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Irresistible Red Velvet Cake Recipe Easy Homemade 3-Layer Delight

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A rich, moist red velvet cake with a tangy cream cheese frosting, perfect for any occasion. This easy homemade 3-layer cake delivers bakery-worthy results with simple ingredients and minimal fuss.

Ingredients

Scale
  • 2 ½ cups (315g) all-purpose flour
  • 2 tablespoons (15g) unsweetened cocoa powder
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 1 ½ cups (300g) granulated sugar
  • 1 cup (240ml) vegetable oil (neutral oils like canola preferred)
  • 2 large eggs, room temperature
  • 1 cup (240ml) buttermilk, room temperature
  • 1 tablespoon white vinegar
  • 1 teaspoon vanilla extract
  • 2 tablespoons red food coloring (natural or gel-based preferred)
  • For the frosting:
  • 16 ounces (450g) cream cheese, softened
  • ½ cup (115g) unsalted butter, softened
  • 4 cups (480g) powdered sugar
  • 1 teaspoon vanilla extract
  • Pinch of salt

Instructions

  1. Preheat your oven to 350°F (175°C). Grease and line three 8-inch round cake pans with parchment paper.
  2. In a large bowl, sift together the flour, cocoa powder, baking soda, and salt. Whisk to blend evenly.
  3. In another bowl, beat the granulated sugar with vegetable oil until smooth. Add eggs one at a time, beating well after each addition.
  4. Stir in white vinegar, vanilla extract, and red food coloring.
  5. Pour in the buttermilk and stir gently to combine; avoid overmixing.
  6. Gradually fold the dry ingredients into the wet mixture with a spatula until smooth and thick but pourable.
  7. Divide the batter evenly among the prepared pans.
  8. Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean or with a few crumbs.
  9. Cool cakes in pans for 10 minutes, then turn out onto wire racks to cool completely.
  10. For the frosting, beat cream cheese and butter together until creamy. Gradually add powdered sugar, beating until smooth.
  11. Mix in vanilla extract and a pinch of salt.
  12. Assemble the cake by placing one layer on a serving plate, spreading frosting on top, and repeating with remaining layers.
  13. Frost the top and sides evenly. Chill the cake for 30 minutes before serving for a clean finish.

Notes

Use room temperature eggs and buttermilk for smooth batter. Sift dry ingredients to avoid lumps. If frosting is too soft, chill for 15 minutes before assembling. For gluten-free, substitute flour with gluten-free blend. Vegan adaptations include flax eggs, coconut oil, plant-based buttermilk, and vegan cream cheese.

Nutrition

Keywords: red velvet cake, cream cheese frosting, 3-layer cake, easy red velvet, homemade cake, birthday cake, moist cake

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