Red Velvet Cake

Red Velvet Cake

Red velvet cake is an all-time favorite recipe that has a unique cooked frosting that's lusciously creamy.

45 min. prep time
15 servings
858 Ratings



2 1/4 cups cake flour*
1/2 cup unsweetened cocoa
1 teaspoon baking soda
1/2 teaspoon salt
1 1/2 cups sugar
3/4 cup Land O Lakes® Butter, softened
1 (1-ounce) bottle red food color
2 teaspoons vanilla
1 cup buttermilk**
1 teaspoon vinegar


2/3 cup milk
2 tablespoons all-purpose flour
1/4 teaspoon salt
2/3 cup sugar
2/3 cup Land O Lakes® Butter, softened
1/2 teaspoon vanilla


Heat oven to 350°F.  Grease 13x9-inch baking pan; set aside.

Combine cake flour, cocoa, baking soda and salt in bowl; stir to mix. Set aside.

Combine 1 1/2 cups sugar and 3/4 cup butter in bowl; beat at medium speed, scraping bowl often, until creamy. Add food color, eggs and vanilla; mix well. Gradually add flour mixture alternately with buttermilk and vinegar, beating at low speed and scraping bowl often, until well mixed.

Pour cake batter into prepared pan. Bake 35-40 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes. Remove from pan. Cool completely.

Combine milk, 2 tablespoons flour and 1/4 teaspoon salt in 1-quart saucepan. Cook over medium heat, stirring constantly, 4-6 minutes or until mixture thickens and comes to a boil. Boil 1 minute. Remove from heat. Cover surface with plastic food wrap; cool at least 1 hour.

Combine 2/3 cup sugar, 2/3 cup butter and 1/2 teaspoon vanilla in bowl; beat at medium speed, scraping bowl often, until creamy. Continue beating, gradually adding cooled flour mixture and scraping bowl often, until light and fluffy. Frost cooled cake.


*Substitute 2 1/8 cups all-purpose flour.

**Substitute 1 tablespoon vinegar plus enough milk to equal 1 cup. Let stand 5 minutes.

Nutrition Facts (1 serving)

Calories: 380

Fat: 19g

Cholesterol: 70mg

Sodium: 380mg

Carbohydrates: 49g

Dietary Fiber: 1g

Protein: 4g

Recipe #15388©2011Land O'Lakes, Inc.

Recipe Comments & Reviews

I have made this recipe three times and it is always a hit. It is very easy to make and everyone loves it.
I have been searching for this exact recipe since my mother passed away thirteen years ago. Was always a traditional birthday cake and my children have missed out until now I am so thankful for finding it and may God bless you for sharing.
I am a seasoned baker and caterer and have been looking for the BEST Red Velvet Cake recipe for years. It had to be butter based and more chocolate than usual, be made with buttermilk, vinegar and soda. Lots of requirements! I try 2 or 3 new recipes yearly in my search. Found this recipe from an email, fit most of my requirements so I tried it out today. It's my husband's birthday and this cake is his favorite. Putting cake together was really easy but batter was very thick. I was worried! Baked it for about 43 minutes before toothpick tested clean. Used cream cheese icing but will try the cooked icing soon (before Christmas) but we love the tang of a good cream cheese one. OMGOSH! This recipe was the BEST EVER red velvet cake. Everyone at the party just smiled and said mmmmm when they tasted it. The cake is a beautiful texture and lovely color, though not as red as cakes with less cocoa. I used a high fat natural cocoa. Smooth, almost milk chocolate flavor with the distinctive combo of chocolate, buttermilk and vanilla. PLEASE try this recipe. You'll stop looking for more Red Velvet recipes. This cake is everything I thought a Red Velvet should be. Followed recipe exactly. Thank you so much! Has anyone baked this recipe in layer pans? Cake looks so much more festive at Christmas if it's a layer cake.
Does anyone know how to adapt this recipe to get the red color from beets instead of an entire bottle of chemical food coloring?
This cake was very moist and the frosting wasn't too sweet. Loved it. So did my husband. I'll make it again and again.
I made this recipe for Valentine's Day for my friends. I followed the exact recipe using real buttermilk. Instead of a 9x13 pan, I used two 9" heart shaped pans and tinted the icing pink. This is one of the best cakes I have ever made and certainly the best red velvet cake. My guests loved it. Years ago my mother made this icing using half shortening and half butter, but using all butter is infinitely better. lt is important to know when making the icing that the sugar and butter needs to be beaten for at least 5 minutes and that the milk/flour mixture needs to be completely cooled; otherwise the icing will be gritty. I will definitely make this recipe again.
The icing was a huge mess!!!!
I was asked by my future daughter-in-law to fix a Red Velvet Cake for her upcoming bridal shower. I found this recipe and decided to use my co-workers as guinea pigs. It was a hit! Everyone loved was moist, great tasting, and they especially loved the delicious frosting. Thank you!
Very good
I have received nothing but raves about this cake. I recently took it to a pot luck at work and one woman said it was better than her Mom's! My only suggestion would be that if you use a glass baking pan, bake about 20 minutes and check as it will be over-baked at 29 minutes.

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