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!"

Ingredients 2 h 5 m {{adjustedServings}} servings 529 cals

Serving size has been adjusted!

Original recipe yields 12 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 529 kcal
  • 26%
  • Fat:
  • 25 g
  • 38%
  • Carbs:
  • 72.9g
  • 24%
  • Protein:
  • 5.2 g
  • 10%
  • Cholesterol:
  • 99 mg
  • 33%
  • 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.
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Reviews 15

  1. 20 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 only had 1 ounce of red food coloring but the cake was plenty red. I probably should have added 1 ounce of water to replace the missing food coloring but I didn't think about it until it was too late. The batter was very thick and when cooked the layers were pretty flat. The icing was not to my liking. My kids thought the buttercream tasted funny and in general the cake lacked flavor. I will not be making this cake again :(


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 velvet cake I have ever tried. As a testiment to this cake, I made it and wrapped a large slice for my husband who drives trucks for a living. he said the cake was so good that he licked the aluminum foil it was wrapped in! very funny when he told it to me. The only thing i did different was, I used cream cheese frosing instead of the buttercream.


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 loved it. Cake was gone by morning! Will definitely make this one again. The only change I made was I added white chocolate to the frosting. Delicious!