Found this on the internet after obsessing over finding the perfect recipe for a traditional red velvet cake.
For the cake
- 2 1⁄2 cups sifted cake flour
- 2 tablespoons good quality cocoa powder
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1 1⁄2 cups sugar
- 1⁄2 cup unsalted butter, softened
- 2 large eggs
- 1 cup buttermilk
- 2 ounces red food coloring
- 1 teaspoon distilled white vinegar
- 1 teaspoon vanilla
For the Frosting
- 1 (8 ounce) package cream cheese
- 1⁄2 cup butter, softened
- 1 cup melted marshmallows (you may use Fluff marshmallow creme to make it easier)
- 1 (1 lb) box confectioners' sugar
- 1 cup chopped pecans
- For the cake: Preheat the oven to 350 degrees F.
- Grease and flour 2 (9-inch) cake pans.
- In a medium bowl or on a piece of waxed paper, sift together flour, cocoa, baking soda, baking powder, and salt; set aside.
- In a large bowl, cream together sugar and butter.
- Beat in eggs one at a time.
- Alternately add flour mixture and buttermilk.
- Beat in food coloring and vinegar, then add vanilla.
- Spread the batter evenly in the pans.
- Bake for 20 to 30 minutes or until a wooden toothpick inserted into the center comes out clean.
- Turn out onto a rack to cool.
- Frosting: Blend cream cheese and butter together in a mixing bowl.
- Add marshmallows and sugar and blend.
- Fold in nuts.
- Spread between layers and on top and sides of cooled cake.
I've made this cake 4 times since I found your recipe, but I didn't use food coloring. I used 2/3 cups pureed beets. I also wanted more of a chocolate flavor so I used 1/3 cup good quality cocoa powder. This cake is AMAZING!!! My family loves it! The frosting is real good too, I was unsure at first about the marshmallow, but it's really good. Tonight I'm making your cake with your frosting in between the layers and white chocolate ganache on top. Thanks for sharing this recipe!
This is sooooo good! I saw mediocre reviews for many red velvet cake recipes on the net and decided to go with this one and I'm so glad. It is moist and flavorful. The frosting is creamy and the marshmallow makes it a bit lighter than regular cream cheese frosting and it is fabulous! I added an extra tablespoon of cocoa, but otherwise followed the recipe exactly. I will make this cake again and again.
I made this recipe as a sheet cake, using just a 9 x 13 glass dish, and I lowered the temp to around 335 F, and baked it longer. I used all-purpose flour & cornstarch to make my own cake flour. I also made my own buttermilk using milk & vinegar. Look up the directions on the internet. It's two ingredients that I didn't have to go out and buy! Although I did have to go to our craft store just to get the Wilton food coloring. The end result was DIVINE- everyone LOVED it, light and delicious with the frosting.