Grammy's Kitchen · Red Velvet Cake · Red Velvet Cake with Cream Cheese Frosting
One of 22 red velvet cake recipes we measured
from sallysbakingaddiction.com
It ranks #1 of 22 for crumb tenderness among the red velvet cake recipes we compared. 404 cooks on sallysbakingaddiction.com rate it 4.6★.
Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 22.
| this recipe | typical | |
|---|---|---|
| fat | 139% | 113% |
| total sugar | 278% | 292% |
| egg | 56% | 37% |
| leavener | 1% | 2% |
| salt | 1% | 2% |
| liquid | 68% | 92% |
| dairy | 194% | 194% |
| chocolate | 3% | 5% |
| acid | 1% | 2% |
Adapts cleanly: egg-free, gluten-free, nut-free (documented swaps, applied on the dish page)
Weights computed by us.
| 360 g | 3 cups (360g) cake flour (spooned & leveled) |
| 5 g | 1 teaspoon baking soda |
| 10 g | 2 Tablespoons (10g) unsweetened natural cocoa powder |
| 3 g | 1/2 teaspoon salt |
| 113 g | 1/2 cup (8 Tbsp; 113g) unsalted butter, softened to room temperature |
| 400 g | 2 cups (400g) granulated sugar |
| 218 g | 1 cup (240ml) canola or vegetable oil |
| 200 g | 4 large eggs, room temperature and separated |
| 13 g | 1 Tablespoon pure vanilla extract |
| 5 g | 1 teaspoon distilled white vinegar |
| liquid or gel red food coloring | |
| 245 g | 1 cup (240ml) buttermilk, at room temperature |
| 452 g | 16 ounces (452g) full-fat brick cream cheese, softened to room temperature |
| 170 g | 3/4 cup (12 Tbsp; 170g) unsalted butter, softened to room temperature |
| 600 g | 5 cups (600g) confectioners’ sugar |
| 6 g | 1 and 1/2 teaspoons pure vanilla extract |
| pinch of salt, to taste |
Method: 10 steps, published by sallysbakingaddiction.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“Amazing recipe (as usual). Baking question: I need to make a "barbie cake" (not using a Barbie, but need that skirt shape) for my kid's birthday. I know I could do pans and carve the cake, but I'd really like to go old school and bake the cake in a domed ov” — a cook, 5.0★
“Absolutely delicious. I was baking a red velvet cake using a recipe given to me by my baking teacher. It was too sweet and dry so I just threw it out and started googling for a recipe and found your video, it made so much sense. It was a huge hit. Thank you f” — a cook, 5.0★