Very moist red velvet cake -- with excellent buttercream frosting. A family tradition, as well as a favorite. Great for holidays!

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Recipe Summary

prep:
30 mins
cook:
35 mins
additional:
1 hr
total:
2 hrs 5 mins
Servings:
12
Yield:
1 9-inch layer cake
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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C). Grease and flour 2 9-inch cake pans. In a bowl, sift together the cake flour, chocolate pudding mix, cocoa powder, and salt.

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  • In a large bowl, beat 1/2 cup of butter with 1 1/2 cup of sugar with an electric mixer until creamy; beat the eggs in, one at a time, and beat until the mixture is fluffy, about 1 minute. Beat in the flour mixture, alternating with buttermilk, in several additions. Mix in 1 teaspoon of vanilla extract and the red food color until the batter is uniformly colored. In a bowl, stir the baking soda with vinegar, and gently fold the foamy mixture gently into the batter. Pour the batter into the prepared cake pans.

  • Bake in the preheated oven until a toothpick inserted into the center of a cake comes out clean or with moist crumbs, about 30 minutes. Allow to cool completely before frosting.

  • For frosting, place all-purpose flour in a saucepan, and gradually whisk milk into the flour, about 2 tablespoons at a time, until smoothly combined. Bring the mixture to a simmer over medium-low heat, whisking constantly until thickened and smooth; allow to cool completely. Beat 1 cup of sugar and 1 cup of butter in a bowl with an electric mixer until fluffy, about 1 minute, and gradually beat in the cooled milk mixture; add 1 teaspoon of vanilla extract. Beat the frosting until fluffy and spreadable, 1 to 2 more minutes.

Nutrition Facts

529 calories; protein 5.2g; carbohydrates 72.9g; fat 25g; cholesterol 94.4mg; sodium 634.5mg. Full Nutrition
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Reviews (20)

Read More Reviews

Most helpful positive review

Rating: 5 stars
11/28/2011
i have searched for the recipe for red velvet cake that would accually taste like chocolate and be moist also. I must say I was plesantly surprised! this is absolutely the best recipe for red velvet cake I have ever tried. As a testiment to this cake I made it and wrapped a large slice for my husband who drives trucks for a living. he said the cake was so good that he licked the aluminum foil it was wrapped in! very funny when he told it to me. The only thing i did different was I used cream cheese frosing instead of the buttercream. Read More
(30)

Most helpful critical review

Rating: 3 stars
07/15/2011
I had decided to make this cake before the first review was written. I based my decision mostly on the fact that the cake contained pudding so I knew it wouldn't be dry. The cake was just ok. I only had 1 ounce of red food coloring but the cake was plenty red. I probably should have added 1 ounce of water to replace the missing food coloring but I didn't think about it until it was too late. The batter was very thick and when cooked the layers were pretty flat. The icing was not to my liking. My kids thought the buttercream tasted funny and in general the cake lacked flavor. I will not be making this cake again:( Read More
(33)
25 Ratings
  • 5 star values: 14
  • 4 star values: 4
  • 3 star values: 6
  • 2 star values: 1
  • 1 star values: 0
Rating: 3 stars
07/15/2011
I had decided to make this cake before the first review was written. I based my decision mostly on the fact that the cake contained pudding so I knew it wouldn't be dry. The cake was just ok. I only had 1 ounce of red food coloring but the cake was plenty red. I probably should have added 1 ounce of water to replace the missing food coloring but I didn't think about it until it was too late. The batter was very thick and when cooked the layers were pretty flat. The icing was not to my liking. My kids thought the buttercream tasted funny and in general the cake lacked flavor. I will not be making this cake again:( Read More
(33)
Rating: 5 stars
11/28/2011
i have searched for the recipe for red velvet cake that would accually taste like chocolate and be moist also. I must say I was plesantly surprised! this is absolutely the best recipe for red velvet cake I have ever tried. As a testiment to this cake I made it and wrapped a large slice for my husband who drives trucks for a living. he said the cake was so good that he licked the aluminum foil it was wrapped in! very funny when he told it to me. The only thing i did different was I used cream cheese frosing instead of the buttercream. Read More
(30)
Rating: 5 stars
07/04/2011
This was my first time making red velvet cake (a birthday request from my 14 yr old son). The cake was awesome. It came out perfect! It was so MOIST with great flavor. The entire family loved it. Cake was gone by morning! Will definitely make this one again. The only change I made was I added white chocolate to the frosting. Delicious! Read More
(27)
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Rating: 5 stars
12/17/2011
Loved how moist it was!!! Very good buttercream but might use a little less vanilla next time. Otherwise it was all perfect! Read More
(12)
Rating: 5 stars
01/21/2012
This is the most moist caake very good. made it at Christmas making it again for another family get together Read More
(9)
Rating: 3 stars
06/04/2012
it tasted fine but lacked flavour and tasted more like a chocolate pudding cake then the fluffy sweetness one expects from a red velvet cake. I won't be using this recipe again. Read More
(8)
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Rating: 5 stars
01/15/2013
Excellent and easy red velvet recipe - I had to go with what I had on hand so I had to use sifted all purpose flour instead of cake flour (you can also use some cornstarch in all purpose as substitute but I didn't have any of that either). Used only 1 oz food coloring. As a sub for buttermilk I used 1 cup regular milk mixed w/ 1 tablespoon white vinegar (usually you would use 1 T vinegar w/ enough milk to make a cup but with cutting out some food coloring I did it this way). I also used nearly 3 tablespoons cocoa. Since I was baking in dark non-stick pans I reduced oven temp to 340 and they were perfect in 27 minutes. For frosting I stuck with a cream cheese - 8 oz reduced fat cream cheese 1/2 cup softened butter 1 teaspoon vanilla and 1-3/4 cups confect. sugar - it was perfect - not too sweet! Even with all my subs this is a real hit! Read More
(6)
Rating: 2 stars
06/26/2012
I am giving this only two stars because the buttercream frosting is decidedly lacking - it is overly sweet and leaves a waxy aftertaste on the tongue. Read More
(5)
Rating: 5 stars
09/02/2012
I had a velvet cake recipe years ago that I truly loved. I lost it and could never find another just like it.This cake is amazing!. I used 2-8inch pans because red velvet cake does not rise very much.I also had to increase my baking time but DO NOT overbake. But again it was fantastic.I just returned from a cook out and it was "the hit".so very moist. I used another recipe for the frosting though. I use a "smooth buttercream" recipe. I am making another tomorrow.Thank you so much for sharing.: Read More
(4)
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