Red Velvet Cake

Yesterday we celebrated my husband’s birthday.  I decided to make a Red Velvet Cake as we enjoy them and I had always wanted to try to make one at home.

Many hours of research went into this cake. I poured over recipes on the internet. I sat in my office looking at cookbooks trying to find a recipe that I could use. It was challenging. Most red velvet cakes call for a large amount of shortening and I try to avoid shortening at all costs.  After quite a number of recipes I knew I’d have to make some changes to one.  Yesterday morning {right on time!} I found a recipe in my Better Homes and Garden cookbook that I thought might work with a few adjustments and indeed it did. The cake was delicious.

The cake was firm and flaky.  Just the perfect consistency for cutting.  The cream cheese icing I used was the perfect topping to the cake.   Since it turned out so well I thought I would share my simplified version.  It is delicious, quick and incredibly easy.  If you’ve never made a cake from scratch before, give this a whirl.  You won’t regret it!

Red Velvet Cake with Cream Cheese Frosting 
(adapted from the Better Homes and Garden Cookbook) 



  • 2 eggs
  • 1/2 c unsweetened cocoa powder
  • red food coloring concentrated gel
  • 2 1/4 c self rising cake flour
  • 1/2 c softened butter
  • 1 1/2 c sugar
  • 1 tsp vanilla
  • 1 c buttermilk
  • 1 tsp vinegar
  • 1 oz package light cream cheese
  • 1/2 c butter softened
  • 2 tsp vanilla extract
  • 4-5 c powdered sugar
  • Heat the oven to 350 degrees
  • Prepare the cake pans with spray or butter .  Set aside
  • In a large mixing bowl beat the butter until smooth.
  • Add the sugar and vanilla and mix until well combined.
  • Add eggs and cocoa to the bowl and beat until well combined.
  • Alternating between buttermilk and flour, begin adding small amounts and beat on low until all is well combined.
  • Add the red gel paste in small amounts and continue beating on low. Keep adding the paste until the desired color is achieved.
  • Add 1 tsp of vinegar and ensure it is well combined.
  • Pour batter into prepared pans and bake in the oven for 25-30 minutes or until a toothpick comes out clean after it’s been inserted in the middle
  • Remove from oven and let rest 5 minutes before transferring to a parchment lined cooling rack.
  • Once the cake has sufficiently cooled you can begin the process of decorating.
  • In a large bowl combine the cream cheese, the vanilla and the butter.  Beat until well combined.
  • Begin adding flour 1/2 c at a time until the desired texture is achieved.
  • Frost the cake and enjoy!
Extra Information:
  • The cake batter is quite thick when you put it in the pan.  Don’t worry!  It will turn out beautifully. 
  • Make sure you keep this in the fridge as there’s cream cheese in the icing! 


2 responses to “Red Velvet Cake

  1. Hi I was wondering how much sugar we need for baking the cake as u didn’t mentioned it at the cake ingredient part.thank u 🙂

    • Hi Cammy! I can’t believe I left that out. I need an editor. 🙂 I added the sugar {1 1/2 c} into the recipe so everything should be correct now. Thank you!

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