Red Velvet Cake IV

Red Velvet Cake IV

255 Reviews 41 Pics
Recipe by  PAL

“The classic red cake with a white chocolate cream cheese icing.”

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Adjust Servings

Original recipe yields 3 8-inch pans



  1. Preheat oven to 325 degrees F (165 degrees C). Grease and flour three 8 inch pans.
  2. In a large bowl, cream 1 cup butter with sugar. Add eggs one at a time, beating well after each addition. Mix food coloring with cocoa and add to mixture.
  3. Add flour alternately with buttermilk. Add vanilla and salt.
  4. Mix baking soda with vinegar, and gently stir into mixture. Be careful not to over mix.
  5. Divide batter into three prepared 8 inch round pans. Bake at 325 degrees F (165 degrees C) for 25 minutes. Allow to cool.
  6. To make the White Chocolate Cream Cheese Icing: Melt the white chocolate and allow to cool to lukewarm. In a large bowl, beat the cream cheese until light and fluffy. Gradually beat in melted white chocolate and softened butter. Beat until it is the consistency of whipped cream, then use to fill and frost the cake.

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Reviews (255)

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I am an experienced cook, and here is my review: I followed this recipe to the exact ingredients and directions given. The frosting taste too much like cream cheese and is not stiff enough for frosting a layered cake. It is NOT runny, and will work great on a single layer or cupcakes. However, after frosting my 3-layer cake, I placed my cake in the fridge to allow the frosting to stiffen even more. And, 5 minutes later I opened the fridge door and found my top layer lying in front of the cake plate. For those of you who are questioning if a Red Velvet cake is a chocolate cake, the answer is “yes.” And, this cake is by no means in the chocolate cake category. It just does not taste like chocolate. For ‘just a cake’, it is good. But, not for Red Velvet because, again, it should be a chocolate cake. My suggestion to alter this recipe would be to add some confectioners sugar, vanilla flavor, and a dab of flour to the frosting. As far as the cake itself, I would reduce the eggs to 2 and then add 3 eggs whites, double or triple the cocoa, and cook for 10 minutes longer.



I made this cake for my husband for his birthday, it was phenomenal. I did have to leave it in the oven about 15 minutes extra. And I would definitely sift the cocoa with the flour and add food coloring to butter sugar mix. I have submitted a photo of the cake i made, just click on the picture on the recipe to see the color I acheived following the recipe exactly, if you are going for a deeper red I would add 2-3 times the amount of food coloring. To ice the cake I would make sure you let the white chocolate cool to luke warm because if th icing is to warm you won't be able to work with it. Also to lower the amount of fat I used 8 oz regular cream cheese and 8 oz fat free cream cheese and it tastes great. I have to say i was shocked by the amount of butter in this cake but it tasted sooooo good, we had to give some of it away or we woul dhave been balloons.



I did not care for this recipe. I made it for a neighborhood block party and ended up throwing it away. I have found many recipes on here and they were great but, never goofed making one before. It was like a sponge cake and not very moist. I guess I should have known when it called for 6 eggs. I think that made it too heavy. A waiste of ingredients.

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Amount Per Serving (12 total)

  • Calories
  • 916 cal
  • 46%
  • Fat
  • 56.8 g
  • 87%
  • Carbs
  • 92.7 g
  • 30%
  • Protein
  • 12.4 g
  • 25%
  • Cholesterol
  • 235 mg
  • 78%
  • Sodium
  • 618 mg
  • 25%

Based on a 2,000 calorie diet



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Red Velvet Cake with Buttercream Frosting


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Red Velvet Cake I