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Red Velvet Cake

Perfect for Valentine’s Day, Christmas or any birthday or anniversary - red velvet cake is a staple in the States and has grown in popularity over the last decade or so. With a touch of cocoa powder and the oil in this recipe you are sure to have a moist cake every time you make it. Frost with a cream cheese frosting or any white frosting to set of the red hue of the cake crumb.

Ingredients

Recipe Details

  • Yield: Two 8-inch rounds
  • Course:
  1. Preheat oven to 325 degrees. Butter or oil baking pan, line bottom of pan with parchment paper; butter paper and dust baking pan with flour, tapping out any excess. Set aside.
  2. Sift together flour, baking soda, cocoa powder, and salt into a medium bowl, and set aside.
  3. Combine buttermilk and vanilla in another bowl, and set aside.
  4. In an electric mixer fitted with a paddle attachment mix granulated sugar and oil on medium speed until well blended.
  5. Beat in the eggs one at a time on low speed.
  6. Add the red food coloring on low speed.
  7. Add dry ingredients in three batches, alternating with the buttermilk mixture. Starting and ending with the dry ingredients. Be careful not to over mix the batter.
  8. Lastly, pour in white vinegar and mix just to incorporate. This will react with the baking soda making a lighter crumb during the baking process.
  9. Pour batter into prepared pan, and smooth top with a spatula. Bake at 325 degrees until a toothpick inserted near the center comes out clean and the cake springs back when pressed lightly in the center, about 30-40 minutes.
  10. Transfer to a wire rack to cool before unmolding.
  11. To unmold, run a knife around the edge of the cake to loosen cake sides, invert cake to release from pan. Cool completely before decorating.

Use this recipe to make cupcakes, too! Adjust baking time accordingly. Bake for about 20 minutes. Test for doneness.

*If coating cake with crumbs, be sure to put the crumbs on when the icing is fresh and still sticky.

Related Recipe: Cream Cheese Frosting.

45 thoughts on “Red Velvet Cake

  1. Wala suero de leche o buttermilk es leche agria..se hace con media taza de leche y el jugo de un limon verde se deja reposar por 20 mns hasta que se corta….

  2. I live in the uk. Is there a difference between butter milk and milk, we usually only have whole milk (with all the cream left in) semi skimmed (some cream taken out) skimmed milk (all the cream taken out) or 1% some where between skimmed and semi skimmer. Would really love to try this cake as its not a common cake over here and ive never tried it.

  3. Angie Mooney You can get butter milk in tescos and places. Its usually on the shelves above the milk

  4. What is the difference in result if i beat the eggs and sugar first?

  5. Greetings from Germany! Red Velvet Cake is my favorite and all my Friends too ! Now i will try yours with Cream Cheese Frosting ! I hope i can do it well ! You are a Cake Good and i love Your Show ! Greetings from Germany to Your Family and the whole Team !

  6. Procura no youtube pelo canal DIVAS CAN COOK lá tem um receita que ela chama de "a melhor receita de RV" fiz ontem e a massa é incrível. Humida, maravilhosa! Pra fazer o buttermilk que eles usam eu pego 200 ml de leite e coloco suco de 1 limão espremido e coado. Só estou atrás de uma boa receita da cobertura branca e não estou encontrando. Boa sorte!

  7. buttermilk não existe no Brasil. Ao contrário do que o nome sugere não é um leite gordo e sim azedo. Para cada 100 ml de leite integral ou semi destanado vc acrescenta suco de 1/2 limão coado para não ir os gominhos junto. Deixa descansar uns 10 minutinhos e pode usar. O leite talha, não se assuste. Use na receita normalmente.

  8. Remember when you add these 2 ingredient's together you must let it sit for 5 to 10minutes, you will see it begins to curdle, that's when you know its ready to use.

  9. i adjusted the sugar to 2 1/2 and used vegetable oil. i must say this is the best red velvet cake i have ever had. this is now my go to recipe

  10. Amber Fiste all the cake boss recipes i have tried are too sweet (even my frnz who have tried them say the same thing ) so i always reduce the sugar and everything goes well.

  11. Hie guys l used this recipe added about 55mls red food colouring but the cake was brown!where did l go wrong!i could see some bit of red in the cake but wanted a nice redvelvet colour for the whole cake baked in one 30cm round tin!