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Red Velvet Cake


No food coloring used here! The deep red color in this delicious red velvet cake comes from using beet juice which you can clearly see but not taste. Enjoy!

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Rate this recipe 4.2/5 (35 Votes)


  • 2 cups flour
  • 1 tablespoon salt
  • 2 teaspoon cocoa powder
  • 2 ounces beet juice
  • 1 cup unsalted butter, softened (2-sticks)
  • 1 1/2 cups sugar
  • 2 eggs
  • 1 cup buttermilk
  • 1 tablespoon vanilla extract
  • 1 teaspoon baking soda
  • 1 teaspoon white vinegar
  • 1/2 cup cream cheese, softened
  • 2 cups butter, softened (2-sticks)
  • 1 tablespoon vanilla extract
  • 2 cups confectioners sugar


Servings 12
Preparation time 15mins
Cooking time 75mins


Step 1

Preheat the oven at 350˚F.

Lightly oil and flour round cake pan( I used a spring form pan). Then mix together flour and salt in a bowl.

In another mixing bowl, add the cocoa powder and beet juice and mix together to prepare cocoa paste.

In a large bowl add the butter and sugar and beat lightly (about 2 to 3 minutes).

Add the eggs, one at a time, beating well after each addition. Add the flour mixture (prepared above), buttermilk, vanilla, cocoa paste( prepared above) and mix all together then add vinegar and baking soda, beat well.

Place the cake dough into the round cake pan and bake approximately 30 minutes in 350°F preheated oven. Once cake is cooled, frost cake.

Cream cheese frosting:

In a bowl mix together cream cheese and butter. Then add vanilla and confectioners sugar and beat well with an electric mixer until light and fluffy. Frost your cake, and your cake is ready to serve! Enjoy!

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