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Lady in Red…

Vibrant, feminine and ardent…

A Red velvet cake is a type of rich and sweet cake, with a distinctive dark red to bright red or red-brown color. It is very popular in the Southern United States.


1/4 cup red food coloring
2 tbsp unsweetened cocoa powder
1 tsp vanilla extract
1 stick unsalted butter, softened
1 1/2 cups sugar
2 large eggs, at room temperature
2 1/4 cups cake flour
1 cup buttermilk
1 tsp salt
1 tsp apple cider vinegar
1 tsp baking soda

Red Velvet Icing:

2 cups milk
3/8 cup all-purpose flour
4 sticks unsalted butter, cold
2 cups sugar
2 tsp vanilla extract


Preheat oven to 350°F (175°C). Grease and lightly flour three 9- x 2-inch round cake pans, then line the bottoms with waxed paper.
In a small bowl, whisk together until well combined the food coloring, cocoa powder, and vanilla. Set aside.

In a large bowl, on the medium speed of an electric mixer, cream the butter and sugar until very fluffy, about 4 to 5 minutes. Add in the eggs one at a time. Add the flour in three parts, alternating with the buttermilk, beating well after each addition. Add in the salt. Beat in the cocoa mixture until thoroughly incorporated. In a small bowl, mix together the vinegar and baking soda. Add to the batter at the end, making sure to mix well.

Divide the batter among the prepared pans. Bake for 20 to 25 minutes, or until a cake tester inserted into the center of the cake comes out clean.
Let cake cool in pans for 10 minutes. Remove from pans and cool completely on wire rack. When cake has cooled, ice between the layers, then ice top and sides of cake with Red Velvet Icing.


In a heavy-bottomed saucepan, whisk to combine the milk and flour. Stir constantly over medium-high heat until smooth and thick (anywhere from 12 to 18 minutes). Let the mixture cool for at least 50 minutes. When cool, remove the “skin” that has formed at the top and discard.

While mixture is cooling, on the medium-high speed of an electric mixer, beat the butter and sugar until quite fluffy, about 4 to 5 minutes. Add in the vanilla extract and mix thoroughly. Incorporate the cooled milk mixture in thirds, beating well after each addition.

Source: Jennifer Appel


14 Responses to “Lady in Red…”

  1. Chantal em 25 January, 2009

    oh wow! that’s beautiful! how did you get the boiled frosting to behave so well?

  2. Dawn em 25 January, 2009


  3. gail em 25 January, 2009

    oh me oh my! Deliciously gorgeous!!

  4. POM em 25 January, 2009

    This is a beautiful cake!

  5. Tartelette em 25 January, 2009

    So classy looking! Gorgeous as always!

  6. Mary em 26 January, 2009

    how unusal for a cake to be red but i love it !

  7. Sherry Trifle - Lovely Cats em 26 January, 2009

    Beautiful. Great frosting too – none of that sickly confectioners sugar we use so much here.

  8. Aran em 26 January, 2009

    what a beauty!

  9. mitzeee em 26 January, 2009

    You made the original frosting for the red velvet cake! This is the recipe I was taught when I was younger. Today everyone makes cream cheese frosting. Your cake is beautiful.

  10. mavele em 26 January, 2009


    Llevo tiempo leyendo tu blog y me encanta, es una delicia pasearme por tus recetas y tus maravillosas fotos.

    Me encanta tu estilo y te agradezco que compartas tus recetas con nosotros.

    Tu velvet cake se ve deliciosa

    Un saludo

  11. Joyce em 26 January, 2009

    I need to learn to visit your blog when I have a full tummy! Your lady in red looks heavenly!

  12. squirrelbread em 27 January, 2009

    stunning. your blog is an inspiration. launched my own food blog last week and would love for you to pop by!



  13. lisa (dandysugar) em 27 January, 2009

    Beautiful red velvet cake. It looks gorgeous and delicious.

  14. Abby em 29 January, 2009

    You’ve just met one Southerner who thinks red velvet cake is gorgeous but doesn’t care for it. It’s always too vinegary for my tastebuds! But, of course, I always try it, because it is, afterall CAKE. Beautiful.

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