Martha Stewart Red Velvet Cake Recipe

This Martha Stewart Red Velvet Cake Recipe is a rich and velvety dessert, which uses buttermilk and red food coloring. It’s a classic, foolproof recipe, perfect for special occasions and ready in about 1 hour.

Martha Stewart Red Velvet Cake Recipe Ingredients

For the Cake:

• ¾ cup unsalted butter, room temperature, plus more for pans
• 2 ½ cups cake flour (not self-rising), sifted, plus more for pans
• 3 tablespoons unsweetened cocoa powder
• 1 ½ teaspoons baking powder
• 2 cups sugar
• 3 large eggs
• 1 teaspoon pure vanilla extract
• ¼ teaspoon salt
• 2 one-ounce bottles liquid red food coloring
• 3 tablespoons lukewarm water
• 1 cup buttermilk
• 1 teaspoon baking soda
• 1 tablespoon white vinegar

For the Cream Cheese Frosting:

• 8 ounces cream cheese, room temperature
• 8 tablespoons (1 stick) unsalted butter, cut into pieces, room temperature
• 1 cup confectioners’ sugar
• 1 teaspoon pure vanilla extract

How To Make Martha Stewart Red Velvet Cake Recipe

1. Prepare the pans and dry ingredients: Preheat oven to 350°F. Butter two 8-inch round cake pans, line with parchment paper, butter again, and dust with flour. In a bowl, sift together flour, cocoa powder, and baking powder.
2. Cream butter and sugar: In a mixer with a paddle attachment, beat butter and sugar on medium speed until light and fluffy, about 15 minutes.
3. Add eggs and coloring: Add eggs one at a time, mixing well. Beat in vanilla, salt, food coloring, and water. Scrape down the sides of the bowl.
4. Alternate dry ingredients and buttermilk: Add flour mixture in portions, alternating with buttermilk. Beat on low speed just until combined.
5. Add baking soda and vinegar:
   Stir baking soda and vinegar together in a small bowl, then mix into the batter. Beat on medium speed for 10 seconds—do not overmix.
6. Bake the cakes: Divide batter evenly between prepared pans. Bake for 25–30 minutes, or until a tester comes out clean. Cool in pans for 15 minutes, then transfer to a wire rack to cool completely.
7. Make the frosting: Soften cream cheese with a spatula. Gradually add butter and beat until smooth. Sift in confectioners’ sugar and mix until smooth. Stir in vanilla.
8. Assemble and frost: Trim cake tops with a serrated knife. Place one layer on a stand, spread 1/3 of frosting on top. Add second layer and spread remaining frosting over top and sides. Chill before serving.

Recipe Tips

• How to get a bright red color:
  Use liquid red food coloring as listed for that classic red velvet hue.
• Can I use all-purpose flour?
  Cake flour gives a lighter texture. If substituting, reduce the amount slightly and sift well.
• Why add vinegar and baking soda?
  This combo creates a chemical reaction that helps the cake rise and stay fluffy.
• How to make smooth frosting:
  Make sure both cream cheese and butter are fully softened before mixing.
• How to keep layers even:
  Use a serrated knife to level the cake tops before frosting.

What To Serve With Red Velvet Cake

This classic cake pairs well with light, creamy or fruity accompaniments:

• Fresh berries
• Whipped cream
• Vanilla or berry ice cream
• Coffee or espresso
• A glass of milk or dessert wine

How To Store Red Velvet Cake

Refrigerate:
Store covered in the refrigerator for up to 5 days. Let it come to room temperature before serving.

Freeze:
Wrap unfrosted cake layers tightly and freeze for up to 2 months. Thaw before assembling and frosting.

Red Velvet Cake Nutrition Facts

• Calories: ~420 per slice
• Fat: 23g
• Saturated Fat: 14g
• Carbohydrates: 50g
• Sugar: 34g
• Protein: 4g
• Sodium: 270mg

Nutrition information is estimated and may vary based on ingredients and cooking methods used.

FAQs

Can I use gel food coloring instead of liquid?
Yes, but use less since it’s more concentrated. Mix with a bit of water if needed.

Why is my cake dense instead of fluffy?
Overmixing or using all-purpose flour can make the cake heavier.

Can I make cupcakes with this batter?
Yes! Fill cupcake liners 2/3 full and bake for 18–22 minutes.

Is cream cheese frosting required?
It’s traditional, but you can also use buttercream or whipped frosting if preferred.

Try More Recipes:

• Martha Stewart Oatmeal Raisin Cookies Recipe
• Martha Stewart Marshmallow Recipe
• Martha Stewart Pumpkin Cheesecake Recipe