Real Recipes From Real Home Cooks ®

red velvet cake

a recipe by
Francine Lizotte
Surrey South, BC

Tasty, colorful and fluffy, this moist cake is a classic you simply have to try! It's a great dessert to make for any occasion!

serves 12 servings
prep time 30 Min
cook time 30 Min
method Bake

Ingredients For red velvet cake

  • CAKE
  • 2 1/2 c
    unbleached all-purpose flour, sifted plus more for cake pans
  • 3 Tbsp
    good quality cocoa powder, sifted
  • 1 tsp
    baking soda, sifted
  • 3/4 tsp
    ground himalayan pink salt, sifted
  • 1 c
  • 1 tsp
    white distilled vinegar
  • 1 to 2 tsp
    red gel food coloring
  • 1/2 c
    unsalted butter, softened plus more to grease cake pans
  • 1 1/2 c
    granulated sugar
  • 2 lg
    free-range eggs, room temperature
  • 2 tsp
    pure vanilla extract
  • 3/4 c
    grapeseed oil
  • 16 oz
    (2 8-oz packages) cream cheese, softened
  • 1 c
    (2 sticks) unsalted butter, room temperature
  • 1/2 Tbsp
    pure vanilla extract
  • 1/2 tsp
    fine salt such as fleur de sel
  • 4 c
    confectioners' sugar, sifted

How To Make red velvet cake

  • 1
  • 2
    Preheat oven to 350ºF. Grease and flour 2 8x3-inch round cake pans; set aside.
  • 3
    In a large bowl, sift flour, cocoa powder, baking soda, and salt. Whisk well and set aside.
  • 4
    In a measuring cup, add buttermilk, vinegar, and gel coloring; stir to combine and set aside.
  • 5
    In the bowl of a stand mixer with the paddle attachment, cream butter and sugar together on medium speed until light and fluffy, about 3 minutes, scraping the sides and the bottom of the bowl.
  • 6
    Add eggs, one at a time, mixing well between each addition.
  • 7
    While the machine is running, add vanilla extract and process for 30 seconds. Gradually pour in grapeseed oil and process until blended.
  • 8
    Add half dry ingredients and half buttermilk mixture. Process on low speed until just combined before adding the remaining dry and wet ingredients. Process until smooth and just combined; clean the sides and the bottom of the bowl.
  • 9
    Divide the batter evenly between the prepared cake pans and gently tap them on the counter to dislodge any trapped air bubbles.
  • 10
    Transfer to the preheated oven and bake for 30 to 35 minutes or until a cake tester inserted in the center comes out clean, rotating halfway through cooking.
  • 11
    Remove from the heat and run a knife around the edges to loosen the sides. Let them sit in the pans for 15 minutes before inverting them onto a wire rack to cool completely.
  • 12
    Chill the cakes in the fridge for 5 hours or overnight.
  • 13
  • 14
    In the bowl of a stand mixer, add cream cheese, and butter. Using the paddle attachment, process on low speed until blended. Increase to high and mix until fluffy, about 5 minutes, scraping the sides and the bottom of the bowl.
  • 15
    Add vanilla extract and fine salt; process for 30 seconds.
  • 16
    Working in batches, add 1 cup confectioners’ sugar, reduce the speed to low and mix until nicely blended before adding more, scraping the sides and bottom of the bowl as needed.
  • 17
    Increase speed to medium-high and process for 2 minutes or until fluffy.
  • 18
    To assemble the cake; If needed, use a large serrated knife to slice a thin layer off the tops of cakes so the surfaces are flat; set aside the remains.
  • 19
    Place a cake on a stand and spread the top with frosting, about 1 ½ cups.
  • 20
    Place the second cake on top and repeat with the remaining frosting covering top and sides.
  • 21
    Smooth out the frosting evenly with an angle spatula or bench scraper.
  • 22
    Crumble the cake remains and use them to decorate the cake.
  • 23
    Chill cake for 1 hour before slicing.
  • 24
    To view this scrumptious classic dessert on YouTube, click on this link >>>