The Best Baking Tips We've Ever Published

It's time to polish that Best Baker on the Block trophy, because these no-fail tips will take your baking to the next level.

See More

Bloody Mary Recipes

Whip up an amazing Bloody Mary recipe from our wide selection of beverages featuring variations made with vodka, tequila, and even beer. Plus, we throw in ideas for unique drink garnishes, along with our best tips for hosting a cocktail party. Cheers!

View Slideshow

All-Time Favorite Christmas Cookies

It's simple: These very merry Christmas cookie recipes are favorites that you'll want to save, hand down, and make again and again. We've got all the classics, including sugar cookie recipes, Christmas spritz cookies, and spiced gingerbread recipes. Try one of our cookie recipes to share this Christmas!

View Slideshow

60-Minute (and Under) Dinner Rolls

One of the most time-consuming parts of any holiday meal: making the dinner rolls. With the time it takes to prepare the dough, wait for it to rise, and bake, traditional dinner roll recipes can be an all-day affair! Making dinner rolls doesn't have to take all day, though. Whether you make them from scratch or start with a little extra help, you can make delicious dinner rolls in just one hour. So, make preparing your holiday dinner a little easier with these eight quick dinner roll recipes that are all ready in 60 minutes or less!

View Slideshow

Snowman Jars You Can Make in Bulk for Christmas Gifting

Add a frosty flare to your mason jars with this holiday craft that you can make for anyone on your gift list.

View Video
Popular in Food

Red Velvet Cake

4.0 by 41 people
Rate me!
  • Makes: 16 servings
  • Prep: 45 mins
  • Cool: 10 mins
  • Bake: 20 mins 350°F

Red Velvet Cake



  1. Allow butter and eggs to stand at room temperature for 30 minutes. Meanwhile, preheat oven to 350 degrees F. Grease and lightly flour three 9x2-inch or 8x2-inch round cake pans or grease one 13x9x2-inch baking pan. In a medium bowl stir together flour, cocoa powder, and salt; set aside.
  2. In an extra-large bowl beat butter with an electric mixer on medium to high speed for 30 seconds. Gradually add sugar, about 1/4 cup at time, beating on medium speed until combined. Beat on medium speed for 2 minutes more, scraping side of bowl occasionally. Add eggs one at a time, beating well after each addition. Beat in food coloring and vanilla. Alternately add flour mixture and buttermilk, beating on low speed after each addition just until combined. In a small bowl combine baking soda and vinegar; stir into batter. Pour batter into the prepared pan(s), spreading evenly.
  3. Bake for 20 to 25 minutes for 9-inch pans, 25 to 30 minutes for 8-inch pans, or 30 to 35 minutes for 13x9-inch pan, or until a toothpick inserted near center(s) comes out clean. Cool cake in the pans on wire racks for 10 minutes. Remove from pans; cool completely on racks. Or place 13x9-inch cake in pan on a wire rack; cool completely.
  4. Prepare Buttercream Frosting (cut recipe in half if making 13x9-inch cake). Place one cake layer, bottom side up, on a serving plate. Spread with one-third of the frosting. Top with second layer, bottom side up; spread with one-third of the frosting. Top with third layer, top side up. Spread top with the remaining frosting. Or spread frosting over top of 13x9-inch cake in pan.

From the Test Kitchen

Make-Ahead Directions:

Store frosted cake, covered, in the refrigerator for up to 3 days. Before serving, let stand at room temperature for 30 to 60 minutes or until frosting is softened.

Red Velvet Cupcakes:

Grease and flour twenty-eight 2-1/2-inch muffin cups or line with paper bake cups. Prepare batter as directed, except spoon batter into the prepared cups. Bake for 15 to 17 minutes or until a toothpick inserted in centers comes out clean.

Buttercream Frosting



  1. In a medium saucepan whisk together sugar, milk, flour, and salt. Cook and stir over medium heat until thickened and bubbly. Reduce heat; cook and stir for 1 minute more. Remove from heat. Stir in vanilla. Cover and cool completely at room temperature. Transfer to a large mixing bowl. Gradually beat in softened butter at medium speed of an electric mixer until mixture is smooth, scraping side of bowl occasionally. (Frosting might look curdled until all of the butter is incorporated.)

Nutrition Facts (Red Velvet Cake)

    Per serving:
  • 546 kcal cal.,
  • 28 g fat
  • (17 g sat. fat,
  • 1 g polyunsaturated fat,
  • 7 g monounsatured fat),
  • 112 mg chol.,
  • 467 mg sodium,
  • 70 g carb.,
  • 1 g fiber,
  • 50 g sugar,
  • 6 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet



Loading... Please wait...