Red Velvet Cake

Name: Red Velvet Cake
Prep time: 45 min
Cook time: 30 min
Total time: 1 h 15 min
Cuisine: American
Ingredients: 8 tablespoons (113g) unsalted butter, at room temperature, at least 65°F; 1 1/3 cups (266g) granulated sugar; 2 large eggs, at room temperature; 2 tablespoons (28g) liquid red food color*; 3 tablespoons (14g) Dutch-process cocoa; 1 teaspoon table salt; 1 teaspoon baking soda; 1 teaspoon cider vinegar or white vinegar; 2 1/4 cups (270g) King Arthur Unbleached All-Purpose Flour; 1 cup (227g) buttermilk, or low-fat plain (not Greek) yogurt, at room temperature; 8 tablespoons (113g) unsalted butter, softened*; 1/2 cup (92g) vegetable shortening*; scant 1/4 teaspoon table salt; 2 tablespoons (14g) meringue powder, optional, for a smoother icing that holds its shape a bit better; 6 cups (681g) confectioners' sugar; 3 tablespoons (43g) milk, or enough to make a spreadable frosting; 2 teaspoons King Arthur Pure Vanilla Extract

Instructions

Prep:45minCook:30min

This burgundy-red, mildly chocolate layer cake, much in demand from the 1940s through the 1960s, has made a 21st-century comeback. While most agree on the recipe for the cake itself (buttermilk, cocoa, and red food dye are all must-haves), red velvet cake's frosting is another matter. Some say the traditional frosting was based on a cooked flour-and-water paste, to which sugar and butter are added. Some say only cream cheese frosting will do. Since this is such a '50s cake, we've chosen to offer it with good old-fashioned buttercream frosting for a buttery sweetness.

Updated at: Mon, 24 Aug 2026 08:36:20 GMT