Red velvet cake is a staple dessert. It’s commonly mistaken for chocolate cake, but its flavors are more layered than your usual cocoa sweet.  This recipe is particularly special because of its simplicity, moistness and rich taste.  Easily dressed in any flavor of icing, it also pairs well with fruits, like raspberries, that give it extra texture.  This dessert will make you fight for the last morsel.  Make it for occasions ranging from a casual baking party to a sophisticated dinner.


Prep time: 5-10 minutes
Cook time: 25-30 minutes
Total time: 30-40 minutes
Servings: 10-12


2 ¼ cups cake flour
2 tablespoons unsweetened cocoa powder
1 teaspoon baking powder
1 teaspoon baking soda
½ teaspoon salt
1 cup buttermilk
1 tablespoon red food coloring
1 teaspoon distilled white vinegar
1 teaspoon vanilla extract
1 ½ cups sugar
½ cup (1 stick) unsalted butter at room temperature
2 large eggs
1 container of store-bought icing (vanilla, chocolate, or cream cheese would work)
1 container of fresh raspberries (or fruit of your choice) for topping


1. Preheat oven to 350°F.  Butter two 9-inch circular pans and coat them lightly with all-purpose flour.
2. Mix flour, cocoa powder, baking powder, baking soda, salt, buttermilk, food coloring, vinegar, and vanilla in small bowl and set aside.
3. Gently beat sugar and butter with a mixer.
4. Gradually add flour mixture (from step 2) to the butter and sugar until well blended.  Add eggs 1 at a time, beating well after each addition.
5. Divide batter between prepared pans.

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Photo by Mei Lan Fogarty

6. Bake cakes until a toothpick comes out clean when inserted into the center, about 27 minutes.
7. Cool pans on racks for 10 minutes.  Turn cakes out onto racks; cool completely.
8. After cooled, dress cakes with store-bought icing and add raspberries or the fruit of your choice.

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Photo by Mei Lan Fogarty