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Red Velvet Cake Recipe


3 3/4 cups All Purpose Flour3 tablespoons Dutch processed cocoa powder1 1/2 teaspoons baking soda1/2 teaspoon salt12 tablespoons unsalted butter, at room temperature2 1/4 cups granulated sugar3/4 cups vegetable oil3 large eggs, at room temperature1 1/2 teaspoons pure vanilla extract1 1/2 teaspoons red wine vinegar1 tablespoon red food coloring1 1/2 cups buttermilk, at room temperatureFrosting:1/2 cup heavy cream1 cup whole milk1/2 vanilla bean, split and seeds scraped7 tablespoons all-purpose flour3 sticks unsalted butter, at room temperature1 1/2 cups superfine sugar

Cooking Instructions:

Red Velvet Cake Cooking InstructionsFor the cake:Preheat the oven to 350 degrees F. Butter and flour 2 (9-inch) cake pansand line each pan with a round of parchment paper.Whisk together the flour, cocoa powder, baking soda and salt in a small bowlCream the butter, sugar and oil in a stand mixer fitted with the paddle attachmentuntil light and fluffy.Add the eggs, one at a time, scraping down the sides of the bowl and beat until incorporated.Beat in the vanilla, vinegar and food coloring.Add the flour mixture to the batter in 3 batches alternating with the buttermilk, mixing well after each addition.Divide the batter evenly between the prepared pans and bake for 30 to 40 minutes or until a wooden skewer inserted into the center comes out with a few moist crumbs.Cool on a baking rack for 15 minutes before removing the cake from the pans.Let cool completely before frosting. Slice each cake into 2 layers and frost. For the Frosting:Combine the cream, milk, vanilla bean and seeds in a small saucepan and bring to a simmer over medium-high heat.Remove the vanilla bean and discard. Add the flour and cook, whisking constantly, until thickened to a paste, about 2 minutes.Scrape into a bowl, cover and refrigerate until very cold, at least 2 hours.Combine the butter and sugar in the bowl of a stand mixer fitted with the whisk attachment and beat until the mixture is very fluffy and the sugar is totally dissolved, about 6 minutes.Add the cold paste, a few tablespoons at a time to the butter mixture and whip until light and fluffy.

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