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RED VELVET CAKE 
2 1/2 cups cake flour
1 tsp. salt
1 cup unsalted butter, softened
1 1/2 cups granulated sugar
2 eggs
3 tbsp. unsweetened Dutch-process cocoa powder
1 oz. red food coloring
1 1/2 tsp. pure vanilla extract
1 cup buttermilk
1 tsp. cider or white vinegar
1 tsp. baking soda

Cooks Note: Use liquid red food coloring, such as McCormick or Durkee; if Wilton's is used, only 1/2 tsp. is needed.

Preheat oven to 350°F for 15 minutes before baking cake.

In a mixing bowl, sift together flour and salt. Set aside.

In a separate mixing bowl, cream butter and sugar until light and fluffy, on medium speed for three minutes. Add eggs, one at a time, beating well after each addition.

In a small bowl, stir together cocoa powder, food coloring and vanilla extract. Beat this into the butter mixture.

Stir 1/3 of the flour mixture into the butter mixture, alternating with 1/2 of the buttermilk, another 1/3 of flour, the remaining buttermilk, and the remaining flour mixture; stir just until blended.

In a cup, combine vinegar and baking soda. Mixture will fizz. Stir this into the batter and combine well.

Divide batter evenly between two greased and floured 9-inch round cake pans.

Bake at 350°F for about 22 to 28 minutes until a toothpick inserted into center comes out clean.

Allow cakes to cool in pans on a wire rack for 10 minutes. Run a blunt knife along edges of pan to free cake; remove cake gently from pans and cool completely on wire rack.

Frost with any of the following icings: Cream Cheese Icing, Buttercream Frosting or Seven-Minute Frosting.

Submitted by: CM

recipe reviews
Red Velvet Cake
   #66686
 CT (Washington) says:
I absolutely love this cake. I found, though, if you make it two days ahead, the cake is more dense. Although, not all may like it that way. I did double the amount of vanilla and it gave it a fantastic taste to it. :)
   #102827
 Gayla Elsner (Virginia) says:
This is the best cake I have ever eaten. I helped my daughter make it for her sister's birthday June 2. I am going to wow the family with it again on Father's Day. The texture and taste are perfection. I think the cake flour made a difference, as well as the buttermilk AND vinegar/baking soda. I am 51 years old. I made my first cake at the age of seven. CM, thank you so much for this astonishing achievement. If you are not entering this recipe in contests, you should be.
   #125505
 ChefSha (Georgia) says:
This is a very good recipe and the only reason I didn't give it five stars is just because I didn't add the cocoa powder which I don't like in a red velvet other than that. The cakes a hit. Only difference I did was minus the cocoa and two teaspoons of vanilla depending on the brand as well.
   #135275
 Pandy Brown says:
I love this recipe. They asked for the recipe and everything.
   #142600
 Julia (Minnesota) says:
Tastes terrific! Bakes flat, so no leveling needed. Used this for the first cake in my daughter's 4 tiered wedding cake. YUMMM!
   #161530
 Bev (North Carolina) says:
As the recipe states, I bake in two greased 9-inch round cake pans. I split the layers in half by pulling thread through the center of each layer. Then I frost it with Butter Cream Frosting. I bake a Carrot Cake and this Red Velvet Cake for Christmas. (Cream Cheese frosting goes on Carrot Cake, so I use the Buttercream Frosting, which I like better for Red Velvet). Also, because I divide the layers into four layers, I use 1-1/2 times the recipe for Buttercream Frosting... always a hit!

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