This Old Fashioned Red Velvet Cake is a cherished family recipe from my grandmother Meme. She grew up in Kentucky and made this cake every year for my mother’s birthday, so I consider it an authentic Southern red velvet. Over the years I’ve made this cake many times and kept the recipe just as Meme taught it. It’s a family favorite I hope you’ll love as much as we do.
Red Velvet Cake
The cake layers are soft, moist and velvety with a mild cocoa flavor and that classic deep red color. Red velvet is essentially a lightly chocolate-flavored cake with red food coloring added. Buttermilk and vinegar react with the baking soda to give the cake its lift and tender crumb. For this recipe I bake three 6-inch round layers and slice each one in half horizontally to create a stacked six-layer cake that looks impressive but is easy to assemble.
Old Fashioned Frosting
I call the icing “Old Fashioned Frosting.” It’s light, creamy and unlike the typical cream cheese frosting often paired with red velvet. This frosting resembles an ermine or boiled milk frosting but uses water instead of milk, which makes it more shelf-stable and fine to leave out at room temperature for a few days.
The frosting is made by cooking cornstarch with water into a thick slurry, cooling it to room temperature, and then combining it with creamed butter and sugar. Vanilla is added, the slurry is incorporated slowly, and the mixture is whipped until smooth and airy, resulting in a texture similar to fluffy whipped cream. The finished frosting is delicate, lightly sweet, and perfect with the tender red velvet layers.
Decorating
I prefer a simple, classic finish: a ribbon-like ridged texture on the sides created with an offset spatula, a few piped rosettes on top, and a dusting of red velvet cake crumbs. To make the crumbs, trim the cake tops, break them into pieces, toast briefly at low heat to dry them out, then crumble between your fingers. Press crumbs onto the sides or around the base and sprinkle a few on top — they’re a tasteful way to use scraps and hint at the cake’s interior.
Recipe Video
Red Velvet Cake FAQs
Can I use gel food coloring instead of liquid?
Yes. Gel coloring is more concentrated, so start with a small amount — a drop or two — and add more to reach your desired hue. Meme’s original recipe used liquid coloring because that was what was commonly available, but gel works well and can reduce how much you need to use.
Do I have to use red food coloring?
The red coloring is what gives red velvet its signature look but doesn’t affect the flavor. If you prefer a natural option, some bakers use beet juice or beet powder, though results vary. Without coloring the cake will be a light brown with maybe a faint reddish tint from the cocoa.
How do I store the cake?
You can store the frosted cake at room temperature for up to 3 days, or refrigerate it for up to 5 days. If refrigerated, bring the cake to room temperature for about an hour before serving for the best texture and flavor. Keep cut surfaces covered with plastic wrap and store slices in an airtight container.
Can I freeze the cake?
Yes. Freeze individual slices wrapped tightly in plastic wrap and placed in a sealed container or freezer bag for up to 3 months. Thaw overnight at room temperature for the best texture. Freezing slices makes it easy to enjoy a piece whenever you like.
Helpful tools
Kitchen Scale – Weighing ingredients gives consistent results every time. I include gram measurements in my recipes and recommend a scale for accuracy, especially for flour and batter division.
Cake Pans – Quality pans help cakes bake evenly. I use three 6″ x 2″ pans for this recipe and then slice each layer to create six thin layers.
Parchment Circles – Pre-cut parchment circles are convenient and help prevent sticking.
Serrated Knife – A long serrated blade makes slicing layers clean and even when you split each cake horizontally.
Cake Turntable – A turntable simplifies frosting and smoothing the sides of the cake.
Offset Spatulas – Offset spatulas are essential for filling, crumb-coating and creating the textured side design.
More Cake Recipes You’ll Love
- Raspberry Orange Pistachio Cake
- Chocolate Peanut Butter Snack Cake
- Vanilla Cupcakes With Chocolate Frosting
- Chantilly Crepe Cake
- Strawberry Crunch Cheesecake
If you make this cake, please leave a comment and tag @sweetkitchencravings on Instagram or TikTok. Happy baking!
Old Fashioned Red Velvet Cake
Print Recipe
RATE THIS RECIPE
Ingredients
For the Red Velvet Cake
- ½ cup (1 stick or 113g) unsalted butter, at room temperature
- 1 ½ cups (315g) sugar
- 2 large eggs, at room temperature
- 1 teaspoon vanilla extract
- 1 Tablespoon (8g) cocoa powder
- 2 ¼ cups (290g) all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 cup (242g) buttermilk, at room temperature
- 2 oz (56g) liquid red food color
- 1 teaspoon white vinegar
For the Old Fashioned Frosting
- 3 Tablespoons (30g) cornstarch
- 1 ½ cups (325g) water
- 1 ½ cups (3 sticks or 339g) unsalted butter, at room temperature
- 1 ½ cups (315g) sugar
- 2 teaspoons vanilla extract
SHOP INGREDIENTS
Instructions
-
Red Velvet Cake: Preheat the oven to 325°F. Lightly grease three 6-inch round cake pans and line the bottoms with parchment circles.
-
In a stand mixer fitted with the paddle attachment, cream the butter and sugar until fluffy and light in color, about 3–5 minutes.
-
Add the eggs one at a time, mixing well after each addition, then add vanilla. Mix in the cocoa and scrape the bowl. Beat on high for 30 seconds until smooth.
-
Whisk together the flour, baking soda and salt. In a separate bowl combine the buttermilk, red food coloring and vinegar. Alternate adding the dry ingredients and the buttermilk mixture to the batter, beginning and ending with the flour. Mix until just combined and scrape the bowl as needed.
-
Divide batter evenly among the three pans and bake 25–30 minutes, or until the cakes spring back when lightly touched or a toothpick comes out clean.
-
Cool until cool enough to handle, then remove the cakes from the pans.
-
Old Fashioned Frosting: In a small saucepan, combine water and cornstarch and cook over low heat until thickened and just boiling. Strain the mixture, press plastic wrap directly onto the surface, and let cool to room temperature.
-
In a mixer fitted with the paddle attachment, cream the butter and sugar until light and fluffy, about 5 minutes. Add vanilla and mix.
-
Switch to the whisk attachment. With the mixer on medium, add the cooled cornstarch slurry a little at a time. Once incorporated, beat on high until smooth and airy.
-
Assembly: Level the cake tops, then slice each layer in half horizontally to make six even layers.
-
Crumble the trimmed cake tops, spread on a baking sheet and toast at 300°F for about 5 minutes to dry slightly. Cool and rub into coarse crumbs; set aside for decorating.
-
Place the first layer cut side up on a cake board. Spread about ½ cup frosting to the edges, then top with the next layer and repeat. Finish with the final layer cut side down.
-
Crumb-coat the cake with a thin layer of frosting and chill 20–30 minutes. Apply a final thicker coat and smooth with an offset spatula.
-
Using the rounded top of the spatula, drag from the bottom upward to create a ribbon-like texture on the sides. Press cake crumbs into the sides and around the base.
-
Pipe rosettes on top with any remaining frosting, sprinkle with extra crumbs, slice and enjoy.