Ultimate Red Velvet Cake

Ultimate Red Velvet Cake



  • Scale ingredients accurately and have all ingredients at room temperature (70°F/21°C).
  • Place the butter in the mixing bowl. With the paddle attachment, beat slowly, until it is smooth and creamy.
  • Add the sugar and cream on medium speed until the mixture is light and fluffy. This will take about 8 to 10 minutes.
  • Add the red food coloring toward the end of the 3 minute mark.
  • Add the eggs a little at a time making sure that each one is absorbed before adding more.
  • After the eggs are beaten in, mix until light and fluffy. This step will take about 5 minutes.
  • Scrape down the sides of the bowl to ensure even mixing.
  • Add the 1/4 of the sifted dry ingredients until blended and alternate with the 1/3 of the liquid ingredients. Continue to alternate until all ingredients are used. **
  • Scrap down the sides of the bowl occasionally for even mixing.
  • Fill your cake pans up to 1 inch from the rim. If making cupcakes, only fill about 2/3 of the way.
  • Place in the oven and bake until its done.
  • Baking Times Differ Between Pan sizes and oven. (See notes for more details)


Approx. Baking Times
Cupcakes - 20 minutes
Cake 8"x3" 45min. - 1hr 15min.
The reason for adding dry and liquid ingredients
alternately is the batter may not absorb all the
liquid unless some of the flour is present.
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By: Chrysty

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