Martha Stewart's Red Velvet

This is one of the few cake recipes I make from scratch. I absolutely love it-hands down! I usually don’t do the butter/cocoa on the pans. I just use “Pam with flour for Baking Spray”. Works fine for me. I don’t bake at 350. I bake at 325 for 20-30 minutes longer than normal for that pan. Also, I don’t “cool completely on racks”. I’m a freezer caker, too. I usually let them sit for a few minutes in the pan, turn them out onto a wire rack, and flip out onto the table that has a piece of foil with plastic wrap on top. Wrap it up snuggly with plastic wrap, then take another piece of foil, lay it over top and roll the edges of the 2 sheets of foil together as close to the cake as possible without smooshing it.


  • Makes 5 cups batter
  • * Unsalted butter, softened, for pans
  • * 2 tablespoons unsweetened cocoa powder, plus more for dusting
  • * 2 1/2 cups cake flour, not self-rising
  • * 1 teaspoon salt
  • * 1 1/2 cups sugar
  • * 1 1/2 cups canola oil
  • * 2 large eggs
  • * 2 tablespoons red food coloring
  • * 1 teaspoon pure vanilla extract
  • * 1 cup low-fat buttermilk
  • * 1 1/2 teaspoons baking soda
  • * 2 teaspoons white vinegar
  • Batter for each 3-inch-deep pan: 4-inch, 1 1/2 cups; 6-inch, 3 1/2 cups; 9-inch, 5 cups; 12-inch, 8 cups; 15-inch, 12 cups


  1. 1. Preheat oven to 350 degrees. Butter pans; line with parchment paper. Butter lining; dust with cocoa, tapping out excess. Set aside. Whisk together flour, salt, and cocoa in a medium bowl; set aside.
    2. Mix sugar and oil on medium speed in the bowl of an electric mixer fitted with the whisk until combined. Add eggs one at a time; mix well after each addition. Mix in food coloring and vanilla. Add flour mixture in 3 batches, alternating with the buttermilk and beginning and ending with flour, mixing well after each addition. Scrape down sides of bowl as needed.
    3. Stir together baking soda and vinegar in a small bowl. Add baking-soda mixture to batter, and mix on medium speed 10 seconds. Pour batter into prepared pans. Bake until a cake tester inserted into centers comes out clean, 30 to 35 minutes. Let cool completely in pans on wire racks.

Comments (5)


Very moist and yummy!! although a little too salty for my taste, maybe i'll have to reduce salt in the recipe. But the cake itself was awesome!!!! It will definitely go to my fave list, as I am a huge fan of easy to make dump it all cake repice (no need for a mixer! ) love it!


I tried this recipe from Martha's website but I need it to be sugar free so I substituted Splenda. It was a disaster... nasty =( Now i have an order due and no recipe!!!! I am going crazy every Red Velvet I try and do sugar free has been a giant flop, how frustrating.