minutes.
6
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Mix in the egg yolks and vanilla until well combined.
7
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Add half of the dry ingredients and mix on low speed until mostly combined. Then, mix in the buttermilk, yogurt, oil, vinegar, and red food gel, followed by the remaining dry ingredients.
8
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In a separate small bowl, add the egg whites and use an electric hand mixer to beat until soft peaks form.
9
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Using a rubber spatula, gently fold the whipped egg whites into the cake batter until fully combined.
10
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Divide the cake batter between the prepared cake pans. Wrap the cake strips around the outsides of the pans.
11
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Bake the cakes for about 30-35 minutes or until the edges start to pull away from the sides of the pan and a toothpick inserted comes out clean. Immediately turn the cakes out onto a wire rack to cool completely.
12
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Once cool, wrap the cakes in plastic wrap and freeze until ready to decorate. (Frozen cake layers will be much easier to frost!)

Cream Cheese Frosting

1
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In the bowl of a stand mixer fitted with a paddle attachment, beat the butter and cream cheese on high speed until smooth. Slowly add the sifted powdered sugar and mix on low speed until fully combined. Once all of the powdered sugar is added, continue beating on low speed until no more lumps or pockets of air remain and the frosting is smooth.

Assemble

1
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Secure the first cake layer on the cake stand with a small amount of frosting on the bottom. Using an offset spatula, spread on an even layer of frosting, then place the second cake layer on top.
2
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Spread an even layer of frosting along the top and outside of the cake, then place in the fridge for about 10-15 minutes.
3
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Take the cake out of the fridge and spread a thicker layer of frosting on the cake. Use the remaining frosting to pipe along the top and bottom of the cake, if desired.
4
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Allow the cake to sit at room temperature for a few hours before serving.

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Tips & Tricks (5)

  • Buttermilk Activation Secret 🥛
    Mix baking soda with buttermilk and vinegar first to activate the leavening agent, creating the signature tender crumb and velvety texture before combining with dry ingredients.
  • Food Gel Over Liquid Dye 🎨
    Use red food gel instead of liquid dye to achieve that rich, vibrant crimson color without thinning the batter or affecting the cake's delicate texture.
  • Room Temperature Cream Cheese 🧈
    Bring cream cheese to room temperature and beat it alone for 2-3 minutes before adding butter to ensure a silky, lump-free frosting without overworking the mixture.
  • Dutch-Process Cocoa Precision 🍫
    Use Dutch-process cocoa powder specifically—not natural cocoa—as it provides the subtle chocolate depth and darker hue that defines authentic red velvet while maintaining the signature flavor balance.
  • Level Baking for Even Layers 📐
    Use cake strips or a bench knife to level the domed tops of cooled cake layers, ensuring perfectly stacked, visually stunning layers with even frosting distribution.

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About the Cook

Sloan’s Table

Sloan’s Table

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Hi! I'm Sloane, welcome to Sloane’s Table! I am a Dartmouth College alumna, professional baker, recipe developer, and food photographer. Here, you will find tried & true bakery-worthy recipes ranging from simple sweets to technical pastries. Whether you are looking to challenge yourself and improve your baking skills or just want an easy, trust-worthy recipe, you're in the right place.

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