This is the same basic recipe for Red Velvet I have been making since I was a girl. It is the traditional Southern recipe. It is delicious. My only note would be that the directions seem 'off.' I agree with all of it EXCEPT the vinegar and baking soda should be combined in a separate small bowl and then mixed in, by hand, after you finish using your machine- then poured into prepared pans and baked immediately. That is what gives the cake a light and fluffy texture. I imagine that mixing the vinegar in early and by itself is a large part of why other reviewers thought the cake was NOT good or had a hard/dry texture. The recipe is sound- the directions are just out of whack!
Red Velvet Cake
This classic chocolate cake gets is red tint from red food coloring and is covered in a creamy, thick cream cheese frosting.
Yield: Makes 1 (2-layer) cake
- 1/2 cup butter or margarine, softened
- 1 1/2 cups sugar
- 1 teaspoon vanilla extract
- 1 tablespoon white vinegar
- 3 large eggs
- 1 (1-ounce) bottle liquid red food coloring
- 2 1/2 cups all-purpose flour
- 2 tablespoons cocoa
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup buttermilk
- Cream Cheese Frosting
- Beat butter at medium speed with an electric mixer until fluffy; gradually add sugar, vanilla, and vinegar, beating well. Add eggs, 1 at a time, beating until blended after each addition. Add food coloring, beating until combined.
- Combine flour and next 3 ingredients; add to butter mixture alternately with buttermilk, beginning and ending with flour mixture. Beat at low speed until blended after each addition. Pour into 2 greased and floured 9-inch cakepans.
- Bake at 350° for 20 to 22 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on wire racks 5 minutes; remove from pans, and cool on wire racks.
- Spread Cream Cheese Frosting between layers and on tops and sides of cake.
Only you will be able to view, print, and edit this note.Add Note
Red Velvet Cake Recipe at a Glance
More Recipes Like This