5 Layer Red Velvet Cake Recipe

Prepare

Preheat the oven to 350°F (175°C). Grease and line five 8-inch round cake pans (or use 3 pans and bake in batches). If you only have 2–3 pans, divide batter evenly and bake in multiple rounds. Lightly flour the pans or use parchment circles.

Dry ingredients

In a large bowl, sift or whisk together 4 cups all-purpose flour, 4 tablespoons unsweetened cocoa powder, 2 teaspoons baking soda, and 2 teaspoons fine salt. Whisk in 3 cups granulated sugar until combined.

Wet ingredients

In the bowl of a stand mixer fitted with the paddle (or in a large bowl with a hand mixer), beat 1 cup softened unsalted butter and 1 cup vegetable oil on medium speed until smooth and slightly fluffy, about 1–2 minutes. Add 6 eggs, one at a time, beating briefly after each addition. Add 2 teaspoons vanilla extract and 4 tablespoons red food coloring and mix until uniform.

Combine batter

With the mixer on low speed, add the dry ingredients in three additions alternately with 3 cups buttermilk (beginning and ending with the dry). Mix each addition just until combined; avoid overmixing. Scrape down the bowl as needed. Stir in 2 tablespoons distilled white vinegar by hand.

Portion and bake

Divide batter evenly among the five prepared 8-inch pans (each should be about 3/4 full). Smooth the tops. Bake in the preheated 350°F (175°C) oven for 18–25 minutes, rotating pans halfway through if needed, until a toothpick inserted in the center comes out with a few moist crumbs. If baking in fewer pans, increase bake time to 28–35 minutes—watch closely.

Cool

Let layers cool in pans on a wire rack for 10 minutes. Run a knife around the edges, invert onto racks, remove parchment, then cool completely. If layers dome, level with a serrated knife so stacks are even.

Optional syrup

If using cake syrup/simple syrup, brush a thin layer on each cooled layer to add moisture. Allow syrup to absorb before stacking.

Beat base

In a large bowl or stand mixer fitted with the paddle attachment, beat 24 oz softened cream cheese and 1 cup softened unsalted butter together on medium speed until smooth and homogenous, about 2–3 minutes.

Add sugar

Reduce speed to low and gradually add 8 cups confectioners' sugar, about 1 cup at a time, mixing until incorporated. After all sugar is added, increase speed to medium and beat until smooth and fluffy, about 2–3 minutes. If frosting is too stiff, add 1–2 tablespoons milk or cream; if too thin, add a little more powdered sugar.

Flavor and adjust

Add 2 teaspoons vanilla extract and a pinch of fine salt. Beat briefly to combine. Taste and adjust sweetness or texture as desired. Keep frosting chilled if not using immediately.

Level and stack

Place the first cooled cake layer on a cake board or serving plate. Spread a thin, even layer (about 1/2 to 3/4 cup) of cream cheese frosting across the top. Repeat with remaining layers, stacking them carefully. Reserve about 2–3 cups frosting for a crumb coat and additional frosting for final covering.

Crumb coat

Apply a thin crumb coat of frosting over the entire stacked cake to seal in crumbs. Chill in the refrigerator for 20–30 minutes to set the crumb coat.

Final frost

Apply the remaining frosting to the top and sides, smoothing with an offset spatula or bench scraper for a clean finish. If desired, pipe decorative borders with any leftover frosting.

Decorate

Press red cake crumbs or sprinkles onto the sides or top as decoration, or reserve crumbs from trimmed leveled cake layers for a classic red-velvet finish. Chill briefly to set the frosting, then bring to room temperature before serving for best texture.

Storage

Store the assembled cake refrigerated (cream cheese frosting needs refrigeration) for up to 4 days, covered. Bring to room temperature for 30–60 minutes before slicing and serving.