Skip to Content
  • Save
  • Pinterest
  • Email
  • Facebook
  • Print

How to Make Red Velvet Cake

Created January 10, 2017
Rich and decadent, scratch-made red velvet cake is a cinch to master when you follow our classic, Kitchen-tested recipe.

While the origins of red velvet cake are a mystery, it’s been popular in the southern United States since the early 1900s, and for good reason: the smooth and buttery frosting compliments the richness of the cake perfectly. Follow along as we prepare both the cake and frosting in four simple steps! 

What you’ll need:

  • Ingredients for Classic Red Velvet Cake
  • 3 round cake pans (8- or 9-inch)
  • Large bowl
  • Electric mixer
  • Medium saucepan

How to: 

1. Heat oven to 350F. Grease bottoms and sides of 3 round pans (8- or 9-inch) with shortening; lightly flour. In large bowl, beat all cake ingredients with electric mixer on low speed 30 seconds, scraping bowl constantly. Beat 2 minutes on medium speed, scraping bowl occasionally. Pour into pans.


2. Bake 25 to 35 minutes. Cool 10 minutes; remove from pans to cooling rack. Cool completely, about 1 hour. In medium saucepan, mix ½ cup flour and 1 ½ cups milk with whisk until smooth. Cook over medium heat until mixture is very thick, stirring constantly.


3. Remove from heat; cool 10 minutes. In large bowl, beat 1 ½ cups sugar and the butter with electric mixer on medium speed until light and fluffy. Gradually add flour mixture by tablespoonfuls; beat on high speed until smooth. Beat in vanilla.


4. Fill and frost cake, using 1 cup frosting between layers. Store covered in refrigerator.