Print

Red Velvet Flag Cake Recipe Easy 4-Layer Cream Cheese Frosting Dessert

red velvet flag cake - featured image
Print Recipe

A moist and tender 4-layer red velvet cake with smooth, tangy cream cheese frosting, perfect for celebrations or cozy gatherings. This recipe balances ease with a wow factor and features a unique technique for a classic red velvet tang.

Ingredients

Scale
  • 2⅔ cups (320g) all-purpose flour
  • 1½ cups (300g) granulated sugar
  • 1 teaspoon baking soda
  • 1 teaspoon fine salt
  • 1 tablespoon unsweetened cocoa powder
  • 1½ cups (360ml) buttermilk, room temperature
  • 1 cup (240ml) vegetable oil or canola oil
  • 2 large eggs, room temperature
  • 2 tablespoons red food coloring (gel type)
  • 1 teaspoon pure vanilla extract
  • 1 teaspoon distilled white vinegar
  • 16 ounces (450g) cream cheese, softened
  • ½ cup (115g) unsalted butter, softened
  • 4 cups (480g) powdered sugar, sifted
  • 1 teaspoon pure vanilla extract
  • Pinch of salt

Instructions

  1. Preheat your oven to 350°F (175°C). Grease and flour four 8-inch cake pans or line them with parchment paper.
  2. In a large bowl, sift together the flour, sugar, baking soda, salt, and cocoa powder.
  3. In a separate bowl, whisk the buttermilk, oil, eggs, food coloring, vanilla extract, and vinegar until smooth.
  4. Slowly pour the wet ingredients into the dry and mix on low speed until just combined.
  5. Evenly distribute the batter between the four prepared pans (about 1¼ cups or 300ml per pan). Bake for 25-28 minutes or until a toothpick inserted in the center comes out clean.
  6. Let the cakes cool in the pans for 10 minutes, then turn them out onto wire racks to cool fully.
  7. Beat the softened cream cheese and butter together on medium speed until smooth and creamy, about 3 minutes. Gradually add powdered sugar, beating on low until incorporated, then increase speed and add vanilla and salt. Beat for another 2-3 minutes until fluffy.
  8. Place one cake layer on your serving plate. Spread about ¾ cup (180g) of frosting evenly over the top. Repeat with the next two layers. Place the final layer on top and cover the entire cake with the remaining frosting. Use an offset spatula to smooth the sides and top.
  9. Chill the cake for at least an hour before slicing to help the frosting set and make cutting cleaner slices.

Notes

Keep cream cheese and butter softened at room temperature before mixing for silky frosting. Chill cake before frosting to prevent melting. Use a serrated knife to level cake layers for even stacking. Use buttermilk or a milk and vinegar substitute for best texture. Avoid overmixing batter to keep cake tender.

Nutrition

Keywords: red velvet cake, cream cheese frosting, 4-layer cake, easy dessert, celebration cake, flag cake, moist cake, tangy frosting

Find it online: https://lucastable.com/red-velvet-flag-cake-recipe-easy-4-layer-cream-cheese-frosting-dessert/