Red velvet cake is a classic dessert known for its striking red color and rich, chocolatey flavor. This recipe for homemade red velvet cake combines moist layers of vibrant red cake with a creamy icing, resulting in a decadent treat that’s perfect for any occasion.

Why Try This Recipe

If you’re a fan of indulgent desserts, this red velvet cake is sure to satisfy your sweet tooth. With its moist and tender crumb, velvety texture, and irresistible cocoa flavor, it’s a crowd-pleaser that will impress friends and family alike. Plus, making it from scratch allows you to control the quality of ingredients and tailor the sweetness to your preference.

Ingredients Summary

Cake:

White sugar
Shortening
Eggs
Red food coloring
Cocoa
Buttermilk
Salt
Vanilla extract
All-purpose flour
Distilled white vinegar
Baking soda

Icing:

Milk
All-purpose flour
White sugar
Butter
Vanilla extract

Serving Suggestions

Serve slices of red velvet cake on dessert plates with a glass of cold milk or a scoop of vanilla ice cream for a delightful treat. It’s also perfect for special occasions like birthdays, anniversaries, or holiday gatherings.

Storage Information

Store any leftover red velvet cake in an airtight container in the refrigerator for up to 3-4 days. Make sure to let it come to room temperature before serving for the best taste and texture.

Techniques and Tips

Be sure to properly grease and flour your cake pans to prevent the cake from sticking.
When adding the red food coloring and cocoa to the cake batter, mix them together to form a smooth paste before incorporating them into the mixture.
Alternating the addition of flour and buttermilk helps ensure a smooth and evenly mixed batter.
Cool the cake layers completely before frosting to prevent the icing from melting and sliding off the cake.

Variation

For a twist on the classic red velvet cake, try adding a layer of cream cheese frosting between the cake layers or garnishing the top with chocolate shavings or fresh berries.

FAQs about the Recipe

Can I use butter instead of shortening in the cake batter? Yes, you can substitute butter for the shortening in equal amounts. Keep in mind that using butter may affect the texture and flavor of the cake slightly.

Can I make the icing ahead of time? Yes, you can make the icing in advance and store it in the refrigerator for up to a week. Just make sure to let it come to room temperature and re-whip it before frosting the cake.

Red Velvet Cake

Indulge in a classic red velvet cake with creamy icing. Perfect for celebrations or a sweet treat any time. Try this recipe now!

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Course: Dessert

Cuisine: American

Keyword: Velvet cake

Prep Time: 20

Cook Time: 30

Total Time: 50

Servings:

Equipment

Electric Mixer

Saucepan

- 9-inch round cake pans

Ingredients

For the Cake:

1 ½ cups white sugar
½ cup shortening
2 eggs
4 tablespoons red food coloring
2 tablespoons cocoa
1 cup buttermilk
1 teaspoon salt
1 teaspoon vanilla extract
2 ½ cups sifted all-purpose flour
1 tablespoon distilled white vinegar
1 ½ teaspoons baking soda

For the Icing:

1 cup milk
5 tablespoons all-purpose flour
1 cup white sugar
1 cup butter room temperature
1 teaspoon vanilla extract

Instructions

Preheat the oven to 350 degrees F (175 degrees C). Grease two 9-inch round pans.
In a large bowl, beat together 1 1/2 cups sugar and shortening with an electric mixer until light and fluffy. Add eggs one at a time, beating well after each addition.
Make a paste with red food coloring and cocoa, then add it to the creamed mixture.
In a separate small bowl, mix together buttermilk, salt, and 1 teaspoon vanilla extract. Add flour to the creamed mixture, alternating with buttermilk mixture, mixing just until incorporated.
In another small bowl, mix vinegar and baking soda together, then gently fold it into the cake batter. Pour the batter into the prepared pans.
Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 30 minutes. Cool the cakes on a wire rack for 5 minutes, then carefully invert them onto a serving plate or cooling rack. Let them cool completely, about 30 minutes.
While the cakes are cooling, make the icing: Heat milk and flour in a saucepan over low heat, stirring constantly, until thick. Set aside to cool completely.
In a large bowl, beat together sugar, butter, and vanilla extract until light and fluffy. Add the cooled flour mixture and beat until the frosting is a good spreading consistency.
Frost the cooled cake layers with the icing when they are completely cool.

Notes

This recipe yields a moist and flavorful red velvet cake with a rich, creamy icing. Be sure to cool the icing completely before adding it to the cake.