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Red Velvet Cake

A delicious, made from scratch family recipe, perfect for Christmas dessert.

Course Dessert
Cuisine American
Keyword Red Velvet Cake
Prep Time 20 minutes
Cook Time 20 minutes
Cooling 30 minutes
Total Time 1 hour 10 minutes
Servings 16 slices
Author Beverly


  • 2 1/2 Cups All Purpose Flour
  • 1 tsp Baking Soda
  • 1 tsp Cocoa
  • 1 tsp Salt
  • 1 1/2 Cups Sugar
  • 2 Eggs
  • 1 1/2 Cups Canola Oil
  • 1 tsp White Vinegar
  • 1 tsp Vanilla Extract
  • 1 Cup Buttermilk
  • 1 One Ounce Bottle Red Food Coloring


  • 1/2 Cup Butter softened
  • 1 8 ounce package Cream Cheese softened
  • 5 Cups Powdered Sugar
  • 1/2 tsp Vanilla Extract
  • 1 Cup Chopped Nuts optional


  1.  Pre-heat oven to 350 degrees.

  2. Prepare 3 cake pans with baking spray.

  3. Sift flour, baking soda, cocoa, and salt together.

  4. Cream sugar and eggs together in large mixing bowl. 

  5. Alternately add small amounts of the dry mixture to the mixing bowl along with small amounts of buttermilk. Start and end with the dry ingredients. 

  6. Beat on medium speed for two minutes. 

  7. Pour batter evenly into each pan.

  8. Make sure to get rid of any air bubbles by lightly dropping the pans onto a dish cloth on a counter.

  9. Bake for 20 minutes. Use a toothpick to test for doneness. Return to oven for 2 minutes if needed.

  10. Remove from oven and allow to cool for 10 minutes before transferring them to cooling racks. Allow to cool completely on wire racks before frosting. 

Frosting Directions:

  1. Allow butter and cream cheese to soften.

  2. Sift powdered sugar.

  3. Cream butter and cream cheese.

  4. Add sugar, 1/2 cup at a time to mixture. Beat on medium to blend. 

  5. Add vanilla to mixture. Stir with large spoon to incorporate into the frosting. 

  6. If the frosting is too thick, add a small amount of milk and mix.  If it's too thin, add more powdered sugar and mix.

  7. Place one cake layer on cake plate and add frosting to the top. Add second layer and top with frosting. Add the third layer and frost top and sides of cake. Store under a cake dome.