Easy Old Fashioned Red Velvet Cake Recipe for You

This one-of-a-kind southern treat has a charm that never fades. With its velvety texture and light, creamy frosting, this cake is more than just a dessert—it’s a piece of history. 

My grandma often spoke of her special recipe, passed down through generations. She would always make this cake for our family gatherings, and it became a long-time favorite, especially for mom’s birthday each year. The blend of flavors pairs perfectly to create a true southern specialty, one that brings everyone together.

Originally inspired by my grandma Meme, who grew up in Kentucky, this red velvet cake holds a nostalgic place in our hearts. Over the years, I’ve made it countless times, keeping it just as she intended—a family treasure to enjoy and share. Its deep red color and timeless appeal make it a standout on any occasion, a dessert that we hope will continue to bring joy for generations to come.

Red Velvet Cake

The magic of red velvet cake lies in its soft, moist layers, and velvety texture that melts in your mouth. Its slightly chocolate-flavored base, made with a touch of cocoa and enhanced by buttermilk, creates a delicate balance of flavors. The rich red hue, achieved through food coloring, gives the cake its signature look, while the addition of vinegar and baking soda helps it rise perfectly in the oven.

When I bake this cake, I use three 6” round pans to create even layers, which can be sliced in half for a stunning stack. The result is a towering dessert that stacks nicely, showcasing its classic charm. Whether for special occasions or just because, this cake is always a treat that leaves a lasting impression.

Old Fashioned Frosting

When it comes to frosting, the Old Fashioned version stands out as a truly one-of-a-kind choice. Unlike the usual cream cheese icing commonly paired with red velvet cake, this light and smooth recipe feels like a return to the cake’s original roots. The process begins on the stove, where cornstarch and water are cooked together into a slurry that thickens as it cools to room temperature. Meanwhile, butter and sugar are creamed, vanilla is added, and the cooled mixture is carefully combined until it resembles fluffy whipped cream.

https://www.tasteofhome.com/wp-content/uploads/2017/10/Classic-Red-Velvet-Cake_exps25168_SF143315C11_05_1bC_RMS.jpg

This frosting, inspired by Ermine icing, skips the milk for water, a perk that lets it stay at room temperature without needing to be refrigerated. Perfect for decorating or adding a finishing touch to a baking masterpiece, this icing complements the richness of the cake while keeping it light and airy. Every bite brings a balance of flavor and texture, making it an ideal partner for the iconic red velvet.

Decorating Made Simple

When it comes to decorating, I love to keep things simple yet classy. Using a metal spatula, I create a ribbon-like texture on the sides of the cake, giving it a ridged look that’s both elegant and effortless. For added charm, I place a few rosettes of frosting on the top and finish it with red velvet crumbs. These crumbs are made by breaking up the trimmed tops, lightly toasting them in the oven, and then crumbling them with my fingers. I press them along the bottom edge, sprinkling some on the top as well. This method not only uses up leftover scraps but also gives a peek at the delicious inside of the cake.

Red Velvet Cake FAQs

Can I use gel instead of liquid food coloring?

Yes, you can! Gel food coloring works great and you only need a drop or two to start. You can add more until you get the vibrant red tone you want. My grandma’s recipe uses liquid coloring because that’s what was available back then. While the tiny bottles of liquid coloring can be expensive, I prefer buying a larger bottle to keep on hand.

What are natural alternatives to red food coloring?

If you don’t want to use synthetic food coloring, you can try beet juice or beet powder for a natural alternative. They provide a slightly reddish tone without affecting the flavor. Leaving out the coloring entirely will give the cake a brown or light tone, but it won’t taste any different.

How should I store the cake?

You can store the cake at room temperature for 3 days or in the fridge for up to 5 days. To keep it fresh, cover any cut slices with plastic wrap or place them in an airtight container. Before serving, pull the cake out an hour ahead so it reaches room temperature.

Can I freeze the cake?

Absolutely! Cut the cake into individual slices, then wrap each one tightly in plastic wrap. Place the wrapped pieces in a zip-top bag or airtight container and freeze them for up to 3 months. To enjoy later, let the slices thaw overnight at room temperature. This method ensures you can serve one slice at a time whenever you like.

Helpful Tools for Red Velvet Cake

Kitchen Scale

When it comes to making an Old Fashioned Red Velvet Cake, having the right tools in your kitchen can make a huge difference in the final result. One of the most important tools to have is a kitchen scale. Using a scale to measure ingredients like flour ensures an accurate and consistent weight every time, compared to using cups. When baking, different methods of measuring can result in varied amounts, so a scale will help you maintain the same proportions for perfect cake layers every time. For this reason, I always include gram measurements along with cups in my recipes.

Cake Pans

For the cake itself, you’ll want to invest in high-quality pans. I’ve been a fan of the Fat Daddios brand for years because their anodized aluminum pans bake cakes evenly and allow the layers to rise beautifully. I prefer using 6” x 2” pans for the perfect height, and I always cut each layer in half to create six layers of cake. This small addition of extra layers helps elevate the look and texture of the cake, making it even more stunning.

Parchment Circles

Another helpful tool for baking is parchment paper. You can cut your own circles from a roll, but I love the convenience of using pre-cut parchment circles. They save you time and make it so much easier to ensure that your cake layers will come out of the pans without sticking. These circles are a simple, nice tool to have on hand to ensure easy removal of your cakes.

Serrated Knife

When it comes time to cut the cake layers, a serrated knife is a must. Not all knives are equal when it comes to carving through cakes. I recommend using a 10” blade, which glides smoothly through the layers, ensuring a clean and even cut every time. This is the same knife I use for slicing bread, so it’s versatile in the kitchen. A serrated knife helps to make sure each layer is even and that no part of the cake gets lost during slicing.

Cake Turntable

For cake decorating, I highly recommend investing in a turntable. A metal turntable, like the Ateco brand, makes the entire decorating process much easier and more enjoyable. It comes with a nonstick mat that prevents your cake from sliding while you’re frosting it, which can be frustrating when decorating. It’s an investment, but it makes the process a lot smoother, and I think it’s totally worth it. I also like using an offset spatula for spreading frosting. It allows you to create beautiful designs and smooth layers with ease.

Offset Spatulas

Lastly, a good set of offset spatulas can help you achieve all the finer details in your decorating. I use a middle size spatula for spreading the frosting and the smallest one for creating intricate designs and finer details. For bigger cakes, the largest spatula works great for frosting wide cakes or for larger diameter cakes. With the right tools, you can take your cake decorating to the next level and make it a fun and creative process.

Ingredients for Old Fashioned Red Velvet Cake

For the Red Velvet Cake:

• ½ cup (1 stick or 113g) unsalted margarine, at ambient temperature
• 1 ½ cups (315g) granulated sugar
• 2 large eggs, at ambient temperature
• 1 teaspoon vanilla essence
• 1 Tablespoon (8g) cocoa powder
• 2 ¼ cups (290g) plain flour
• 1 teaspoon baking powder
• 1 teaspoon salt
• 1 cup (242g) buttermilk, at ambient temperature
• 2 oz (56g) liquid crimson food coloring
• 1 teaspoon white vinegar

For the Old Fashioned Frosting:

• 3 Tablespoons (30g) corn flour
• 1 ½ cups (325g) water
• 1 ½ cups (3 sticks or 339g) unsalted margarine, at ambient temperature
• 1 ½ cups (315g) granulated sugar
• 2 teaspoons vanilla essence

Recipe

Preparing the Cake

1. Preheat your oven to 325°F. Grease three 6” round cake pans with cooking spray and line the bottoms with parchment paper circles.
2. In a stand mixer with a paddle attachment, cream together butter and sugar for 3-5 minutes until fluffy and light in color.
3. Add the eggs one at a time and the vanilla, mixing well after each addition.
4. Stir in the cocoa, scrape down the bowl, and mix on high speed for an additional 30 seconds until smooth.
5. Combine the flour, baking soda, and salt in a separate bowl. In another bowl, mix the buttermilk, red food coloring, and vinegar.
6. Alternate adding the flour mixture and the wet mixture, starting and ending with the flour. Mix until just combined, scraping down the bowl as needed.
7. Divide the batter evenly into the three prepared pans and bake for 25-30 minutes or until a toothpick comes out clean. Let the cakes cool before removing them from the pans.

Preparing the Frosting

1. In a small saucepan, combine water and cornstarch. Cook over low heat until the mixture thickens and starts to boil.
2. Strain the slurry, cover it with plastic wrap, and let it cool to room temperature.
3. In the stand mixer, cream the butter and sugar for about 5 minutes until fluffy. Add the vanilla and mix.
4. Switch to the whisk attachment and, once the cornstarch mixture is cooled, add it gradually to the mixing bowl while mixing on medium speed.
5. Once all of the slurry is added, whip on high speed until smooth. 

Assembling the Cake

1. Once the cakes are cool, slice the tops off each layer to make them level. Then slice each layer horizontally to create 6 even layers.
2. Break up the cake tops into small pieces and bake them at 300°F for about 5 minutes to slightly dry out. Let the pieces cool and rub them between your fingers to create coarse crumbs.
3. Place the first cake layer on a cake board, cut-side up, and spread about ½ cup of frosting evenly over the top, reaching the edges.
4. Place the second cake layer on top and gently press down. Repeat the same process for the remaining layers, ending with the last layer cut-side down.
5. Apply a thin crumb-coat of frosting to the entire cake and refrigerate it for 20-30 minutes.
6. Apply a final, thicker layer of frosting over the top and sides, smoothing it out with an offset spatula.
7. For decoration, use a piping bag with a star tip to pipe rosettes on top of the cake. Sprinkle the crumbs over the sides and top of the cake.

Final Touches

Slice and enjoy the beautiful, homemade Old Fashioned Red Velvet Cake!