"I have long believed that good food, good eating is all about risk. Whether we're talking about unpasteurized Stilton, raw oysters or working for organized crime 'associates,' food, for me, has always been an adventure."--Anthony Bourdain

Red Velvet Cake Recipe

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This recipe for Red Velvet Cake, by , is from Pipkin Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Emory Pipkin



2 2/3 c cake flour
1/4 c natural unsweetened cocoa powder
1 tsp baking soda
1/2 tsp salt
1/2 c unsalted butter, softened
1 3/4 c granulated sugar
2 large eggs
1/2 cu canola oil
1 bottle liquid red food coloring (1 oz)
2 tsp pure vanilla extract
1 tsp distilled white vinegar
1 1/3 c buttermilk, room temp

1. Preheat oven to 350. Spray two 9 inch cake pans well with nonstick cooking spray , line the bottoms of pans with parchment paper, set aside
2. In a large mixing bowl, whisk together the cake flour, cocoa powder, baking soda, and salt. Then sift the dry ingredients to remove and lumps of cocoa powder. Set aside
3. In the bowl of a stand mixer fitted with paddle attachment, or in a large mixing bowl using an electric mixer, cream together the butter ans sugar on medium speed for 4-5 minutes. Add the eggs and mix until fully combined, then mix in the oil, red food color, vanilla extract, and vinegar stopping to scrape down the sides of the bowl as needed
4. Mix in the dry ingredients in threes alternating with the buttermilk, starting and ending with the dry ingredients. Make sure to mix each addition until just combined and be careful not to over mix the batter
5. Evenly distribute the cake batter between the two prepared cake pans and spread the batter around into one even layer. Tap the pans on the counter 2-3 times to remove any air bubbles from the cakes.
6. Bake at 350 for 28-32 minutes or until a toothpick inserted into the center of the cakes comes out clean. Let cool for 15-20 minutes and then remove from pans and place on a wire rack


12 ounces cream cheese, softened
3/4 c unsalted butter, softened
3 c powdered sugar
1 1/2 tsp vanilla extract

1. In a bowl of an electric mixer, beat the cream cheese until smooth. Add the butter and mix for about 30 seconds to 1 minute until well combined
2. Mix in the powdered sugar and vanilla extract and continue mixing until fully combined, scraping down the sides of the bowl if needed
3. Assemble the cake. Level the tops of each cake layer with a knife or cake leveler. Place one of the cake layers on a cake stand or plate, top with a layer of icing and smooth it out into one even layer. Place the second layer on top, then use the remaining icing to frost the top and sides of the cake




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