Classic Red Velvet Cake | How to make Classic Red Velvet Cake

By Trupti Kharche  |  1st Feb 2016  |  
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  • Photo of Classic Red Velvet Cake by Trupti Kharche at BetterButter
Classic Red Velvet Cakeby Trupti Kharche
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About Classic Red Velvet Cake Recipe

I love this cake for it not only looks stunning but also has a unique flavor. In recent times, this cake has gained so much popularity. Tradition has it that a chef at New York City’s Waldorf-Astoria hotel invented red velvet cake in the 1950s. But it is also rumored to be a southern, Civil War-era invention. The only downside is that most recipes require a tablespoon or more of red food coloring. That’s a lot, right! Not quite comfortable with so much artificial colour in it, I tried to tweek the classic recipe looking to a healthier source for that signature red: beets. Remember I mentioned beetroots are on our routine diet these days. I was a little nervous when I first tried using beetroot juice wondering whether it would affect the taste or give it the right tint. But I was absolutely thrilled with the gorgeous red and vibrant it almost seems unnatural!, The cake itself turned out moist. I hope you do give this a try.

Classic Red Velvet Cake is a delicious dish which is liked by people of all age groups. Classic Red Velvet Cake by Trupti Kharche has a step by step process of how to make the dish. This makes it very easy to understand for even beginners. This recipe can serve 10 people. You can find Classic Red Velvet Cake at many restaurants and you can also prepare this at home. This authentic and mouthwatering Classic Red Velvet Cake takes 10 minutes for the preparation and 45 minutes for cooking. When you want to prepare something delicious for a party or special occasion then Classic Red Velvet Cake is a good option for you. The flavour of Classic Red Velvet Cake is tempting and you will enjoy each bite of this. Try this Classic Red Velvet Cake on weekends and impress your family and friends. You can comment and rate the Classic Red Velvet Cake recipe on the page below.

Classic Red Velvet Cake

Ingredients to make Classic Red Velvet Cake

  • 280 gms plain flour
  • 2 tablespoons Unsweetened Cocoa powder
  • 1 teaspoon salt
  • 110 gms butter, at room temperature
  • 250 gms Castor sugar
  • 2 eggs, at room temperature
  • 1 teaspoon Vanilla Extract
  • 225 ml buttermilk, at room temperature
  • 125 ml of beet juice or 1 tablespoon red food colouring gel
  • 1 teaspoon bicarbonate of soda
  • 1 teaspoon vinegar

How to make Classic Red Velvet Cake

  1. Preheat the oven to 180 degrees centigrade. Grease two 9 inch round cake tins and line with baking parchment. (I used a bundt pan)
  2. Sift together flour, cocoa powder and salt. Set aside.
  3. In a large bowl, whisk the butter. Once soft and creamy, incorporate the sugar.
  4. Whisk in the eggs one at a time.
  5. Mix the vanilla extract and beet juice into the buttermilk and set aside. If you do not want to try with beets feel free to use the gel colour.
  6. Start adding the flour mixture to the butter mixture in batches, whisking well after each addition. The cake mixture will be thick.
  7. Add the buttermilk at this point and combine well.
  8. Quickly, combine the baking sode and vinegar together in a small bowl. Fold into the cake mixture.
  9. Once incorporated, divide the mixture between the two tins and bake immediately.
  10. Bake for 30 minutes, or until a skewer inserted in the centre comes out clean. (I took 45 minutes to bake in a bundt pan).
  11. Remove and cool slightly in the tin before turning out onto a wire rack to cool completely.

My Tip:

Gel colours are better than using liquid colouring and you will need less.

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