red velvet cake recipe from scratch

red velvet cake recipe from scratch

This is similar to the original recipe that began the red velvet craze. It was developed by the Adams Extract company in Gonzales, Tex. The original recipe, popularized in the 1940s, called for butter flavoring and shortening and is usually iced with boiled milk, or ermine, frosting.


  1. ½ cup/115 grams butter, at room temperature, plus 2 tablespoons to prepare pans
  2. 3 tablespoons/20 grams of cocoa powder, divided
  3. 1 ½ cups/300 grams granulated sugar
  4. 2 eggs
  5. 2 teaspoons/10 milliliters vanilla extract
  6. 2 tablespoons/30 milliliters red food coloring
  7. 1 teaspoon/6 gram of salt
  8. 1 teaspoon/5 grams baking soda
  9. 2 ½ cups/320 grams flour, sifted
  10. 1 cup/240 milliliters whole buttermilk
  11. 1 tablespoon/15 milliliters vinegar
  12.  Ermine icing (see recipe), or another fluffy white icing


  1. Heat oven to 350 degrees. Prepare three 9-inch cake pans by buttering lightly and sprinkling with 1 tablespoon sifted cocoa powder, tapping pans to coat and discarding extra cocoa. (This recipe can also be made in 2 9-inch cake pans.)
  2. Cream butter and sugar together. Add eggs one at a time and beat vigorously until each is incorporated. Mix in vanilla.
  3. In a separate bowl, make a paste of the remaining 2 tablespoons cocoa and the food coloring. Blend into butter mixture.
  4. Sift together the remaining dry ingredients. Alternating in 2 batches each, add dry ingredients and buttermilk to the butter mixture. In the last batch of buttermilk, mix in the vinegar before adding to the batter. Mix until blended.
  5. Divide batter among 3 pans and bake for about 20 to 25 minutes. Cool on a rack completely.
  6. To assemble, remove 1 cake from its pan and place flat side down on a serving platter. Drop about 1 cup of icing onto cake and, using a flat spatula, spread evenly over top. Remove the second cake from its pan. Place flat side down on top of the first layer. Use remaining frosting to cover the top and sides of the cake.


Measurements for dry ingredients are given by weight for greater accuracy. The equivalent measurements by volume are approximate.

Post a Comment