Worth the Effort Red Velvet Cake

This cake makes me remember that “from scratch” is worth the effort. It’s a Christmas classic, but it is so delicious it works any time of the year.  -Ellen

Worth the Effort Red Velvet Cake


1/2 cup butter, room temperature

1 1/2 cup sugar

2 large eggs

1 (1 ounce) bottle red liquid food coloring

1 teaspoon vanilla extract

2 1/4 cup flour, sifted

1/2 teaspoon salt

2 tablespoons cocoa

1 cup buttermilk

1 tablespoon white vinegar

1 teaspoon baking soda

Cream Cheese Frosting


1. Beat butter at medium speed until fluffy; gradually add sugar, beating well.

2. Add eggs one at a time, beating until blended after each addition.

3. Stir in food coloring and vanilla, blending well.

4. Combine flour, salt, and cocoa; set aside.

5. Combine buttermilk, vinegar, and soda in a 2 cup liquid measuring cup. (Mixture will bubble.)

6. Add flour mixture to butter mixture, alternating with buttermilk mixture, beginning and ending with flour. Beat at low speed until blended after each addition.

7. Beat at medium speed for 2 minutes.

8. Pour into 2 greased and floured 9 inch round cake pans.

9. Bake at 350 degrees for 25 minutes or until a toothpick inserted in the center comes out clean.

10. Cool in pans on wire racks 10 minutes; remove from pans, and cool completely on wire racks.

Cream Cheese Frosting


2 (8 ounces) packages cream cheese, softened

1 cup butter, softened

2 (16 ounce) packages of powdered sugar, sifted

2 teaspoons vanilla extract


1. Beat cream cheese and butter until creamy.

2. Gradually add powdered sugar, beating at low speed until blended.

3. Add vanilla beating until blended.


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