Grammy's Kitchen · Red Velvet Cake · Red Velvet Cake
One of 22 red velvet cake recipes we measured
from sugarspunrun.com
71 cooks on sugarspunrun.com rate it 4.9★.
Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 22.
| this recipe | typical | |
|---|---|---|
| fat | 82% | 113% |
| total sugar | 152% | 292% |
| brown sugar share of total sugar | 39% | 0% |
| egg | 37% | 37% |
| leavener | 3% | 2% |
| salt | 2% | 2% |
| liquid | 136% | 92% |
| dairy | 136% | 194% |
| chocolate | 6% | 5% |
| acid | 2% | 2% |
| flour strength | 1.0 | 1.0 |
Adapts cleanly: egg-free, gluten-free, nut-free (documented swaps, applied on the dish page)
Weights computed by us.
| 368 g | 1 1/2 cups buttermilk (See note or click link for my easy buttermilk substitute) |
| 2 teaspoons red gel food coloring (I use Americolor "red red" or "super red") | |
| 270 g | 2 1/4 cups all-purpose flour1 |
| 250 g | 1 1/4 cups granulated sugar |
| 160 g | 3/4 cup light brown sugar (firmly packed) |
| 16 g | 3 Tablespoons natural cocoa powder |
| 7 g | 1 1/2 teaspoons baking soda |
| 6 g | 1 teaspoon salt |
| 114 g | 1/2 cup unsalted butter (melted) |
| 109 g | 1/2 cup neutral cooking oil (I use avocado oil, but canola or vegetable oil would also work) |
| 100 g | 2 large eggs + 1 large egg yolk (room temperature preferred2) |
| 13 g | 1 Tablespoon vanilla extract |
| 5 g | 1 teaspoon white vinegar |
| 1 batch Ermine frosting 3 |
Method: 8 steps, published by sugarspunrun.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“Followed directions exactly. Lots of batter for 2-8in round cake was my 1st thought filling the pans. And I now need to clean my oven as boiled over... The cakes are pretty flat--good for frosting--but mine sunk in the middle, not so good for frosting. I use” — a cook, 4.0★
“We make a pan version of this cake with the cream cheese icing (as requested by the birthday boy recipient), and it was a huge hit. Our son in law now wants his birthday cake to be switched to Red Velvet! Your recipes are always amazing, and this one was no ex” — a cook, 5.0★