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Classic Red Velvet Cake

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By Betty Crocker Kitchens
Updated Oct 31, 2024
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The “red” makes sense, but what about the “velvet” in Red Velvet Cake’s iconic name? Food historians say it was a common description during the Victorian era when the term described cakes that had an especially soft and “velvety” crumb. From the color to the crumb, this homemade Red Velvet Cake is a dessert classic. If you prefer cupcakes over cakes, our Classic Red Velvet Cake recipe works perfectly for that – check out our "Expert Tips" section for guidance.

More About This Recipe

  • This velvet cake recipe is a striking dessert that will wow everyone with its showstopping looks and delicious flavor. If you’ve been wanting to know how to make red velvet cake from scratch, this recipe takes you through the easy steps to a moist, light and fluffy cake. If you’d like to brush up on basics before you begin, bakers of all levels—whether you’re learning to make the perfect cake or already a baking pro—can count on these step-by-step instructions on how to make red velvet cake. Once you see how simple it is to make such a dramatic and beautiful cake from scratch, you can find more traditional favorite recipes, intriguing variations and fresh new takes in this collection of Betty’s Best Red Velvet Cake Recipes.

Classic Red Velvet Cake

  • Prep Time 15 min
  • Total 2 hr 0 min
  • Servings 12
  • Ingredients 15
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Ingredients

Cake

  • 2 1/2 cups Gold Medal™ all-purpose flour
  • 1 1/2 cups sugar
  • 2 tablespoons unsweetened baking cocoa
  • 1 tablespoon baking powder
  • 1 teaspoon salt
  • 1 1/2 cups vegetable oil
  • 1 cup buttermilk
  • 1 teaspoon vanilla
  • 1 bottle (1 oz) red food color
  • 2 eggs

Frosting

  • 1/2 cup Gold Medal™ all-purpose flour
  • 1 1/2 cups milk
  • 1 1/2 cups sugar
  • 1 1/2 cups butter, softened
  • 1 tablespoon vanilla
Make With
Gold Medal Flour

Instructions

  • Step 
    1
    Heat oven to 350°F. Grease bottoms and sides of 3 (8- or 9-inch) round pans with shortening; lightly flour.
  • Step 
    2
    In large bowl, beat all cake ingredients with electric mixer on low speed 30 seconds, scraping bowl constantly. Beat 2 minutes on medium speed, scraping bowl occasionally. Pour into pans.
  • Step 
    3
    Bake 25 to 35 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pans to cooling rack. Cool completely, about 1 hour.
  • Step 
    4
    In medium saucepan, mix 1/2 cup flour and 1 1/2 cups milk with whisk until smooth. Cook over medium heat until mixture is very thick, stirring constantly. Remove from heat; cool 10 minutes. In large bowl, beat 1 1/2 cups sugar and the butter with electric mixer on medium speed until light and fluffy. Gradually add flour mixture by tablespoonfuls; beat on high speed until smooth. Beat in vanilla. Fill and frost cake, using 1 cup frosting between layers. Store covered in refrigerator.

Nutrition

800 Calories
52g Total Fat
5g Protein
76g Total Carbohydrate
52g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
800
Calories from Fat
470
Total Fat
52g
80%
Saturated Fat
20g
98%
Trans Fat
1g
Cholesterol
100mg
33%
Sodium
510mg
21%
Potassium
115mg
3%
Total Carbohydrate
76g
25%
Dietary Fiber
1g
5%
Sugars
52g
Protein
5g
% Daily Value*:
Vitamin A
15%
15%
Vitamin C
0%
0%
Calcium
10%
10%
Iron
10%
10%
Exchanges:
1 1/2 Starch; 0 Fruit; 3 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 10 1/2 Fat;
Carbohydrate Choice
5
*Percent Daily Values are based on a 2,000 calorie diet.

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