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Red Velvet Cake

Yield: makes three 8-inch rounds
Author: Maryanne Cabrera


Red Velvet Cake:

  • 2 cup granulated sugar
  • 12 Tbsp unsalted butter softened, room temp
  • 1 teaspoon kosher salt
  • 3 large eggs room temp
  • ½ cup unsweetened cocoa powder
  • 2 teaspoon pure vanilla extract
  • 6 Tbsp red liquid food coloring
  • 3 ⅓ cup all-purpose flour
  • 1 ½ cup buttermilk
  • 1 ½ teaspoon baking soda
  • 5 teaspoon distilled white vinegar

Cream Cheese Frosting:

  • 8 oz cream cheese room temp
  • 1 cup unsalted butter softened, room temp
  • 5 cup confectioners' sugar sifted
  • ½ teaspoon kosher salt



  • Preheat oven to 350° F. Grease three 8-inch cake pans and line with parchment paper. Set aside.
  • In the bowl of a stand mixer fitted with a paddle attachment, cream together butter, sugar and salt until smooth. Add eggs one at a time and mix until incorporated.
  • In a small bowl, combine cocoa powder, liquid food coloring, and vanilla extract to make a thick paste. Add paste to mixing bowl. Mix on low speed until paste is incorporated into batter.
  • Alternate adding flour and buttermilk to mixture. Add 1/3 of flour, followed by half of buttermilk. Start and end with flour. Mix until batter is smooth.
  • In a separate bowl, combine baking soda and vinegar. Add mixture to batter and mix until combined.
  • Transfer batter evenly among bake pans. Level out batter to ensure even layers. Bake for 20-25 minutes, rotating pans halfway thru baking. Let cake cool in pan for 10 minutes before unmolding. Allow cake layers to cool to room temperature before using.


  • In the bowl of a stand mixer fitted with a paddle attachment, cream together cream cheese and butter until smooth. Add sifted powdered sugar 1 cup at a time, mixing on low speed until incorporated. Add salt and mix until smooth to desired consistency