Item# WLRECIP-340

Perfect Red Velvet Cake

Item No. WLRECIP-340
Amount
10 - 12 servings
Prep Time
25 min
Skill Level
Beginner
Total Time
1 hr 30 min

Red velvet cake is the showstopper of the cake world. With its rich red pigmentation and signature moist texture, this homemade red velvet cake recipe is an ultimate classic. When you bake this surprisingly easy red velvet cake for your guests, they'll be instantly impressed that it was made entirely from scratch. This festive eye-catching treat is perfect for any occasion, whether it's for a birthday or Christmas. Top off this homemade recipe with a tangy cream cheese frosting for an unforgettable creamy buttercream finish

Ingredients

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Red Velvet Cake Ingredients

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  • 1/2 cup (1 stick) butter
  • 1 1/2 cups granulated sugar
  • 1 teaspoon vanilla extract
  • 2 eggs
  • 1 oz. red food coloring (gel or liquid)
  • 2 cups all-purpose flour
  • 1/4 cup cocoa powder
  • 1 teaspoon salt
  • 1 cup buttermilk or sour milk (to sour milk, combine 1 tablespoon white vinegar with milk to equal 1 cup)
  • 1 1/2 teaspoons baking soda
  • 1 tablespoon white vinegar
  • Non-stick spray coating

Cream Cheese Frosting Ingredients

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  • 1 cup (2 sticks) unsalted butter, softened
  • 2 packages (8 ounces each) cream cheese, softened
  • 8 cups powdered sugar (confectioners' sugar)
  • 1 tablespoon milk

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Instructions

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  • Notes:

    • Use half shortening and half butter for frosting decorations:
    • Substitute out half of the butter in the frosting ingredients with solid vegetable shortening for pipable frosting. The shortening will help frosting decorations hold their shape for longer.
    • Buttermilk vs Sour milk:
    • Buttermilk and Sour milk are different, but both have some acidity to them. Some recipes will need this acidity to react with baking soda or baking powder. Buttermilk: is milk that has a bacteria culture added to it and allowed to ferment which gives it a tangy flavor. Sour milk: is a good substitute for Buttermilk and can be bought or made by adding vinegar and lemon juice to regular milk which makes it sour.
    • To store decorated cake:
    • Place the cake in the freezer, unwrapped, for 4 hours or more. Once frozen, wrap the cake securely in plastic wrap, then in aluminum foil. Your cake should stay fresh for at least a couple weeks wrapped this way. A day before serving, place in the fridge and loosen the wrapping. Let the cake defrost overnight in the fridge.
    • To store undecorated cake:
    • Wrap the individual cake layers in plastic wrap, then aluminum foil. When ready to serve, remove the wrapping and let the cake layers defrost completely in the fridge.

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