Red Velvet Layer Cake
A bakery-style red velvet cake with four soft layers and homemade cream cheese frosting, topped with fresh berries for any special occasion.
Bakery-Style Red Velvet Cake
No matter what occasion you’re baking for, this red velvet layer cake is sure to impress! The deep red coloring, the silky smooth frosting, and the sweet berries on top make this a perfect Valentine’s Day treat!
There’s just something about a red velvet cake that feels extra special. Maybe it’s that deep crimson color or the way each layer slices so clean and pretty, but this one truly steals the show. With four layers of moist, from-scratch cake stacked high and slathered with rich, homemade cream cheese frosting, every bite is soft, velvety, with a hint of chocolate, and perfectly balanced between sweet and tangy – the hallmark of red velvet’s flavor.
Finished with a crown of fresh berries, this cake looks like it came straight from a fancy bakery window, but it’s totally doable at home. It’s the kind of dessert that makes people stop and say “wow” before the first slice is even cut, making it perfect for Valentine’s Day, birthdays, bridal showers, baby showers, or any celebration that calls for something beautiful and memorable.
Ingredients
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- Dry Ingredients: Self-rising flour, baking soda, granulated sugar, powdered sugar, natural unsweetened cocoa powder
- Dairy: Buttermilk, cream cheese, salted butter (or unsalted butter), eggs (yes, I know not technically dairy, but they needed a category)
- Oils & Extracts: Vegetable oil (or your favorite cooking oil), vanilla extract, red food coloring (can use plant-based food dye)
Full ingredient amounts and recipe directions are available in the printable recipe card at the bottom of the post.
Helpful Kitchen Tools
Instructions
To Prep: Preheat oven to 350 degrees Fahrenheit and coat two 8-inch round cake pans with non-stick baking spray.
- Make the Batter – Combine sugar and eggs in the bowl of a stand mixer with whisk attachment. Sift the baking soda, cocoa powder, and flour together and add into the mixer and mix until combined. Add in the oil, buttermilk, food color, and vanilla and mix until combined.
- Bake – Divide the cake batter evenly between the two prepared pans and bake for 30-35 minutes, or until a toothpick inserted in the middle comes out clean.
- Cool – Allow the cakes to cool in the pans for 5-10 minutes, then transfer to a wire wrack to finish cooling completely.
- Cut and Level – Use a large serrated knife to level the tops of the cakes, then cut in half to make 4 different layers.
Frost & Decorate:
- Cream together the butter and cream cheese with the paddle attachment until light and fluffy. Add in the vanilla extract and mix until combined.
- Add it the sifted powdered sugar one cup at a time until fully combined. Mix on a high speed for 2-3 minutes or until the frosting is light and fluffy. Scoop the frosting into a piping bag.
- Assemble the cake by placing one cake layer on a cake board or serving plate and topping this first cake layer with a generous amount of the frosting (but leaving enough to frost 3 more layers). Top with another cake layer, pressing gently to secure in place but not enough to squeeze out the frosting, repeating until you’ve used all the cake layers.
- Frost the top of the cake with remaining icing and top with fresh berries.
Prep Tips
- Soften the cream cheese and butter to room temperature before mixing so the frosting blends silky smooth without lumps. Cold cream cheese = chunky frosting.
- Line pans with parchment paper for easy release and clean edges.
Substitutions & Variations
- No buttermilk? Use milk + 1 tablespoon white vinegar or lemon juice.
- Cream cheese frosting swap: Try whipped buttercream or mascarpone frosting for a lighter option.
- Toppings: Fresh berries, cake crumbs, sprinkles or chocolate shavings all work beautifully.
Storage
- Refrigerate covered for up to 4 days (cream cheese frosting requires storing in the fridge).
- Serve at room temp for the best soft texture and flavor.
- Freeze layers tightly wrapped in plastic wrap for up to 2 months or freeze the fully frosted cake slices for easy single-serving treats later.
Related Recipes
Red Velvet Cake Recipe (Printable Recipe Card):
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Red Velvet Layer Cake
Equipment
- Stand mixer
- Mixing bowls
- 2 8-inch round cake pans
Ingredients
For The Cake:
- 1 1/2 cup granulated sugar
- 2 3/8 cups self rising flour
- 1 tsp baking soda
- 2 TB natural unsweetened cocoa powder
- 1 cup buttermilk
- 1 1/2 cup vegetable oil
- 1 TB vanilla extract
- 4 eggs
- 2-3 TB red food coloring can use plant based
For the Frosting:
- 8 oz cream cheese room temperature
- 1/2 cup butter either salted or unsalted
- 2 tsp vanilla extract
- 3 cups powdered sugar sifted
Instructions
- Preheat oven to 350 degrees Fahrenheit and coat two 8-inch round cake pans with non-stick baking spray.
- Combine sugar and eggs in the bowl of a stand mixer with whisk attachment.
- Sift the baking soda and flour together then add to the stand mixer bowl and beat until combined.
- Add the oil, buttermilk, food coloring, and vanilla and mix until combined.
- Divide the batter evenly between the two prepared pans and bake for 30-35 minutes, or until a toothpick inserted in the middle comes out clean.
- Allow the cakes to cool in the pans for 5-10 minutes, then transfer to a wire wrack to finish cooling completely.
- Use a serrated knife to level the tops of the cakes, then cut each cake in half to make 4 equal layers.
Frost & Decorate:
- Cream together the butter and cream cheese with the paddle attachment until light and fluffy. Add in the vanilla extract and mix until combined.
- Add it the sifted powdered sugar one cup at a time until fully combined. Mix on a high speed for 2-3 minute or until the frosting is light and fluffy and easy to spread.
- Assemble the cake by placing one cake layer on a cake board and topping with a generous amount of the frosting. Spread the frosting and top with another cake layer, repeating until you’ve used all the cake layers.
- Frost the top of the cake with remaining icing and top with fresh berries.
Notes
- Soften cream cheese and butter for smooth, lump-free frosting.
- Line pans with parchment for easy release.
- No buttermilk? Use milk + 1 Tbsp vinegar or lemon juice.
- Swap frosting for buttercream or mascarpone if desired.
- Top with berries, cake crumbs, or chocolate shavings.
- Refrigerate up to 4 days; serve at room temp. Freeze layers or slices up to 2 months.
Nutrition
Be sure to pin our Red Velvet Layer Cake recipe on Pinterest:
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