Red Velvet Cake Recipe

Name: Red Velvet Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: For the cake; 2 1/2 cups sifted cake flour; 2 tablespoons good quality cocoa powder; 1 teaspoon baking soda; 1 teaspoon baking powder; 1 teaspoon salt; 1 1/2 cups sugar; 1/2 cup unsalted butter, softened; 2 large eggs; 1 cup buttermilk; 2 ounces red food coloring; 1 teaspoon distilled white vinegar; 1 teaspoon vanilla; For the Frosting; 1 (8 ounce) package cream cheese; 1/2 cup butter, softened; 1 cup melted marshmallows (you may use Fluff marshmallow creme to make it easier); 1 (1 lb) box confectioners' sugar; 1 cup chopped pecans

Servings: persons

For the cake
2 1/2 cups sifted cake flour
2 tablespoons good quality cocoa powder
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon salt
1 1/2 cups sugar
1/2 cup unsalted butter, softened
2 large eggs
1 cup buttermilk
2 ounces red food coloring
1 teaspoon distilled white vinegar
1 teaspoon vanilla
For the Frosting
1 (8 ounce) package cream cheese
1/2 cup butter, softened
1 cup melted marshmallows (you may use Fluff marshmallow creme to make it easier)
1 (1 lb) box confectioners' sugar
1 cup chopped pecans

1
For the cake: Preheat the oven to 350 degrees F.
2
Grease and flour 2 (9-inch) cake pans.
3
In a medium bowl or on a piece of waxed paper, sift together flour, cocoa, baking soda, baking powder, and salt; set aside.
4
In a large bowl, cream together sugar and butter.
5
Beat in eggs one at a time.
6
Alternately add flour mixture and buttermilk.
7
Beat in food coloring and vinegar, then add vanilla.
8
Spread the batter evenly in the pans.
9
Bake for 20 to 30 minutes or until a wooden toothpick inserted into the center comes out clean.
10
Turn out onto a rack to cool.
11
Frosting: Blend cream cheese and butter together in a mixing bowl.
12
Add marshmallows and sugar and blend.
13
Fold in nuts.
14
Spread between layers and on top and sides of cooled cake.

1841

kcal

Calories

127

Fat

169

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 19 ingredients. The key ingredients include: For the cake, 2 1/2 cups sifted cake flour, 2 tablespoons good quality cocoa powder, 1 teaspoon baking soda, and more.

Yes, Red Velvet Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Red Velvet Cake

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions