This is one of my most tried-and-true red velvet cakes. It’s similar to the original Waldorf Astoria Red Velvet Cake, but uses butter instead of shortening and cake flour instead of all-purpose. Compared with some other recipes it has less fat, but is still moist if you use the correct type and amount of flour. What I like best about this cake is its traditional red velvet flavor. That is, it has just the right amount of chocolate and more “red velvet” flavor which is kind of a mix of buttermilk, chocolate and vanilla.
I adapted this recipe from Aunt Mildred’s Red Velvet Cake, but it’s also similar to King Arthur’s Red Velvet Cake. What’s different is the frosting. I use cream cheese frosting on my red velvet cakes, but some prefer the fluffy boiled type icing. IF you are looking for that type of frosting, Taste of Home has a good version.
Update: Here it is as a sheet cake. Bake time was about 28 minutes. I made this one for Halloween and put candy eyeballs all over it.
- 4 oz unsalted butter, room temperature
- 1 1/2 cups granulated sugar
- 1/2 teaspoon salt
- 1 teaspoon vanilla
- 2 whole eggs, room temperature
- 2 slightly heaping tablespoons cocoa powder (natural)
- 2 ounces (1/4 c) red food coloring
- 2 1/4 c of cake flour (9 oz by weight)
- 1 cup buttermilk
- 1 teaspoon baking soda
- 1 tablespoon white vinegar
- 1 (8 ounce) package cream cheese
- 1 stick (4 ounces) butter, softened
- 1 1/4 teaspoons vanilla extract
- 3 1/4 cups confectioners' sugar
- 1 teaspoon fresh lemon juice (optional)
- Preheat oven to 350 degrees F. Spray two 8 inch round cake pans with baking spray.
- In bowl of a stand mixer or in a large mixing bowl using an electric mixer, cream butter, sugar and salt until light. Add the vanilla and the eggs beating 30 seconds after each egg is added. Make a paste of food coloring and cocoa and add to the creamed mixture. Add buttermilk and flour alternately, beating at low speed until mixed.
- In a small cup, combine the soda and the vinegar and let it foam up. Pour the foaming mixture into the batter and stir until it’s mixed in. Immediately pour into the two 8 inch pans and bake for 27-30 minutes.
- Let cool for 10 minutes in pans set on a rack. Flip from pans and let cool completely. Make icing.
- Beat the butter and cream cheese until smooth. Beat in vanilla. Add confectioner’s sugar slowly, beating until smooth. For a little tartness, beat in some lemon juice.