Old Fashioned Three Layer Red Velvet Cake

YouTube player

A true red velvet cake is a light cocoa cake that is made into a beautiful velvety burgundy. This cake is sumptuous and decadent. A true delight. Be sure to watch the accompanying video for all my tips and hints.


4 1/2 cups sifted cake flour

1 cup cocoa powder

2 1/2 teaspoons baking soda

1/2 teaspoon salt

1 cup butter

3 cups granulated sugar

4 eggs

3 cups buttermilk

1 tablespoon vanilla extract

2 tablespoons red food coloring (liquid)

Whipped Cream Cheese Icing


2 8 ounce packs of cream cheese

2 sticks unsalted butter

6-7 cups powdered sugar

2 teaspoons vanilla extract

8-10 maraschino cherries as garnish

Preheat oven to 350°F. Prepare three eight-inch round cake pans with baking spray and parchment circles (see video).In a large bowl, mix the sifted cake flour with the cocoa powder, baking soda and salt.In a heavy duty mixer bowl, whip the butter and sugar together. Add eggs, one at a time. Mix until smooth.

Alternatively, add the flour and the buttermilk in small batches until the flour, butter and buttermilk and fully incorporated into a smooth batter.Pour batter into prepared pans. Bake at 350°F for 40-50 minutes. Cool pans on a wire rack until the pans are cool enough to touch. Then turn out the cakes onto the rack. Cool completely before icing.

To make the icing, whip the cream cheese and butter with the paddle attachment until incorporated. Add the powdered sugar, 3 cups at a time. Mix until smooth. Add vanilla. Replace paddle attachment with the balloon whip attachment. Whip for 3-4 minutes. This will make the icing very fluffy.

Level cakes with a serrated knife, fill and ice cake. For more decorating ideas, watch the accompanying video.

Liked it? Take a second to support The Flying Kitchen on Patreon for $1 a month!