Best Red Velvet Cake

“It’s just not Christmas at our house until this festive cake appears. This is different from other red velvet cake recipes I’ve had; the icing is as light as snow.” —Kathryn Davison, Charlotte, North Carolina

Best Red Velvet CakePhoto: Taste of Home
Servings Prep Time Cook Time
14servings 30minutes 20minutes + cooling
Servings Prep Time
14servings 30minutes
Cook Time
20minutes + cooling
Portions: servings
Portions: servings
  1. Preheat oven to 350°. Cream butter and sugar until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. Beat in food colouring, vinegar and vanilla. In another bowl, whisk together flour, cocoa, baking soda and salt; add to creamed mixture alternately with buttermilk, beating well after each addition.
  2. Pour into 2 greased and floured 9-in. round baking pans. Bake until a toothpick inserted in the centre comes out clean, 20-25 minutes. Cool layers 10 minutes before removing from pans to wire racks to cool completely.
  3. For frosting, combine water and cornstarch in a small saucepan over medium heat. Stir until thickened and opaque, 2-3 minutes. Cool to room temperature. Beat butter and vanilla until light and fluffy. Beat in cornstarch mixture. Gradually add confectioners' sugar; beat until light and fluffy. Spread between layers and over top and sides of cake.
Recipe Notes

Red Velvet Cake Tips

What can you use instead of buttermilk in this red velvet cake recipe?

A craving for red velvet cake doesn’t always coincide with having buttermilk in your refrigerator. Luckily, there are a number of substitutes you can use in place of buttermilk. Our go-to is milk and lemon juice or vinegar. For each cup o