Been looking for a great Red Velvet Cake recipe and I came up with this one!
This is a little different from your traditional Red Velvet Cake :)


  • Red Velvet Cake

  • 3 1/3 cups of Cake flour

  • 3/4 of a cup (1 1/2 sticks) of butter
  • 2 cups of sugar
  • 1/2 cup of brown sugar
  • 3 large eggs
  • 3 tablespoons of cocoa powder
  • 3 table spoons of red food coloring
  • 1 1/2 teaspoons of Vanilla Extract
  • 1 1/2 cups of Milk
  • 1 1/2 teaspoons of salt
  • 1 1/2 teaspoons of baking soda
  • 1 1/2 teaspoons of vinegar

  • *Not sure how to put this in order*

  • Whipped Vanilla Icing

  • 2 cups of Milk

  • 6 tablespoons of all purpose flour
  • 1 lb (4 sticks) of butter
  • 2 cups of sugar
  • 2 teaspoons of Vanilla Extract


    Red Velvet Cake

    1. Sift the cake flour and set aside
    2. Cream the butter for about 2 minutes on medium speed. Add sugars and continue to cream
    3. Make sure your eggs are room temp! Add them one at a time to your batter
    4. In a small separate bowl mix the cocoa powder, the vanilla and the red food coloring together. Make sure to mix until there are no more lumps (mixture will be a little thick) then add to your batter.
    5. Stir the salt with your milk.
    6. Alternate adding your milk and dry ingredients into the batter
    7. Mix baking soda and vinegar together and add to the batter

    Whipped Vanilla Icing

    1. In a medium sauce pan whisk together the flour and milk for about one minute. Then continue to mix flour mixture over medium heat until it thickens and starts to boil. Don’t stop mixing before then!
    2. Take flour mixture off the heat and place into a bowl and cover with wax paper. The wax paper should sit on top of the mixture itself. *Let it cool down to room temperature* -45 minutes-
    3. In your electric mixture cream the butter until light and fluffy. Gradually add the sugar. *You would want to use your flat beater for this icing. Using the wire whisk would add too much air to your icing and cause air bubbles*
    4. Remove the wax paper from your cooled flour mixture then add to your icing. It’s supposed to come out in chunks so don’t worry! The icing should thicken and become white
    5. Add your vanilla
    *Mixture that is too warm could make the icing too soft. You place your icing in the fridge for no longer than 15 minutes to thicken it up just enough to decorate your cake*


2SchnauzerLady Says... 23 Jun 2010 , 7:13am

Did you use granulated or powdered sugar for the icing?

JenGaile Says... 23 Jun 2010 , 11:10am

How much batter does this make? How long and what temp do we bake the cake?

JessicaHarper Says... 24 Jun 2010 , 9:58am

It sounds like the Icing is a kind of Butter Roux, which generally uses granulated sugar.

Cakelady3rd Says... 27 Jun 2010 , 2:26pm

do you use powdered sugar or granulated suger thanks Elaine

amber1234567 Says... 19 Jul 2010 , 12:32pm

sounds really good im going to make it for sure!!!!!!!!!!!!!!!!!

SouthernT Says... 25 Jul 2010 , 11:21pm

Instead of just plain vinegar i used apple cider vinegar and its really good gives it somehting extra

Danglad Says... 1 Sep 2010 , 2:47pm

I'd like to thank you for the Icing recipe...I made the Whipped Vanilla Icing..I will be using this recipe from now on...was easy to make and use. Thank You!!

Tfrare Says... 8 Feb 2011 , 4:15pm

It is granulated sugar. I grew up on this frosting for Red Velvet Cake. I actually didn't know that other people used Cream Cheese frosting on it until I was an adult!

crysi Says... 24 Feb 2011 , 5:49pm

hey recipe sounds great do you think it can stay out for 8hrs without melting ? if anyone knows please tell me. I need icing for a cake sale

JiaCakes Says... 27 Aug 2011 , 5:01pm

Sorry!!! This recipes makes a 2 layer 9" cake You should bake this cake @350 degrees F This cake can stay out for 8 hours. Just make sure the room isn't too hot!

Delasdelights Says... 3 Feb 2012 , 8:32am

Just made the vanilla icing sooo good. I highly recommend using it. I was looking for a vanilla filling that didnt taste too much like butter cream n wasnt too sweet. I'm deff using this from now on. I cut the recipe in half and it filled a 10'' and 8'' square cake. I also mixed it on very high at the end to get a little fluffier filling. Thinks for the recipe.

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