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Red Velvet Cake IV

Rated as 3.98 out of 5 Stars
8

"The classic red cake with a white chocolate cream cheese icing."
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Ingredients

servings 916
Original recipe yields 12 servings (3 8-inch pans)

Directions

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  1. Preheat oven to 325 degrees F (165 degrees C). Grease and flour three 8 inch pans.
  2. In a large bowl, cream 1 cup butter with sugar. Add eggs one at a time, beating well after each addition. Mix food coloring with cocoa and add to mixture.
  3. Add flour alternately with buttermilk. Add vanilla and salt.
  4. Mix baking soda with vinegar, and gently stir into mixture. Be careful not to over mix.
  5. Divide batter into three prepared 8 inch round pans. Bake at 325 degrees F (165 degrees C) for 25 minutes. Allow to cool.
  6. To make the White Chocolate Cream Cheese Icing: Melt the white chocolate and allow to cool to lukewarm. In a large bowl, beat the cream cheese until light and fluffy. Gradually beat in melted white chocolate and softened butter. Beat until it is the consistency of whipped cream, then use to fill and frost the cake.

Footnotes

  • Tip
  • Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.

Nutrition Facts


Per Serving: 916 calories; 56.8 92.7 12.4 222 618 Full nutrition

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Reviews

Read all reviews 269
  1. 306 Ratings

  2.  
    Rated as 5 out of 5 Stars
  3.  
    Rated as 4 out of 5 Stars
  4.  
    Rated as 3 out of 5 Stars
  5.  
    Rated as 2 out of 5 Stars
  6.  
    Rated as 1 out of 5 Stars
Most helpful positive review

I made this cake for my husband for his birthday, it was phenomenal. I did have to leave it in the oven about 15 minutes extra. And I would definitely sift the cocoa with the flour and add food ...

Most helpful critical review

I am an experienced cook, and here is my review: I followed this recipe to the exact ingredients and directions given. The frosting taste too much like cream cheese and is not stiff enough for f...

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I am an experienced cook, and here is my review: I followed this recipe to the exact ingredients and directions given. The frosting taste too much like cream cheese and is not stiff enough for f...

I made this cake for my husband for his birthday, it was phenomenal. I did have to leave it in the oven about 15 minutes extra. And I would definitely sift the cocoa with the flour and add food ...

I did not care for this recipe. I made it for a neighborhood block party and ended up throwing it away. I have found many recipes on here and they were great but, never goofed making one befor...

This was hit! For those of you out there, who like me do not like the flavor or use of food coloring, please keep in mind the original red velvet cake recipe calls for the use of red sugar beets...

Another recipe trying to fit 10 lbs. of stuff into a 5-lb. bag. Way too much batter for 3 8-in. pans. The recipe should have asked for 3 9-in. pans, and even then I am not sure the batter would ...

I fixed this today for a birthday celebration. I have never made a homemade cake before and never even tasted red velvet cake. Let me tell you this is wonderful!!!! I took other's advice with th...

This recipe is great! I bake all the time and if you follow this recipe to a T it turns out great! I do have one advice instead of making three layers I do two 8 inch, 1 smaller like a 6 inch fo...

Moist and delicious cake!!! I added 1 1/2 tablespoons of additional cocoa and 1/4 more buttermilk.

Four stars are for the icing, because I didn't use the cake recipe. I use my grandma's red velvet cake recipe that has been tried and true for decades,and is a little different from this one. ...