Best Red Velvet cake 

Best Red Velvet cake

A dessert of velvet texture 

Red velvet cake is more than just a red-tinted vanilla cake. With exceptional buttery, vanilla, and cocoa tastes, as well as a wonderful tang from buttermilk, this recipe makes the best greatest red velvet cake.

Best Red Velvet cake

Best Red Velvet cake

Red velvet cake is more than just a red-tinted vanilla cake. With exceptional buttery, vanilla, and cocoa tastes, as well as a wonderful tang from buttermilk, this recipe makes the greatest red velvet cake.
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Course: Dessert
Cuisine: American
Keyword: Cake, Red velvet cake, Red-tinted venila cale, vanilla cake
Prep Time: 1 hour 30 minutes
Cook Time: 30 minutes
Cooling Time: 1 hour
Total Time: 3 hours
Servings: 8 people
Calories: 1361kcal


  • Mixing Bowls
  • Spatula
  • Measuring cups
  • Whisk
  • Measuring Spoons
  • baking pan
  • Parchment paper


For sponge

  • 1 ½ cups Flour all-purpose (300 gm)
  • 1 tsp Salt kosher (6 gm)
  • 1 tsp Baking soda (6 gm)
  • ½ cup Butter room temperature (113 gm)
  • 1 ½ cup Sugar granulated (150 gm)
  • 3 Eggs room temperature
  • 2 tsp Vanilla extract (10 ml)
  • 1 cup Buttermilk room temperature (240 ml)
  • 1 tbsp Vinegar (15 ml)
  • Few drops Red food colour gel
  • 2 tbsp Cocoa powder (15 gm)

For Cream Cheese Frosting

  • 1 cup Unsalted butter room temperature (226 gm)
  • 16 oz Cream cheese room temperature (425 gm)
  • 1 tsp Vanilla extract (5 ml)
  • 1 pinch Salt kosher
  • 6 cups Sugar confectioner sifted (680 gm)


To Make

    For Sponge:

    • Firstly, take three 6 inches or 8 inch round cake pans and grease them with little butter, then dust them with all-purpose flour and keep them aside. This step ease your effort to make the sponge base out of the pans after baking
    • In a large bowl, add 1 ½ cups of all-purpose flour, 1 tsp of kosher salt, 1 tsp of baking soda, mix well and set aside
    • In another bowl, take ½ cup of room temperature butter and beat it
    • Now add 1 ½ cup of granulated sugar and beat more
    • Add 3 eggs while continuing beating
    • Now add2 tsp of vanilla in it and beat to mix well
    • In a separate jar, add 1 cup of room temperature buttermilk, 1 tbsp of vinegar, a few drops of red gel food colouring, and mix all the ingredients well to make a bright red colour liquid
    • Now come to that bowl of batter, after vanilla extract, add 2 tbsp of cocoa powder (one tbsp at a time) through sieving and mix well
    • Now add half of the dry flour mixture and mix everything evenly, now add half of the red mixture while beating
    • Repeat the process for half of the dry flour mixture and red mixture
    • Now divide the batter into that three cake pans evenly
    • Also, fill 1 cupcake mold with the cake batter, add some more drops of red gel food colouring, mix well and bake for 15 minutes in an oven to make crumbs for dressing later
    • Now bake that pans at 350o F for 30-35 minutes
    • Take out the pans, let them cool for a while
    • Now to take them out, tap the sides of the pan and flip them over the wreck or plate, so that the perfect base comes out

    For Frosting

    • In a large bowl, add 1 cup of unsalted room temperature butter and 16 oz of room temperature cream cheese and beat them together
    • Now add 1 tsp of vanilla extract, 1 pinch of kosher salt while blending
    • Add 6 cups of sifted confectioners sugar gradually and continue blending and make a smooth frosting

    For Dressing

    • Spread some frosting over a cake decorating tray so that the sponge gets stick
    • Set the first layer of red sponge cake and spread a layer of frosting on top
    • Now repeat the process for another two layers
    • Now spread the thick layer of frosting evenly on top and sides of the cake carefully
    • Take the piping bag, fill it with frosting and decorate the cake as you like
    • Now make a crumb of that cupcake and stick the crumbs on the bottom of the cake
    • Refrigerate the cake for a while and have it now.


    Calories: 1361kcal | Carbohydrates: 210g | Protein: 10g | Fat: 58g | Saturated Fat: 35g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 15g | Trans Fat: 1g | Cholesterol: 213mg | Sodium: 762mg | Potassium: 198mg | Fiber: 1g | Sugar: 191g | Vitamin A: 1964IU | Calcium: 116mg | Iron: 2mg
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