Red Velvet Cake
Red Velvet Cake Image

Red Velvet Cake

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

15
servings
45 min
PREP TIME
02 hrs 20 min
TOTAL TIME

Ingredients

Cake

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 large Land O Lakes® Eggs

2 teaspoons vanilla

1 cup buttermilk  

1 teaspoon vinegar

Frosting

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

 

 *Substitute 2 1/8 cups all-purpose flour. **Substitute 1 tablespoon vinegar plus enough milk to equal 1 cup. Let stand 5 minutes.

How to make

  1. STEP 1

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

  2. STEP 2

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

  3. STEP 3

    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.

  4. STEP 4

    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.

  5. STEP 5

    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.

  6. STEP 6

    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.

Nutrition

380Calories
19Fat (mg)
70Cholesterol (mg)
380Sodium (mg)
49Carbohydrates (g)
1Dietary Fiber
4Protein (g)

Reviews

Explore reviews from
our online community

  November 21, 2015

I have made this recipe three times and it is always a hit. It is very easy to make and everyone loves it.

— says Rochelle
Helpful?
  October 16, 2014

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.

— says Debi
Helpful?
  November 27, 2012

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.

— says Susa
Helpful?
  January 14, 2012

Does anyone know how to adapt this recipe to get the red color from beets instead of an entire bottle of chemical food coloring?

— says Kristina
Helpful?
  August 21, 2011

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.

— says Pamela
Helpful?
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