Red Velvet Cake

Experience the timeless elegance and irresistible allure of red velvet cake, a dessert that has become a classic favorite for celebrations and special occasions. With its striking deep red hue, this cake not only catches the eye but also offers a unique flavor profile that keeps dessert lovers coming back for more. The combination of chocolate and subtle tanginess creates a light yet decadent treat that is truly unforgettable.

​This beloved cake is more than just a treat; it is a symbol of celebration, love, and togetherness. Perfect for sharing with family and friends, red velvet cake is sure to leave a lasting impression whether served at a formal event or as a sweet indulgence during a cozy gathering at home. Let the rich flavors and striking appearance of red velvet cake bring joy and warmth to your next celebration!

For the best results, watch Tammy make this delicious recipe.
​Just click that red arrow and enjoy the show!

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RECIPE​

Ingredients
Cake

• 2 1/2 CUPS ALL-PURPOSE FLOUR (WHITE-LILY)         
• 3 TBSP. COCOA
• 3 TSP. OF BAKING POWDER                       
• 1/2 TSP. SODA
• 1/2 TSP. SALT 
• 1 1/2 STICKS SALTED BUTTER
• 2 CUPS GRANULATED SUGAR
• 3 EGGS ROOM TEMPERATURE
• 1 TBSP. WHITE VINEGAR     
• 3/4 CUP VEG.  OIL
• 1 FLUID OZ RED FOOD COLORING
• 1 1/2 CUPS BUTTERMILK OR 1/2 CUP WATER & 1 CUP EVAPORATED MILK
• 2 TSP. VANILLA 

Icing

• 1 STICK SALTED BUTTER (ROOM TEMPERATURE)
  
• 8 OZ. CREAM CHEESE (ROOM TEMPERATURE)
  
• 4 1/2 CUPS POWDERED SUGAR
  
• 1 TSP. VANILLA FLAVORING
  
• 1 TBSP.  EVAPORATED MILK 
  

Cake

1. Preheat the oven to 350 degrees. In large separate mixing bowl whisk together flour, cocoa, baking powder, soda, and salt. Using an electric mixer and mixing bowl, mix butter and sugar until fluffy (about 2 minutes).  Add eggs one at a time.  Add vinegar, oil, red food coloring, buttermilk, and vanilla. Start adding dry ingredients 1/2 cup at a time. 
   
2. When all flour is added, mix for 2 minutes on medium low speed. Pour into 3 well-greased and floured cake pans or one 13”x9”x2” sheet cake pan. Recipe makes too much batter for 2 round layers.  Do not fill round cake pans more than 3/4 full.  Bake until middle rises and cake begins to pull away from cake pan. 
   
3. Do not open oven and check until 25 minutes has passed for round layers and 30 minutes has passed for sheet cakes.  Watch close at end and take out when toothpick comes out clean.  Ice cake with Cream cheese icing

​Icing

1. Using an electric mixer and mixing bowl, mix butter and cream cheese until creamy. Add powdered sugar 1/2 cup at a time. After adding 2 cups of the powdered sugar, add milk, and vanilla. Continue adding remaining powdered sugar. Turn mixer to high and fluff frosting for 1 minute.    
   

Printable Recipe - red velvet cake