Smith Island Red Velvet Cake Recipe

Prepare and preheat

Preheat oven to 350°F (175°C). Grease and flour nine 6-inch round cake pans (or adjust for available pans) OR grease with 2 tablespoons butter and dust with 2 teaspoons cocoa powder. If you have fewer pans, plan to bake layers in batches. Line bottoms with parchment for easy removal.

Mix dry ingredients

In a large bowl, whisk together 3.5 cups all-purpose flour, 2 cups granulated sugar, 2 tablespoons unsweetened cocoa powder, 1.5 teaspoons baking soda, and 1 teaspoon salt until evenly combined.

Combine wet ingredients

In another large bowl, whisk 2 cups buttermilk, 1 cup vegetable oil, 4 whole eggs, 2 teaspoons vanilla extract, 2 teaspoons distilled white vinegar, and 2 tablespoons liquid red food coloring until smooth and uniform in color.

Make batter

Add the wet ingredients to the dry ingredients and stir with a spatula or low-speed mixer just until combined and no streaks of flour remain. Do not overmix. Batter will be fairly thin; scrape sides and bottom to ensure even mixing.

Portion and bake

Divide batter evenly among the prepared pans — for a traditional Smith Island cake you will want 6–8 layers (with the given quantities you can make 6–9 thin 6-inch layers depending on desired thickness). Fill each pan about 1/2 to 2/3 full so layers are thin. Bake in the preheated 350°F oven for 12–18 minutes, or until a toothpick inserted in center comes out with a few moist crumbs and the tops spring back when lightly pressed. If baking in batches, keep finished layers on wire racks to cool completely. If tops dome slightly, level with a serrated knife once cool.

Cool completely

Cool layers in their pans for 5–10 minutes, then invert onto wire racks and remove parchment. Cool completely before frosting to prevent melting the frosting.

Prepare frosting ingredients

Ensure 1 cup softened unsalted butter and 16 oz cold cream cheese are ready. For a smoother texture, cream cheese can be chilled then briefly softened but still cool; too warm and frosting will be loose.

Cream butter and cream cheese

In a large mixing bowl with a paddle attachment or using a hand mixer, beat the softened butter and cold cream cheese on medium speed until smooth and homogenous, about 2–3 minutes. Scrape the bowl down as needed.

Add sugar and flavor

With mixer on low, gradually add 6 cups powdered sugar, about 1 cup at a time, beating briefly after each addition to avoid a sugar cloud. Once incorporated, increase speed to medium and beat until light and fluffy, about 2–3 minutes. Add 2 teaspoons vanilla extract and 1 teaspoon fine salt; beat to combine. Adjust consistency: if too stiff, add 1–2 tablespoons milk; if too loose, add up to 1/2 cup more powdered sugar.

Chill if needed

If the frosting feels too soft to stack, chill briefly (15–30 minutes) until it reaches a spreadable but stable consistency.

Stack and fill

Place one cooled cake layer on a serving plate or cake board. Using an offset spatula, spread about 1/2 to 3/4 cup cream cheese frosting evenly over the layer (exact amount depends on layer size). Repeat with remaining layers, stacking them carefully and applying the same amount of frosting between each layer to create uniform thin layers. For a Smith Island cake, aim for even thin frosting lines between many thin cake layers.

Crumb coat and chill

After stacking all layers, apply a thin crumb coat of frosting around the sides and top to lock in crumbs. Chill the assembled cake in the refrigerator for 20–30 minutes to set the crumb coat.

Final frost and decorate

Apply a final smooth layer of cream cheese frosting to the top and sides. Use a bench scraper or offset spatula for clean lines. Optionally press 1/2 cup cake crumbs or cake scraps around the base or on top as garnish.

Serve and store

Allow cake to sit at room temperature 15–30 minutes before slicing for easier cutting. Serve chilled or at cool room temperature. Store leftover cake covered in the refrigerator for up to 4 days because of the cream cheese frosting. Bring to serving temperature 20–30 minutes before eating for best flavor.