Jan 28, 2010

Red Velvet Cake

According to legend, red velvet cake was invented in the 1950s at Oscar's in New York's Waldorf-Astoria. However, Raven Dennis of Cake Man Raven Confectionary (whose recipe we adapted) claims red velvet cake originated during the Civil War, and that Southern ladies made it "to keep their husbands home."

Credit: André Baranowski

FOR THE CAKE:
1 tbsp. butter:
2 1/2 cups plus 12 tbsp. cake flour
1 1/2 cups sugar
1 tsp. baking soda
1 tsp. cocoa powder
1 tsp. salt
2 eggs
1 1/2 cups vegetable oil
1 cup buttermilk
2 tbsp. (1 oz.) red food coloring
1 tsp. vanilla extract
1 tsp. white distilled vinegar

FOR THE FROSTING:
12 oz. cream cheese, softened
12 oz. butter, softened
1 1/2 tsp. vanilla extract
3 cups confectioners' sugar

1 1/2 cups chopped pecans

1. For the cake: Preheat oven to 350°. Grease three 8" round cake pans with butter. Dust with 2 tbsp. of the flour and set aside. Sift remaining flour, sugar, baking soda, cocoa, and salt into a bowl. Beat eggs, oil, buttermilk, food coloring, vanilla, and vinegar in a bowl with an electric mixer until combined. Add dry ingredients and beat until smooth, 1-2 minutes. Divide batter evenly between pans. Bake cakes, rotating halfway through, until a toothpick inserted in the center of each cake comes out clean, 25–30 minutes. Let cakes cool for 5 minutes, then invert each onto a plate, then invert again onto a rack. Let cakes cool.

2. For the frosting: Beat cream cheese, butter, and vanilla in a bowl with an electric mixer until well combined. Add sugar and beat until frosting is light and fluffy, 5–7 minutes.

3. Put 1 cake layer on a cake plate; spread one-quarter of the frosting on top. Set another layer on top and repeat frosting. Set remaining layer on top and frost top and sides with the remaining frosting. Press pecans into the sides of the cake.

MAKES ONE 8" CAKE

This article was first published in Saveur in Issue #91

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Ratings & Reviews (17)

by bertie on 2008-06-23

i love red velvet cake and it has been part of our family celebrations for over 100 years (literally!)

however you may be interested in knowing that the frosting recipe is not the original and in our family we adamantly maintained that the frosting was the reason for the cake's sublime flavor.

the original recipe calls for a mixture of crisco and butter and powdered sugar. really, really compliments the cake.

by bertie on 2008-06-23

i love red velvet cake and it has been part of our family celebrations for over 100 years (literally!)

however you may be interested in knowing that the frosting recipe is not the original and in our family we adamantly maintained that the frosting was the reason for the cake's sublime flavor.

the original recipe calls for a mixture of crisco and butter and powdered sugar. really, really compliments the cake.

by stc4life on 2009-01-09

Obviously, I meant to give it a one rabbit score below. Bad, bad, recipe.

by kirbychristian on 2009-03-18

I have tried several red velvet cake recipes and to date, none have been "right". It's difficult to get the right balance of the oil, chocolate (not too much), vinegar. They make the best red velvet cake I've ever had in Orlando at Mama Nems. Miss Celia's red velvet cake is fantastic and I'm trying to find a red velvet recipe that yields a similar cake (not too chocolate, very moist, not too sweet frosting). This recipe is not it.

by jessjensen on 2009-10-29

This cake is amazing and never fails to please. I seek out special occasions just so that I can make it!

by Vinoluci on 2010-01-28

This cake looks more appealing than most of the recipes I see for Red Velvet cake, although it's never been one I've thought a have to for my recipe collection. The addition of the pecans on the outside give it a prettier appearance and I'm sure a taste profile a step above the norm

But even if I try this recipe I would NEVER consider the thought of an icing made with Crisco...that's just wrong!

by persil on 2010-04-01

I have made many Red Velvet Cakes in my cooking life, this recipe without a doubt is the best one yet. I stick to the recipe religiously and cook the cakes for exactly 27 minutes, which is perfection in my oven. I line the bottoms of foil pans with parchment paper. This is the most requested cake from my friends and family for all occasions. It's going to be my Easter dessert. Thanks Saveur.

by BISHOP2 on 2010-06-19

I toasted the pecans but other than that used the exact same recipe! I'm now looking forward to my birthday in January so I have an excuse to make it again! The taste and texture of this cake is totally mindblowing.

by KNITTYMOM on 2010-09-29

2 1/2 plus TWELVE TABLESPOONS cake flour? Huh? Is this a typo? 12 Tblsp of flour is 3/4 cup. I think I'm going to assume it's a typo...

by ANNESEA on 2010-12-05

Knittymom is correct - the typo of "12 tbsp. cake flour" was corrected 2 issues later. It should read 2-1/2 cups plus 2 tbsp. cake flour". The extra 2 T are for flouring the greased pans.

by 07STRAWBERRY on 2010-12-06

i havent tried this yet but tonight i will?

by hikerpat on 2011-02-10

ANNASEA stated the flour typo was corrected 2 issues later. Only partly - now it shows 2-1/2 cups flour + 12 Tbsp. However, the assembly instructions are correct in using 2 Tbsp. for dusting.

by AZCook on 2011-03-02

Terrible amount of food colouring - why not use beet powder instead ....

Re flour typo - am guessing it's 2-1/2 cups plus 2 tbs flour. Why not just use weights? Cups are so inaccurate.

by SLEWFOOT on 2011-04-28

I followed the recipe religiously. The cake turned out tasting great. I used King A. flour. My cake did not come out red enough---I'd increase the coloring to twice the recommended amount. Even so, it tasted great!

by RSRR on 2011-06-16

This is the best recipe for Red Velvet Cake that I have ever used. Always successful and I get lots of compliments and requests for the recipe. Thank you, Saveur!

by RSRR on 2011-06-16

This is the best recipe for Red Velvet Cake that I have ever used. Always successful and I get lots of compliments and requests for the recipe. Thank you, Saveur! (Forgot to rate this recipe
the first time I commented!)

by elbellguttman on 2012-05-12

Just made this cake for mothers day and it turned out great! I used one of the comment's suggestion and added double the amount of cocoa (2t). I used toasted coconut instead of pecans for the garnish. This recipe will be my go-to for classic red velvet cake. Simple and even better the next day!

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