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Moist Red Velvet Cake

  • Author: Elise
  • Prep Time: 20 minutes
  • Cool Time: 30 minutes: Decorating Time: 20 minutes
  • Cook Time: 25 minutes
  • Total Time: 1 hour, 35 minutes
  • Yield: 3 layer 8 inch cake 1x
  • Category: Cake, Red Velvet, Layer Cake, Cream Cheese
  • Method: Bake
  • Cuisine: American


This 3 layer red velvet cake is moist, light, and so tender. Made with simple, accessible ingredients and with one whisk, it will be your new go-to recipe for all gatherings and events.



For the Red Velvet Cake 

  • 2 1/2 cups (350g) all purpose flour, spooned and leveled
  • 1 teaspoon (5g) baking soda 
  • 1/2 teaspoon baking powder
  • 1 teaspoon (6g) salt 
  • 1/3 cup (30g) unsweetened cocoa powder
  • 1 1/4 cups (250g) vegetable oil 
  • 3 large eggs (150g), room temperature
  • 2 cups (430g) granulated sugar 
  • 1 teaspoon (4g) vanilla extract
  • 1 1/2 cups (360g) buttermilk, room temperature
  • 1 tablespoon (14g) distilled vinegar
  • red food gel, as desired

For the Cream Cheese Frosting 

  • 2 cups (440g) unsalted butter, room temperature
  • 8 oz (22g) brick cream cheese, room temperature
  • 5 cups (600g) powdered sugar
  • 1 teaspoon (4g) vanilla extract
  • 1 tablespoon (15g) heavy whipping cream


For the Red Velvet Cake 

  1. Preheat your oven to 350 degrees Fahrenheit. Spray 3 8-inch round pans with cooking spray and line with parchment paper to ensure the cakes come out cleanly.
  2. In a medium-sized bowl, use a whisk to mix all purpose flour, baking soda, baking powder, salt, and unsweetened cocoa powder together until combined.
  3. In a large bowl, use a whisk to mix vegetable oil, room temperature eggs, granulated sugar, vanilla extract, and room temperature buttermilk together until smooth.
  4. Add dry ingredients to your wet ingredients and use a whisk to combine. Scrape down the sides and bottom of the bowl with a spatula to ensure the ingredients are fully incorporated.
  5. Add vinegar and a few drops of red food coloring as desired. Try to mix the batter as few tim
  6. Divide the batter between the 3 pans, around 500-550 grams of batter per pan if you are using a kitchen scale. Ensuring that there is a relatively even amount of batter in each pan is incredibly important. Your cakes may be over
  7. Bake for 22-28 minutes or until the tops of the cake are firm, a toothpick inserted into the center comes out with a few moist crumbs, and the tops spring back quickly when poked with your pointer finger in the center. Overbaking will lead to dry cake and underbaking will create gooey, sunken layers.
  8. Allow the cakes to cool for at least 30 minutes in the pans before removing and allowing to finish cooling on a wire cooling rack or plate. Prepare frosting while the cakes cool.

For the Cream Cheese Frosting 

  1. In a large bowl with a hand mixer or in the bowl of your stand mixer that is fitted with a paddle attachment, beat butter and cream cheese together until smooth, about 3-4 minutes on medium speed.
  2. Slowly, add powdered sugar on low speed to prevent the powdered sugar from creating a huge mess. Beat powdered sugar into the mixture until smooth and creamy.
  3. Pour vanilla extract and heavy whipping cream into the frosting and mix on high speed for 3 minutes. This creates a whiter, creamier, and smoother frosting.

For Decorating 

  1. Once the cakes have fully cooled, level the tops if desired using a leveling tool or serrated knife to remove the domes and flatten the surface. This will create a sturdier, more even cake.
  2. Place one layer of cake on your decorating surface. Use a knife to spread frosting as desired on top
  3. Take the second layer of cake and place it upside down on top of the frosting. Top the second layer with frosting. Repeat the process with the third layer.
  4. Crumb coat the cake if desired. Read “Stacking and Decorating Layer Cake” above for more information. If decorating immediately, use the remaining frosting to cover the cake.
  5. Store the cake at room temperature covered or in an airtight container for up to 2 days or in the fridge for up to 5 days. The entire cake or individual cake slices can be wrapped in cling wrap and frozen for up to 4 months.

Keywords: Cream Cheese Frosting, Red Velvet Layer Cake, 3 Layer Cake, Red Velvet Cake, Moist Cake