Red velvet layer cake is a popular flavor that’s rich flavor and bright, vibrant color. This layered cake recipe is made from scratch and is full of flavor.
Preheat the oven to 350℉.
In a large mixing bowl, combine all-purpose flour, cornstarch, milk cocoa powder, sugar, salt, baking soda, and cinnamon. Whisk all the dry mix ingredients together to sift the dry mix ingredients and de-clump the flour.
In a stand mixer bowl with a whisk attachment, combine vegetable oil, eggs, red food color, and vanilla. Carefully mix together on low speed. Continue to mix until all the wet ingredient has incorporated together.
On low speed slowly add ⅓ of the dry mix ingredients into the wet ingredients then add ½ of the buttermilk and another ⅓ of the dry mix. At this stage stop the mixer and scrape down the sides of the bowl with a rubber spatula.
Next begin the mixer again on low speed and add ½ of the buttermilk. Then add the last ⅓ of the dry mix. Continue to mix until the cake batter is smooth. Once all ingredients are, and you no longer see any buttermilk or dry mix, stop the mixer and scrape down the sides of the bowl including the center of the bowl where the flour might have settled.
A single batch of this recipe makes enough for 3 – 6” cake layers or 2 – 9” cake layers. To prepare the cake pan, spray each pan with cooking or baking spray and then line the bottom of the pan with parchment paper. Place the parchment paper on top of the cooking spray to prevent the cake from sticking.
To make 3 layers evenly pour the batter into the 3 pans or weight out by using a baking scale. Place the cake pans into the oven and bake for 20-24 minutes.
After 20 minutes, carefully check the cakes with a toothpick. If the toothpick comes out clean, then the cakes are done, if not add 4 more minutes and recheck them. Depending on how high or the size of the pan the baking time may vary.
Once done baking remove the cakes from the oven and set aside to cool. Allow to cool for 10 minutes, the cake pans should be cool enough to touch but still warm. Then carefully remove the cakes from the pan by turning the cakes upside and flip back upright and leave the parchment paper on the bottom to finish cooling. See notes if the cakes are sticking to the sides of the pan.
After the cakes have cooled completely, wrap in plastic wrap and freeze for 30 minutes. At this stage, you can cover the cakes and leave them in the freezer for several days or up to a month before decorating them.
Remove the chilled cakes from the freezer and carefully slice the top of any dome of the cakes off to make them level and flat. This makes the stacking process much more manageable.
Next is decorating, use an offset spatula to layer the frosting in between each cake layer. Continue to a crumb coat, so the whole cake is covered then chill in the fridge for 20 minutes until the crumb coat has set.
Next, add a thicker layer of frosting onto the cake for the final coat. This is where you make it pretty. Add swirls of buttercream on top, add sprinkles or keep it simple.
If the cakes are sticking to the cake pans, carefully run an off-set spatula or a small knife around the edges of the cake then flip the cakes out of the pan. That should release the cake from the sides of the pan.
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