Made from scratch, this Red Velvet Cake is decadent and covered in a homemade cream cheese frosting. With it’s bright red color, this cake is made with buttermilk, vanilla and cocoa powder. Hints of chocolate paired with a rich vanilla flavor that mixes with a mild tang from the buttermilk and cream cheese frosting is what you’ll get in every bite!
This is my dad’s famous Red Velvet Cake. You wouldn’t believe how many requests we get for this recipe. I bet he makes about 15 of these a year. I told him he should sell these. My dad has been making homemade Red Velvet Cake since before I can remember and I asked him if I could share the recipe on my website and he said YES! I have no idea where he got this recipe…and he wont tell me any details about the history. And that’s ok…it’ll stay daddy’s secret as long as he keeps making them for me!
Gosh – look at that striking red color! A Red Velvet Cake should have a deep, rich flavor with a moist crumb type cake with a creamy cream cheese frosting. Add some pecan chips into the mix and you’ll have yourself one delicious dessert on your hands!
Let’s just go ahead and get this out of the way. This recipe is not gluten free. There are some recipes I attempt to make gluten free version of and some I won’t touch, like my Aunt Sondra’s Cinnamon Rolls. I have not attempted to make a gluten free version of this cake but perhaps one day I will. I totally think I could pull off a gluten free version of this Red Velvet Cake.
I’ve had many different variations of Red Velvet Cake in my life and this version is a bit different than other versions I’ve tried. Personally, I think it’s better. This cake is rich and you can taste the butter in this cake. Oh and I love that in this cake! I love a hint of butter in a cake! You can also taste a hint of chocolate in this Red Velvet Cake. That comes from the cocoa powder mixed with the buttermilk. So delish!
When you cut into this Red Velvet Cake, you’ll immediately be able to see the moisture in each slice. A lot of Red Velvet Cakes I’ve had are fluffy, but not this one. This one is a bit more dense. Don’t get me wrong…there are some cakes that need to be fluffy but then there are cakes that are delicious when they are more dense and full of moisture and that’s this cake!
And that homemade cream cheese frosting! Delish! This is a 3 layer cake so you’ll want to make sure the cream cheese frosting is well spread on those layers! I also like to add the pecan chips into the frosting. The nutty flavor of a cream cheese frosting takes this recipe to another level! You can literally see the moisture in this slice of cake! Appetizing, huh? Mouth watering yet?!
Enjoy this treasured recipe. Dad gets requests to make this Red Velvet Cake and ship it all over the US because it is so popular and tastes so fantastic! Everything in this recipe is homemade, so get ready to invest some time if you plan to make this! It takes a total of about 4 hours to make (that includes cooking and cooling time) but it is so worth it! Dad likes to take some of the cake crumbles and sprinkle them on top of the cake and on the sides. It makes it look more festive!
And by the way…this recipe is fantastic for both Christmas and Valentine’s Day! I serve this to my guests after Christmas Dinner and I make this for Mr. Mason for Valentine’s Day! It’s our family tradition and holiday sweet treat!
Happy Eats, friends!
Made from scratch, this Red Velvet Cake is decadent and covered in a cream cheese frosting. With it’s bright red color, this cake is made with buttermilk, vanilla and cocoa powder. Hints of chocolate paired with a rich vanilla flavor that mixes with a mild tang from the buttermilk and cream cheese frosting is what you’ll get in every bite!
Heat oven to 350 degrees F.
Mix together all ingredients with an electric mixer. NOTE: If you have a standing electric mixer, I recommend using this. The mix feature is so gentle that it will ensure that your cakes don’t split on top.
Spray three 9-inch round cake pans with non-stick coating. NOTE: If you have flexipans – I HIGHLY recommend using these. You can eliminate the spray and they pop right out – no sticking! My favorite brand is Demarle Flexipan.
Pour batter equally into the three pans and bake for 20-25 minutes. (Test for doneness when a toothpick comes out clean).
Cool layers on wire rack for 10 to 20 minutes.
Carefully remove layers from pans to cool completely.
Combine butter, cream cheese and confectioners sugar in a bowl.
Beat with your electric mixer until fluffy.
Fold in 1 1/4 cups of pecan pieces: use to fill and frost cake when cool. NOTE: I take my pecan pieces and chop them until they are very fine.
Decorate top of cake with remaining pecans.
Cool 1 hour then it's ready to serve. Enjoy!
Chef’s Note – If you have some red velvet cake that was left over in your pan when removing the cakes, take those crumbs and break apart and decorate the top of the cake. It definitely makes the cake look more festive!
Don’t forget to pin this deep, rich flavor with a moist crumb type cake with a creamy cream cheese frosting to your favorite DESSERT and HOLIDAY boards on Pinterest!
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