Red Velvet Cake.

This classic recipe for Red Velvet Cake is a family favorite of mine. We love making this chocolate cake in disguise for birthdays and special occasions in our house. And, it pairs just perfectly with our cream cheese frosting recipe.

Red Velvet cake is a classic among may people. It is our go-to cake for birthdays and special occasions and to be honestly, I didn’t even know it was a chocolate-based cake until I was a little older than I’d care to mention.

Today I decided to use my little mini cake pans to make this a three tired cake, but the recipe works perfectly for a regular 8” or 9” cake pans as well. This cake pairs perfectly with our cream cheese frosting recipe. Red Velvet Cake is a wonderful treat for Valentine’s Day too, because of it’s beautiful red hue (thanks to a bunch of food coloring, I might add).

The very first time I made this classic cake, I was working from Martha Stewart’s “Cupcakes” Cookbook, one of my very favorites and Istill have a splattering of red food coloring on my Frosty Tin Marshmallows apron to prove it.

Red Velvet Cake

Red Velvet Cake
Author: heirloomed
Try out this classic cake with a cream cheese icing. It is sure to be a crowd favorite.

ingredients:

  • 2 1/2 cups flour
  • 1 teaspoon baking soda
  • 1 Tablespoons unsweetened natural cocoa powder
  • 1/2 teaspoon salt
  • 1/2 cup  unsalted butter (softened at room temperature)
  • 1 3/4 cups granulated sugar
  • 1  1/4 cup canola or vegetable oil
  • 3 large eggs (room temperature and separated)
  • 2 Tablespoon pure vanilla extract
  • 1 teaspoon distilled white vinegar
  • 1-2 tablespoons liquid red food coloring
  • 1 cup buttermilk (at room temperature)

instructions:

How to cook Red Velvet Cake

  1. Preheat the oven to 350 degrees F. Oil cake pan(s).
  2. In a large bowl add together sifted flour, sugar, baking soda, salt, and cocoa powder. In another bowl, whisk together the oil, buttermilk, eggs, food coloring, vinegar, and vanilla.
  3. Mix the dry and wet ingredients together using a standing mixer. They should combine into a nice smooth batter.
  4. Pour batter evenly into pan(s.) Cook time will vary depending the on the size pans being used. test batter using a toothpick, inserted in the center of the cakes until it comes out clean, about 30 minutes.
  5. Remove the cakes from the oven and run a knife around the edges to loosen them from the sides of the pans. Let them cool completely before icing.
Created using The Recipes Generator

Red Velvet is just such a classic, and I hope you love this recipe as much as I do. I’d love to know what other dessert recipes you’d like to see on the blog. Let me know in the comments below!

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heirloomed is a lifestyle brand with a mission of “keeping heirlooms around for another generation.” Our blog features stories about my favorite made-from-scratch recipes, creating traditions with your familyfarmhouse home decor, effortless entertaining by mixing new and vintage pieces, tips on gardening creating a timeless capsule wardrobe, and small town + historic travel. Our product designs feature a collection of “goods inspired by the past, for generations to enjoy” with an array of apronstable linenshand-poured candles and keepsake gifts. Learn more at www.heirloomedcollection.com

I’m an old soul based in Atlanta, GA and mom of 3 with a deep love of all things from the past with a story to tell, on a mission to keep heirlooms around for another generation - whether it be a tradition, splattered family recipe, or historic home.

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