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Red Velvet Cake Recipe

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Red Velvet Layer Cake with a wreath on top made of sugared cranberries and rosemary sprigs

Have you ever had really great Red Velvet Cake? If you have, you probably remember the delicious tang from the buttermilk, the hints of cocoa and the moist, light crumb. And let’s not forget the best cream cheese icing on this earth!

Real deal Red Velvet Cake always has vinegar and buttermilk in the mix. Occasionally you might find Red Velvet cake recipes that include red food color but not the vinegar and buttermilk. They may be called Red Velvet, but they won’t taste the same. The history of Red Velvet cake is interesting and thought to have been developed during the Victorian Era. The cake we enjoy today, with red food coloring, probably came about during the depression when a Texas company starting selling red food dye. You can make your own red food dye by using beets, but for this cake we used a one-ounce bottle of liquid red food coloring.

 

Red Velvet Layer Cake with Rosemary and sugared cranberries on top forming a wreath

Okay. I have a story. About an infamous Red Velvet Cake.

While growing up, Red Velvet cake was my favorite and the one I asked for each year on my birthday. My mom made great cakes and I always loved her Red Velvet Cake, until I tried to make it.

It was around the time my husband and I got engaged. I was trying to impress him with my baking abilities and it was his birthday so I decided to make my favorite cake in the whole world, Red Velvet. Generally, I don’t make great cakes, I make great pies – BIG difference. Anyway – always up for a challenge, I made the homemade cake and was pleased that it looked so pretty! Three layers with cream cheese, pecans and candles. We did the birthday song and presents but much to my dismay, the cake was really, really dry. I overcooked it a bit I think. Sometimes those handwritten recipes don’t include ALL the pertinent information. Such as reduce the cooking time if you make three layers instead of two. Duhhh. Oh well, it didn’t taste terrible, it was just very dry. I thought the cream cheese frosting covered any flaws the cake might have had, at least a little. It was edible … I think, but I may not be remembering it clearly because it was over 33 years ago.

Being the supportive fiancé he was, he ate a few bites of cake each time I pulled it out of the fridge over the next few days.   A couple of days after his birthday we went on a weekend camping trip and I slipped the leftover cake in the cooler. I was determined not to waste it because after all, it was homemade and wasn’t that bad! Finally Ed had to tell the truth. “Trish, this cake is not very good and I just can’t eat anymore.” OK, you’re off the hook. I agree it is a little dry. I pitched the giant hunk of leftover cake in the blazing fire thinking it would dissolve quickly. We watched as the cake started to glow, not really burn, but glow, like a piece of coal or …. oh my gosh, it glowed like a Duraflame Log! It burned/glowed for hours like the piece of coal it was! We laughed and laughed and from then on it was called the Duraflame cake. Our children have never wanted to try Red Velvet cake and who can blame them! But come on guys, it has been over 33 years! Let it go already!

 

 

A red velvet layer cake with a wreath made of rosemary sprigs and sugared cranberries.

25 years later, I made another Red Velvet cake when I first started blogging in 2010.

It was pretty good, and not as dry as the Duraflame cake, but I still wasn’t thrilled. So being the stubborn girl that I am, I recently ‘forewarned’ my husband that I was going to try making another Red Velvet Cake with a holiday theme. His response was … “Oh good a Yule Log.” I’ll never live that down. Never. Ever.

I’m a much better cake maker now than I used to be, so I fixed mom’s recipe and reworked it into this amazingly moist and delicious cake you see here! Mom’s recipe called for vegetable shortening, like Crisco. I felt like the shortening was making the cake dry, and tough, so I switched it out for unsalted butter. Then I added more butter and used full-fat buttermilk. Now we’re talking!

 

A slice of red velvet cake with cream cheese icing

This is the cake I dream about!

Moist and tender, with a lovely tang that I would recognize if I ate it blindfolded. It took me a long time but Mom’s cake is now a keeper. I think she would have approved of my changes, especially after she tried it. This is a great cake to make all year long, but for a holiday theme, I used fresh Rosemary sprigs and a batch of our Sugared Cranberries to create a wreath. Click HERE to get the easy directions for these pretty berries!

 

A slice of red velvet cake with sugared cranberries and rosemary sprigs forming a festive wreath on top

After 33 years of trying to live it down, I’ve finally achieved red velvet redemption! My husband said, and I quote, “it’s perfect and I would marry you all over again!” Thank heavens!

 

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Classic Red Velvet Cake with a delicious tang from the buttermilk, hints of cocoa and a moist, light crumb. And let's not forget the best cream cheese icing on this earth! #redvelvetcake #Christmascake #redvelvetChristmascake #christmasbaking #holidaybaking #holidaycake #cake #bestredvelvetcake #savingroomfordessert

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Print
Red Velvet Cake Recipe with Cream Cheese Icing
Prep Time
20 mins
Cook Time
20 mins
Total Time
40 mins
 

With a delicious tang from the buttermilk, hints of cocoa and a moist, light crumb. Don't forget the best cream cheese icing on this earth!

Course: Dessert
Servings: 10 Slices
Author: Tricia
Ingredients
For the cake:
  • 12 tablespoons unsalted butter room temperature
  • 1 1/2 cups granulated sugar
  • 2 eggs
  • 1 ounce red food coloring
  • 2 tablespoons natural unsweetened cocoa
  • 1 teaspoon salt
  • 1 teaspoon vanilla extract
  • 1 cup buttermilk
  • 2 1/4 cups cake flour
  • 1 tablespoon white vinegar
  • 1 1/4 teaspoons baking soda
For the icing:
  • 12 ounces cream cheese room temperature
  • 12 tablespoons unsalted butter room temperature
  • 24 ounces powdered sugar
  • 1 1/2 teaspoons vanilla
Instructions
To prepare the cake:

  1. Preheat oven to 350 degrees F. Grease and flour 3 (8-inch) cake pans. Set aside.

  2. Cream together the butter and sugar until light and fluffy. Add eggs, one at a time, mixing just until the yolk disappears.
  3. In a small bowl whisk together the red food coloring, cocoa, salt and vanilla until blended. Add the cocoa mixture to the creamed butter and sugar mixture. Blend on medium-low until combined, scraping down the sides of the bowl as needed.
  4. Add 1/3 of the buttermilk and blend on low until incorporated. Next add 1/3 of the flour and mix on low. Scrape down the sides of the bowl as needed. Repeat by adding 1/2 of the remaining buttermilk and then 1/2 of the remaining cake flour taking care not to over-beat after each addition. Blend on low just until incorporated. Repeat until all the buttermilk and flour are incorporated.
  5. In a small cup stir together the vinegar and baking soda. Using a rubber spatula, gently fold the vinegar mixture into the cake batter. Do not beat!

  6. Divide the batter equally into the three prepared 8-inch cake pans and bake until a toothpick inserted in the center comes out clean, about 20 minutes. DO NOT OVER BAKE. Cool in the pans for 10 minutes, then turn the cakes out and cool completely on a wire rack.

To prepare the icing:
  1. Combine the cream cheese and butter and beat until blended. Add the sugar and beat until fluffy. And the vanilla and mix on low until smooth and creamy.

  2. I use about 2 cups of icing in between the cake layers but you can probably use more. There is enough to frost this cake without leaving the layers showing through (naked). Frost the cake as desired. Cover and refrigerate until ready to serve. Cake keeps well up to 3 days.

Recipe Notes

Decorate with fresh rosemary twigs and sugared cranberries if desired. Click HERE to get recipe for the sugared cranberries.

 

I used three 8-inch cake pans. You can also make this cake into two 9-inch layers. Watch the baking time - dried out Red Velvet cake is not good!

 

Recipe adapted from my Mom's archives.

Thanks so much for stopping by!  Tricia

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36 Comments

  2. Jennie says

    February 5, 2019 at 6:50 am

    Can’t wait to make your beautiful red velvet cake. Can you clarify cake pan size? At the beginning of instructions for this recipe, it calls for using 3 (8”) pans, yet further down in instructions, it refers to prepared 6” pans. However; In recipe notes, it states you used 3(6”) pans but can use two 9” or two 8” pans. Which size pan and how many pans match recipe cooking time? Thank you.

    reply to this comment >

    • Tricia Buice says

      February 5, 2019 at 9:12 am

      Hi Jennie. Thanks so much for calling these errors to my attention. I don’t know why I had it in my mind that I used smaller cake pans. For this recipe I used 3 (8-inch) cake pans. You can also use 2 (9-inch) cake pans if you prefer. The baking time is for the three (8-inch) pans. Good luck – this is a wonderful recipe and delicious cake!

      reply to this comment >

  3. Tess says

    January 2, 2019 at 12:58 pm

    This cake is so beautiful! I made it last weekend and it turned out fantastic! Thanks so much for sharing the recipe Tricia. I do have a question, I didn’t decorate the cake with the fresh rosemary because I was worried that the rosemary flavour would transfer to the icing, does it ?

    reply to this comment >

  9. Renee says

    December 24, 2018 at 10:59 pm

    I saw this on Facebook. I love Red Velvet Cake but the recipe I tried in the past was just too oily. This is so pretty. I have the ingredients and am making this tomorrow to take to my daughter’s house. I even bought the rosemary and cranberries for the top of the cake 🙂

    reply to this comment >

  11. Liz says

    December 21, 2018 at 7:59 am

    Oh, my gosh, I LOVE how you garnished your cake! Makes it super festive for the holidays. And the story of your first attempt is priceless. I’ll never live down the first stroganoff recipe I made for Bill, it was BAD! Merry Christmas!! xo

    reply to this comment >

  16. Julie G says

    December 20, 2018 at 5:11 am

    Absolutely gorgeous! That cake does look moist! I love how beautifully you decorated it…perfect for the holiday. I may give this one a try next week Tricia. My daughter is getting married tomorrow and we have a holiday full of excitement. I want to wish you and your family a very Merry Christmas and wonderfully Happy New Year! And, I’m excited about what you have in store for us in 2019!!

    reply to this comment >

    • Tricia Buice says

      December 20, 2018 at 6:57 am

      Oh Julie congratulations!!!! I bet you are so excited. A Christmas wedding is amazing. My husband and I were married on December 14th, a long time ago, but we’ve always loved celebrating during this festive and special time of year. You are the sweetest and I’m so happy for you all. Merry Christmas to you and yours. I know you are busy, so take care and enjoy the ride! XOXOX

      reply to this comment >
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