13 ratings

Red Velvet Cake

So moist. So soft. So red.
Red Velvet Cake
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Red velvet cake can be found almost everywhere. Now you can make your own delicious vibrant cake that mimics the original recipe. You'll have a perfectly moist and fluffy red velvet cake to bring along to any celebration.

This recipe was adapted from "A Gracious Plenty," edited by John T. Edge and published in the Chicago Tribune.

Ready in
1 h 15 m
50 m
(prepare time)
25 m
(cook time)
Calories Per Serving


  • 1 1/2 Cup sugar
  • 1/2 Cup vegetable shortening
  • 2 eggs
  • 1 Teaspoon vanilla
  • 1 Teaspoon butter flavoring
  • 1 Cup buttermilk
  • 1 Tablespoon vinegar
  • 1 Teaspoon baking soda
  • 1 Teaspoon salt
  • 3 Tablespoons cocoa powder
  • 1 bottle (1 1/2 ounces) red food coloring
  • 2 1/2 Cups cake flour, sifted

For the cream cheese icing

  • 3 Cups confectioners' sugar
  • 1 package (8 ounces) cream cheese, softened
  • 1 stick (1/2 cup) butter, softened
  • 1 Tablespoon milk
  • 1 Teaspoon vanilla


Step 1:  Heat oven to 350F. In a large bowl, beat together 1 1/2 cup sugar, 1/2 cup shortening, 2 eggs, 1 teaspoon vanilla and 1 teaspoon butter flavoring with a mixer on medium-high speed until creamy, about 5 minutes.

Step 2: Meanwhile, in a medium bowl, mix together 1 cup buttermilk, 1 tablespoon vinegar, 1 teaspoon baking soda and 1 teaspoon salt; set aside.

Step 3: Reduce mixer speed to low; add 3 tablespoons cocoa and 1 1/2 ounces red food coloring to sugar-egg mixture. Add 2 1/2 cups flour, alternating with the reserved buttermilk mixture; beat well after each addition.

Step 4: Pour batter into 3 greased 8-inch cake pans. Bake until a tester comes out clean, about 25 minutes. Cool in pans on wire racks for 5 minutes. Remove cake from pans; cool completely.

For the cream cheese icing

Step 1: For the icing, in a large bowl, beat together 3 cups confectioners' sugar, 8 ounces cream cheese, 1/2 cup butter, 1 tablespoon milk and 1 teaspoon vanilla with a mixer on medium-high speed until smooth. Spread icing on one layer. Top with another layer; spread with icing. Top with the third layer; spread icing on top and sides of cake.