Food is not just a job for Amber. In fact, she’s been experimenting with food since an early age. In the Test Kitchen blog you can read about all her adventures, from canning jams and jellies, to making bread from a wild sourdough starter, to trying out new ethnic cuisines. She is excited to share her creativity and expertise with you.
Get to know the members of the Land O’Lakes Co-op with a seasonal look at family life on the dairy farm.
View our story
Red velvet cake is an all-time favorite recipe that has a unique cooked frosting that's lusciously creamy.
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.
Dietary Fiber: 1g
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 it...it was moist, great tasting, and they especially loved the delicious frosting. Thank you!
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.
Email address will not be published
How Did This Recipe Work Out for You?
Please return to landolakes.com to rate and review this recipe.
Your comments and suggestions are appreciated by others.
This recipe was reprinted from landolakes.com. http://www.landolakes.com/recipe/2922
© 2015 Land O'Lakes, Inc.
Cupcakes make people happy. With no actual vegetables in sight, these Carrot Patch Cupcakes are a fun, simple way to celebrate spring and guarantee smiles!
Bring the bold flavors of
ginger and sesame to a
variety of meals.
It could be argued that a crumb crust is better than the actual pie filling. While I’m partial to a classic graham cracker crust, there are many other equally tempting crust options. More ...
The Simple Rewards® Club is your personal online resource for exclusive offers and information. It’s also our way of saying “thank you” for trusting Land O’Lakes and inviting us into your home. Membership is free, so sign up today.
We'll email instructions to the address you used to register.
We've sent a confirmation email to the address associated with your account. Check your email and follow the link within 3 hours in order to complete the password reset process.
If you are already a member, please sign in.
Look for an email soon with instructions to reset your password.
If you did not receive the email, please check your email junk folder (just in case) or contact us.
Hi, I'm Becky. I'm eager to share my best ideas and favorite recipes from my 20+ years in the Land O'Lakes Test Kitchen. I'm also excited to help with any questions you have about cooking and baking with Land O Lakes® products. Some of the questions and answers will be published in our newsletter, The Measuring Cup®. Please use the short form below to ask your questions, or share your tip or memory.
Your question has been submitted.
Your email has been sent. Thanks for sharing this Land O Lakes recipe!