Recipe: Red-velvet cake

Courtesy of Cake Man Raven bakery



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Serves 10–12


Dry ingredients:
2 1/2 cups cake flour
1 1/2 cups granulated sugar
1 tsp baking soda
1 tsp fine salt
1 tsp cocoa powder

Wet ingredients:
1 cup buttermilk
2 eggs
1 tsp vinegar (white distilled)
1 1/2 cups vegetable oil
1 oz red food coloring
1 tsp vanilla extract

1. Sift together all dry ingredients
2. Put wet ingredients into an electric mixing bowl and beat on medium speed until well incorporated.
3. Slowly add dry ingredients to mixing bowl until all ingredients are combined
4. Pour and spread evenly into a cake tin and bake at 350 degrees for 20–30 minutes
5. Remove and leave to cool. Make frosting while you wait.


4 cups confectioners’ sugar
1 lb. cream cheese (room temperature)
1 lb. butter (softened)
2 tsp vanilla extract

1. Mix together the cream cheese and the softened butter. Gradually add confectioners’ sugar until it reaches desired sweetness and smoothness
2. Add vanilla extract and mix well
3. Apply frosting to cake top

Reproduced with permission of Cake Man Raven bakery.

Users say



Marilyn Stiles
Marilyn Stiles

Butter in frosting should read 1 C., not 1 lb.. If you google the recipe, it appears correctly on other sites.


This is the best red velvet recipe ever. Non-stop raves every time I make it. As for the frosting, I use 2 sticks of butter, not 4. Works great for me.


I have the original recipe at home posted by the Cake Man and it matches the one exactly as it is written above. 1 lb of butter for frosting.


The frosting ought to say, 1 cup, not 1 lb. That is, 2 sticks, not 4. Trust me. :-)