Red Velvet Cake with Buttercream Frosting

Red Velvet Cake with Buttercream Frosting

rlroth 0

"Very moist red velvet cake -- with excellent buttercream frosting. A family tradition, as well as a favorite. Great for holidays!"


2 h 5 m servings 529 cals
Serving size has been adjusted!

Original recipe yields 12 servings



  • Calories:
  • 529 kcal
  • 26%
  • Fat:
  • 25 g
  • 38%
  • Carbs:
  • 72.9g
  • 24%
  • Protein:
  • 5.2 g
  • 10%
  • Cholesterol:
  • 94 mg
  • 31%
  • Sodium:
  • 635 mg
  • 25%

Based on a 2,000 calorie diet

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  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour 2 9-inch cake pans. In a bowl, sift together the cake flour, chocolate pudding mix, cocoa powder, and salt.
  2. In a large bowl, beat 1/2 cup of butter with 1 1/2 cup of sugar with an electric mixer until creamy; beat the eggs in, one at a time, and beat until the mixture is fluffy, about 1 minute. Beat in the flour mixture, alternating with buttermilk, in several additions. Mix in 1 teaspoon of vanilla extract and the red food color until the batter is uniformly colored. In a bowl, stir the baking soda with vinegar, and gently fold the foamy mixture gently into the batter. Pour the batter into the prepared cake pans.
  3. Bake in the preheated oven until a toothpick inserted into the center of a cake comes out clean or with moist crumbs, about 30 minutes. Allow to cool completely before frosting.
  4. For frosting, place all-purpose flour in a saucepan, and gradually whisk milk into the flour, about 2 tablespoons at a time, until smoothly combined. Bring the mixture to a simmer over medium-low heat, whisking constantly until thickened and smooth; allow to cool completely. Beat 1 cup of sugar and 1 cup of butter in a bowl with an electric mixer until fluffy, about 1 minute, and gradually beat in the cooled milk mixture; add 1 teaspoon of vanilla extract. Beat the frosting until fluffy and spreadable, 1 to 2 more minutes.


  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
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  1. 21 Ratings


I had decided to make this cake before the first review was written. I based my decision mostly on the fact that the cake contained pudding so I knew it wouldn't be dry. The cake was just ok. ...

i have searched for the recipe for red velvet cake that would accually taste like chocolate, and be moist also. I must say I was plesantly surprised! this is absolutely the best recipe for red ...

This was my first time making red velvet cake (a birthday request from my 14 yr old son). The cake was awesome. It came out perfect! It was so MOIST with great flavor. The entire family love...

Loved how moist it was!!! Very good buttercream but might use a little less vanilla next time. Otherwise it was all perfect!

This is the most moist caake very good. made it at Christmas making it again for another family get together

it tasted fine, but lacked flavour and tasted more like a chocolate pudding cake then the fluffy sweetness one expects from a red velvet cake. I won't be using this recipe again.

Excellent and easy red velvet recipe - I had to go with what I had on hand, so I had to use sifted all purpose flour instead of cake flour (you can also use some cornstarch in all purpose as sub...

I had a velvet cake recipe years ago that I truly loved. I lost it and could never find another just like it.This cake is amazing!. I used 2-8inch pans because red velvet cake does not rise very...

I am giving this only two stars because the buttercream frosting is decidedly lacking - it is overly sweet and leaves a waxy aftertaste on the tongue.