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Red Velvet Cake

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“I was first drawn to this recipe mainly because the icing is different from anything else posted on here, but the proportions of ingredients in the cake seemed really good too. I made it over the weekend and it did not disappoint. And surprise, surprise, my favorite part was the icing. I made 2/3 of the recipe and put half in a 9-in. cake pan and the other half in a loaf pan -- I found that 45 minutes was perfect for the loaf and a bit too much for the cake. From The New York Times.”
1hr 30mins
3 cake layers

Ingredients Nutrition


  1. For the cake:
  2. Preheat oven to 350 degrees. Place teaspoon of butter in each of 3 round 9-inch layer cake pans and place pans in oven for a few minutes until butter melts. Remove pans from oven, brush interior bottom and sides of each with butter and line bottoms with parchment.
  3. Whisk cake flour, cocoa and salt in a bowl.
  4. Place oil and sugar in bowl of an electric mixer and beat at medium speed until well-blended. Beat in eggs one at a time. With machine on low, very slowly add red food coloring. (Take care: it may splash.) Add vanilla. Add flour mixture alternately with buttermilk in two batches. Scrape down bowl and beat just long enough to combine.
  5. Place baking soda in a small dish, stir in vinegar and add to batter with machine running. Beat for 10 seconds.
  6. Divide batter among pans, place in oven and bake until a cake tester comes out clean, 40 to 45 minutes. Let cool in pans 20 minutes. Then remove from pans, flip layers over and peel off parchment. Cool completely before frosting.
  7. For the icing:
  8. Softly whip cream by hand, in electric mixer or in food processor. Cover in bowl and refrigerate.
  9. Blend cream cheese and mascarpone in food processor or electric mixer until smooth. Add vanilla, pulse briefly, and add confectioners’ sugar. Blend well.
  10. Transfer cream cheese mixture to bowl; fold in whipped cream. Refrigerate until needed.

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