Savannah's Perfectly Ravishing Red Velvet Cake Recipe -
Savannah's Perfectly Ravishing Red Velvet Cake  Recipe

Savannah's Perfectly Ravishing Red Velvet Cake

Recipe by  

"The richest, reddest...most coveted cake in my area...So easy to make...gorgeous to serve!"

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Ingredients Edit and Save

Original recipe makes 1 9-inch layer cake Change Servings
  • PREP

    15 mins
  • COOK

    25 mins

    1 hr 40 mins


  1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour 2 9-inch cake pans.
  2. Pour red food coloring into a small bowl, and mix with cocoa powder to make a paste. In a large bowl, beat 1/2 cup of butter, sugar, and eggs with an electric mixer until smooth and thoroughly combined; mix in the red color mixture, salt and 1 teaspoon of vanilla extract. Gradually mix in the buttermilk, alternating with flour, until the batter is smooth. Mix the baking soda and vinegar in a small bowl, and stir into the batter. Pour the batter into the prepared cake pans.
  3. Bake in the preheated oven until a toothpick inserted in the center of a cake comes out clean, 25 to 35 minutes. Remove from oven, and cool in pans for 10 minutes before removing cakes to finish cooling on racks.
  4. In a bowl, mash cream cheese with 1/2 cup softened butter and 2 teaspoons of vanilla extract until smooth and creamy; stir in the confectioners' sugar, about half a cup at a time, until the frosting is thick and spreadable. Frost fully-cooled layers.
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Reviews More Reviews

Most Helpful Positive Review
Aug 07, 2011

This was such a huge hit! I made it for my anniversary dinner and everyone raved!! I followed the recipe exactly and found it very easy to follow. Will definitely make again!

Most Helpful Critical Review
Nov 09, 2011

I just made the batter and followed it except am short on bottle of food coloring...1 tsp of salt is all I taste in the batter? Not sure the other 1oz of food coloring will balance it, seems like should have been 1/2 tsp salt??


21 Ratings

Aug 31, 2011

I had to improvise with the coloring since I was out of red. I used Wilton's paste colors in burgundy, rose pink, and golden yellow. Turned out moist.

Jul 19, 2011

This was a great recipe! Super easy and yummy :) I followed the directions exactly except for one thing. We didn't have the regular food coloring drops, I use the thick super concentrated paste. So I mixed the paste, cocoa, and vinegar together to make the colored cocoa paste. Then added it to the cake. Turned out great!

Dec 05, 2011

Everyone loved it, only made two adjustments baked for only 20 minutes, because i made two layers and it prevented it from being a dry cake. i also only used half the sugar for the frosting and it was perfect!!! will make again and again.

Sep 02, 2011

This was my first attempt at Red Velvet Cake and it was very tasty. The cream cheese icing was incredible - I didn't put as much icing sugar as the recipe called for but everyone raved about it! My only problem was after the cakes were baked, they were very brown on the outside (about a 1/8" inward) and the centres were the bright red. I made the cakes again, but unstead of mixing the food colouring with the cocoa powder to make a paste, I mixed it into the buttermilk with the vanilla and vinegar. I put the cocoa powder (which I sifted) in with the flour mixture. It was still a little browner on the outside, but not nearly as much as before. I would make this recipe again!

Sep 26, 2011

Made this for my daughter's 14th Birthday as per her request. It turned out wonderfully delicious. I followed the recipe exactly and got compliments even on the cream cheese frosting. I have even shared the recipe with friends. Thank you Savannah!

Mar 08, 2012

Thank you for such a divine recipe,I am learning how to bake and this recipe was so easy to follow and it turned out so good,texture taste and color all perfect.


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  • Calories
  • 639 kcal
  • 32%
  • Carbohydrates
  • 103.6 g
  • 33%
  • Cholesterol
  • 93 mg
  • 31%
  • Fat
  • 23.4 g
  • 36%
  • Fiber
  • 1 g
  • 4%
  • Protein
  • 6.2 g
  • 12%
  • Sodium
  • 550 mg
  • 22%

* Percent Daily Values are based on a 2,000 calorie diet.

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