Red Velvet Cake Recipe (4 Layers, 6-Inch Cake)

Ingredients:

For the Red Velvet Cake:

• 1½ cups (190g) all-purpose flour

• 1 cup (200g) granulated sugar

• 1 tbsp cocoa powder

• ½ tsp baking soda

• 1 tsp baking powder

• ½ tsp salt

• ½ cup (115g) unsalted butter, softened

• ¾ cup (180ml) buttermilk

• 2 large eggs, room temperature

• 1 tbsp white vinegar

• 1 tsp vanilla extract

• 1 tbsp red food coloring (liquid or gel)

For the Cream Cheese Frosting:

• 8 oz (225g) cream cheese, softened

• ½ cup (115g) unsalted butter, softened

• 2 cups (240g) powdered sugar, sifted

• 1 tsp vanilla extract

Instructions:

For the Red Velvet Cake:

1. Preheat the oven: Preheat your oven to 350°F (175°C). Grease and line four 6-inch cake pans with parchment paper.

2. Prepare the dry ingredients: In a medium bowl, whisk together flour, cocoa powder, baking soda, baking powder, and salt. Set aside.

3. Cream butter and sugar: In a large mixing bowl, beat the softened butter and sugar together using a hand mixer or stand mixer on medium speed until light and fluffy, about 3-4 minutes.

4. Add the eggs: Add the eggs, one at a time, mixing well after each addition. Then stir in the vanilla extract and red food coloring.

5. Combine wet and dry ingredients: Alternate adding the dry ingredients and buttermilk to the batter, beginning and ending with the dry ingredients. Mix just until combined.

6. Add vinegar: Finally, stir in the vinegar, ensuring the batter is smooth and vibrant.

7. Bake the cake layers: Divide the batter evenly among the prepared cake pans. Smooth the tops with a spatula and bake for 20-25 minutes or until a toothpick inserted in the center comes out clean. Cool the cakes in the pans for 10 minutes, then turn them out onto a wire rack to cool completely.

For the Cream Cheese Frosting:

1. Beat cream cheese and butter: In a mixing bowl, beat the softened cream cheese and butter together on medium speed until smooth and creamy, about 3 minutes.

2. Add powdered sugar: Gradually add the powdered sugar, one cup at a time, mixing on low speed until fully combined.

3. Add vanilla extract: Stir in the vanilla extract and continue beating until the frosting is light and fluffy.

Assembly:

1. Level the cake layers: Once the cake layers are fully cooled, level them by slicing off any domed tops to create even layers.

2. Frost and stack the cake: Place one layer of cake on a cake board or serving plate. Spread a thin layer of cream cheese frosting on top. Repeat with the remaining layers.

3. Frost the outside: Use the remaining frosting to frost the top and sides of the cake. Smooth it out with a spatula for a clean look, or add swirls for texture.

4. Chill and serve: Chill the cake in the refrigerator for 30 minutes before slicing. A 6-inch cake serves 6-8 people.

Enjoy your soft, moist, and delicious Red Velvet Cake with light cream cheese frosting!