3 Layers Of Red Velvet Cake With Cream Cheese Buttercream Frosting

This 3 Layers of Red Velvet Cake with Cream Cheese Buttercream Frosting is a stunning dessert that’s as indulgent as it is irresistible. It’s soft, velvety layers with a hint of cocoa stacked high with luscious, tangy-sweet frosting. Every slice is rich, creamy, and perfectly balanced, melting in your mouth with that classic red velvet flavor you can’t get enough of.

Ingredients:

Red Velvet Cake

• 3 ¼ cups All-Purpose Flour, sifted
• 2 ¾ cups Caster Sugar, sifted
• 3 tbsp. Unsweetened Cocoa Powder, sifted
• 2 tsp. Baking Soda
• ½ tsp. Baking Powder
• 4 large Eggs
• 11/12 cups Whole Milk
• 1 ½ tbsp. Lemon Juice
• 1 ¼ cups Warm Water
• ½ cup vegetable Oil
• 1 tsp. Vanilla Extract
• 2 tbsp. Red Gel Food Coloring

​

Cream Cheese Buttercream Frosting

• 600 grams Cream Cheese
• 300 grams Unsalted Butter, cut into cubes
• 2 ¾ cups Powdered Sugar
• 2 tsp. Vanilla Extract

Procedure:

1. Preheat the oven to 180 degrees Celsius. 
2. Brush lightly the 9-inch cake pans with butter. Dust it with flour and tap out the excess. Chill in the fridge until ready to use.
3. If you don’t have buttermilk, make a substitute by adding 1 ½ tbsp of vinegar to 1 ½ cups of milk. Mix until well combined. Let it set at room temperature for 5 minutes.
4. Using a stand mixer, add the sifted flour, sugar, cocoa powder, baking soda and baking powder. Beat at low speed.
5. Time to add the wet ingredients. Add the eggs, buttermilk, warm water, oil, vanilla extract and red food coloring. Beat it using medium speed until mixture is smooth. Scrape the sides and the bottom of the bowl until everything is well blended.
6. Pour the batter evenly in the prepared cake pans. Bake in the oven for 25-30 minutes. Place the cake pans on top and in the middle of the oven. Once baked, check the doneness of the cake. Insert the cake tester. If it comes out clean, then the cake is ready. Let it cool on a wire rack for 15 minutes and chill in the fridge for 1 hour. 
7. Make the cream cheese buttercream frosting. In a stand mixer with K-beater attachment, add the cream cheese. Beat it using medium speed until creamy and free from lumps. Add the butter and vanilla. Switch into whisk attachment. Whisk until creamy and fluffy. Add the powdered sugar. Turn to medium speed and whisk until smooth. When the frosting is smooth, chill in the fridge for 5 minutes.
8. Transfer the frosting to a piping bag using a beaker.
9. Trim the top of your cake to have even layers. Transfer to a cake board, top of the cake facing down. Brush the cake with simple syrup.
10. Fill the top layer of the cake with the frosting and then put the second layer of the cake. Brush the cake again with simple syrup. Repeat the process until the third layer.
11. Cover the top and the sides of the cake with the frosting. Use a spatula to smoothen the edges. Chill in the fridge for 1 hour before serving or decorating it.
12. Decorate the cake with fresh flowers. Wash the flowers and cover it with floral tape. Design it according to your preference. Ready to serve.