Instructions
- 1
Mix dry ingredients. Whisk buttermilk, food coloring and vinegar. Beat oil and sugar, add eggs.
- 2
Alternate flour mixture and buttermilk mixture. Add vanilla.
- 3
Bake in 3 pans at 350°F for 28-30 minutes. Cool completely.
- 4
Make cream cheese frosting: beat cream cheese and butter until very smooth. Add powdered sugar gradually.
- 5
Crumble the cake trimmings from leveling into fine crumbs.
- 6
Stack and frost all three layers with cream cheese frosting.
- 7
Press red velvet cake crumbs into the entire exterior surface.
- 8
Pipe cream cheese frosting rosettes around the top edge.
Baker's Tip
The red velvet crumb coating is the signature of this classic presentation — save every scrap from leveling your cake layers. The crumbs should be fine and dry before pressing. They stick best to a slightly chilled, not-quite-set frosting coat.
Frequently Asked Questions
How do I get a perfectly smooth cream cheese frosting exterior?
Chill the assembled cake for 30 minutes after the crumb coat, then apply the final coat using a warmed offset spatula and a rotating turntable. Work in smooth upward strokes on the sides. For the crumb-coated version, you can skip the smooth exterior entirely.
Can I make this without gel food coloring?
Liquid food coloring requires much larger amounts (up to 4 tablespoons) and the color is less vibrant. Beet powder gives a natural rustic red. For a no-coloring version, simply make a classic velvet cake — the cocoa powder gives a subtle reddish-brown tone naturally.
How far ahead can I make this cake?
The unfrosted cake layers keep wrapped at room temperature for 2 days or frozen for 3 months. The frosted assembled cake keeps refrigerated for up to 4 days. Remove from the fridge 30 minutes before serving — cold cream cheese frosting is too firm.
Why does cream cheese frosting sometimes turn runny?
Over-beating after adding powdered sugar can cause it to loosen. Beat only until just combined at the powdered sugar stage. If it turns runny, refrigerate the frosting for 20 minutes then beat briefly again. Cold cream cheese also contributes to firmer frosting.
About This Recipe
The timeless Southern classic — three tall crimson red velvet layers enrobed in the silkiest cream cheese frosting, with red velvet cake crumbs pressed into the sides and piped cream rosettes crowning the top. Elegant, iconic and utterly delicious.
More Layer Cakes